Dinner

Greek Lemon Potatoes Recipe

Name: Greek Lemon Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 3 lbs potatoes, peeled and cut into wedges; 3/4 cup olive oil; 5 cloves garlic, peeled and pressed; 2 lemons, juiced (about 1/3 cup lemon juice); 3/4 cup vegetable broth; 2 teaspoons dried oregano; 1 teaspoon poultry seasoning; Salt, to taste; Pepper, to taste; 1/3 cup fresh parsley, chopped

ByNaomi Fletcher March 27, 2026March 27, 2026

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Introduction

Greek Lemon Potatoes are a flavorful, aromatic side dish that’s perfect for any meal. Tender on the inside and crispy on the outside, these potatoes are roasted in a zesty lemon and herb marinade that brings vibrant Mediterranean flavors to your table.

The image shows a round white plate holding a stack of golden-yellow potato wedges, some with crispy browned edges, sprinkled lightly with green chopped herbs. On the right side of the wedges is a dollop of thick white sauce garnished with more green herbs. The plate sits on a white marbled surface with a small bunch of fresh green parsley in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs potatoes
3/4 cup olive oil
5 cloves garlic, peeled and pressed
2 lemons, juiced
3/4 cup vegetable broth
2 teaspoons dried oregano
1 teaspoon poultry seasoning
1/3 cup fresh parsley, for garnish
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 390°F (200°C).
Step 2: Peel the potatoes and cut them into wedges of even size for uniform cooking.
Step 3: In a bowl, combine the lemon juice, olive oil, pressed garlic, poultry seasoning, vegetable broth, and dried oregano.
Step 4: Season the mixture with salt and pepper, then whisk everything together thoroughly.
Step 5: Place the potato wedges in a baking dish and pour the lemon herb broth over them.
Step 6: Toss the potatoes to ensure they are fully coated with the liquid.
Step 7: Bake the potatoes for about 40 minutes, then remove from the oven and turn them over.
Step 8: Return the potatoes to the oven and bake for an additional 40 minutes, until golden and tender.
Step 9: Serve hot, sprinkled with fresh parsley for a bright, fresh finish.

Tips & Variations

For extra crispiness, use Yukon Gold potatoes and make sure to space the wedges evenly in the dish.
Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
Substitute chicken broth for vegetable broth if preferred for a richer flavor.
Leftovers can be reheated in the oven to restore their crisp texture.

Storage

Store any leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven at 350°F until heated through and crispy again, avoiding the microwave to maintain their texture.

How to Serve

In a white bowl, crispy golden potato wedges with a slightly rough texture fill about two-thirds of the bowl on the left side, with small green parsley pieces scattered on top. On the right side, there is a smooth, creamy white sauce topped with more fresh chopped parsley. The bowl sits on a white marbled surface with some green parsley in the upper left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use red potatoes, Yukon Gold, or russets. Yukon Gold works best for balance between creaminess and crispiness.

Can I prepare the lemon broth mixture ahead of time?

Absolutely! You can mix the lemon broth ingredients a few hours ahead and refrigerate. Just bring it to room temperature before tossing with the potatoes for even roasting.