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These Greek Lemon Potatoes are soft and fluffy on the inside, with a crispy, crunchy exterior. Studded with fresh oregano, garlic and bright lemon – these potatoes are a standout!
This recipe for Greek Lemon Potatoes is so easy! You’ll be impressed by how much flavor are in these potatoes, especially because the ingredient list is so short and simple! Sometimes the most simple recipes are the best, and this proves that.
Potatoes are roasted to perfection, with a tender inside and crunchy exterior. Every bite will give you a burst of bright lemon, aromatic oregano and fresh garlic. The combination of flavors and textures truly make this recipe one to be reckoned with.
Greek inspired goodness
You are going to love these greek lemon potatoes! They’re packed full of fresh lemon, garlic and oregano. If you really want to add to the mediterranean vibe, you can also throw in some kalamata olives, cherry tomatoes and feta cheese to up to anti! I would suggest roasting both the tomatoes and olives and then adding a little feta cheese when they’re finished.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Potatoes – I used Yukon gold potatoes!
- Chicken Broth – I opt for a low sodium version, you can substitute veggie broth or make your own using my Instant Pot Chicken Stock recipe!
- Olive Oil – Substitute canola, vegetable, sunflower, safflower or avocado oil.
- Lemon Juice – I used freshly squeezed!
- Lemon Zest – From a large lemon.
- Oregano – I used fresh oregano chopped, substitute for 1 tbsp dried oregano.
- Garlic – Fresh is best! Minced.
- Salt & Pepper – To taste.
How to make greek lemon potatoes
- Preheat Oven: Preheat the oven to 400F.
- Prep the Potatoes: Peel the potatoes and and cut them into larger wedges. Place the potatoes in a single layer in a 9″x13″ roasting pan or baking dish.
- Make the Sauce: Whisk the broth, oil, lemon juice, zest, oregano, garlic, salt, and pepper together. Pour evenly over the potatoes in the roasting pan.
- Roast the Potatoes: Roast for 1 hour, turning the potatoes after 30 minutes.
- Optional Broil: Transfer the potatoes to another roasting pan and drizzle some of the oil from the original pan over the potatoes.Turn the broiler on and broil for 5-10 minutes to crisp the potatoes, turning them over once.
- Garnish & Serve: Garnish with fresh oregano and serve.
What to serve with your potatoes
These greek lemon potatoes are an awesome accompaniment to a variety of main dishes! I think they’re delicious enough to eat on their own, but if you’re looking for a little more sustenance – try these options:
- Greek Meatballs
- Meatloaf
- Herb Crusted Rack of Lamb
- Baked Chicken Thighs
- Pork Loin Roast
- Beef Brisket Gyros
- The Best BBQ Baby Back Ribs
- Roast Chicken
- Roast Leg of Lamb
How to store leftovers
You can store leftover greek lemon potatoes for up to 3 – 4 days in an airtight container in the fridge.
Reheating your potatoes
Reheat potatoes in the microwave or oven until heated through.
Freezing
These potatoes freeze quite well! Freeze in an airtight container for 10 – 12 months. Allow your potatoes to thaw in the fridge and reheat to temperature in the oven!
Craving more home cooked potato recipes? Try these!
- Cheesy Potato Casserole
- Parmesan Garlic Roasted Potatoes
- Potato Skins
- Perfect Thyme Skillet Potatoes
- Fennel Potato Gratin
- Mashed Potatoes
- Baked Potato Soup
- Rosemary Smashed Potatoes
- Zucchini Potato Bake
- Easy Oven Roasted Potatoes
- Loaded Scalloped Potatoes
Greek Lemon Potatoes
Ingredients
- 3 pounds Yukon gold potatoes
- 1 1/4 cup chicken broth low sodium, or veggie broth
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoon fresh oregano chopped, or 1 tbsp dried oregano
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
Instructions
- Preheat Oven: Preheat the oven to 400F.
- Prep the Potatoes: Peel the potatoes and and cut them into larger wedges. Place the potatoes in a single layer in a 9"x13" roasting pan or baking dish.
- Make the Sauce: Whisk the broth, oil, lemon juice, zest, oregano, garlic, salt, and pepper together. Pour evenly over the potatoes in the roasting pan.
- Roast the Potatoes: Roast for 1 hour, turning the potatoes after 30 minutes.
- Optional Broil: Transfer the potatoes to another roasting pan and drizzle some of the oil from the original pan over the potatoes.Turn the broiler on and broil for 5-10 minutes to crisp the potatoes, turning them over once.
- Garnish & Serve: Garnish with fresh oregano and serve.
Tips & Notes:
- You can store leftover greek lemon potatoes for up to 3 – 4 days in an airtight container in the fridgeThese potatoes freeze quite well!
- Freeze in an airtight container for 10 – 12 months. Allow your potatoes to thaw in the fridge and reheat to temperature in the oven!
