These Greek Lemon Potatoes aren't your regular potatoes…they’re roasted to perfection in a lemony broth making them soft and tender with golden crispy edges. Trust me they're a side dish to impress!
If you love Greek food, then you're in the right place! I'm not kidding when I say these Greek Lemon Potatoes are going to transport you straight to Greece and the Mediterranean 😊. I have a BIG group of Greek friends, and am lucky to call them my best friends for nearly 20 years! Besides Persian and Italian cuisine, I have to say Greek cuisine has crept into my soul.
Throughout the years, I've attended many family functions where food brings everyone together. My favorite has to be the Greek Easter celebrations where my bestfriend's dad, I call my Theo (uncle in Greek) would be the head chef of the day. Alongside many Greek dishes, these lemon potatoes known as 'patates lemonates' in Greek, were always on the menu and disappeared as soon as they hit the table. I've been able to sneak in some tips to share the best Greek potatoes for you to make too!
Also on the table would always be tzatziki and tirokafteri which is a spicy feta dip served with pita bread.
These potatoes are lemony with a hint of garlic and oregano and once you have one, you can't stop! What sets them apart is not only the flavors, but the texture. Unlike classic roasted potatoes which are crispy and delicious themselves, these are a little different. They slow roast in a lemon broth that absorbs into the potatoes, making them soft and tender, but in the best way. The tops and edges get golden and crispy, yet creamy on the inside.
You can serve them as a side dish for gatherings and over the holidays, or even on a cozy Sunday family dinner. Everyone will be begging you for the recipe and you will be the star of the event 😊
Some other potato recipes to impress are my parmesan crusted potatoes and Italian potato salad.
Table of Contents
Why you'll love this recipe
- Quick & Easy: With just a few simple ingredients and minimal prep time, these potatoes are easy to prepare
- Traditional Greek Recipe: Known as Patates Lemonates in Greek, say goodbye to boring potatoes, these are a show stopper
- Packed with Flavor: The combination of lemon, garlic, and aromatic oregano creates a delicious flavor
- Crowd Pleaser: Serve as a side dish at your next gathering or Sunday dinner with a classic Greek salad. Everyone will love them!
Ingredients and Substitutions
- Potatoes, yellow potatoes such as yukon gold potatoes, maris piper, or russet potatoes work great as they’re buttery and creamy once cooked
- Fresh lemon juice is key for these Greek potatoes. Bottled lemon juice isn't ideal, but you can use it if it's all you have. Just remember the final result may not taste the same as bottled juice is usually much more acidic
- Extra virgin olive oil is mandatory with Mediterranean cooking. It adds richness, flavor and helps the potatoes get nice and crispy edges. You can use different oils, but the flavor profile will change
- Dried oregano is a classic herb in Greek recipes and gives that signature Mediterranean flavor
- Garlic cloves will give these lemon potatoes more depth and a yummy flavor. Ensure to finely grate them so there aren't any chunks. Garlic powder can be used in a pinch
- Vegetable broth is the secret ingredient which allows the potatoes to simmer in the oven instead of roasting. It adds to the soft tender moisture which is key. I always prefer to use low sodium broth. Chicken broth is more traditional and can be substituted if you aren't vegetarian or vegan
How to make Greek Lemon Potatoes
These Greek Lemon Potatoes are so tender and crispy on the edges, they're are a side dish to impress. Follow my simple steps below.
Preheat oven to 400℉ / 200℃. Wash and pat dry potatoes, then slice into thick wedges. I leave the skin on, peel them if you like
Add dressing ingredients - olive oil, lemon juice, oregano, grated garlic cloves, salt and pepper in a bowl and whisk
Place potatoes on a 16x12 inch sheet pan. Pour over the dressing and toss to coat with your hands. Spread them out in a single layer
Carefully spoon vegetable broth into the gaps between the potatoes - avoid pouring it over them. The potatoes should be half-submerged in the broth and dressing
Bake for 50 mins to 1 hour, depending on your oven. They should be soft, with crispy golden edges, and most of the broth absorbed
Remove from the oven and keep any leftover liquid in the pan so you can drizzle on top once served. Enjoy!
Tips and Tricks
- Always use fresh lemon juice for the best flavor. Bottled lemon juice won't taste the same
- Cut potatoes evenly and approximately the same size to ensure even cooking
- Coat the potatoes thoroughly in the olive oil, lemon juice, oregano, and garlic for maximum flavor - hands are best 😊
- Ensure to pour the broth on the sides and in between the potatoes, not over the top as this will wash the dressing off
- You can use a baking dish if you prefer, rather than a sheet pan. You won't however get as many crispy edges, but it will still taste amazing
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in the oven or air fryer for a few minutes until heated through. You can reheat in the microwave, but they will be softer and lose their crispy edges
- You can freeze leftover potatoes for up to 1-2 months in a freezer-safe bag or container. When ready to serve, thaw in the refrigerator or simply defrost and reheat in the oven
What to Serve with Greek Lemon Potatoes
These potatoes are super versatile and go with almost anything! Here are some of my favorite ideas:
- Tofu steaks
- Greek bowls
- Halloumi burger
- Cauliflower steaks
- Salmon bites
- Kotlet - Persian patties
- Vegan chicken burger
- Falafel
- Stuffed Portobello Mushrooms
- Grilled chicken or meats
FAQs
Some roast potato recipes call for soaking prior to roasting to remove the starch, however these Greek potatoes don't require this step as they're cooked in the broth
They aren't supposed to be crispy like regular roast potatoes. They're roasted in the lemon broth which gets absorbed and makes the potatoes soft and tender, but in the best way and the edges get golden and crispy. You can roast them longer to get them more crispy if that's what you prefer
Yes you can. Vegetable or chicken broth however adds a lot more flavor
Yes of course! Baby potatoes can be used for this recipe, simply cut them in halves and proceed with the recipe as usual. Keep an eye on the cooking time as they may be ready sooner
More Greek Recipes
More Potato Recipes
Looking for other potato recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Greek Lemon Potatoes photo on Instagram so I can share the love!
Recipe
Greek Lemon Potatoes (Deliciously Tender with Crispy Edges)
Ingredients
- 2.5lb / 1.2kg yukon gold potatoes or russet potatoes
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice - approx 1.5 lemons
- 1 cup vegetable or chicken broth - I've used low sodium
- 2 teaspoons dried oregano
- 4 garlic cloves
- 1.5 teaspoons salt and a pinch of black pepper
Instructions
- Preheat the oven to 400℉ / 200℃Wash and pat dry the potatoes and slice them into thick wedges. I prefer to leave the skin on, but you can peel them if you like
- In a small bowl, make the dressing by adding the olive oil, lemon juice, oregano, salt and pepper and finely grate in the garlic cloves. Whisk together
- Place the potatoes on a large sheet pan (mine is 16 x 12 inches in size). Pour over the dressing and using your hands toss them around so that they're nicely coated. Then spread them out in one even layer
- Using a spoon, carefully pour the vegetable broth on the sides of the sheet pan, in between the potatoes where there are gaps (try not to pour it over the potatoes, as it will wash the dressing off)* Note the potatoes should be half submerged into the broth/dressing
- Bake the potatoes in the oven for 50 mins to 1 hour depending on your oven strength (mine took 1 hour). Check the potatoes with a fork, they should be soft with crispy and golden edges and most of the broth should have been absorbedYou can roast them a little longer to get more crispy edges on the potatoes
- Carefully remove the pan from the oven and serve up your delicious Greek Lemon Potatoes. Make sure to keep any leftover liquid in the pan and drizzle on top once served and enjoy!
chris bull says
Thank you so much for posting this recipe, they were absolutely delicious
I cooked them this evening and served with roast lamb and flatbreads
Ayeh Manfre says
Sounds amazing Chris, so happy you loved them 🙂