Imagine the golden crispiness of roasted wedges, the zesty perfume of fresh lemon, and a symphony of herbs all coming together in one irresistible bite: Greek Lemon Potatoes. These potatoes are the heart-stealing side dish you’ll want at every gathering. Roasted to perfection and kissed with olive oil and fresh garlic, every bite is a delightful marriage of savory and bright flavors with a Mediterranean flair. Whether you’re serving them with a weekend roast or making them the star of a weeknight dinner, these potatoes bring sunshine to the table—one wedge at a time.
Ingredients You’ll Need
Greek Lemon Potatoes rely on just a handful of simple ingredients, but their magic is all in the details. Each element is essential for the incredible texture, flavor, or color you crave in this classic dish—no substitutions necessary if you want the real deal!
- Yukon gold or russet potatoes: These are your go-to for perfect texture—Yukon golds offer a creamy bite while russets give you fluffy centers and crisp edges.
- Olive oil: The base of Mediterranean cooking; it infuses every potato wedge with richness and helps everything roast up deliciously golden.
- Fresh lemon juice: Adds unmistakable brightness and tang; always use freshly squeezed for the best punch of citrus.
- Lemon zest: This is the secret weapon for bold, aromatic lemon flavor that goes way beyond just juice.
- Garlic: Minced fresh garlic laces the dish with a deliciously savory punch in every bite.
- Dried oregano: Classic Greek herb that infuses the potatoes with that unmistakable Mediterranean essence.
- Salt: Essential for amplifying all the rustic, tangy flavors bubbling in your roasting pan.
- Black pepper: Adds a gentle, peppery warmth without overpowering the bright flavors.
- Low-sodium chicken broth: Infuses the potatoes with extra moisture and flavor depth—you can substitute with veggie broth if you need this to be vegetarian.
- Chopped fresh parsley: Adds a burst of fresh, green color and brightness as the perfect finishing touch.
How to Make Greek Lemon Potatoes
Step 1: Prep and Cut the Potatoes
Start by giving your potatoes a good peel and slice them into generous, even wedges. Keeping them roughly the same size ensures every piece roasts to tender perfection. If you’re team “skin-on,” go for Yukon golds—their skins crisp up beautifully!
Step 2: Whisk the Marinade
In a mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and chicken broth. This liquid gold will not only flavor your potatoes but also help them roast up extra-tender and flavorful.
Step 3: Toss and Arrange
Add the potato wedges to a large baking dish or a rimmed sheet pan, then pour over your citrusy marinade. Toss everything to coat the potatoes evenly—get your hands in there if you’re feeling rustic! Spread them out in a single layer so every wedge gets a bit of love from the heat.
Step 4: Roasting Time
Roast in a preheated 400°F (200°C) oven for 45 to 55 minutes, flipping the potatoes once or twice along the way. You’ll know your Greek Lemon Potatoes are close to done when they’re fork-tender, golden, and most of the liquid is absorbed. For irresistible crispy edges, pop them under the broiler for the final 2 to 3 minutes.
Step 5: Garnish and Serve
Scatter chopped fresh parsley over your hot, sizzling potatoes right before serving. If you want to take things even further, add a crumble of feta or a sprinkle of fresh dill. Serve warm, and watch them disappear!
How to Serve Greek Lemon Potatoes
Garnishes
A flourish of fresh herbs adds color and vibrancy—chopped parsley is traditional, but don’t be afraid to get playful with crumbled feta cheese or a touch of fresh dill. A grind of black pepper or a few wisps of lemon zest amp up aroma and bring these potatoes to life right at the table.
Side Dishes
Greek Lemon Potatoes make an ideal partner for just about any main—think roasted chicken, lamb kebabs, or hearty grilled fish. They cozy up beautifully with classics like Greek salad, tzatziki, or even a big pile of sautéed greens for a complete Mediterranean meal.
Creative Ways to Present
For special gatherings, try piling your Greek Lemon Potatoes high on a platter and showering them with extra herbs and lemon wedges for dramatic effect. Serve in individual bowls nestled beside a dollop of yogurt or tzatziki, or even use leftovers as the base for a gorgeous breakfast hash with a sunny egg on top.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Greek Lemon Potatoes (a rare phenomenon), let them cool to room temperature and store them in an airtight container in the refrigerator. They’ll keep their flavor for up to four days, ready to brighten your next meal.
Freezing
While these potatoes are at their best fresh from the oven, you can freeze them for up to two months. Spread on a baking sheet to freeze individually, then transfer to a freezer bag. Thaw overnight in the fridge to keep their structure and flavor intact.
Reheating
For maximum crispiness, reheat Greek Lemon Potatoes in a hot oven (400°F/200°C) for 10 to 15 minutes spread out on a baking sheet. If you’re short on time, a quick zap in the microwave works too, but for texture, the oven’s your friend!
FAQs
Why are my Greek Lemon Potatoes not getting crispy?
Achieving crispy edges is all about giving the potatoes space to roast and letting most of the liquid cook away before broiling at the end. Avoid crowding your pan, and always use a hot oven for the best results.
Can I use red potatoes or another variety?
Yukon golds or russets are traditional because they balance tender insides and toasty exteriors, but red potatoes work in a pinch. They’re waxier, so the final texture will be creamier and a bit less fluffy.
Is there a vegetarian or vegan version of Greek Lemon Potatoes?
Absolutely! Simply swap the chicken broth for vegetable broth to make these completely vegetarian and vegan-friendly, without losing an ounce of flavor.
What protein goes best with Greek Lemon Potatoes?
These potatoes are a flexible side for just about any protein—grilled chicken, roasted lamb, baked fish, or even hearty plant-based alternatives like roasted chickpeas or grilled halloumi cheese. Their vibrant flavor balances both bold and simple mains.
Can I make Greek Lemon Potatoes in advance?
Yes! They can be roasted ahead and quickly reheated before serving. If you want that fresh-from-the-oven crispiness, a quick trip under the broiler just before serving revives their golden edges.
Final Thoughts
If you’ve been craving something new to shake up your side dish routine, Greek Lemon Potatoes are pure sunshine on a plate. Their crispy edges and bright flavors never fail to impress. Once you taste how easy and rewarding these are to make at home, you’ll want them on your table all year long. Give them a try, and don’t be surprised if you find yourself reaching for seconds (and maybe even thirds!).
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Greek Lemon Potatoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Experience the vibrant flavors of Greece with these delicious Greek Lemon Potatoes. Roasted to perfection with a zesty lemon and herb marinade, these potatoes are a fantastic side dish for any meal.
Ingredients
Potatoes:
- 2 1/2 pounds Yukon gold or russet potatoes (peeled and cut into wedges)
Marinade:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups low-sodium chicken broth
Garnish:
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare Potatoes: Place potato wedges in a large baking dish.
- Make Marinade: Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and chicken broth.
- Coat Potatoes: Pour marinade over potatoes and toss to coat.
- Roast Potatoes: Spread potatoes in a single layer and roast for 45–55 minutes, flipping occasionally.
- Broil: For crispiness, broil for 2–3 minutes.
- Garnish and Serve: Garnish with parsley and serve warm.
Notes
- You can add feta cheese or fresh dill before serving.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Pair with grilled meats or Greek salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
