When I’m in the mood for something that’s both comforting and refreshing, these lemon Greek potatoes always hit the spot. It’s the kind of recipe that brings vibrant, tangy flavors with minimal effort, perfect for busy weeknights or a quick side dish to accompany grilled meats. I first fell in love with these on a vacation to Greece, where every meal seemed to come with a side of perfectly golden, lemony potatoes. Now, they’ve become a go-to in my kitchen.
Why You’ll Love Lemon Greek Potatoes
You don’t need fancy ingredients or hours of prep. Just a handful of pantry staples, a lemon or two, and your oven does the magic. Just like this Greek chickpea soup.
Quick prep: Just 15 minutes to get everything in the oven.
Minimal ingredients: You likely have most of these on hand already!
Big flavor: The lemon, garlic, and oregano combo creates a burst of Mediterranean goodness
Versatile side: Perfect with roasted chicken, grilled fish, or even on their own with a side salad.
Ingredients & Substitutions
To make these lemon Greek potatoes, you'll need potatoes, olive oil, vegetable broth, lemon, dried oregano, garlic, salt, pepper, and parsley.
- Broth substitution: Feel free to use chicken broth if you’re not keeping things vegetarian, it adds a bit more depth.
- Fresh oregano: If you happen to have fresh oregano on hand, go ahead and use it. Just double the amount for extra flavor.
- Extra lemon: Love it super tangy? Add a bit more lemon juice or even a sprinkle of zest before serving for a bright pop of citrus.
- Potato variety: Russets are my go-to, but Yukon Golds also work well for a slightly creamier texture.
How to make the best Lemon Greek Potatoes
Place the potato wedges in the baking dish.
In a separate bowl, mix together the vegetable broth, juice of 1 lemon, olive oil, oregano, salt, and pepper.
Pour this liquid mixture over the potato wedges.
Press the garlic cloves using a garlic press and then evenly distribute the minced garlic over the potato wedges. Add chopped parsley over the potato wedges. Place the lemon slices from the second lemon on top of the potato wedges for garnish.
Bake in the preheated oven for 45-55 minutes, or until the potatoes are golden brown and tender. Garnish with additional chopped parsley before serving
Expert Tips
Toss halfway: About 25 minutes into baking, give the potatoes a quick toss. This ensures even browning and helps them soak up the lemony broth for that irresistible flavor.
Don’t skimp on the garlic: The garlic takes this dish up a notch, so make sure it’s finely minced and evenly spread. For even more garlicky goodness, you can add an extra clove.
Rest after roasting: Once they’re out of the oven, let the potatoes sit for a few minutes before serving. This helps them absorb the remaining juices and intensifies the flavors.
Go for crispy edges: If you love crispy potato edges, spread the wedges out in the baking dish so they don’t overlap too much. The more room they have, the crispier they’ll get!
Serving Suggestions
There are so many ways to enjoy these potatoes, but here are my favorites:
- Classic Mediterranean: Serve them alongside roasted chicken or lamb for a traditional pairing.
- Seafood lover's choice: These potatoes are amazing with grilled fish like salmon or sea bass, bringing a bright contrast to the rich fish flavors.
- Vegetarian feast: Pair them with a Greek salad and a side of tzatziki for dipping—it’s a simple but satisfying vegetarian meal.
- Brunch twist: Add them to your brunch spread with some scrambled eggs and grilled sausages for a hearty, flavorful twist.
Lemon Greek Potatoes
Ingredients
- 3 potatoes medium, cut into wedges
- ¼ cup olive oil
- ½ cup vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 lemons 1 for juice, 1 for slicing
- 2 cloves garlic minced
- 1 tablespoon parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potato wedges in the baking dish.
- In a separate bowl, mix together the vegetable broth, juice of 1 lemon, olive oil, oregano, salt, and pepper.
- Pour this liquid mixture over the potato wedges.
- Press the garlic cloves using a garlic press and then evenly distribute the minced garlic over the potato wedges.Add chopped parsley over the potato wedges.
- Place the lemon slices from the second lemon on top of the potato wedges for garnish.
- Bake in the preheated oven for 45-55 minutes, or until the potatoes are golden brown and tender.
- Garnish with additional chopped parsley before serving.
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