There are potatoes you politely pass at dinner, and then there are Greek Lemon Potatoes — the kind that make you abandon conversation mid-sentence because the edges just caught the light in all their golden, citrus-glossy glory.
Crispy where it counts, plush in the middle, and unapologetically tangy, these potatoes manage to be both comfort food and a flex. They’re what happens when pantry staples decide to put on a chic outfit and host their own mezze party.
Why You’ll Love This Recipe
- Tangy + rich: The broth and lemon soak into the potatoes until every bite is infused with flavor.
- Dinner party energy: Looks impressive, but you mostly just let the oven do the work.
- Pantry-friendly: Potatoes, broth, oregano, and lemon — nothing fussy required.
- Versatile: Toddler-appropriate as soft wedges, or plated next to lamb, chicken, or fish.
- Apéro ready: A bowl of these with olives and feta can hold its own at happy hour.
Tips, Tricks & Variations
The secret to that velvety texture is the braise-and-roast method: potatoes cook in lemony broth first, then crisp up as the liquid reduces to a glossy sauce. If you prefer skins on, skip peeling. Out of lemons? Limes bring sharper brightness, and sweet potatoes turn the dish into a swicy twist.
Make ahead tip: Roast them fully, then reheat at 400°F for 10 minutes to revive the crisp edges. Leftovers are shockingly good tossed into a salad with arugula and feta.
Serving & Pairings
- With roast chicken or lamb for a Sunday spread
- Alongside fish and a glass of crisp white wine
- As part of a mezze board with tzatziki, olives, and pita
- Cold the next day, eaten straight from the fridge (no judgment)
FAQ
Can I make Greek Lemon Potatoes vegan?
Yes — just use vegetable broth instead of chicken broth. The flavor payoff is still bright and satisfying.
Do I need to peel the potatoes?
Not at all. Skins give you extra texture and save time; just scrub them well.
Can I prep these ahead of time?
You can cut and soak the potato wedges in water a few hours early, then roast right before serving.
Greek Lemon Potatoes
Ingredients
Main
- 3 pounds Yukon Gold potatoes peeled and cut into thick wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice about 2 lemons
- 4 cloves garlic minced
- 1 cup chicken or vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Optional Garnish
- Fresh parsley chopped
- Lemon zest
Instructions
- Preheat oven to 400°F (200°C).
- Arrange potato wedges in a single layer in a large baking dish.
- In a bowl, whisk together olive oil, lemon juice, garlic, broth, oregano, salt, and pepper.
- Pour the mixture over the potatoes and toss to coat.
- Roast uncovered for 30 minutes, then flip potatoes and spoon over pan juices.
- Continue roasting another 25–30 minutes, until golden and crisp at the edges, with some sauce still clinging to the pan.
- Transfer to a serving platter, drizzle with pan juices, and finish with parsley and lemon zest if desired.