Soft and buttery on the inside, crispy on the outside Greek Lemon Potatoes, bursting with fresh lemon flavor with an amazing texture! The perfect side dish to any main dish!
If you’re a big fan of potatoes, these lemon garlic Greek potatoes are a must-make!
Buttery soft on the inside and assertively crispy on the outside with rich lemon garlic herb flavors, they are the perfect addition to any meal.
The ideal side dish for those who love Greek cuisine, follow a Mediterranean diet, or simply love roasted potatoes! My favorite part about these amazing potatoes is their incredible texture and the bold lemon flavor. I eat them with roast chicken, crispy salmon, and even scrambled eggs!
Let’s discuss the simple ingredients for these delicious roast potatoes. You can find the full list at any grocery store.
Ingredients for Greek Lemon Potatoes:
Yukon Gold Potatoes: The star of the show! We need two pounds of golden potatoes, which yield a soft inside and crispy edges. Chop them into equal-sized potato wedges.
Avocado Oil: A great high-temperature cooking oil, avocado oil is ideal for roasting. It has a high smoke point, so it doesn’t burn during the roasting process, whereas extra virgin olive oil does.
Lemon Zest and Fresh Lemon Juice: The combination of fresh lemon zest and lemon juice brings vibrant lemon flavor. I like adding the zest for the flavor without as much acidity.
Fresh Garlic Cloves: Minced garlic adds a big rustic flavor to the potatoes and makes them so addictive. I recommend sticking with fresh garlic rather than using garlic powder.
Dried Oregano: Our herby flavor comes from sweet dry oregano. Use Greek oregano for authentic Greek potatoes. If you love the flavor of rosemary, feel free to add it in too. Or, use Italian seasoning.
Chicken Broth: Here’s the trick. We add chicken broth to the roasting pan to ensure the potatoes soften up substantially in the middle. Without it, we run the risk of charring the potatoes before they are fully cooked on the inside.
Block Feta Cheese (optional): I love chopping up block feta and tossing it with the potatoes when they have finished roasting. This adds some tangy creamy flavor.
Fresh Oregano (optional): The addition of fresh oregano brings a peppery element and some fresh flavor. It’s optional!
Sea Salt and Black Pepper: Season the potatoes to taste with salt and pepper!
Optional Additions or Changes:
- Parmesan cheese lovers, give the potatoes a generous shower of freshly grated parm.
- Vegetable broth works as a replacement for chicken stock.
- Russet potatoes work too, but I personally prefer the texture of golden potatoes.
- Toss in some fresh parsley for a greater herb infusion.
- Now that we’ve covered the basics, let’s roast some potatoes!
How to Make Greek Roasted Potatoes:
Preheat the oven to 400 degrees Fahrenheit.
Wash the potatoes well and slice potatoes into wedges that are roughly the same size.
Place potatoes a large baking dish or rimmed sheet pan in a single layer, then pour in the avocado oil, minced garlic, dried oregano, sea salt, and black pepper. Toss everything together until the potatoes are well coated in oil and seasonings.
Roast on the center rack of the preheated oven for 15 minutes.
Remove the baking pan from the oven and stir in the chicken broth, lemon zest, and lemon juice. This extra step ensures the texture of the potatoes turns out just perfect.
Roast for another 40 to 50 minutes (I do 45), or until the potatoes are tender when poked with a fork and golden brown and fork tender. Thick wedges may take slightly longer.
Transfer the potatoes to a large serving bowl and toss in feta cheese and fresh oregano (if desired). Serve alongside your main dish, and enjoy!
Tips for the Best Roasted Potatoes:
- Use the right amount of oil. Too little and the potatoes can turn out dry and burned at the same time. Too much and they can be soggy.
- Chop the potatoes into similar sizes. This ensures the potato wedges bake evenly so that the whole batch achieves the same cook.
- Season to taste: If the potatoes taste at all bland to you, add small amounts of salt until the lemon and garlic flavors shine through.
What to Serve with Roasted Potatoes:
- Smothered Pork Chops
- Garlic Butter Roast Chicken
- Mediterranean Salmon in Parchment Paper
- BBQ Tri Tip
- Mediterranean Lemon Garlic Chicken
The next time you’re looking for an amazing side dish, whip up these lemon garlic roasted potatoes! The way I see it, these crunchy potatoes are perfect for serving guests.
Include them on your holiday menu too!
On the prowl for more healthy sides? Here are some of my favorites.
More Side Dishes:
- Corn and Tomato Salad
- Hawaiian Macaroni Salad
- Italian Salad
- Mediterranean Green Bean Salad
- Broccoli Slaw
Enjoy this Greek lemon potatoes recipe for your next side dish!
Greek Lemon Potatoes Recipe
Equipment
Ingredients
- 2 lbs Yukon gold potatoes cut into wedges
- ⅓ cup avocado oil
- 4 cloves garlic minced
- 2 tsp dried oregano
- ¾ tsp sea salt
- ¼ tsp black pepper
- ⅓ cup chicken broth
- Zest of 1 lemon
- 3 Tbsp lemon juice
- ½ to 1 cup block feta cheese cut into chunks, to taste
- 1 Tbsp fresh oregano optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash the potatoes well and cut them into wedges that are roughly the same size.
- Transfer the potatoes to a large baking dish in a single layer, then pour in the avocado oil, minced garlic, dried oregano, sea salt, and black pepper. Toss everything together until the potatoes are well coated in oil and seasonings.
- Roast on the center rack of the preheated oven for 15 minutes.
- Remove the potatoes from the oven and stir in the chicken broth, lemon zest, and lemon juice. Roast for another 40 to 50 minutes (I do 45), or until the potatoes are tender when poked with a fork and golden brown.
- Transfer the potatoes to a large serving bowl and toss in feta cheese and fresh oregano (if desired). Serve alongside your main dish, and enjoy!
