Greek Lemon Potatoes are baked in a flavorful garlic and lemon broth that they soak up in the oven to make the most 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.
Sabrina’s 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.
Recipe Card
Ingredients
- 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
Instructions
- 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 8×10 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.
Nutrition
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Table of contents
About this recipe
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.
What to Pair with Greek Lemon Potatoes
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.
How To Store
- 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
Variations
- 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.
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These were excellent! I cut them in long wedges,as I was making strip steak. Wanted the effect on the plate. Perfect!
These recipes help add zing to your dinner menu.
Thanks, Nancy. I’m so glad you’re enjoying them.
So desired and enjoyed. Thank you for your learned recipe, and sharing.
Yummy! I can’t wait to give this a try! My family is going to love this recipe! So excited!
Enjoy!
Mmmm…very tasty!! Love lemon & garlic together!
Thanks, Natalie. Glad you enjoyed it.
These were a total winner at dinner. I actually drizzled the Tzatziki over the top and my kids ate it up!
That’s awesome, Jen. Thanks for the 5 star rating.
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.
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!
What can I use instead of chicken broth to keep it vegan?
You can substitute with vegetable broth.
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
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.
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.
Thanks for the kind words, Donna.
Super good
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.
Thank you for the kind words, Kathy.