Greek Lemon Potatoes with Crispy Roasted Edges and Herbs

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Greek lemon potatoes are potato wedges roasted in the oven with olive oil, lemon juice, garlic, and dried oregano until the outside turns golden and crisp and the inside goes soft. The lemon and garlic soak into the potatoes as they cook, so the flavor runs all the way through instead of sitting on top.

This is the side dish I make when I want something simple with real flavor. It goes well with grilled chicken, lamb, or fish, and it doesn’t need much attention once it’s in the oven.

The recipe is inspired by the lemon potatoes served in Greek tavernas, usually next to roasted chicken or lamb. My version keeps it simple: potatoes, lemon, garlic, oregano, and a splash of broth so they don’t dry out while roasting.

One thing to watch: check the pan around the halfway mark. If the broth has evaporated and the potatoes look dry and pale, add a splash more broth or water so they don’t burn on the bottom before the tops turn golden.

Why You’ll Love This Recipe

• Only one baking dish to clean up after
• Lemon and garlic soak all the way through the potatoes
• Goes with almost any grilled meat or fish
• Simple ingredients you likely already have

Ingredient Notes

• Potatoes: Yukon gold or russet both work. Yukon gold holds its shape a bit better, russet gets slightly softer and creamier inside.
• Lemon juice: Use fresh-squeezed juice, not bottled. Bottled juice tastes flatter and won’t give the same brightness.
• Chicken broth: Swap in vegetable broth to keep the dish vegetarian. Water works too, but the broth adds more flavor.
• Dried oregano: Greek oregano is stronger than regular dried oregano. Start with 1 tablespoon if that’s what you’re using and add more to taste.
• Olive oil: Use a decent olive oil since it’s a main flavor here, not just a cooking fat.

Greek Lemon Potatoes with Crispy Roasted Edges and Herbs

Potato wedges roasted with lemon, garlic, and oregano broth until crisp outside and soft inside.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 181

Ingredients Method Notes

Ingredients

  

• 1.2 kg potatoes (about 6 medium); Yukon gold or russet, peeled and cut into thick wedges
• 80 ml olive oil / 1/3 cup
• 60 ml lemon juice / about 2 lemons; fresh-squeezed
• 1 tsp lemon zest
• 4 cloves garlic minced
• 1.5 tbsp dried oregano Greek oregano if you have it
• 250 ml chicken broth / 1 cup; or vegetable broth
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley chopped; for garnish

Method

 

1. Heat the oven to 200 C / 400 F.
2. Peel the potatoes and cut into thick wedges, about 1 inch each. Arrange them in a 23 x 33 cm / 9 x 13-inch baking dish.
3. In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
4. Pour the lemon mixture over the potatoes and toss with your hands or a spoon until every wedge is coated.
5. Pour the chicken broth around the potatoes. Cover the dish tightly with foil and bake for 35 to 40 minutes.
6. Remove the foil and check the pan. If it looks dry, add a splash more broth or water so the bottom doesn't burn.
7. Turn the wedges over, spread them out in one layer, and return to the oven uncovered for 35 to 40 minutes, until the tops are golden and most of the liquid has been absorbed.
8. Remove from the oven, sprinkle with chopped parsley, and let rest 5 minutes before serving warm.

Notes

• Cut wedges evenly, about 1 inch thick, for consistent roasting.
• Check the dish around the 40-minute mark, add broth if it looks dry.
• Use fresh lemon juice, not bottled, for the best flavor.
• Let the potatoes rest 5 minutes before serving so the sauce settles into them.

Tips for Success

• Cut the potato wedges about 1 inch thick so they all cook at the same rate.
• Cover the dish with foil for the first half of baking so the potatoes soften before browning.
• Baste the wedges with the pan liquid once halfway through so the lemon flavor spreads evenly.
• Use a light-colored baking dish so you can see the broth level and catch it before it dries out.
• Taste before adding extra salt at the end, since the broth already adds some sodium.

Variations

• Add crumbled feta over the potatoes right before serving for a salty, tangy finish.
• Toss in Kalamata olives and cherry tomatoes for the last 15 minutes for a warm side salad.
• Swap the chicken broth for vegetable broth to make the dish fully vegetarian.

Storage and Reheating

Greek lemon potatoes keep well in the fridge for 3 to 4 days in an airtight container. The lemon flavor actually gets stronger after a day, so leftovers taste good too.

To reheat, spread the potatoes on a sheet pan and warm them in the oven at 200 C / 400 F for 10 to 12 minutes, until hot and crisp again on the edges. A skillet over medium heat also works if you want to re-crisp the bottoms.

I don’t recommend the microwave here. It heats them fast but leaves the edges soft instead of crisp, which is the part everyone actually wants back.

Serving Suggestions

Greek lemon potatoes work as a side for grilled chicken souvlaki, lamb chops, or roasted whole chicken. The lemon in the potatoes matches the char on grilled meat well.

For a lighter meal, serve them with a Greek salad and a bowl of tzatziki on the side. Pan-seared fish, like cod or branzino, also pairs well since the lemon carries over between both dishes.

I like to spoon any extra pan juices over the potatoes right before serving instead of letting them sit in the dish.

FAQ

Why are my Greek lemon potatoes soggy instead of crispy?

This usually happens when there’s still too much liquid left in the pan when you pull them out. Uncover the dish for the last 30 to 40 minutes so the broth reduces and the surface dries out enough to crisp. If the pan still looks wet at the end, roast 10 more minutes uncovered.

Can I use Yukon gold potatoes instead of russet for this recipe?

Yes, Yukon gold works well and holds its shape a bit better than russet. Russet gets softer and creamier inside but can fall apart more easily when you stir the wedges. Either one turns out fine, so use what you have on hand.

Can I make Greek lemon potatoes ahead of time?

Yes, they keep in the fridge for 3 to 4 days in an airtight container. Reheat them in the oven at 200 C / 400 F for 10 to 12 minutes so the edges crisp back up. Skip the microwave, since it leaves the edges soft instead of crisp.

What goes well with Greek lemon potatoes?

Grilled chicken souvlaki, lamb chops, or roasted whole chicken all pair well since the lemon matches the char from the grill. Pan-seared fish like cod or branzino also works, along with a Greek salad and a side of tzatziki for a full meal.

Are Greek lemon potatoes gluten free?

Yes, as written this recipe is gluten free. Just double check the label on your chicken or vegetable broth, since some brands add wheat-based thickeners. Plain broth or stock is naturally gluten free.

What’s the difference between Greek lemon potatoes and regular roasted potatoes?

Regular roasted potatoes usually just get tossed in oil and roasted dry until crisp. Greek lemon potatoes roast partly covered in a lemon, garlic, and broth mixture first, which makes the inside softer and more flavorful before the uncovered roasting crisps the outside.

More from the kitchen

• Greek Lentil Salad with Feta, Herbs, and Lemon Dressing
• Golden Crispy Potato Salad with Tzatziki
• our Grilled Halloumi Souvlaki Skewers with Lemon Herbs
• Skillet Lemon Garlic Shrimp with Feta and Herbs