Easy Greek-Style Lemon Potatoes

Transport your taste buds to the Mediterranean with these Easy Greek-Style Lemon Potatoes, a dish that’s bursting with bright, zesty flavors and tender, golden perfection.

These potatoes are roasted to crispy-on-the-outside, fluffy-on-the-inside goodness, infused with a tangy lemon-garlic sauce and aromatic herbs.

Whether you’re serving them as a side dish for a Greek-inspired feast or as a standout addition to your weeknight dinner, these potatoes are sure to impress.

With minimal prep and maximum flavor, this recipe is a must-try for anyone who loves bold, comforting, and wholesome dishes.

Kitchen Equipment Needed

• Large baking dish or sheet pan
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Zester or grater (for lemon zest)
• Knife and cutting board

Ingredients Overview

• Potatoes: Starchy potatoes like Yukon Gold or Russet work best for roasting.
• Lemon: Fresh lemon juice and zest provide a bright, tangy flavor.
• Garlic: Adds depth and aroma to the dish.
• Herbs: Oregano and thyme bring a classic Greek flavor profile.
• Olive Oil: Helps crisp the potatoes and ties the flavors together.

Ingredients (Serves 6)

For the Potatoes

• 2 lbs Yukon Gold or Russet potatoes (peeled and cut into wedges)
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Lemon-Garlic Sauce

• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup chicken or vegetable broth

For Garnish

• Fresh parsley (chopped)
• Lemon wedges

Directions

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated. Arrange the potatoes in a single layer in a large baking dish or sheet pan.

Step 2: Make the Lemon-Garlic Sauce

In the same mixing bowl, whisk together lemon juice, lemon zest, minced garlic, oregano, thyme, and broth. Pour the sauce evenly over the potatoes, ensuring they are well-coated.

Step 3: Roast the Potatoes

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, stir the potatoes, and continue baking for another 30-40 minutes, or until the potatoes are golden and crispy, and the sauce has reduced to a thick, glossy coating.

Step 4: Garnish & Serve

Remove the potatoes from the oven and let them rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy hot!

Prep Time

10 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 20 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~220
• Fat: ~10g
• Carbohydrates: ~30g
• Protein: ~3g

Expert Tips

• Even Cooking: Cut the potatoes into similar-sized wedges for even roasting.
• Extra Crispy: For extra crispiness, flip the potatoes halfway through the uncovered baking time.
• Fresh Herbs: If you have fresh oregano or thyme, use 1 tablespoon of each instead of dried.

FAQs

Can I use other types of potatoes?
Yes, you can use red potatoes or even sweet potatoes, but the texture may vary slightly.

Can I make this dish ahead of time?
These potatoes are best served fresh, but you can reheat them in the oven to restore crispiness.

What can I substitute for chicken broth?
Vegetable broth or water works well as a substitute.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.

Substitutions & Variations

• Vegan: Use vegetable broth and ensure all other ingredients are vegan-friendly.
• Spicy Twist: Add a pinch of red pepper flakes to the sauce for a hint of heat.
• Cheesy Option: Sprinkle grated Parmesan or feta cheese over the potatoes before serving.

Easy Greek-Style Lemon Potatoes

Transport your taste buds to the Mediterranean with these Easy Greek-Style Lemon Potatoes, a dish that’s bursting with bright, zesty flavors and tender, golden perfection. These potatoes are roasted to crispy-on-the-outside, fluffy-on-the-inside goodness, infused with a tangy lemon-garlic sauce and aromatic herbs.

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Equipment

• - Large baking dish or sheet pan
• - Mixing bowl
• Whisk
• Measuring cups and spoons
• Zester or grater (for lemon zest)
• Knife and cutting board

Ingredients

  

• For the Potatoes
• 2 lbs Yukon Gold or Russet potatoes peeled and cut into wedges
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Lemon-Garlic Sauce
• ½ cup fresh lemon juice about 2-3 lemons
• 1 tablespoon lemon zest
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup chicken or vegetable broth
• For Garnish
• Fresh parsley chopped

Instructions

 

• Step 1: Prepare the Potatoes
• Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated. Arrange the potatoes in a single layer in a large baking dish or sheet pan.
• Step 2: Make the Lemon-Garlic Sauce
• In the same mixing bowl, whisk together lemon juice, lemon zest, minced garlic, oregano, thyme, and broth. Pour the sauce evenly over the potatoes, ensuring they are well-coated.
• Step 3: Roast the Potatoes
• Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, stir the potatoes, and continue baking for another 30-40 minutes, or until the potatoes are golden and crispy, and the sauce has reduced to a thick, glossy coating.
• Step 4: Garnish & Serve
• Remove the potatoes from the oven and let them rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy hot!