Greek Lemon Potatoes

8 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Greek Lemon Potatoes are baked in a flavorful garlic and lemon broth that they soak up in the oven to make the most refreshing, delicious potatoes ever.

These Greek Potatoes are a cut above your typical Roasted Potatoes. The lemon juice, garlic, and broth seeps into the whole potato and flavors it throughout. It’s the perfect Side Dish to add a unique and delicious taste to any dinner.

Greek Lemon Potatoes in pie plate with lemon


These roasted potato wedges come out crisp and golden brown. The potatoes are braised in the lemon-garlic broth while they bake. The wedges soak up the flavor around them and continue to cook until the liquid is evaporated. When it’s done you won’t have any of the broth, just the crispy, and fork-tender roasted potatoes that are worthy of a Greek restaurant.

If you’re going for a Greek themed dinner, pair your Lemon Potatoes with other favorite Greek recipes like like One Pot Greek Chicken and Rice, and an Easy Greek Salad. Another option is using Lemon Potatoes as a side dish for a super simple dinner. Pair them with something as easy as Baked Chicken Thighs and this flavorful side dish will take the dinner to a whole new level.



  • Garlic-lemon mixture: Whisk together the olive oil, lemon juice, garlic powder, salt, oregano and black pepper in a large bowl. Continue whisking until the oil combines with the lemon juice.
  • Potatoes: Cut the potatoes into 2″ chunks. Add the chopped Potatoes into the bowl and toss until the potatoes are coated. Place the Greek Potatoes in a single layer on the baking dish.
  • Broth: Add the chicken broth to your baking dish. Be careful when pouring it in that it doesn’t take all the oil off the potatoes.
  • Bake: Roast your Lemon Potatoes in the oven pre-heated to 400 degrees. Leave the potatoes uncovered and cook them for 60-70 minutes. Leave them to roast until the potatoes are crispy and most the liquid cooks away.

Greek Lemon Potatoes in baking dish before cooking


  • Potatoes: This recipe calls for Yukon potatoes, but you could make it with other kinds of potatoes like russet or red potatoes.
  • Vegetarian: These Lemon Roast Potatoes are already gluten-free, if you need them to work with a vegetarian or vegan diet you just have to replace the chicken broth. Use a vegetable broth instead for an easy potato recipe that works for most diets.
  • Add-ins: You can use Greek Lemon ingredients to flavor more than just potatoes. Try adding some vegetables to the mix and roasting them along with the Greek potatoes. Carrots, eggplant, and summer squash could work well. For some more flavor try adding a little extra minced garlic cloves and parsley to your lemony potatoes.


Tzatziki is a classic sauce to serve with Greek dishes like souvlaki. Make some of your own to use as a dipping sauce for this Greek Potato Recipe.

  • Grate ½ cup of cucumber, then put it in a towel to take out the excess water.
  • In a bowl mix together the prepared cucumber, 1 cup Greek yogurt, 1 tablespoon lemon juice, ½ tablespoon extra-virgin olive oil, 1 minced garlic clove, ¼ teaspoon sea salt, 1 tablespoon chopped dill, and 1 tablespoon chopped mint.
  • Put the dip in the fridge to chill for an hour or so before serving.



  • Serve: Don’t leave this crispy Lemon Potato recipe at room temperature for more than 2 hours.
  • Store: To store your Greek Lemon Potatoes recipe in the fridge, let it cool to room temperature then store them in an airtight container. They’ll keep well for 3 days. To reheat the potatoes coat them in vegetable oil and cook them for 10 minutes in the oven at 400 degrees to make them crispy again.
  • Freeze: You can keep them in the freezer for 3 months. Let them thaw in the fridge overnight before reheating them in the oven.

Greek Lemon Potatoes in baking dish

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Greek Lemon Potatoes

Greek Lemon Potatoes are baked in a flavorful garlic and lemon broth that they soak up in the oven to make the most refreshing, delicious potatoes ever.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine Greek
Author Sabrina Snyder


  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon garlic powder , (or 3 cloves minced)
  • 1 teaspoon Kosher salt
  • 1 teaspoon oregano
  • 1/2 teaspoon coarse ground black pepper
  • 3 pounds Yukon potatoes , cut into 2" chunks
  • 3 cups chicken broth


  • Preheat oven to 400 degrees.
  • In a large bowl whisk together olive oil, lemon juice, garlic powder, salt, oregano and black pepper until the mixture is emulsified.
  • Add the potatoes and toss.
  • Add potatoes to an 8x10 baking dish (about 2-quarts).
  • Carefully add the broth to the baking dish (try to avoid washing the oil off the potatoes with the broth).
  • Bake, uncovered, for 60-70 minutes until the tops of the potatoes are golden brown and the broth is mostly gone.


Calories: 219kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 802mg | Fiber: 4g | Sugar: 2g | Vitamin C: 44mg | Calcium: 30mg | Iron: 2mg

Greek Lemon Potatoes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. These were excellent! I cut them in long wedges,as I was making strip steak. Wanted the effect on the plate. Perfect!

  2. I want to try this again with Yukon gold potatoes. Tonight I used what I had: russet potatoes, carrots and parsnips. Otherwise, I followed the instructions. The vegetables did not crisp up as I anticipated. It seemed like 3 cups chicken broth was too much. I carefully poured the broth so as not to wash the olive oil off the veggies; 70 minutes in a 400 degree oven. The flavor was nice, but I was looking forward to “crispy”! Thank you for this nice recipe. I will definitely try again.

    1. You can always place them under the broiler for a bit to crisp up even more but make sure to watch them so they don’t burn. Enjoy!

  3. Not every reader is American. The majority of the world uses the metric system. Please add those measurements. I have no idea what a quart is. Please also include temp in °C. Thanks

    1. The ingredients can be adjusted to metric in the recipe card. Simply click on the word Metric (it’s in green). I appreciate your feedback.

    2. Hi Sabrina,

      Looking so forward to trying these lemon garlic potatoes. Your receipts are always yummy. Thanks for all the great food you prepare. It’s so nice to try different things sometimes, and yours are the best.

  4. Hi Sabrina,
    Your recipes and photographs are always so great. I enjoy cooking and I am always looking for new ideas for delicious food ideas like the ones you post on your website.
    Please know that this 71 year old homemaker totally enjoys reading and trying out your wonderful dishes.