Greek Lemon Potatoes (Deliciously Tender with Crispy Edges)

Name: Greek Lemon Potatoes (Deliciously Tender with Crispy Edges)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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

JUMP TO RECIPE

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!

Spatula with Greek lemon potatoes on a baking tray

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
Ingredients and Substitutions
How to make Greek Lemon Potatoes
Tips and Tricks
Storage Instructions
FAQs
More Greek Recipes
More Potato Recipes
Recipe
Comments

Bowl of Greek lemon potatoes in a bowl with slices of lemon

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 used to make Greek lemon potatoes

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

Close up of potatoes straight out of the oven

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

Dressing ingredients mixed in a small bowl

Add dressing ingredients - olive oil, lemon juice, oregano, grated garlic cloves, salt and pepper in a bowl and whisk

Potatoes mixed with dressing in a baking tray

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

Broth being poured into gaps in the baking tray

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

Final potatoes served in a bowl with fresh lemon slices

Remove from the oven and keep any leftover liquid in the pan so you can drizzle on top once served. Enjoy!

Baked Greek lemon potatoes on a baking tray

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:

FAQs

Is it better to soak potatoes before roasting?

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

Why are my Greek lemon potatoes not crispy?

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

Can I use water instead of broth?

Yes you can. Vegetable or chicken broth however adds a lot more flavor

Can I use baby potatoes instead of large potatoes?

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

Potatoes served in a bowl with fresh lemon

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!

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