If you love crispy potatoes, these Greek Lemon Potatoes are a must—golden edges, creamy centers, and a bright lemony finish that makes them irresistible. They’re simple, flavorful, and go with everything.
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Helpful Reader Review
“Being 100 per cent Greek we decided to try this recipe. I cannot begin to tell you how fantastic they came out. Everyone at the Easter table kept commenting on how great the lemon potatoes came out this year.” – Dena ★★★★★
Easy Greek Lemon Potatoes Recipe
My Greek Lemon Potatoes recipe is an incredibly easy, one-pan, delicious potato side dish to serve with nearly any main dish, or to bring to a potluck. The potatoes roast in a lemony sauce that gives just the right citrusy flavor, so these potatoes make a statement without overpowering the meal.
Greek lemon potatoes are a staple in Greek cuisine, often served with signature Greek dishes such as Souvlaki, roasted meats, or grilled fish (it’s excellent with Grilled Salmon). These potato wedges are braised in a lemon-garlic flavored broth, with herbs such as oregano. The lemon juice gives an ordinary roasted potato this recipe’s distinctive tangy flavor.
My family loves Greek-inspired food. Try my classic Greek Salad, authentic Baklava, and homemade Pita Bread. Oh, and try my made-from-scratch Tzatziki Sauce (it’s so fresh!). If you are a fan of Greek dishes, this popular ‘Patates Lemonates’ (Lemon Potatoes) recipe is one my entire family swoons over.
Ingredients for Lemon Greek Potatoes
The key to making great lemon Greek potatoes is to choose the best ingredients, since the recipe is simple.
- Yukon gold potatoes – or any yellow potato (Idaho Russet, Maris Piper, Yukon Gold, or King Edward) with skins on and scrubbed clean. Cut evenly into 1″-thick wedges so they cook equally and maintain their shape after roasting.
- Chicken stock – The potatoes will soak up the Chicken broth for flavor. You can easily swap for vegetable broth for a vegetarian option.
- Olive oil – Extra virgin olive oil coats the potatoes and gives them that crispy outside while sealing all of the flavors inside.
- Lemon juice – I always recommend fresh lemon juice for the best flavor since it’s the star of this recipe. Avoid concentrated lemon juice.
- Seasoning – add fresh minced garlic, oregano, and salt. Oregano adds Mediterranean flavor notes.
- Butter – while it isn’t always added to Greek Potatoes, I think it improves the flavor and texture.
Pro Tip:
This recipe will work with either peeled or unpeeled potatoes. Yukon Gold potato skins crisp up beautifully while baking, so we tend to keep them on.
How to Make Greek Lemon Potatoes
This one-pan recipe is so easy to make: just mix the sauce and roast the potatoes to perfect doneness. Follow these easy directions:
- Preheat the oven to 400°F and then combine olive oil, lemon juice, chicken stock, garlic, oregano, and salt in a casserole dish.
- Add Potatoes and toss to coat. Finally, dot the tops with pieces of butter.
- Bake at 400°F for 70 minutes, stirring twice while cooking to keep the potatoes coated in sauce. The potatoes will have absorbed most of the liquid and be fork-tender. Optionally, you can then broil for 3-4 minutes for crisp edges.
- Remove the potatoes from the oven and toss them in the remaining pan sauce. Serve them right from the baking dish, garnished with finely chopped fresh parsley, or plate to serve.
Pro Tip:
For added flavor, sprinkle chunks of feta cheese on top of your potatoes before serving. The salty, creaminess of the feta combined with the lemon potatoes is so delicious.
What to Serve with Greek Lemon Potatoes
These irresistible potatoes are full of great flavors that naturally complement any meat, sandwich, or salad dish. Here are a few of our favorite dishes to serve with Greek lemon potatoes:
- Caesar Salad
- Baked Salmon with Garlic and Dijon
- Grilled Steak
- Garlic and Herb Lamb Chops
- Grilled Pork Tenderloin
- Tomato Cucumber Mozzarella Salad
For a fun twist on potato side dish recipes, try this easy Greek lemon potatoes recipe, because it’s just as good as our classic Roasted Potatoes, but I add a lemony sauce that bakes with the spuds to make it unique and memorable.
Greek Lemon Potatoes
Ingredients
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter, to dot the top
- 3 lbs Yukon gold potatoes*, cut into quarters or 1-inch thick wedges, unpeeled or peeled
- 1 Tbsp parsley, finely chopped for garnish
Instructions
- Preheat the oven to 400 ̊F. In a 9×13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
- Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged, and that’s ok). Dot the tops of the potatoes with butter.
- Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
- Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
Notes
- Make Ahead – To prep ingredients earlier in the day, chop up the potatoes and store them in a bowl of water in the refrigerator (this prevents browning). When ready to cook, drain and thoroughly pat potatoes dry.
- To refrigerate – Store leftovers in an airtight container and refrigerate for 3-4 days.
- To reheat – bake in the oven for 10 minutes at 350°F or in an air fryer for 7-10 minutes. You can microwave them, but they will not be as crispy as the oven or air fryer methods.
- Freeze – We do not recommend freezing these potatoes, as the texture will turn mealy.
Nutrition Per Serving
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More Greek Recipes
If you love this Greek Lemon Potatoes recipe, then you must try these Greek-inspired recipes.
- Maroulosalata
- Hummus
- Greek Pasta Salad
- Greek Chicken Bowls
- Whipped Feta Dip
- Baked Feta Pasta
- Pita Chips
Why do you add the broth? I’ve made Greek potatoes only adding the olive oil and the lemon juice for liquid and they cook tender and delicious.
The potatoes soak up the stock so they are softer and more flavorful inside than typical roasted potatoes. It also ensures they cook through before drying out.