Few side dishes deliver quite the same burst of brightness and comfort as Greek Lemon Potatoes. These golden, crispy-edged potatoes are bathed in a garlicky lemon-olive oil sauce, roasted slowly until tender inside and caramelized on the outside. The secret lies in the balance—fresh lemon juice, fragrant oregano, and just enough broth to create that luscious, almost creamy texture that coats every bite.
Whether you’re serving them alongside grilled meats, roasted vegetables, or enjoying them straight from the pan (which I’m definitely guilty of), Greek Lemon Potatoes bring a Mediterranean flair to any meal. They’re humble yet elegant, earthy yet vibrant—everything I love in a dish that feels special but simple.
Table of Contents
Why You’ll Love Greek Lemon Potatoes
- Bold Mediterranean flavor: Lemon, garlic, oregano, and olive oil bring irresistible brightness.
- Crispy outside, creamy inside: A slow roast in lemon broth gives them an unmatched texture.
- Easy ingredients, big results: Just pantry staples and one pan.
- Pairs with anything: Perfect with chicken, fish, or vegetarian mains.
- Naturally gluten-free and vegan-friendly: Everyone can enjoy this dish.
- Make-ahead magic: Even better reheated—the flavors deepen overnight.
Ingredients
- 3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
- ¼ cup olive oil (good-quality extra virgin)
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- 1 tablespoon semolina or fine cornmeal (optional, for extra crispness)
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon zest, for finishing
Step-by-Step Instructions
- Preheat and prepare:
Heat the oven to 400°F (200°C). Line a large roasting pan or baking dish with parchment or lightly grease it. - Mix the marinade:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. - Toss the potatoes:
Add the potato wedges to the pan and pour the lemon mixture over them. Toss to coat evenly. Sprinkle semolina (if using) over the top—it adds a subtle crunch. - Add broth and roast:
Pour broth around the potatoes (not over the top—this helps them crisp). Roast uncovered for 40 minutes, stirring once halfway through. - Crisp and caramelize:
When the potatoes are tender and most of the liquid has evaporated, raise the oven temperature to 450°F (230°C) and roast for another 15–20 minutes, until golden and crisp at the edges. - Finish and serve:
Sprinkle with parsley and lemon zest before serving. For a classic Greek touch, drizzle with a few drops of olive oil right before bringing them to the table.
How to Serve Greek Lemon Potatoes
Greek Lemon Potatoes shine in both casual dinners and holiday spreads. Serve them warm, fresh from the oven, when they’re at peak crispness and perfume the kitchen with lemon and oregano.
They pair beautifully with Mediterranean favorites—think grilled lamb chops, chicken souvlaki, or baked fish with herbs and olives. For a vegetarian pairing, serve alongside roasted vegetables or a Greek salad topped with feta and kalamata olives.
For extra flair, drizzle the potatoes with tzatziki, garlic yogurt sauce, or a light feta crema. The creamy tang complements the citrus beautifully.
Hosting a dinner? Arrange the roasted potatoes on a platter and garnish with lemon wedges and fresh herbs. Their golden sheen makes them look restaurant-worthy, and they stay warm for up to 30 minutes covered loosely with foil.
Leftovers are equally wonderful—try reheating them in a skillet for a crisp refresh or tossing them with arugula and roasted peppers for a warm salad. These potatoes aren’t just a side dish—they’re the kind of centerpiece that elevates everything around them.
How to Store Greek Lemon Potatoes
To refrigerate:
Let the potatoes cool completely, then transfer them to an airtight container. Refrigerate up to 4 days.
To reheat:
- Oven method (best): Spread potatoes on a baking sheet and bake at 400°F for 10 minutes until hot and crisp.
- Air fryer method: Reheat at 375°F for 5–6 minutes.
- Microwave method: Works in a pinch, but the texture will be softer.
To freeze:
Spread cooled potatoes on a tray and freeze until solid, then store in a freezer bag for up to 2 months. Reheat directly from frozen in a 425°F oven for 20–25 minutes.
Meal prep tip:
Make the lemon-garlic marinade in advance and refrigerate up to 3 days. Toss fresh potatoes in the marinade right before roasting.
Pro tip:
A squeeze of fresh lemon after reheating brings them right back to life—never skip that final burst of citrus!
Tips to Make Greek Lemon Potatoes Perfect Every Time
- Use Yukon Gold potatoes: Their buttery texture soaks up flavor without falling apart.
- Cut evenly: Uniform wedges ensure even roasting.
- Layer smart: Arrange potatoes in a single layer with space between pieces to help crisping.
- Broth for softness, semolina for crispness: The broth keeps them tender inside; the semolina ensures golden edges.
- Don’t over-stir: Toss once midway to prevent breaking and encourage browning.
- Finish hot: The final blast at high heat makes all the difference for caramelization.
- Taste and adjust: Lemons vary—add zest or extra juice at the end to brighten.
- Extra flavor ideas: Add a few sprigs of rosemary or thyme before roasting for an herbal twist.
These tips guarantee you’ll get that perfect Greek balance—crispy, creamy, tangy, and unforgettable.
Variations of Greek Lemon Potatoes
- Garlic Butter Lemon Potatoes: Add 2 tablespoons melted butter to the olive oil mixture for a rich twist.
- Herbed Greek Potatoes: Mix in 1 teaspoon chopped fresh rosemary and thyme for deeper aroma.
- Spicy Lemon Potatoes: Add a pinch of chili flakes or smoked paprika for subtle heat.
- Feta-Topped Greek Potatoes: Sprinkle crumbled feta during the last 5 minutes of baking.
- Mediterranean Veggie Tray: Add sliced peppers, onions, and cherry tomatoes to roast together.
- Air Fryer Greek Potatoes: Toss with marinade and air fry at 390°F for 15–18 minutes, shaking halfway through.
- Vegan Meal Prep Bowl: Serve over couscous or quinoa with chickpeas, spinach, and tahini dressing.
Whichever variation you choose, the lemony-garlic base remains the heart of this recipe—fresh, bright, and irresistibly Mediterranean.
FAQs
1. Can I leave the skins on?
Yes! Scrub well—skins add extra texture and nutrients.
2. Can I make them in advance?
Absolutely. Roast them, cool, and reheat at 400°F before serving.
3. What if I don’t have broth?
Use water mixed with ½ teaspoon salt and ½ teaspoon olive oil—it still works beautifully.
4. Why are Greek Lemon Potatoes so soft inside?
They roast in a little broth, allowing the potatoes to absorb flavor and develop a creamy texture before crisping at high heat.
5. Can I use other citrus?
Yes! Try half lemon and half orange juice for a mellower sweetness.
Final Thoughts
Greek Lemon Potatoes are proof that the simplest ingredients—lemon, olive oil, garlic, and potatoes—can create something extraordinary. Whether you’re serving them with roasted meats, grilled fish, or a Mediterranean veggie platter, they’re a golden, tangy showstopper that makes any meal shine.
Discover great sides like Roasted Carrots with Maple Glaze
Check out Crispy Air Fryer Zucchini Fries
Don’t miss our Mediterranean Roasted Potato Chicken Thighs
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Greek Lemon Potatoes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These Greek Lemon Potatoes are roasted to golden perfection in olive oil, garlic, and lemon for a tangy, crispy, and tender Mediterranean side dish.
Ingredients
- 3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
- ¼ cup olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon semolina or fine cornmeal (optional)
- 2 tablespoons chopped parsley
- Lemon zest for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking pan.
2. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Toss potatoes in mixture and spread evenly in pan.
4. Pour broth around potatoes and roast uncovered for 40 minutes, stirring once halfway.
5. Increase oven to 450°F; roast 15–20 minutes more until golden and crisp.
6. Sprinkle with parsley and lemon zest before serving.
Notes
Use Yukon gold potatoes for the best texture.
Semolina adds extra crunch but is optional.
For vegan, use vegetable broth.
Reheat in oven or air fryer for crispness.
Add feta or rosemary for variation.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg