Greek Lemon Potatoes

The first time I tasted Greek Lemon Potatoes, it wasn’t in a restaurant—it was in a tiny coastal home on Paros, where the kitchen smelled like sunshine and garlic. The cook, an older Greek woman, told me one secret: “Don’t roast them dry. Let them swim in lemon and oil first.” That changed everything.

If you’ve ever struggled with potatoes that taste bland no matter how much salt or seasoning you use, this recipe will surprise you. These potatoes don’t just sit in flavor—they absorb it. Every bite bursts with zesty lemon, rich olive oil, and that warm, slow-roasted aroma that makes your whole kitchen feel alive.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Greek Lemon Potatoes
• Pro Tips from My Kitchen
• Frequently Asked Questions about Greek Lemon Potatoes
• Greek Lemon Potatoes Recipe

Why You’ll Love This Recipe

• Unforgettable Lemon-Garlic Flavor: Each bite is soaked in bright lemon and mellow garlic, creating that tangy, savory magic only Greek cooking can deliver. These aren’t just roasted potatoes—they’re flavor sponges that soak up sunshine.
• Golden Edges, Tender Centers: You get the best of both worlds – perfectly soft inside and beautifully caramelized outside. The secret? A slow braise in lemon broth before the final roast.
• Simple Ingredients, Big Reward: No fancy tools or rare ingredients here. Just potatoes, lemon, olive oil, and oregano. The kind of pantry staples that somehow turn into something extraordinary.
• Perfect for Any Occasion: These Greek Lemon Potatoes fit everywhere—from a family dinner to a holiday feast. They sit proudly next to roast chicken, lamb, or even just a crisp salad.
• Foolproof and Tested: After years of making them, tweaking them, and burning a few trays along the way, I’ve learned exactly how to get the flavor right every single time. You don’t need luck—just follow along.

Ingredients You'll Need

• Potatoes (1.2 kg / 2.5 lb) – Go for starchy varieties like Yukon Gold, Desiree, or Maris Piper. They soak up flavor beautifully and hold their shape.

• Chicken Stock (1 ½ cups) – Low sodium is best so you can control the salt level while adding deep, savory flavor.

• Olive Oil (½ cup) – Choose a good-quality extra virgin olive oil; it makes a real difference in richness and aroma.

• Fresh Lemon Juice (⅓ cup) – The star of the dish. Freshly squeezed juice gives that clean, vibrant acidity that bottled lemon juice can’t match.

• Garlic (5 cloves) – Finely grated so it dissolves into the broth and infuses every piece of potato.

• Dried Oregano (1 tablespoon) – Traditional Greek seasoning that brings a warm, earthy edge.

• Salt (2 teaspoons) – Essential for balance. Potatoes need a generous amount to shine.

• Optional Garnish – Fresh oregano leaves and lemon wedges for a burst of color and freshness before serving.

How to Make Greek Lemon Potatoes

Step 1: Preheat and Prepare

Preheat your oven to 200°C or 390°F (180°C if using a fan oven). Peel your potatoes and cut them into thick wedges—roughly 3 centimeters thick. The size helps them stay tender inside while turning golden on the outside.

Step 2: Mix the Flavor Base

In a large roasting pan, combine the chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Whisk everything together until it forms a fragrant, slightly cloudy mixture.

Step 3: Coat the Potatoes

Add the potato wedges directly into the pan. Toss well to make sure every surface is coated with that lemon-garlic broth. Spread them out evenly so they cook consistently.

Step 4: Roast and Braise

Place the pan in the oven and roast for about 20 minutes. Turn the potatoes, then continue roasting for another 25 to 30 minutes until most of the liquid has been absorbed and you’re left with mainly oil in the pan.

Step 5: Transfer and Crisp

Move the potatoes to a clean baking tray. Tilt the original pan to collect any remaining oil and drizzle it over the potatoes. Roast again for 35 to 40 minutes, turning once or twice, until the edges are golden and lightly crisped.

Step 6: Serve and Finish

Transfer the potatoes to a serving dish and spoon over the reduced garlic-lemon juices from the pan. Garnish with fresh oregano and a few lemon wedges.

Pro Tips from My Kitchen

Use the Right Potatoes – Starchy potatoes like Yukon Gold, Desiree, or Maris Piper are the real heroes here. They absorb the lemon-garlic broth beautifully and still hold their shape after roasting. Waxy varieties tend to stay too firm and won’t soak up that signature flavor.

Grate, Don’t Chop, the Garlic – Finely grated garlic blends into the broth, releasing its flavor evenly and preventing it from burning. Chopped garlic often ends up scorched and bitter before the potatoes finish cooking.

Don’t Rush the Braise – That first 45 minutes in the oven isn’t just cooking—it’s the moment the potatoes soak in all the flavor. Let them simmer in that lemony broth until it’s mostly evaporated. This is where the magic happens.

Reuse the Flavored Oil – After transferring the potatoes to a clean tray, don’t toss the leftover oil from the first pan. Drizzle it over before the final roast. It carries that deep garlic-lemon essence and helps create those gorgeous golden edges.

Finish with Freshness – Once the potatoes are out of the oven, squeeze a bit more fresh lemon juice over the top and sprinkle with oregano. The contrast of warm roasted potatoes and bright citrus at the end makes the flavor sing.

Frequently Asked Questions about Greek Lemon Potatoes