Greek Lemon Potatoes Recipe

Golden, crispy on the outside, melt-in-your-mouth tender on the inside—these Greek Lemon Potatoes are what potato dreams are made of.

Roasted to perfection in a zesty lemon-garlic broth, they soak up all the Mediterranean flavors while developing irresistibly crispy edges.

With just a handful of pantry staples and one baking dish, this recipe delivers a restaurant-quality side that pairs beautifully with anything from grilled meats to fresh salads.

Trust me, once you try them, you’ll be making them on repeat!

For Greek Lemon Potatoes

Yukon Gold Potatoes – These potatoes have a creamy texture and hold their shape well while roasting. Cut into quarters or 1-inch wedges for the best results.
Chicken Stock – Adds depth of flavor and helps infuse the potatoes with rich, savory goodness as they bake.
Extra Virgin Olive Oil – Enhances the crispiness of the potatoes while adding a smooth, Mediterranean richness.
Lemon Juice – The key to that signature bright, tangy flavor. Fresh lemon juice is always best!
Garlic – Minced garlic brings bold, aromatic flavor to the dish.
Dried Oregano – A classic Greek herb that adds earthy, slightly peppery notes.
Fine Sea Salt – Seasons the potatoes and enhances all the other flavors.
Unsalted Butter – Small dots of butter on top help create golden, crispy edges.
Fresh Parsley – Finely chopped and sprinkled on top for a pop of color and freshness.

Greek Lemon Potatoes Recipe

Golden, crispy, and infused with bright lemon and garlic, these Greek Lemon Potatoes are the ultimate side dish that’s both effortless and packed with flavor.

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Course: Side Dish

Cuisine: Greek

Keyword: Greek Lemon Potatoes Recipe

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings:

.

Ingredients

3 lbs Yukon Gold potatoes, cut into quarters or 1-inch wedges
1 cup chicken stock
½ cup extra virgin olive oil
¼ cup fresh lemon juice
4 garlic cloves, minced
2 tsp dried oregano
2 tsp fine sea salt
2 Tbsp unsalted butter, cut into small pieces
1 Tbsp fresh parsley, finely chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
In a 9×13-inch baking dish, whisk together the olive oil, lemon juice, chicken stock, minced garlic, oregano, and salt.
Add the potato wedges to the dish and toss to coat them in the flavorful mixture. Spread them out evenly in the pan. (It’s okay if they’re not fully submerged.)
Dot the tops of the potatoes with small pieces of butter.
Bake for 70-80 minutes, stirring occasionally to coat the potatoes in the pan juices.
By the end of the baking time, most of the liquid will be absorbed except for the oil. If you prefer extra crispy edges, broil for 3-4 minutes until golden brown.
Remove from the oven, toss gently in the remaining pan sauce, and garnish with freshly chopped parsley.
Serve warm directly from the baking dish or transfer to a serving platter with a drizzle of the delicious pan juices.

Nutrition

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Do I need to parboil the potatoes before roasting?
Nope! The magic of this recipe is that the potatoes roast in a flavorful lemon-garlic broth, soaking up all that goodness while becoming beautifully tender inside and crispy outside—no need to boil them first.
How can I make the lemon flavor really stand out?
For extra zing, add lemon zest along with the juice! You can also finish the dish with a fresh squeeze of lemon right before serving to brighten up the flavors.
What kind of potatoes work best?
Yukon Golds are the gold standard (pun intended). They’re creamy inside and crisp up nicely. If you can’t find them, go for Maris Piper, King Edwards, or even Russet potatoes.
Can I prep this dish ahead of time?
Yes! You can toss the potatoes in the marinade and let them sit for up to an hour before baking. Just don’t let them soak too long, or they’ll start to brown.
How do I get those perfectly crispy edges?
Two tricks: Don’t overcrowd the pan (air needs to circulate), and crank up the broiler for the last 3–4 minutes to get those irresistibly golden, crispy edges.