I didn’t try Greek lemon potatoes until I was in my thirties, at a little restaurant in downtown Portland. I couldn’t believe something so simple could taste that good. The waiter told me it was just potatoes roasted in lemon juice, olive oil, and chicken broth—that’s it.
I went home that night and tried making them myself. My first batch was a little soggy because I used too much liquid, but I figured it out pretty quickly. Now they’re one of those side dishes I make all the time because they go with everything and my kids actually eat them. The lemon gives them this bright, tangy flavor that’s way more interesting than regular roasted potatoes.
Why You’ll Love These Greek Lemon Potatoes
- Simple ingredients – You probably have most of these pantry staples on hand already – just potatoes, olive oil, lemon juice, and a few seasonings.
- Crispy on the outside, tender on the inside – These potatoes get golden and crispy edges while staying soft and fluffy in the middle, giving you the best of both textures.
- Bright, tangy flavor – The lemon and garlic combo makes these potatoes taste fresh and zesty, not heavy or boring like regular roasted potatoes.
- Easy preparation – Just toss everything together and let the oven do the work while you prep the rest of your meal.
- Perfect side dish – These potatoes pair well with almost any protein, from grilled chicken to lamb chops, making them great for weeknight dinners or special occasions.
What Kind of Potatoes Should I Use?
For Greek lemon potatoes, you’ll want to use a starchy potato like Russets or Yukon Golds. Russets will give you a fluffier interior with crispy edges, while Yukon Golds offer a creamier, buttery texture that holds up well during roasting. You can even use red potatoes if that’s what you have on hand, though they’ll be a bit firmer and less fluffy. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly. Just give them a good scrub before cutting – there’s no need to peel them unless you really want to.
Options for Substitutions
This Greek classic is pretty straightforward, but here are some swaps you can make if needed:
- Potatoes: Yukon gold or russet potatoes work best here since they get crispy on the outside while staying creamy inside. You can use red potatoes too, though they’ll hold their shape more and won’t get quite as fluffy.
- Chicken broth: Vegetable broth works just as well if you want to keep this vegetarian. In a pinch, you can even use water, though you’ll lose some of that savory depth.
- Lemon juice: Fresh lemon juice is really key to getting that bright, tangy flavor that makes this dish special. Bottled lemon juice will work if that’s all you have, but try to use fresh if possible.
- Olive oil: Extra virgin olive oil gives the best flavor, but regular olive oil or even avocado oil will do the job. Just don’t skip the oil entirely – it’s what helps create those crispy edges.
- Oregano: Dried oregano is traditional, but you can use fresh oregano if you have it. Just triple the amount since fresh herbs are less concentrated (so use 3 tablespoons fresh).
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Greek lemon potatoes is cutting them too thin or too thick – aim for wedges about 1 to 1.5 inches at their widest point so they get crispy on the outside while staying creamy inside.
Skipping the step to stir the potatoes halfway through baking means some pieces will dry out while others stay undercooked, so give them a good toss around the 45-minute mark to ensure even browning.
Another common error is not using enough liquid – the potatoes should be sitting in the broth mixture, not just lightly coated, as they’ll absorb most of it during baking and that’s what creates their signature lemony flavor.
If your potatoes aren’t getting golden and crispy on top after the initial baking time, crank up the heat to 425°F for those final 15 minutes instead of keeping it at 350°F.
What to Serve With Greek Lemon Potatoes?
These lemony potatoes are perfect alongside grilled chicken, lamb chops, or any Mediterranean-style protein since they soak up all those bright, garlicky flavors. I love serving them with a simple Greek salad loaded with cucumbers, tomatoes, feta, and olives to keep the whole meal in the same flavor family. If you want to make it a complete spread, add some tzatziki sauce on the side for dipping, or serve with grilled vegetables like zucchini and bell peppers. These potatoes also pair really well with roasted fish like salmon or sea bass, especially if you add a squeeze of fresh lemon over everything at the end.
Storage Instructions
Store: These lemon potatoes taste great as leftovers! Keep them in an airtight container in the fridge for up to 4 days. They’re perfect for quick lunches or as a side dish throughout the week.
Freeze: You can freeze these potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be a bit softer after freezing since potatoes tend to get a little mushy, but the flavor will still be there.
Reheat: Pop them back in a 375°F oven for about 15-20 minutes to get them crispy again, or microwave on medium power if you’re in a hurry. I like the oven method better because it brings back some of that nice crispy texture on the outside.
| Preparation Time | 10-15 minutes |
| Cooking Time | 90-110 minutes |
| Total Time | 100-125 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1850
- Protein: 22-28 g
- Fat: 110-120 g
- Carbohydrates: 170-185 g
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Ingredients
- 2.5 lb potatoes (peeled and cut into 1.5-inch wedges)
- 1.75 cups chicken broth (I use Swanson Less Sodium for better salt control)
- 0.66 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
- 0.33 cup lemon juice (freshly squeezed for best acidity)
- 3 garlic cloves (finely minced to distribute flavor)
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp paprika
Step 1: Prepare Potatoes and Preheat Oven
- 2.5 lb potatoes
Peel the potatoes and cut them into 1.5-inch wedges, then rinse them under cold water to remove excess starch—this helps them cook evenly and develop a slightly crispier exterior.
While you’re working on the potatoes, preheat your oven to 350°F.
Pat the potatoes dry with paper towels before moving to the next step, as excess moisture can prevent proper browning.
Step 2: Build the Lemon-Herb Sauce Base
- 1.75 cups chicken broth
- 0.66 cup olive oil
- 0.33 cup lemon juice
- 3 garlic cloves, finely minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp paprika
In a large roasting pan (9×13 inches or similar), whisk together the chicken broth, olive oil, fresh lemon juice, minced garlic, oregano, salt, black pepper, and paprika until well combined.
I like to taste the sauce at this point—the lemon should be bright and noticeable, not overpowering.
This is your flavor foundation, so take a moment to balance the seasonings before adding the potatoes.
Step 3: Coat Potatoes and Roast
- dried potatoes from Step 1
- lemon-herb sauce from Step 2
Add the dried potato wedges to the sauce base and toss thoroughly to coat every piece evenly—I make sure to turn them a few times to get all surfaces in contact with the liquid and oil.
Spread them out in a single layer in the roasting pan, then transfer to the preheated 350°F oven.
Roast for 90 minutes, stirring occasionally (every 20-30 minutes) to ensure even browning and flavor absorption.
Step 4: Finish and Rest
After 90 minutes, check the potatoes for tenderness and browning.
If they’re not quite golden and crispy on the edges, return them to the oven for another 10-15 minutes.
Once they’re golden brown and the liquid has reduced and caramelized slightly around the potatoes, remove from the oven and let them rest for 10 minutes before serving—this allows the flavors to settle and the potatoes to firm up slightly.
Classic Greek Lemon Potatoes
Ingredients
- 2.5 lb potatoes (peeled and cut into 1.5-inch wedges)
- 1.75 cups chicken broth (I use Swanson Less Sodium for better salt control)
- 0.66 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
- 0.33 cup lemon juice (freshly squeezed for best acidity)
- 3 garlic cloves (finely minced to distribute flavor)
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp paprika
Instructions
- Peel the potatoes and cut them into 1.5-inch wedges, then rinse them under cold water to remove excess starch—this helps them cook evenly and develop a slightly crispier exterior. While you're working on the potatoes, preheat your oven to 350°F. Pat the potatoes dry with paper towels before moving to the next step, as excess moisture can prevent proper browning.
- In a large roasting pan (9x13 inches or similar), whisk together the chicken broth, olive oil, fresh lemon juice, minced garlic, oregano, salt, black pepper, and paprika until well combined. I like to taste the sauce at this point—the lemon should be bright and noticeable, not overpowering. This is your flavor foundation, so take a moment to balance the seasonings before adding the potatoes.
- Add the dried potato wedges to the sauce base and toss thoroughly to coat every piece evenly—I make sure to turn them a few times to get all surfaces in contact with the liquid and oil. Spread them out in a single layer in the roasting pan, then transfer to the preheated 350°F oven. Roast for 90 minutes, stirring occasionally (every 20-30 minutes) to ensure even browning and flavor absorption.
- After 90 minutes, check the potatoes for tenderness and browning. If they're not quite golden and crispy on the edges, return them to the oven for another 10-15 minutes. Once they're golden brown and the liquid has reduced and caramelized slightly around the potatoes, remove from the oven and let them rest for 10 minutes before serving—this allows the flavors to settle and the potatoes to firm up slightly.
