Greek Lemon Potatoes
These Greek Lemon Potatoes are a classic Mediterranean dish full of flavor and sure to please any crowd. Made with simple ingredients, they are perfect as a side dish with any main course.
The key to these delicious lemon potatoes is balancing the tangy acidity of fresh lemon juice with the richness of olive oil, along with traditional Greek herbs and spices. Your whole family will love them.
Table of contents
❤️ Why You’ll Love This Recipe
- Bursting with authentic Mediterranean flavors, these potatoes are the perfect combination of lemony tang and herbs.
- Easy to prepare with just a handful of pantry staples, making it an ideal recipe for weeknight dinners or festive gatherings.
- Versatile enough to pair with a variety of dishes, from roasted chicken to grilled fish.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- yukon gold potatoes
- chicken or vegetable broth
- olive oil
- fresh squeezed lemon juice
- dried oregano
- salt
- garlic powder
- onion powder
- black pepper
- butter
- fresh parsley
🔪 How to Make These Greek Lemon Potatoes
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Use a 9 x 13 baking pan and pour the broth, olive oil and lemon juice into the pan. Sprinkle in the dried oregano, salt, garlic powder, onion powder and black pepper. Stir to combine.
- Place the potatoes in the pan and stir to coat with the liquid.
- Slice the butter into thin pieces and lay over the top of the potatoes.
- Place the pan into the oven and bake for 70-80 minutes, stirring every 20 minutes, or so to continue to coat the potatoes.
🥄 Equipment
You will need these kitchen tools to help you make this lemon potatoes recipe:
- 9×13 baking dish
- knife and cutting board
🥫 Storage
Storage – These potatoes are store well in an airtight container in the refrigerator for up to 4 days.
Reheating – To reheat, simply place them in the oven at 350 degrees F until warmed through.
Serve With
Roasted potatoes go well with just about any of your favorite main dishes. We like to serve them with Baked chicken, meatloaf, or pork chops! You can’t go wrong with any of these meals.
💭 Tips
- Use Yukon Gold or red potatoes for the best texture and flavor. They hold their shape well during cooking and absorb the flavors beautifully.
- If you prefer your potatoes extra crispy, you can broil them for the last 5 minutes of cooking. Just keep a close eye to avoid burning.
- Freshly squeezed lemon juice makes a noticeable difference in taste compared to bottled lemon juice.
⁉️ FAQ
Do you have questions about this greek lemon potatoes recipe? Here are the answers to the most commonly asked questions.
Yes, you can use other types of potatoes, such as Russet potatoes. However, keep in mind that they may not hold their shape as well as Yukon Gold or red potatoes, and the texture might be slightly different.
Absolutely! These potatoes can be prepared ahead of time and stored in the refrigerator before reheating. Simply follow the reheating instructions above when you’re ready to serve them.
The potatoes are finished cooking when they are tender and easily pierced with a fork. If you prefer them crispier, you can broil them as mentioned in the tips section.
🍽 More Potato Recipes
Do you enjoy potatoes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Greek Lemon Potatoes
Equipment
- 9×13 baking dish
- knife and cutting board
Ingredients
- 3 pounds yukon gold potatoes
- 1 ¼ cups chicken or vegetable broth
- ½ cup olive oil
- ¼ fresh squeezed lemon juice
- 1 ½ teaspoons dried oregano
- 2 teaspoons salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 Tablespoons butter
- 1 Tablespoon fresh parsley
Instructions
- Preheat the oven to 400 degrees.
- Use a 9 x 13 baking pan and pour the broth, olive oil and lemon juice into the pan.
- Sprinkle in the dried oregano, salt, garlic powder, onion powder and black pepper. Stir to combine.
- Wash the outside of the potatoes and cut them into wedges.
- Place the potatoes in the pan and stir to coat with the liquid.
- Slice the butter into thin pieces and lay over the top of the potatoes.
- Place the pan into the oven and bake for 70-80 minutes, stirring every 20 minutes, or so to continue to coat the potatoes.
- Turn the oven to broil for the last 5 minutes of baking to brown and crisp up the edges of the potatoes.
- Mince the fresh parsley and sprinkle over the top of the potatoes when they come out of the oven and just before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
