Few dishes evoke the Mediterranean sun quite like Greek Lemon Potatoes. These golden wedges are infused with bright citrus, aromatic herbs, and garlic, creating a side dish that’s both comforting and sophisticated. Whether served alongside roasted meats, grilled fish, or as part of a mezze spread, they bring a burst of flavor that’s hard to resist.
I first discovered this recipe while traveling through Greece, where every taverna seemed to have its own version. The secret isn’t just in the ingredients—it’s in the method: slow-roasting the potatoes in a lemony, garlicky bath that crisps the edges while keeping the insides tender. After making them at home, they quickly became a family favorite, perfect for both weeknight dinners and festive gatherings. With a handful of simple ingredients, you can capture that classic Greek flavor right in your own kitchen.
Recipe Overview
Greek Lemon Potatoes are oven-roasted potato wedges tossed in olive oil, lemon juice, garlic, and herbs. Slow-baked to golden perfection, these potatoes are crispy on the outside, tender on the inside, and bursting with Mediterranean flavor. Ideal as a side dish, they complement chicken, lamb, seafood, or even vegetarian meals.
Ingredients & Instructions
Ingredients
- 3 lbs potatoes
- ¾ cup olive oil
- 5 cloves garlic, peeled and pressed
- 2 lemons, juiced
- ¾ cup vegetable broth
- 2 tsp dried oregano
- 1 tsp poultry seasoning (or substitute with a mix of sage, thyme, marjoram, rosemary)
- ⅓ cup fresh parsley, chopped, for garnish
- Salt and pepper, to taste
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 390°F (200°C fan-assisted). Peel the potatoes and cut them into uniform wedges to ensure even roasting.
2. Make the Lemon-Herb Mixture
In a medium bowl, whisk together lemon juice, olive oil, pressed garlic, poultry seasoning, vegetable broth, oregano, salt, and pepper. This mixture will coat the potatoes, infusing them with vibrant Mediterranean flavor.
Tip: For an extra punch, add a bit of lemon zest to the mixture for aromatic brightness.
3. Toss and Coat Potatoes
Place the potato wedges in a large baking dish. Pour the lemon-herb mixture over them and toss well, ensuring each wedge is coated evenly.
4. Roast the Potatoes
Bake the potatoes for 40 minutes, then remove from the oven and carefully flip them to ensure even browning. Return to the oven and bake for another 40 minutes, or until the potatoes are golden and crisp on the edges while remaining tender inside.
Tip: Use a spatula to gently press the potatoes against the baking dish—this helps develop extra crispy edges.
5. Garnish and Serve
Once done, remove from the oven and sprinkle generously with fresh parsley for color and freshness. Serve immediately as a vibrant side dish that pairs beautifully with grilled meats, seafood, or vegetarian mains.
Cooking Tips & Variations
1. Potato Choices
- Yukon Golds roast beautifully and have a naturally buttery flavor.
- Red potatoes add color and hold their shape well.
2. Add Extra Flavor
- Toss in whole garlic cloves for a roasted, mellow garlic flavor.
- Include a few sprigs of rosemary or thyme in the baking dish for aromatic depth.
3. Make It Crispy
- Flip the potatoes halfway through baking to ensure even crisping.
- For extra crunch, increase the oven temperature to 400°F (205°C) for the last 10 minutes.
4. Dietary Tweaks
- Vegan and gluten-free by default, but you can use chicken broth instead of vegetable broth for a richer taste.
- Reduce oil slightly for a lighter version—just make sure the potatoes are still coated to prevent drying.
5. Serving Suggestions
- Serve alongside Greek chicken or lamb for a traditional Mediterranean plate.
- Pair with a simple green salad or tzatziki for a complete, refreshing meal.
Storage & Serving Suggestions
Storage
- Refrigerate leftover potatoes in an airtight container for up to 3–4 days.
- Reheat in the oven at 375°F (190°C) to restore crispiness—avoid microwaving if you want them crispy.
Serving Ideas
- Sprinkle with extra parsley or feta cheese for a flavorful garnish.
- Drizzle a bit of extra lemon juice over the top before serving to brighten the flavors.
- Perfect for meal prep or as a side for Mediterranean-themed dinner parties.
Greek Lemon Potatoes are a simple yet transformative side dish. Their golden, crispy edges, tender interiors, and zesty lemon-garlic flavor make them an unforgettable addition to any meal. Easy to prepare yet bursting with flavor, they elevate weeknight dinners and impress at dinner parties. With just a few quality ingredients and straightforward steps, you can bring a touch of Greece into your kitchen anytime.
These potatoes are more than a side—they’re a celebration of fresh, vibrant Mediterranean flavors that everyone will love.
FAQs
1. Can I make Greek Lemon Potatoes ahead of time?
Yes. Prepare and toss in the lemon-olive oil mixture, refrigerate, and bake when ready. Add a few extra minutes to baking if chilled.
2. Can I use sweet potatoes instead?
Yes, but reduce the baking time slightly and watch closely, as sweet potatoes roast faster.
3. How do I make them extra crispy?
Flip the potatoes halfway through baking and press lightly against the pan edges. Increase oven temp slightly at the end for extra crispiness.
4. Can I use fresh herbs instead of dried?
Absolutely—fresh oregano or thyme works wonderfully. Add near the end of baking to preserve flavor.
5. Can this dish be made gluten-free?
Yes. The recipe is naturally gluten-free.
Golden, crispy, and zesty, these Greek Lemon Potatoes are roasted in lemon, garlic, and herbs for a Mediterranean-flavored side dish perfect for any meal.