These Greek lemon potatoes are seasoned to perfection and roasted until golden brown.
If you’re looking for a new way to prepare potatoes, you’ve found the winning recipe!
Are you in the mood for a Mediterranean dinner? Or craving a good potato dish? Either way, this one won’t disappoint.
These potato wedges are crispy and golden on the outside. But wonderfully fluffy on the inside.
Olive oil, lemon juice, salt, and oregano season every delicious bite.
This recipe calls for simple ingredients, which I’m sure you already have on hand.
Try these Greek lemon potatoes tonight!
Greek Lemon Potatoes
Potatoes are the quintessential side dish. But these Greek lemon potatoes might become your new favorite spud recipe.
It features perfectly roasted, thick, wedge-cut tubers. Douse them in olive oil, broth, lemon, juice, and seasonings for a perfect bite.
This dish gets its zesty, Greek-inspired flavor from a mix of lemon, olive oil, and oregano..
Olive oil gives the spuds their crispy, golden brown exterior.
The broth is vital as well. Potatoes absorb the broth as they bake, making them flavorful inside and out.
And did I mention this recipe is super easy? Sure, the bake time takes 1 hour. But it’ll only take you less than 5 minutes to prepare it.
Looking for a new way to present potatoes to your family? These spuds are IT!
- Potatoes- Use Yukon gold for the perfect starchy and waxy potatoes. You can also use Russet and Idaho.
- I’ve also included a section below for more details on potatoes.
- Olive Oil- Olive oil crisps up the potatoes. It also thickens the broth, creating a rich sauce for the potatoes to soak up.
- Use good quality olive oil. I use extra virgin olive oil for the best flavor.
- Lemon Juice- Lemon juice lends its tangy citrus flavor to balance the heartiness of the spuds. Use fresh-squeezed lemon juice for the best flavor.
- Oregano. Do NOT skip it! Its bold, spicy, pungent taste makes a difference in this dish. (A big one!)
- Fresh oregano is best, but you can also use dried.
- Salt and Pepper. To taste.
- Chicken Broth. The broth plus the olive oil creates a delicious sauce for the potatoes. You can use either homemade or store-bought broth.
How to Make Greek Lemon Potatoes
Preheat your oven to 400 degrees Fahrenheit.
Rinse potatoes and pat them dry with a paper towel. Peel, if desired. Slice them into even wedges.
2. Season the potatoes.
Add potatoes to a large mixing bowl. Add the olive oil, lemon juice, salt, oregano, and pepper. Toss well to coat.
3. Bake the potatoes.
Spread potatoes in a single layer on a 2-inch deep baking dish. Drizzle with chicken broth.
Bake for 1 hour or until golden brown and fork-tender.
4. Serve and enjoy!
Garnish Greek lemon potatoes with chopped fresh parsley or more oregano. Serve and enjoy!
Tips & Tricks
- Want faster taters? Place the potatoes in a foil pan and grill for 30 to 40 minutes.
- Cut the potatoes evenly so they’ll cook at the same rate. If using baby potatoes, slice them in half or quarters, depending on their size.
- Soak potato wedges in water (time permitting). Soak them in cold water for at least 30 minutes. This will make them extra crispy. Pat them dry before seasoning.
- Parboil the potatoes. It’s another technique for extra crispy potatoes. Slice them in wedges and boil them until right before they’re cooked.
- Don’t line the pan with parchment paper. There’s no need for it. And it’ll only keep the spuds from browning.
- Give the potatoes space. Arrange them in a single layer in the baking pan. They won’t crisp up if you overcrowd the pan.
- Bake at the center rack for even heat distribution.
- Cover the pan with foil if the potatoes are over-browning.
- Garnish options: Fresh oregano, parsley, or rosemary.
- Cheesy suggestion: Sprinkle with parmesan or crumbled feta post-baking.
- Add garlic. Potatoes and garlic are a perfect combination. Just add a few minced cloves to the dish and bake as instructed.
- For extra crispy potatoes, roast them for an additional 10-15 minutes. But watch them like a hawk- you don’t want to burn them.
- Flip the potatoes to ensure they cook evenly.
What’s the Best Potato for this Recipe?
If you want crisp potatoes that are firm inside, go for waxy potatoes.
- These include Red Bliss, Desiree, and other red potatoes.
Use starchy potatoes if you want crunchy potatoes with tender insides.
- Idaho, Russet, and Maris Piper are all starchy potatoes.
- These potatoes are also ideal for parboiling.
How to Cut Potato Wedges
Slicing potatoes into wedges gives them more surface area. That means you’ll get more of that crispy, golden-brown exterior.
Here’s how to do it:
1. Peel the potatoes, if desired.
2. Cut the potato in half lengthwise.
3. Slice each half lengthwise, then slice each quarter lengthwise once more. This will give you 8 even wedges.
4. Repeat with remaining potatoes.
What to Serve With Greek Potatoes
Potato dishes are versatile, and this one is no exception.
You can serve these Greek potatoes with virtually any dish. But here are my top choices:
- Appetizer- If you’re serving Greek potatoes as an appetizer, have a dip next to it. Creamy dips taste amazing with them, such as spinach dip and smoked salmon dip.
- Meats- You can’t go wrong with meats and roasted potatoes. This side dish pairs beautifully with Greek chicken, pork chops, and sirloin steak.
- Fish- Lemon goes well with fish and seafood dishes. Serve these potatoes with air fryer salmon or crab cakes.
- Salads and Vegetables- Salad is a great way to balance out hearty potatoes. Pair the potatoes with something light and refreshing, like Greek salad or corn salad.
To Store: Place cooled potatoes in an airtight container and refrigerate for up to 4 days.
To Freeze: Place cooled potatoes in a freezer-safe container and freeze for up to 4 months.
To Reheat: Let the potatoes thaw in the fridge overnight. Transfer them to a baking dish and warm in the oven at 400 degrees Fahrenheit until warm.
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