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
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.
MORE EASY SIDE DISH RECIPES
TIPS FOR MAKING GREEK LEMON POTATOES
- 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.
VARIATIONS ON GREEK LEMON POTATOES
- 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.
HOW TO MAKE TZATZIKI SAUCE
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.
WHAT TO SERVE GREEK LEMON POTATOES WITH
HOW TO STORE GREEK LEMON POTATOES
- 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
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 8 Servings, Amount per serving: 219 calories, Calories: 219g, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 624mg, Potassium: 802mg, Fiber: 4g, Sugar: 2g, Vitamin C: 44g, Calcium: 30g, Iron: 2g
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