Golden, crispy-edged, and bursting with vibrant citrus and herb flavor—Greek Lemon Potatoes are more than a side dish. They’re the kind of roasted potato that steals the show at the dinner table. Each wedge is infused with a punchy mix of lemon juice, garlic, oregano, and olive oil, then slow-roasted until deliciously tender inside and lightly crisped outside. These potatoes channel the sun-drenched flavors of the Mediterranean in every bite.

Unlike the typical roasted potato, these are braised in a lemony broth as they roast, giving them a bold depth of flavor and soft, melt-in-your-mouth texture. The secret lies in the blend of lemon juice, broth, and seasoning that slowly cooks down, creating an irresistibly sticky coating that clings to each bite. Ideal for pairing with grilled meats, fresh salads, or simply devouring on their own.

Why You’ll Love This Greek Lemon Potatoes Recipe

Bold, Zesty Flavor: Infused with lemon juice, garlic, and oregano for a punchy Mediterranean taste.
Unique Cooking Technique: Braised and roasted for a creamy interior and golden crisp exterior.
Perfectly Versatile: Pairs well with proteins, vegetarian dishes, or as a hearty snack.
Simple Ingredients: All pantry staples—no exotic ingredients needed.
Meal Prep Friendly: Keeps beautifully in the fridge and reheats like a dream.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

Before diving into this bright and savory dish, gather these kitchen essentials to ensure a smooth and effective cooking process:

Large Roasting Pan or Baking Dish: This is where the magic happens. A wide pan allows the potatoes to spread out in a single layer, ensuring even roasting and braising. Avoid overcrowding, or you’ll end up steaming them instead of roasting.
Sharp Chef’s Knife: You’ll need this for cutting the potatoes into evenly sized wedges. Uniformity ensures they cook at the same rate.
Citrus Juicer: While you can squeeze lemons by hand, a juicer helps extract every last drop with minimal effort—especially important for this lemon-forward recipe.
Mixing Bowl: For tossing the potatoes with the lemon-garlic-oregano mixture. It ensures even coating before transferring to the roasting pan.
Measuring Cups & Spoons: To keep your lemon-to-olive-oil-to-stock ratio perfectly balanced.
Tongs or Spatula: Useful for turning the potatoes mid-roast for even browning and crisping.

These tools make prep quick, clean, and efficient while ensuring your Greek Lemon Potatoes come out golden, flavorful, and tender.

Preparation Tips

Choose the Right Potato: Waxy potatoes like Yukon Gold or red potatoes hold their shape well and become creamy inside without falling apart.
Don’t Skip the Broth: The chicken or vegetable broth adds richness and enhances the lemon-garlic blend. It also helps soften the potatoes during roasting.
Layer Flavor, Not Just Ingredients: Add a sprinkle of oregano before roasting and another right before serving to brighten up the final flavor.
Pat Dry Before Roasting: If your potatoes are wet from rinsing, pat them dry. This helps them crisp better.
Roast Low, Then Finish High: Start at a moderate temperature to braise them, then crank it up at the end for crispy edges.

Ingredients for This Greek Lemon Potatoes Recipe

To capture the authentic Mediterranean flavor and texture of classic Greek Lemon Potatoes, here’s everything you’ll need:

Main Ingredients

2.5 lbs (1.1 kg) Yukon Gold or yellow potatoes, scrubbed and cut into thick wedges
1/3 cup fresh lemon juice (about 2 large lemons)
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 cup low-sodium chicken or vegetable broth
1 ½ tsp dried oregano, preferably Greek oregano
Salt, to taste
Freshly ground black pepper, to taste

Optional Garnish (for Serving)

Chopped fresh parsley or dill – for color and a fresh lift
Lemon zest – for an extra citrusy pop
Crumbled feta cheese – for a salty, creamy contrast

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). While the oven heats, wash and scrub the potatoes thoroughly. No need to peel them—just cut into thick, uniform wedges (about 6–8 wedges per medium potato) to ensure even cooking.

Step 2: Mix the Marinade

In a large mixing bowl, combine the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Stir in the chicken or vegetable broth. Whisk everything together until it becomes a fragrant, golden emulsion.

Step 3: Coat the Potatoes

Add the potato wedges to the bowl and toss them gently to ensure each piece is well coated with the marinade. Let them sit for about 5–10 minutes to soak in some flavor.

Step 4: Arrange in Roasting Pan

Transfer the coated potatoes to a large roasting pan or baking dish, arranging them in a single layer, flat side down. Pour the remaining marinade over the potatoes, making sure the liquid spreads evenly across the bottom.

Step 5: Roast and Braise

Roast uncovered in the preheated oven for 40 minutes. The broth will begin to reduce and infuse the potatoes. About halfway through, gently flip the potatoes with tongs or a spatula so they roast evenly and don’t stick.

Step 6: Crisp to Finish

After 40 minutes, check that most of the liquid has evaporated or thickened. Increase the oven temperature to 425°F (220°C) and roast for an additional 15–20 minutes until the edges are crispy and golden.

Step 7: Garnish and Serve

Remove from the oven and immediately garnish with fresh parsley, a dusting of lemon zest, or a crumble of feta, if desired. Serve hot and fresh off the pan.

Notes

Potato Type Matters: Yukon Gold potatoes are ideal for this dish because they balance creaminess and structure. Avoid starchy varieties like Russets, which can break down too much during roasting.
Broth Choice: A good-quality low-sodium chicken broth adds richness without overpowering the lemon. Use vegetable broth for a vegetarian version.
Flavor Layering: Sprinkle a bit of extra dried oregano or fresh lemon juice just before serving to brighten the dish and enhance that signature Greek flavor.
Make It Ahead: These potatoes reheat wonderfully. Prepare them earlier in the day and crisp them in the oven just before serving.
Pair With Dips: They go beautifully with tzatziki, hummus, or a garlic yogurt sauce on the side.

Watch Out for These Mistakes While Cooking

Overcrowding the Pan: If the potatoes overlap or pile up, they’ll steam instead of roast. Use two pans if needed.
Using Too Much Liquid: Excess broth may prevent the potatoes from crisping. Stick to the recipe’s proportions, and let the liquid reduce naturally during roasting.
Not Flipping Halfway: This can cause uneven browning or one soggy side. A single, gentle flip ensures both crispness and flavor absorption.
Skipping the High-Heat Finish: The final temperature boost is crucial for that golden, caramelized exterior. Don’t skip it.
Using Bottled Lemon Juice: Fresh lemon juice is essential. Bottled versions often have a dull, sour flavor that lacks brightness.
Peeling the Potatoes: The skin helps hold the wedges together and adds to the texture and rustic appeal of the dish.
Not Seasoning Properly: Taste the broth mixture before pouring it over the potatoes and adjust the salt if needed.
Forgetting to Let Them Rest Before Serving: A 5-minute rest after roasting allows flavors to settle and steam to escape, helping maintain crispness.

What to Serve With Greek Lemon Potatoes?

Greek Lemon Potatoes shine as a zesty, hearty side dish—but they also play well with a wide range of mains and accompaniments. Whether you’re planning a full Mediterranean spread or adding a punch of flavor to a casual meal, these potatoes will complement almost anything.

8 Recommendations

1. Grilled Lamb Chops

The rich, earthy flavor of lamb pairs beautifully with the tangy brightness of lemon potatoes. Add a sprinkle of rosemary for extra flair.

2. Chicken Souvlaki

Juicy skewered chicken marinated in olive oil, lemon, and herbs makes a perfect match. Serve with pita and tzatziki for a full Greek experience.

3. Baked Feta and Tomatoes

Let the creamy, briny flavors of warm feta offset the citrusy potatoes. Add cherry tomatoes for a burst of sweetness.

4. Pan-Seared Salmon

A crisp-skinned salmon fillet with a lemon-butter drizzle harmonizes perfectly with the potatoes’ lemony depth.

5. Stuffed Bell Peppers (Gemista)

These veggie-packed Greek-style peppers are filled with rice, herbs, and sometimes meat. Pairing them with lemon potatoes makes for a satisfying vegetarian spread.

6. Greek Salad

Fresh cucumbers, olives, tomatoes, red onions, and feta tossed with olive oil and oregano provide a cool, crunchy contrast to warm roasted potatoes.

7. Roast Chicken or Turkey

Classic roasted poultry takes on new life when served with flavorful lemon potatoes on the side.

8. Spanakopita (Spinach Pie)

The buttery, flaky phyllo crust and rich spinach-feta filling provide a fantastic contrast in both flavor and texture to the potatoes.

Storage Instructions

One of the best things about Greek Lemon Potatoes is how well they hold up after cooking. Whether you’re meal prepping or storing leftovers, here’s how to keep them fresh and flavorful.

Refrigeration

Storage Duration: Store in an airtight container in the refrigerator for up to 4–5 days.
Reheating Tips: For best texture, reheat in the oven at 375°F (190°C) for 10–15 minutes until warmed through and edges re-crisp. Avoid microwaving if you want to retain the crispiness.

Freezing

Freezer Friendly? Yes, but with some caveats. While the flavor holds up, texture may soften slightly.
How to Freeze: Place cooled potatoes in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer to a freezer-safe bag or container for up to 2 months.
To Reheat from Frozen: Roast in the oven at 400°F (200°C) directly from frozen for 20–25 minutes, flipping once.

Estimated Nutrition

Here’s the nutritional breakdown per serving (based on 6 servings from the full recipe):

Calories: ~220 kcal
Total Fat: 10g
- Saturated Fat: 1.5g
Carbohydrates: 30g
- Fiber: 3g
- Sugars: 1g
Protein: 4g
Sodium: ~400mg (depending on broth and salt used)
Vitamin C: ~25% DV
Potassium: ~600mg

These lemon potatoes are not only satisfying and flavorful but also relatively light, especially when prepared with olive oil and fresh lemon juice.

Frequently Asked Questions

1. Can I use red potatoes or russet potatoes instead of Yukon Gold?

Yes, red potatoes work well due to their waxy texture, which holds shape. Russets are less ideal as they’re starchier and may break apart during roasting.

2. Is it possible to make this dish completely vegan?

Absolutely. Simply use vegetable broth instead of chicken broth, and skip optional garnishes like feta cheese.

3. Can I add other vegetables to the roasting pan?

You can! Carrots, bell peppers, or zucchini roast well with the potatoes. Just ensure they are cut to similar sizes for even cooking.

4. Why are my potatoes not crispy?

This can happen if the pan is overcrowded or if there’s too much liquid remaining. Be sure to roast uncovered and finish at a high temperature to promote browning.

5. Can I prep these potatoes ahead of time?

Yes. You can marinate the potatoes in the lemon mixture a few hours in advance or even overnight. Roast just before serving.

6. Do I need to peel the potatoes?

Not at all. The skin adds texture and helps the wedges stay intact. Just scrub them clean before slicing.

7. How do I adjust the recipe for a crowd?

Double or triple the recipe as needed, but use multiple pans to avoid overcrowding and ensure even roasting.

8. Is Greek oregano necessary or can I use regular oregano?

Greek oregano has a more robust flavor, but regular oregano works fine. You can also try a mix of oregano and thyme for a unique twist.

Conclusion

Greek Lemon Potatoes aren’t just a side dish—they’re a celebration of simplicity and bold flavor. With crispy golden edges, a velvety soft center, and that unmistakable lemon-garlic punch, they’re a versatile recipe you’ll turn to again and again. Perfect for any occasion—from a weeknight dinner to a holiday spread—this dish brings a little sunshine to your plate every time.