Easy Greek lemon potatoes are a savory side dish packed with lots of zesty flavor.
Potatoes are baked with broth, olive oil and brightened up with a squeeze of fresh lemon juice and herbs. They’re so simple to make with ingredients you have on hand and are the perfect side dish for pretty much any meal!
Serve this delicious side dish next to Greek Meatballs or chicken souvlaki with a Greek salad for a truly inspired meal!
The Best Potatoes to Use
This recipe will accommodate any potato in your pantry. But if you’re shopping, look for these:
- Russets – Delicious but with their thick skins, they should be peeled for this recipe.
- Yukon gold – The buttery flesh and thin skin is a great choice for Greek lemon potatoes.
- New potatoes – They don’t even need peeling!
- Red potatoes – Waxy and thin-skinned, all you have to do is cut into uniform pieces.
How to Make Greek Lemon Potatoes
This is such an easy dish, the oven does all the work for you! Just follow three easy steps:
- Combine chicken broth, lemon juice, and other ingredients (per recipe below).
- Pour liquid over prepped potatoes in a baking dish.
- Roast until tender.
The garlic and oregano in this dish provide a depth of flavor. For even more zest toss in some dried rosemary, which always enhances chicken flavors.
What To Serve With Greek Lemon Potatoes
This side dish is so tasty it can almost stand on its own. But to make it a full meal, try it with these delicious entrees!
- PORK grilled pork chops, pork tenderloin, crispy breaded pork chops
- CHICKEN or FISH Grilled salmon, marinated chicken kabobs, grilled chicken breast are perfect dinner companions for Greek lemon potatoes.
- And of course a side of Tzatziki Sauce
How To Reheat Roasted Potatoes
Leftovers will keep in the fridge for up to 4 days in an airtight container in the fridge. Freezing is also an option although the texture may change once frozen. They will keep in the freezer in an airtight container for up to 6 months.
To Reheat
- Place in a foil-covered pan in the oven, or in a pan on low heat on the stovetop until heated through.
- Or, just pop in the microwave until steaming hot.
Other Great Potato Dishes
- Easy Oven Roasted Potatoes – crispy & delicious
- Loaded Baked Potatoes – freezer friendly
- Mashed Potatoes – rich & creamy
- Potatoes Au Gratin – smothered in cheese
- Homemade Scalloped Potatoes – reader favorite
- Roasted Smashed Potatoes – only 4 ingredients
- Easy Hasselback Potatoes – garlicky cheesy goodness
- Rosemary Roasted Baby Potatoes – such an easy & flavorful side dish
Did your family love these Greek Lemon Potatoes? Be sure to leave a rating and a comment below!
Greek Style Lemon Roasted Potatoes
Ingredients
- 2 ½ lbs potatoes peeled and quartered if large, cut in half if smaller
- 4 cloves garlic minced
- 1 lemon juiced
- ¼ cup olive oil
- 1 ½ cups chicken broth
- ½ teaspoon oregano
- salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Combine all ingredients except potatoes.
- Place potatoes in a greased 9x13 pan (metal is preferred). Pour chicken broth mixture over potatoes.
- Roast 45 minutes. Stir and roast an additional 45 minutes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American, Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Can I make these in a glass baking dish?
Hi Andrea, you can but metal is preferred for best results. With a glass baking dish you may need to cook it a little longer.
Looks delicious and I am making it today. I am using the small potatoes and I was also wondering if you use fresh oregano? Also, have you tried cutting potatoes and placing in a Ziploc for a bit before cooking!
I am make Greek souvlaki chicken and Greek salad. Yum!!!
This recipe uses dried oregano Joy. That sounds delicious! Enjoy!
I love the flavor combinations of this recipe but my potatoes didn’t get any of the golden crispy markings on them as shown in the photo. I made no alterations to the recipe and was precise in following it. I wondered if my potatoes were a little crowded in the pan but they looked exactly like the photo here (which was a very full pan as well) so that wasn’t the problem. They tasted good but were a bit dry inside. I used Yukon golds and one large russet, peeled and quartered. I don’t know what could have gone wrong but I’d like to try again with any suggestions. I did not have a metal pan but used a Pampered Chef clay baking dish, it should have worked just fine.
I used a metal pan. Since these are cooked in liquid, not all of the potatoes get browned, just along the edges where they’re touching the hot pan and some of the edges are exposed.
we ate something very similar in a very authentic Greek restaurant in Athens, it also had artichokes, carrots and onions, so delicious.
Best potatoes I have ever made. I have three kids, and a husband who all agree!
Holly, wd this work in an air fryer?
Hi Jackie, we haven’t tried this in the air fryer. Let us know how it works for you if you do!
Just wanted to say I’ve made this recipe SO many times since finding it and it’s delicious! Absolutely love this one!!
I am so happy to hear you have been loving this recipe!
Could you make this is in a crock pot? How long would it take? Thanks,
Hi Maryanne, we haven’t tried this recipe in a crockpot but would love to hear how it turns out for you if you try!
I have made this quite a few times now and really like it!
Would it be okay to line the pan with foil before baking, for easier cleanup? I always have to soak then scrub my pan quite a bit after making this. (My pan is metal, but is probably not high quality.)
Hi Sarah, so happy you love this recipe! You can definitely try lining your pan with tinfoil. That should speed up the clean-up!
I’m 100% Greek. These are as amazing as my mothers! Husband said they were some of the best potatoes of his life. Thanks so much for the great recipe.
– We have a brand new oven. I reduced temp to 375 had to reduce the cooking time because they were starting to brown too much. No other changes. Many thanks!!!
You’re welcome Joanne, thank you for letting us know!
DELISH! This fed 4 of Us as a side to our Souvlaki & Greek Salad
I used Yukon Gold & didn’t peel them as they were so healthy looking! Also bottled lemon juice in the recipe & fresh lemon & their juice for serving
I covered the metal pan w foil for the 1st 45 then uncovered for the last 45 mins :)
If I am using halved or quartered baby potatoes, do I reduce the cooking time? Thanks, I’m really looking forward to trying these!
Hi Nancy, I would reduce the cooking to prevent them from overcooking. I would use a fork to pierce the potato to check if it is fully cooked.
Easy peasy to make and everyone loved them! Great recipe
I doubled the recipe and it fed 7 people as a side dish.
I’m going to make these tonight along side shish kabobs! 2 nice Mediterranean dishes
I’ll update in 18 hours!
OMGEEEEEEEEEE!!!!!! LOVE this recipe and made exactly as written with addition of smoked paprika & rosemary !!
THANK YOU Ms. Holly for this amazing recipe!! My hubby is part Irish and we both prefer potatoes over rice!! I mixed everything in glass measuring cup and poured over potatoes! I was skeptical of cooking time AND I WAS WRONG!!! I used russets and potatoes were so creamy inside and perfectly roasted on outside!!! Also the liquid mixture can be used as a “ marinade”!! I will be making this again and again!!!
So glad you loved it Donna, I love rosemary in this too!
Perfectly cooked and so tasty.
Dang I forgot to take a picture again:(. My entire family loved these!
Must have been super delicious Darlene ;)
I think I’m missing something. What do you do with the ingredients other than the potatoes and chicken broth? They are not mentioned in the ‘instructions’.
All ingredients are mixed with the chicken broth in step 2. The broth mixture is poured over the potatoes in step 3.
This is almost the same as the way I make my Greek potatoes, Holly. The only difference is that I make around 5 pounds of them and season them as you say, then toss by hand, and pour the chicken broth in the corners of the pan so the seasonings don’t get washed off the potatoes. I add more lemons and squeeze them all over the top after the potatoes have been tossed. They are delicious.
Yummy! Thanks for sharing Christine :)
Looks like a terrific recipe! One question: If what I have on hand is a container of lemon juice: A juiced lemon equates to about how many ounces or cups?
A juiced lemon is about 2 tablespoons (about 1 ounce), Elliot.