Easy Greek Lemon Roasted Potatoes
jump toRECIPE
These lemon roasted potatoes are Greek-inspired potato wedges roasted until tender, then finished with crispy golden edges in a bright lemon, olive oil, and oregano-infused broth. Inspired by classic Greek lemon potatoes enjoyed throughout Thessaloniki, this flavorful side dish pairs beautifully with everything from grilled chicken to seared steak. And FYI: keep an extra close eye on the these potatoes once they start to crisp up—you don’t want them to burn! For a complete Mediterranean-inspired meal, serve these potatoes alongside chicken souvlaki with charred lemon or a classic Greek salad.
Why You’ll Love This Recipe
- Crispy yet tender texture — braising first keeps the potatoes soft inside while the edges crisp beautifully.
- Bold Mediterranean flavor — bright lemon juice, olive oil, and oregano infuse every bite.
- Versatile side dish — pairs well with chicken, steak, lamb, or vegetarian mains.
Key Ingredients in This Recipe
- Potatoes – Yukon gold potatoes are typically used to make these Greek potatoes. They are versatile, in between a starchy russet potato and waxy ones like red potatoes. Look for potatoes on the larger side for even wedges. I peel the potatoes first though the skin can be left on based on preference.
- Lemon juice – To get the most fresh lemon juice out of your citrus, I recommend pressing down on the lemon with your palm and rolling it on the counter or microwaving it for 15 seconds.
- Olive oil – Greece is one of the top exporters of olive oil so it’s only natural it’s used in much of the cooking. The smoke point of olive oil can differ based on quality but it is great for roasting and imparts a rich flavor onto these potatoes. I opt for an affordable extra-virgin olive oil for this recipe because much of the nuances of the flavor of the oil are lost as the potatoes cook.
- Chicken stock – Chicken stock helps to flavor the potatoes as well as keep them tender as they roast. I use a low-sodium chicken stock for this recipe to have better control over the salt in the dish.
- Oregano – Oregano is commonly used to flavor Greek dishes like meats, salads or vegetables. I prefer to use fresh oregano in addition to kosher salt, ground black pepper and garlic powder. In a pinch, one teaspoon of dried oregano can be used in place of the fresh oregano.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Use a large, non-stick rimmed baking sheet to ensure the potatoes roast in an even single layer and develop crispy, golden edges. If your pan isn’t non-stick, line it with parchment paper to prevent sticking. Avoid overcrowding—spreading the potatoes out allows them to brown properly, and if needed, roast in batches for best results.
Swaps and Substitutions
- Yukon Gold Potatoes: Swap for Russet potatoes, keeping in mind the texture will be slightly starchier
- Fresh Oregano: Substitute with 1 tablespoon dried oregano, or use rosemary, thyme, or dill
- Chicken Stock: Replace with vegetable stock for a vegetarian version
- Olive Oil: Any good-quality olive oil works; extra-virgin is recommended for flavor
- Garlic Powder: Swap for 1–2 cloves freshly minced garlic
How to Make Lemon Roasted Potatoes (Step-by-Step)
Preheat oven to 400ºF (200ºC). In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.
Add the potatoes to the bowl and toss to combine.
Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper.
Roast the potatoes until tender and the stock is absorbed, about 35 minutes. Flip the potatoes and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 minutes. If desired, broil on high until golden brown, about 2 minutes.
Serve garnished with the remaining oregano.
How to Serve Greek Lemon Roasted Potatoes
- As a side dish with chicken souvlaki, grilled steak, or roasted lamb.
- Alongside a Greek salad for a complete Mediterranean meal.
- As part of a mezze-style spread with hummus, pita, and roasted vegetables.
- Served family-style for dinner parties or holiday meals.
How to Store Greek Lemon Roasted Potatoes
Refrigerate: Store leftover lemon roasted potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in a 400°F oven, air fryer, or skillet until warmed through and the edges crisp again.
Refresh: Drizzle with a little olive oil or a squeeze of fresh lemon juice if the potatoes seem dry after reheating.
FAQ – Frequently Asked Questions
Greek-style lemon roasted potatoes are partially braised in a lemon and broth mixture before crisping, resulting in tender interiors and crispy edges.
Yes. You can roast them ahead and reheat in the oven just before serving to restore crispness.
Yukon Gold potatoes are ideal because they strike a balance between creamy and starchy, holding their shape while roasting.
Crowding the pan or not letting the liquid fully absorb can prevent crisping. Use a large baking sheet and roast uncovered.
Other Recipes to Try
If you enjoy these lemon roasted potatoes, give these Greek recipes a try. Follow me on Instagram for more updates:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Lemon Roasted Potatoes
Rate this Recipe
Ingredients:
- ½ cup freshly squeezed lemon juice
- ½ cup extra-virgin olive oil
- ½ cup chicken stock
- ½ teaspoon garlic powder
- 2 tablespoons oregano, chopped, divided
- 3 pounds Yukon gold potatoes, peeled and cut into 1” wedges
- Kosher salt, as needed
- Freshly ground black pepper
Instructions:
- Preheat oven to 400ºF (200ºC).
- In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.
- Add the potatoes to the bowl and toss to combine.
- Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper.
- Roast the potatoes until tender and the stock is absorbed, about 35 minutes. Flip the potatoes and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 minutes. If desired, broil on high until golden brown, about 2 minutes.
- Serve garnished with the remaining oregano.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?