Greek Lemon Potatoes
Published Aug 25, 2025
Greek lemon potatoes made with Yukon gold potatoes, slow-roasted in fresh lemon juice, garlic, and vegetable broth until tender. 10 Minutes to prep!
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Greek lemon potatoes are so so good!
Whenever I make these Greek lemon potatoes, I always end up burning my tongue because I can’t resist pulling one straight from the pan. They soak up the lemony garlic sauce while they roast, and even though I know I should wait until they cool, I never do. Greek lemon potatoes are one of those side dishes I make just as much for myself as I do for everyone else.
Happy Cooking!
– Yumna
Greek Lemon Potatoes Ingredients
- Yukon Gold potatoes: Slice into thick wedges (about 6–8 per potato). Thin wedges dry out too fast in the oven.
- Vegetable broth: Use 1/2-1 cup low-sodium so you can control the salt. If the pan starts to dry out before the potatoes are cooked through, add extra broth.
- Olive oil: Extra virgin for flavor, but make sure to whisk it well into the liquid so the potatoes roast evenly.
- Fresh lemon juice + wedges: Use fresh lemons, never bottled juice. The juice goes in the pan, and serve the wedges on the side for squeezing right before eating.
- Garlic: Mince it finely so it blends into the sauce; don’t use pre-minced jarred garlic because it can turn bitter here.
- Dried oregano: Rub it between your fingers before adding to release more flavor.
- Salt + black pepper: Season generously up front; the potatoes absorb a lot as they roast.
- Fresh parsley: Add only after baking so it stays bright and doesn’t wilt.
How to Make Greek Lemon Potatoes
Greek Lemon Potatoes Recipe
Greek lemon potatoes made with Yukon gold potatoes, slow-roasted in fresh lemon juice, garlic, and vegetable broth until tender. 10 Minutes to prep!
Ingredients
- ½ – 1 cup low-sodium vegetable broth
- ¼ cup olive oil
- ¼ cup lemon juice
- 3 garlic cloves finely minced
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds Yukon Gold potatoes cut into thick wedges
- 2 tablespoons chopped parsley for serving
- Lemon wedges for serving
Instructions
- Heat the oven to 400°F.
- In a 9 × 13-inch baking dish, whisk together the vegetable broth, olive oil, lemon juice, garlic, oregano, salt and pepper until well blended.
- Add the potatoes and toss with the sauce to combine.
- Roast for 40 minutes, then use a spatula to turn the potatoes, basting them with the pan juices.
- Continue roasting 30–35 minutes more, turning once or twice, until the liquid is mostly absorbed and the potatoes are deeply golden with crisp edges. (If the pan dries out too early, splash in a little hot water to prevent burning.
- Transfer to a platter, spooning any remaining lemon-garlic oil over the top. Sprinkle with fresh parsley and serve hot with additional lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Don’t cover the potatoes while they’re still warm; let them cool completely first, so they don’t steam and turn soggy.
To reheat, skip the microwave if you can. Spread the potatoes on a baking sheet in a single layer and reheat in the oven at 375°F for 10–15 minutes until they crisp back up. If they look a little dry, drizzle a spoonful of broth or olive oil over them before reheating.
Nutrition
Serving: 6ounces, Calories: 265kcal, Carbohydrates: 33g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 594mg, Potassium: 771mg, Fiber: 5g, Sugar: 2g, Vitamin A: 196IU, Vitamin C: 43mg, Calcium: 50mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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