Greek Lemon Potatoes

Crispy on the outside and creamy on the inside, these Greek Lemon Potatoes are made with potatoes, oil, lemon juice, garlic, and spices. They are simply irresistible!

For more Greek inspired recipes, try these Greek Quesadillas or these Greek Tacos.

You all know that I will eat potatoes in any way, shape, or form.

But I may have found my new favorite.

Now, I love a good roasted vegetable. Especially roasted potatoes. But take them and have them roast long and slow in a lemon/olive oil mixture that soaks into the potatoes?

Pure heaven.

You want to make these now. And don’t blame me when you end up eating half of the pan yourself!

Ingredients

• Potatoes: I like Yukon gold potatoes for this recipe, and it seems to be the most authentic choice.
• Lemon Juice: You want freshly squeezed lemon juice. Nothing from a bottle!
• Olive Oil: If you can get your hands on some Greek olive oil, even better! But feel free to use any extra virgin olive oil you may have on hand.
• Garlic: You don’t want the garlic to burn, so I suggest either slicing it thin, or grating it fine. I would avoid mincing it.
• Oregano: I use dry oregano, but you could use fresh if you have it on hand. If using fresh, you’ll want about 2 tablespoons of it.
• Salt and Pepper: Important for seasoning!
• Broth: Authentic Greek Lemon Potatoes don’t necessarily have the broth – they will often just use water. But I like the extra flavor you get with the broth. Feel free to use vegetable broth, or even just water.

How to Make Greek Lemon Potatoes

STEP 1: Scrub your potatoes clean. Then to cut them, cut each potato in half lengthwise. And then cut each half into 4 wedges. For a more traditional shape, you can keep the wedges, but I like to cut those in half to make them smaller and easier to serve as a side dish. It also gives them more surface area for maximum crispiness.

STEP 2: Combine the lemon juice, olive oil, garlic, oregano, salt, and pepper in a large bowl. Then add your cut potatoes and stir everything together to coat the potatoes.

STEP 3: Lay the potatoes in a single layer on a rimmed baking sheet. You want them all to be laying on the surface – not on top of each other.

STEP 4:Take your chicken broth and add it to the pan, making sure to pour in between potatoes, and not over the top, which will remove the spices and oil. Bake the potatoes at 425ºF for 20 minutes, then turn the temperature down to 350ºF and cook another 40-50 minutes.

Tips and Tricks

• You want to make sure your potatoes are all approximately the same size. Or that you can cut them into pieces that are similar. This will ensure they bake evenly.
• A lot of Greek Lemon Potato recipes are made in a 9×13-inch baking dish, but I like to use a large rimmed baking sheet. It gives the potatoes more room so that they not only do not overlap, but they have space to crisp up better.
• I like to turn the potatoes over a few times towards the end of the bake time to ensure they are evenly browned.

More Potato Recipes

Baked Potato Wedges (JoJo Potatoes)
Ranch Potatoes
Homemade Tater Tots

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Greek Lemon Potatoes

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 servings

Course: Side Dish

Cuisine: Mediterranean

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Crispy on the outside and creamy on the inside, these Greek Lemon Potatoes are made with potatoes, oil, lemon juice, garlic, and spices. They are simply irresistible!

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Ingredients

• ▢ 2 lbs Yukon gold potatoes
• ▢ 6 tablespoons freshly squeezed lemon juice
• ▢ 1/3 cup Greek olive oil
• ▢ 4 cloves garlic thinly sliced or grated
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon sea salt
• ▢ Freshly ground black pepper
• ▢ 1/2 cup chicken broth

Instructions

• Preheat the oven to 425ºF.
• Scrub the potatoes clean, then cut in half lengthwise. Then cut each half into 4 wedges. If you’d like them smaller, cut each wedge in half, or you can keep them in wedges.
  2 lbs Yukon gold potatoes
• In a large bowl, combine the lemon juice, olive oil, garlic, oregano, salt, and pepper. Add the potatoes and stir to coat.
  6 tablespoons freshly squeezed lemon juice, 1/3 cup Greek olive oil, 4 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon sea salt, Freshly ground black pepper
• Pour the potatoes out onto a large rimmed baking sheet, keeping the potatoes in a single layer.
• Gently pour the broth around the edges of the pan, then tilt the pan so that you have an even layer of the broth on the bottom.
  1/2 cup chicken broth
• Place the pan in the oven and bake for 20 minutes, then turn the temperature down to 350ºF and cook until the potatoes are tender and browned, about 40-50 more minutes.

Recipe Notes:

You don’t want to use minced garlic, as it will burn. You will want to either thinly slice it, or grate it so it dissolves into the oil.

I like to turn the potatoes over a few times towards the end of the bake time to ensure they are evenly browned.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 114kcal (6%), Carbohydrates: 5g (2%), Protein: 1g (2%), Fat: 10g (15%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 345mg (15%), Fiber: 1g (4%), Sugar: 1g (1%)

Keywords: greek potatoes, lemon potatoes, roasted potatoes