If you crave the irresistibly tangy, lemon-infused potatoes you’ve tasted at Greek tavernas, you’re in for a treat! Greek Lemon Potatoes are the ultimate comfort food side—crispy-edged, melt-in-your-mouth golden wedges swimming in garlic, lemon, and olive oil. This classic recipe delivers incredible flavor with minimal fuss, and works equally well at a family dinner or as the star of a holiday spread. Once you try these Greek Lemon Potatoes, they’re bound to become your go-to for any meal that needs a little sunshine!
Ingredients You’ll Need
Classic Greek Lemon Potatoes rely on just a few humble ingredients, but trust me, these essentials each play a starring role. Simple, quality ingredients are what make this dish shine—the lemon brings brightness, the garlic adds punch, and the starchy potatoes soak up every last drop of savory, citrusy goodness.
- Potatoes: Use starchy varieties like Yukon Gold or Maris Piper, which absorb all the delicious flavors and bake up with beautifully crisp edges.
- Chicken stock/broth: Opt for low-sodium broth for maximum flavor control—it acts as a base, infusing the potatoes with savory depth as they roast.
- Olive oil: Choose a good-quality olive oil for rich flavor and golden, crispy potato edges that will make your taste buds dance.
- Lemon juice: Freshly squeezed lemon juice is a must—its bright acidity is the signature of this dish.
- Garlic: Finely grated garlic ensures every bite is packed with bold, aromatic flavor that dissolves perfectly into the sauce.
- Dried oregano: This herb brings an earthy, Mediterranean aroma that instantly transports you to a Greek isle.
- Salt: Don’t skimp—potatoes love salt, and it helps every other flavor pop.
- Lemon wedges and fresh oregano (optional): For garnish, these provide extra brightness and a pop of color at serving.
How to Make Greek Lemon Potatoes
Step 1: Prep and Cut Your Potatoes
Start by preheating your oven to 200°C (390°F). While the oven heats up, peel your potatoes and cut the larger ones into thick wedges, about 3 centimeters wide. Cutting them to a uniform size ensures every piece roasts evenly and soaks up all the good flavors.
Step 2: Coat Everything in Flavor
Place the potato wedges in a large roasting pan. Now, pour in the chicken broth, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Give everything a really good toss—get in there with your hands if you like! You want every piece of potato coated so those tangy, savory flavors reach every bite.
Step 3: First Roast—Tenderize and Soak Up
Pop the pan in the oven and roast for 20 minutes. Carefully turn the potatoes, then roast for another 25 to 30 minutes. During this time, the potatoes soak up the liquid, becoming tender and deliciously flavored from the inside out.
Step 4: Get Those Crispy Edges
For irresistibly crispy Greek Lemon Potatoes, transfer the wedges to a separate baking tray (this step is optional, but so worth it!). Scoop as much of the garlicky oil from the first pan as you can and drizzle it over the potatoes. Return them to the oven for another 35 to 40 minutes, turning once or twice till golden and crisp on the edges.
Step 5: Reduce the Pan Juices (Optional)
While the potatoes finish crisping up, pop the original roasting pan (with any leftover garlic juices) back in the oven for the last 5 to 10 minutes. Let those juices reduce and become extra flavorful—that garlic gets beautifully golden and makes the most addictive drizzle.
Step 6: Plate and Finish
Transfer your Greek Lemon Potatoes to a serving platter. If you want to preserve those crispy edges, just drizzle the reduced pan juices over the top. Finish with a shower of fresh oregano leaves and a few lemon wedges for extra pop. Now stand back, because these won’t last long!
How to Serve Greek Lemon Potatoes
Garnishes
You can truly elevate your Greek Lemon Potatoes with just a few simple touches. A scattering of fresh oregano brings garden-fresh aroma, while lemon wedges add a final zippy squeeze right before serving. If you have it on hand, try a sprinkle of crumbled feta or a few grinds of black pepper for extra flavor.
Side Dishes
Greek Lemon Potatoes are famously versatile. They pair beautifully with grilled or roasted meats like chicken souvlaki, lamb chops, or roast beef, but are just as satisfying next to a simple Greek salad loaded with tomatoes, olives, and feta. For a comforting vegetarian meal, serve them with roasted veggies or a big bowl of tzatziki for dipping.
Creative Ways to Present
Turn your Greek Lemon Potatoes into a showstopper by piling them high in a rustic platter, garnished with lots of herbs and zesty lemon twists. For parties, serve mini skewers of the potatoes with toothpicks and a bowl of creamy yogurt sauce for dipping. Or layer leftovers into a pita wrap with grilled veggies for a fresh lunch treat.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, Greek Lemon Potatoes keep well in the fridge for up to 4 days. Store them in an airtight container so they retain their texture and citrusy aroma. They’re ideal for meal prepping and make a delicious addition to any weekday lunch or dinner.
Freezing
Greek Lemon Potatoes can be frozen, although you may lose a bit of that signature crispiness. To freeze, let them cool completely, then arrange in a single layer on a tray to freeze before transferring them to a freezer bag. This way, they don’t stick together and you can grab just what you need.
Reheating
For best results, reheat Greek Lemon Potatoes in a hot oven (about 200°C/390°F) for 10-15 minutes, flipping them halfway through. This method revives their crispy edges—you might even find they taste better the next day as the flavors deepen and meld together.
FAQs
Do I have to peel the potatoes for Greek Lemon Potatoes?
Peeled potatoes are traditional and help them absorb more lemony flavor, but if you love the added texture of skin or want quicker prep, feel free to leave the skin on. Just give them a good scrub first.
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works perfectly here and keeps the dish vegetarian. Just make sure your stock is flavorful and not too salty, so the potatoes still absorb all the vibrant taste.
Why are my potatoes not crispy?
For perfect crispiness, make sure to follow the extra step of transferring the potatoes to a separate tray toward the end of cooking. Too much moisture in the pan and overcrowding will steam the potatoes rather than roast them, so give them space and crank up that oven heat!
Is it possible to make Greek Lemon Potatoes ahead of time?
Yes! They reheat beautifully in the oven, and the flavors actually develop more as they sit. Roast them up to a day in advance and reheat uncovered when ready to serve for crispy, fresh-tasting results.
Can I scale this recipe up for a larger crowd?
Definitely! Greek Lemon Potatoes are tailor-made for parties and gatherings. Just make sure the potatoes are spread in an even layer—use multiple trays if needed—to ensure they all get that crispy finish.
Final Thoughts
If you’re searching for a side dish that’s easy, crowd-pleasing, and loaded with flavor, you cannot go wrong with Greek Lemon Potatoes. Their magic lies in the perfect balance of creamy, crispy, tangy, and savory—all created with just a handful of everyday ingredients. Try them once, and I promise you’ll be hooked!
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Greek Lemon Potatoes Recipe
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
Greek Lemon Potatoes are a classic Mediterranean side dish featuring tender, oven-roasted potato wedges infused with vibrant lemon, extra-virgin olive oil, savory garlic, and aromatic oregano. Slowly roasted in a flavorful chicken broth, these potatoes develop creamy centers with irresistibly crisp, golden edges—perfect to serve alongside your favorite Greek main dishes or roast meats!
Ingredients
Main Ingredients
- 1.2 kg / 2.5 lb starchy potatoes (Desiree, Yukon Gold, or Maris Piper)
- 1 1/2 cups low-sodium chicken stock or broth
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated using microplane
- 1 tbsp dried oregano
- 2 tsp salt
Garnish (Optional)
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat the Oven: Preheat your oven to 200°C/390°F (180°C fan). This ensures the potatoes roast evenly and develop crispy edges.
- Prepare the Potatoes: Peel the potatoes and cut large ones into thick wedges about 3cm (1.2″) thick. Medium potatoes can be cut into thirds for uniformity.
- Combine and Coat: Place the cut potatoes in a large roasting pan. Add chicken stock, olive oil, lemon juice, finely grated garlic, dried oregano, and salt. Toss everything well so the potatoes are evenly coated with the flavorful mixture.
- Initial Roasting: Roast the potatoes for 20 minutes, then use a spatula to turn them. Roast for an additional 25–30 minutes, until most of the liquid is absorbed/evaporated and mainly oil remains in the pan.
- Crisp the Potatoes (optional): For extra crispiness, transfer the potatoes to a separate baking tray. Tilt the original pan and scoop out as much oil as possible to drizzle over the potatoes on the new tray.
- Final Roasting: Roast the potatoes again for 35–40 minutes, turning once or twice, until deeply golden and crisp along the edges.
- Reduce Pan Juices (optional): Return the original pan with garlic juices to the oven for the last 5–10 minutes to allow the juices to reduce and garlic to turn golden. This intensifies flavor and creates a drizzling sauce.
- Serve: Arrange potatoes on a serving platter. Drizzle with the reduced garlic pan juices or simply toss to coat. Garnish with lemon wedges and fresh oregano leaves if desired. Serve warm and enjoy!
Notes
- Use starchy potatoes (not waxy) for best flavor absorption and texture.
- Liquid chicken stock adds more depth than stock cubes or powder, but those can be substituted if necessary. Vegetable stock works for a vegetarian version.
- Finely grating garlic ensures it dissolves into the braising liquid and won’t burn during roasting.
- Don’t skimp on salt—potatoes soak up seasoning!
- Crisping in a separate tray yields the best golden texture; you may skip for a slightly less crisp finish.
- Nutrition information accounts for some oil being left in the pan after cooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: Greek