Greek Lemon Potatoes : Crispy, Tender & Full of Flavor
Greek lemon potatoes are the perfect side dish—crispy on the outside, tender on the inside, and soaked in a bold blend of garlic, lemon juice, and herbs. Roasted in a flavorful broth, they absorb every drop of goodness. These potatoes are a must-have next to grilled meats, salads, or as a satisfying vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 75–80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
2 ½ lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
⅓ cup olive oil
⅓ cup fresh lemon juice (about 2 lemons)
4 garlic cloves, minced
1 cup chicken or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste
Optional: chopped parsley for garnish
Instructions
Preheat oven to 400°F (200°C).
In a large baking dish or sheet pan, combine olive oil, lemon juice, garlic, broth, oregano, salt, and pepper.
Add potato wedges and toss to coat evenly in the mixture.
Spread out potatoes in a single layer. Cover tightly with foil.
Bake for 40 minutes, then uncover and flip potatoes.
Bake uncovered for another 30–40 minutes, or until potatoes are tender and golden with crispy edges. Baste once or twice with the pan juices for extra flavor.
Garnish with parsley and serve warm.
Nutrition
- Calories: 240
- Fat: 11g
- Saturated Fat: 1.5g