Greek Lemon Potatoes (So Easy!)


by Sil Pancho



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Some of my favorite food experiences in Europe have come from places on the Mediterranean Sea. On one such trip in Spain, we took a cooking class for fun. It included several Spanish dishes (of course), but there was also this amazing Greek dish: Greek lemon potatoes. Interestingly enough, they were very similar to the Greek roasted potatoes recipe served at the restaurant where I worked in college, which was owned by an immigrant from the Greek island of Santorini.

While this Greek potatoes recipe might seem a lot like regular roasted potatoes on the surface — crispy on the outside, tender on the inside — there are key differences that have a big impact. Unlike American roasted potatoes, Greek lemon potatoes roast in a garlicky lemon broth with dried oregano, so they are much more flavorful. I’ve recreated my own version at home and I think you’re going to love it!

Why You’ll Love This Greek Lemon Potatoes Recipe

  • Crispy on the outside, fluffy and tender on the inside
  • Lemon garlic flavor infused all the way through the inside
  • 7 common, natural ingredients found at any grocery store (plus salt and pepper)
  • Quick 10-minute prep time
  • Easy side dish that goes with everything
Greek lemon potatoes pierced with a fork.

Ingredients & Substitutions

This section explains how to choose the best ingredients for Greek lemon potatoes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Potatoes – Yukon Golds are the most common in Greek potato recipes. In my opinion, they make the best Greek lemon potatoes because their texture is somewhere between a waxy and starchy potato. However, you could use Idaho or Russet potatoes as well, which would be more starchy. Cut the spuds into wedges or cubes. Peeling them is not typical, but you can if you like.
  • Lemon Juice – I recommend fresh lemon juice for the best flavor (and lemon is a key component in this dish!), but you can also use bottled for convenience.
  • Olive Oil – Oil is key for getting a crispy exterior, plus it helps the seasonings stick. I use and recommend extra virgin olive oil, as its strong flavor is so complimentary to the other flavors in Mediterranean dishes like this one. However, you can also make Greek roasted potatoes with other types of olive oil, or even avocado oil if that’s what you have on hand.
  • Broth – I use low sodium chicken broth, but any kind you like (even bone broth) would work. To make this recipe vegetarian, use vegetable stock.
  • Herbs – Fresh parsley and dried oregano bring the taste of these potatoes to life. You could substitute oregano with an equal amount of Italian seasoning, but it will be less authentic.
  • Garlic – I used garlic powder to season the potatoes, but you can substitute 6 fresh minced garlic cloves id you like. I normally wouldn’t suggest minced garlic for high-temperature roasting, as it can burn, but in this Greek potatoes recipe the broth will help protect them.
  • Sea Salt & Black Pepper
VARIATION: Add cheese!

VARIATION: Add cheese!

Jazz up your lemon Greek potatoes with a sprinkle of shredded (or grated) parmesan or crumbled feta cheese after cooking.

Ingredients on a white surface.

How To Make Greek Potatoes

This section shows how to make lemon Greek potatoes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Season. Place the potato wedges (or cubes) in a large bowl (or directly in a baking dish for less dishes to wash!). Add lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well. If not already in a baking dish, transfer the potatoes to one now, and pour any liquid remaining at the bottom of the bowl over them.
  2. Bake. Roast Greek potatoes in the oven for 25 minutes. Remove, toss carefully, then return to the oven and increase the temperature. Continue roasting until the liquid has evaporated and potatoes are crispy on the outside and fork-tender on the inside.
  3. Garnish. Season with additional salt and pepper to taste. Serve Greek lemon potatoes with additional fresh parsley.
Raw seasoned potatoes.
Roasted Greek potatoes in a baking dish.

Tips For The Best Greek Potatoes

Tips For The Best Greek Potatoes

Whether you’re preparing this classic dish for a small dinner with family or feeding a crowd, these tips will make sure your lemon Greek potatoes turn out perfectly every time:

  • Cut potato wedges to the same size. This ensures that they cook at the same rate.
  • Soak cut potatoes in water if time allows. This step is not required, but it removes excess starch which gives the potatoes a crispy exterior. To do this, soak sliced potatoes in cold water for at least 30 minutes before cooking, or overnight. Pat dry before adding oil and seasonings.
  • Avoid lining with parchment paper. Leave the baking dish unlined or use foil and grease well. Parchment paper will inhibit browning.
  • Position the oven rack correctly. Place the oven rack in the center of the oven for even heat distribution.
  • Doubling or tripling the recipe? Use multiple baking dishes so that the potatoes can cook evenly and become slightly crispy.

Greek lemon potatoes in baking dish with lemon wedges.

Storage Instructions

  • Store: Place leftover Greek roasted potatoes in a covered container in the refrigerator for up to 5 days.
  • Meal prep: Cut up potato wedges or cubes ahead of time, then keep submerged in a bowl of water in the fridge. This prevents browning, and will also help make your potatoes crispy when you cook them. Drain and pat dry before roasting.
  • Reheat: Warm up and crisp in the oven at 350 degrees F, or in the microwave (although they won’t be crispy that way). You could also use them cold to make a potato salad using the same dressing and add-ins I use for cauliflower potato salad.
  • Freeze: You can freeze this Greek lemon potatoes recipe for up to 3 months. They will be safe to eat, but the texture of the potatoes may change.
Greek potatoes recipe close up.

What To Serve With Greek Lemon Potatoes

These crispy and irresistible potatoes pack a big flavor punch with their unique flavors. Serve them alongside some complementary dishes for a complete Mediterranean meal:


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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 400 degrees F (204 degrees C).

  2. Place the potato wedges in a large bowl. Add the lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well.

  3. Place the seasoned potatoes in a large baking dish. Pour any liquid remaining at the bottom of the bowl over them. Roast in the middle of the oven for 25 minutes.

  4. Remove potatoes from the oven and toss carefully with a spoon. Place them back in the oven and increase the temperature to 425 degrees F (218 degrees C). Roast for about 25 minutes, until the liquid in the baking dish has evaporated and potatoes are crispy.

  5. If needed, season with additional salt and pepper to taste. Serve Greek lemon potatoes with additional fresh parsley.

Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 174

Fat 9.2g

Protein 2.6g

Total Carbs 21.7g

Net Carbs 18.8g

Fiber 2.9g

Sugar 1.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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