Golden roasted Greek lemon potatoes with crispy edges and fresh herbs on a white plate

Pinakasikat

Greek Lemon Potatoes – Zesty and Bursting with Flavor!

Name: Greek Lemon Potatoes – Zesty and Bursting with Flavor!
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: - 6 medium russet potatoes, peeled and each cut into 6 long wedges; - ⅓ cup olive oil; - ⅓ cup freshly squeezed lemon juice; - 1 ¾ tsp kosher salt; - ½ tsp pepper; - 1 tsp dried oregano; - 1 tsp other herbs (rosemary, italian seasoning); - 1 ½ cups chicken broth, and possibly more as needed; - 3 garlic cloves, minced; - parsley and extra lemon slices for garnish, optional

These golden roasted potatoes are tender inside with crispy edges, soaked in bright lemon and herb flavors—pure comfort that tastes like the Mediterranean.

5.0 (2)

Prep

15 min

braise

2oras

Luto

—

Kabuuan

15 min

Sinerve

Estilo

💰 Pang-araw-araw

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Originally Published Abril 2019•Last Updated Setyembre 2024

If you haven't tried Greek lemon potatoes yet, you're in for a real treat! These potatoes are roasted to perfection— tender on the inside and infused with that irresistible combination of lemon, garlic, and herbs. It's the perfect balance of fresh and savory, making every bite absolutely mouthwatering!

The secret to getting that gorgeous flavour? It's all about roasting the potatoes in a lemony broth. As they cook, they soak up all that delicious citrus and herb goodness, then turn perfectly golden in the oven. And trust me, you'll love the crispy edges that form as the liquid reduces—pure potato heaven!

Whether you're serving them alongside your favourite grilled meats, a roast, or as part of a mezze spread, these Greek lemon potatoes are always a hit. They're easy to make, full of flavour, and bring a fresh, Mediterranean twist to your table. Serve these with tzatziki or even plain Greek yogurt, if desired.

Mga Sangkap

Mga Serving:

6 medium russet potatoes, peeled and each cut into 6 long wedges
72 g olive oil
80 ml freshly squeezed lemon juice
9 ml kosher salt
3 ml pepper
5 ml dried oregano
5 ml other herbs (rosemary, italian seasoning)
360 ml chicken broth, and possibly more as needed
3 garlic cloves, minced
parsley and extra lemon slices for garnish, optional

Mga Tagubilin

1
Preheat the oven to 350°F (175°C).
2
Mix all the ingredients together, except potatoes and garnish, in a 9x13 inch (23x33 cm) baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminium foil.
3
Bake in the preheated oven for about 2 hours. Gently coat potatoes with what should be a thickened sauce, being careful to avoid breaking your potato wedges. If the potatoes are not tender or the sauce is too runny, cover again with aluminium foil and bake for another 15–30 minutes. Serve garnished with parsley and extra lemon slices if desired.

FAQ

Can you make Greek lemon potatoes ahead of time?+

Yes! You can prep the potatoes and marinade mixture up to 8 hours in advance, cover and refrigerate, then bake when ready—just add 10-15 minutes to the cooking time since they'll start cold. Leftovers keep in the fridge for 3-4 days and reheat beautifully at 350°F.

What can I substitute if I don't have fresh lemon juice?+

Use bottled fresh lemon juice in a pinch, though fresh tastes noticeably brighter. You could also swap in white wine or white vinegar at the same amount, but reduce the chicken broth slightly since you'll lose some of the lemony punch.

Why are my potatoes soggy or falling apart?+

This usually happens when you cut the wedges too thin or overcook them—stick to uniform 6-wedge pieces from medium potatoes and check them at 45 minutes. If the liquid evaporates completely before they're tender, add a splash more broth so they braise rather than dry-roast.

How do I know when Greek lemon potatoes are done?+

They're ready when a fork pierces the thickest part easily and the edges are golden brown, usually around 50-60 minutes at 350°F. The liquid should be mostly absorbed but there should still be some pan juices left to spoon over the potatoes when serving.