Lemon Greek Potatoes (Oven Roasted)
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Greek roasted potatoes are packed full of delicious garlic and bright lemon to make the most tender and delicious potato side dish. These oven-roasted potatoes are simple to make, cozy and perfect as a side dish for so many meals.
Why We Love Greek Potatoes
- Delicious Lemony Garlicky Potatoes– These potatoes are packed full of delicious lemony and garlic flavor all on tender potatoes with a creamy center. These are very similar to the potatoes served at many Greek restaurants.
- Easy Side Dish– This is a really easy side dish with flavors that pairs well with many other main dishes. Packed full of flavor, we love these delicious potatoes in spring and summer especially but enjoy it all year round. They are the best potatoes with summer dishes!
- Family Favorite- This recipe is a cozy classic recipe that will become your family’s new favorite side dish!
I’m not Greek, more Italian and Irish, but I’ve had good friends from large, loud, fun Greek families. If you’ve never had dinner with a close-knit Greek family, you need to!
These potatoes remind me of laughing and eating ourselves silly, while their parents meddled in their twenty-something kids’ lives with the best intentions. Lemony, garlicky potatoes just like these were always on the plate, and I miss those dinners.
Ingredients For Greek Potatoes
Find the full printable recipe with specific measurements and directions below in the recipe card.
- garlic minced
- olive oil
- yellow potatoes – Also known as Yukon Gold, about 40 ounces, or 3-4 larger yellow potatoes.
- lemon – just juice
- chicken broth – low sodium, chicken stock or vegetable stock can also be used.
- oregano
- garlic powder
- pepper
- salt
- parsley (optional) – chopped for garnish, we used flat leaf parsley.
If you prefer a crispier potato these baked potato wedges is a great recipe. Packed full of flavor, these roast potatoes are golden brown on the outside with a fluffy center.
How To Make Greek Potatoes
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet or roasting pan. You can line the baking sheet with aluminum foil for easier cleanup.
- In a small bowl place the minced garlic cloves and olive oil, then set to the side. This infuses the olive oil with more garlic flavor.
- Rinse the potatoes well then slice potatoes into thick wedges. Try your best to slice the potatoes wedges all the same size. Add potatoes to a large bowl. Fill the bowl with ice cold water until it covers the potatoes. Let the potatoes soak for five to ten minutes. Remove the potatoes and dry them well.
- Add lemon juice and broth to potatoes, tossing to coat the potatoes evenly. This gives the potatoes a bright flavor.
- Pour olive oil over the potatoes. Add oregano, garlic powder, pepper and salt to the potatoes. Toss the potatoes so they are coated evenly.
- Add the potatoes to the rimmed baking sheet in an even layer. Pour any extra liquid in the bowl over the potatoes.
- Bake for 20 minutes then flip each potato wedge so they cook evenly. Bake potatoes for an additional 15-20 minutes or until lightly brown on the outside and fork tender. Sprinkle fresh parsley or your favorite fresh herbs if desired. I also often will sprinkle an extra pinch of salt over the whole pan at the end. Serve hot and enjoy.
What Type Of Potatoes Are Used In This Recipe?
I prefer to use a yellow potato for this recipe; they are also sometimes called Yukon Gold. These potatoes are still starchy enough that they hold their shape when roasting but will soak up that great lemon garlic flavor and be tender. Yellow potatoes tend to produce the best results for a tender potato that also holds its shape.
Russet potatoes can be used. They are the large brown potatoes that are typically used as baking potatoes, but they tend not to soak up the lemon flavor as much as the yellow potatoes.
I have used soft red potatoes with this recipe also. Red potatoes are on the softer side and tend to break down a little more in the liquid. They are still delicious though.
Are these potatoes super crispy?
This recipe produces tender, lemony garlic potatoes that are packed full of flavor. While the potatoes do get brown along the edges (and is absolutely delicious!) this recipe doesn’t produce a super crunchy potato.
The reason is the same liquid that makes these potatoes so flavorful also keeps them softer instead of being crunchy.
Try This For Crispier Version Of Greek Potatoes
- At the very end of cooking, drain any excess liquid from the pan into a bowl if you have any left.
- At the very end of cooking, drain any excess liquid from the pan into a bowl if you have any left.
- Drizzle any of the extra liquid you removed from the pan over the potatoes before serving for more flavor.
If you are looking for a super crispy potato recipe, try my crispy potato wedges recipe. These golden-brown potatoes are fluffy on the inside and crispy golden brown on the outside.
What To Serve With Greek Potatoes?
These potatoes are delicious with pretty much any main protein, the lemon and garlic flavors usually blend beautifully with chicken, beef, pork or lamb. Try them as a side dish to some of our fan-favorite recipes.
Crispy Chicken Thighs– This recipe is always a hit, and the skin comes out the perfect golden crispy brown!
Greek Chicken Marinade– Use this Greek chicken marinade to make tender chicken breast that can be grilled, baked or made in a cooked stovetop in a pan
Greek Salad– A fresh, crisp green Greek salad pairs deliciously with these potatoes and a protein for a delicious complete dinner. You’ll love the simple homemade dressing on this recipe.
Greek Orzo Salad– Fresh, crisp and delicious! This easy pasta salad is full of flavor and is great to make ahead!
Roasted Chicken Thighs With Vegetables – These savory chicken thighs with roasted squash is tender and flavorful! While it isn’t Greek specifically, the lemon and herbs in this recipe will pair really well with these potatoes and is a Mediterranean-style recipe.
Honey Orange Ham Glaze – Perfect for a holiday ham but can also be made for ham steaks for a weekday too.
Oven Roasted Pork Loin – Juicy pork loin that’s tender and delicious roasted in the oven, perfect for a Sunday meal
Baked Bruschetta Chicken Breast– This dish is full of bold tomato, balsamic and basil flavors topped with cheesy goodness, and pairs deliciously with these potatoes.
How Do Store Leftover Potatoes?
Store leftover potatoes in an airtight container in the refrigerator. Any leftovers will last about three days.
Other Side Dish Recipes You’ll Love
Easy Mashed Sweet Potatoes
Stuffed Cheddar Broccoli Twice Baked Potato
How To Make Crispy Baked Potatoes
Easy Classic Italian Pasta Salad
Easy Hot German Potato Salad
The Ultimate Loaded Baked Potato Salad Recipe
Roasted Greek Potatoes (Garlicky Lemon Potatoes!)
Ingredients
- 4 cloves garlic minced
- ⅓ cup olive oil
- 2 1/2 pounds yellow potatoes Also known as Yukon Gold, about 40 ounces or 3-4 larger potatoes
- 1 lemon about 2 tablespoons
- ¼ cup chicken broth low sodium
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 1 teaspoon salt
- parsley chopped for garnish, we used flat leaf parsley
Instructions
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet. You can line the baking sheet with aluminum foil for easier cleanup.
- In a small bowl place the minced garlic cloves and olive oil, then set to the side. This infuses the olive oil with more garlic flavor.4 cloves garlic, ⅓ cup olive oil
- Rinse the potatoes well then slice potatoes into wedges. Add potatoes to a large bowl. Fill the bowl with ice cold water until it covers the potatoes. Let the potatoes soak for five to ten minutes. Remove the potatoes and dry them well.2 1/2 pounds yellow potatoes
- Add lemon juice and broth to potatoes, tossing to coat the potatoes evenly.1 lemon, ¼ cup chicken broth
- Pour olive oil over the potatoes. Add oregano, garlic powder, pepper and salt to the potatoes. Toss the potatoes so they are coated evenly.1 tablespoon oregano, 1 teaspoon garlic powder, ¼ teaspoon pepper, 1 teaspoon salt
- Add the potatoes to the rimmed baking sheet. Pour any extra liquid in the bowl over the potatoes.
- Bake for 20 minutes then flip each potato wedge so they cook evenly. Bake potatoes for an additional 15-20 minutes or until lightly brown on the outside and fork tender. Sprinkle fresh parsley and an extra pinch of salt if desired, then serve hot. Top with parsley if desired and serve!parsley
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
my absolutely favorite potato dish
Yay! Glad to hear it mj, it’s really delicious!
simply delicious!
Made these for dinner tonight. Delicious!!
My family absolutely loved this recipe. I will be making again.