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Lemon Greek Potatoes

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These Lemon Greek Potatoes are crispy on the outside, soft on the inside, and packed with garlic, oregano, and tangy lemon flavor. They’re oven-roasted to golden perfection and make the perfect side dish for chicken, lamb, or seafood!

Ingredients

Scale
  • 2 ½ lbs Yukon Gold or russet potatoes, peeled & cut into wedges
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice (about 1 large lemon)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (optional, for color)
  • ½ teaspoon ground cumin (optional, for depth)
  • 1 ½ cups chicken broth (or vegetable broth for a vegetarian version)
  • 2 tablespoons butter, melted (for extra richness)

For Garnish:

  • Fresh parsley, chopped
  • Lemon wedges, for serving
  • Crumbled feta cheese (optional)

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 400°F (200°C).
  2. Grease or line a large baking dish with parchment paper.

Step 2: Toss the Potatoes

  1. In a large bowl, mix together olive oil, lemon juice, garlic, oregano, salt, pepper, paprika, and cumin.
  2. Add the potato wedges and toss to coat evenly.

Step 3: Roast with Broth

  1. Spread potatoes in a single layer in the baking dish.
  2. Pour chicken broth around the potatoes (don’t fully submerge them).
  3. Cover the dish with foil and bake for 30 minutes.

Step 4: Crisp Them Up

  1. Remove foil and baste the potatoes with pan juices.
  2. Roast uncovered for another 30-40 minutes, turning occasionally, until golden and crispy.
  3. Drizzle with melted butter in the last 10 minutes for extra flavor.

Step 5: Garnish & Serve

  1. Sprinkle with fresh parsley and serve with lemon wedges.
  2. Optionally, top with crumbled feta cheese for a creamy contrast.

Notes

  • Extra Crispy? Broil for 3-5 minutes at the end.
  • Want More Lemon Flavor? Add lemon zest before serving.
  • Make It Vegan: Use vegetable broth instead of chicken broth.