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fresh out of the oven greek lemon potatoes on a baking sheet garnished with fresh oregano
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4.5 from 4 votes

Greek Lemon Potatoes

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!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Greek
Servings: 6
Calories: 298kcal


  • 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


  • 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.


  1. You can store leftover greek lemon potatoes for up to 3 – 4 days in an airtight container in the fridgeThese potatoes freeze quite well!
  2. Freeze in an airtight container for 10 – 12 months. Allow your potatoes to thaw in the fridge and reheat to temperature in the oven!


Serving: 1serving | Calories: 298kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 417mg | Potassium: 1035mg | Fiber: 6g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 3mg