Greek Lemon Potatoes (So Easy!)

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Some of my favorite food experiences in Europe come from places along the Mediterranean coast. On one such trip in Spain, we took a cooking class just for fun. It includes several Spanish dishes (of course), but also has this amazing Greek dish: Greek Lemon PotatoesInterestingly enough, they were very similar to the Greek Baked Potatoes recipe served at the restaurant I worked at in college, which was owned by immigrants from the Greek island of Santorini.

Although this Greek potato recipe looks a lot like regular baked beans On the surface—crispy on the outside and tender on the inside—there are a few key differences that make a big difference. Unlike American baked potatoes, the Greek lemon potatoes are baked in a garlicky lemon broth with dried oregano, making them even tastier. I recreated my own version at home, I think you’ll love it!

Why You’ll Love This Greek Lemon Potatoes Recipe

Crispy on the outside, fluffy and tender on the inside
The lemon garlic flavor seeps right through
7 Common Natural Ingredients You Can Find in Any Grocery Store (Plus Salt and Pepper)
10 minutes quick prep time
simple side dish with everything

Greek lemon potatoes pierced with a fork.

Ingredients and Substitutes

This section explains how to choose the best toppings for Greek Lemon Potatoes, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Potato – Yukon Golds are the most common in Greek potato recipes. In my opinion, they make the best Greek lemon potatoes because their texture is somewhere between waxy and starchy potatoes. However, you can also use Idaho or Russet potatoes, which are more starchy. Cut potatoes into wedges or cubes. Peeling is not common, but it can be done if you want.
lemon juice – I recommend fresh lemon juice for the best flavor (lemons are a key ingredient in this recipe!), but you can also use bottled For convenience.
olive oil – Oil is key to getting a crispy crust, plus it helps the seasonings stick.I use and recommend Extra virgin olive oilbecause its rich flavor complements other flavors mediterranean cuisine like this. However, you can also make Greek baked potatoes with other types of olive oil, or even avocado oil if you have that on hand.
broth – I use low sodium chicken brothbut whatever you like (even bone broth) will work. To make this recipe vegetarian, use vegetable stock.
herbs – fresh parsley and dried oregano Bring the flavors of these potatoes to life.You can substitute an equal amount of oregano italian seasoningbut it would be less realistic.
garlic – I used garlic powder Season the potatoes, but you can substitute 6 cloves of fresh minced garlic if you like. I usually don’t recommend using minced garlic for high heat roasts because it will burn, but in this Greek potato recipe, the broth helps protect them.
sea salt and black pepper

Variation: Add cheese!

After cooking, jazz up the Lemony Greek Potatoes with a sprinkle of shredded (or grated) Parmesan or shredded feta cheese.

How to Make Greek Potatoes

This section shows how to make Lemony Greek Potatoes, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

season. Put potato wedges (or cubes) in a large bowl (or just put bakeware Less dishwashing! ). Add lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well. If not already in a baking dish, place the potatoes in a baking dish now and pour any remaining liquid from the bottom of the bowl over the top.
bake. Bake the Greek potatoes in the oven for 25 minutes. Remove, toss carefully, then return to oven and increase heat. Continue to roast until the liquid has evaporated and the potatoes are crispy on the outside and soft on the inside.
decorate. Season with additional salt and pepper. Serve Greek Lemon Potatoes with extra fresh parsley.

The Secret to the Best Greek Potatoes

Whether you’re preparing this classic dish for a small dinner with the family or for a big crowd, these tips will ensure your Lemony Greek Potatoes come out perfect every time:

Cut the potato cubes into equal sizes. This ensures they cook at the same rate.
If time permits, soak the cut potatoes in water. This step isn’t necessary, but it removes excess starch and gives the potatoes a crispy exterior. To do this, soak cut potatoes in cold water for at least 30 minutes before cooking, or overnight. Pat dry before adding oil and seasonings.
Avoid lining with parchment paper. Leave a baking sheet unlined or use foil and grease. Parchment paper will inhibit browning.
Position oven racks correctly. Place an oven rack in the center of the oven to distribute heat evenly.
Doubling or doubling the recipe? Use multiple pans to evenly heat and crisp the potatoes.

Greek lemon potatoes and lemon wedges in a baking dish.

storage instructions

shop: Store leftover Greek baked potatoes in a covered container in the refrigerator for up to 5 days.
Meal Prep: Cut the potatoes into cubes or cubes ahead of time and submerge in a bowl of water in the refrigerator. This prevents browning and also allows your potatoes to crisp up while cooking. Drain and pat dry before baking.
Reheat: Reheat and crisp in a 350°F oven or microwave (although it won’t get crispy that way).You can also use them cold for potato salad with the same dressing and additions I use Cauliflower Potato Salad.
freeze: You can freeze this Greek Lemon Potatoes recipe for up to 3 months. They are safe to eat, but the texture of the potatoes may change.

What to Serve with Greek Lemon Potatoes

These crispy and tasty potatoes are packed with rich flavor in their own unique way. Serve them with some complementary foods for a complete Mediterranean meal:

chicken – Mediterranean Chicken Kebabs Would go perfectly with these Lemony Greek Potatoes, but mediterranean chicken, Chicken Piccataor Garlic Butter Chicken as good.
mutton – One of the most popular meats in Greek cuisine!Pair this Baked Lemon Potatoes Recipe with Gyro (do not forget Tzatziki Dip!) for light meals.On special occasions, let boneless leg of lamb or lamb chops (or rack of lamb,my favorite rack of lambor for the fastest indoor method, Air Fryer Lamb Chops).
beef – Nothing beats a classic steak and potatoes. make sirloin steak anyday, Reverse Seared Steak Want to have the best steak when you have time, or a more delicious meal, rib eye steak or fast Air Fryer Filet Mignon.
pork – make Pan-fried Pork Chops or Air Fryer Pork Chops The potatoes are baked in the oven so everything is done at the same time.Or pair Greek Lemon Potatoes with juicy Slow Cooker Pork Tenderloin.
salad – Balance potatoes with bright, fresh colors Greek SaladA Mediterranean Quinoa Salador “universal” mediterranean salad.

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

Preheat oven to 400°F (204°C).

Put potato cubes in a big bowl. Add lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt and pepper. Mix well.
Put seasoned potatoes in large baking dish. Pour any remaining liquid from the bottom of the bowl over them.bake in the middle of the oven 25 minutes.
Take the potatoes out of the oven and toss carefully with a spoon. Return them to the oven and increase the temperature to 425°F (218°C).bake about 25 minutesuntil the liquid in the roasting pan has evaporated and the potatoes are crisp.
Season with additional salt and pepper, if desired. Serve Greek Lemon Potatoes with extra fresh parsley.

recipe notes

serving size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 174

fat 9.2 grams

protein 2.6 grams

total carbohydrates 21.7 grams

net carbs 18.8 grams

fiber 2.9 grams

sugar 1.8 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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