Greek Lemon Potatoes
Greek Lemon Potatoes are perfectly roasted in a lemon, oregano, and garlic broth resulting in a tender, flavorful side dish. This easy potato recipe is a delicious side dish that adds a Mediterranean twist to any meal.

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Bless my husband’s heart, he has been tasting my attempts at Greek lemon potatoes for the past ten years. (I’ve perfected my Roasted Russet Potatoes and Balsamic Roasted Potatoes but the lemon recipe still needed work!)
You see, I worked in a Greek restaurant in college that had THE BEST lemon potatoes and I’ve been tirelessly trying to emulate their recipe ever since.
And I finally did it!
These slow roasted potatoes are actually braised in a broth full of lemon, oregano, and garlic until they are fork-tender and practically bursting with that signature Greek flavor.
Looking for more Greek recipes? Try my Tzatziki Sauce, Leg of Lamb, or Instant Pot Lamb & Potatoes!
What are Greek lemon potatoes?
Greek lemon potatoes, or “patates lemonates,” are a tasty Greek side dish knowned for their vibrant flavors and tender texture.
The key to their distinctive taste is the combination of zesty lemon juice, garlic, oregano, and a generous drizzle of olive oil, resulting in a dish that perfectly balances tart and savory flavors, making them a favorite accompaniment to any Greek (or non-Greek!) meal.
Ingredients
- potatoes – I prefer russett potatoes or yukon gold potatoes so they hold up to the long cook time
- olive oil
- vegetable stock or broth
- lemon juice – fresh lemon juice is perferable but you can used bottled if needed
- dried oregano
- salt and black pepper
- garlic
- parsley
Step by step
- Preheat the oven. Peel potatoes and cut into wedges.
- Place the potatoes in a baking dish.
- In a separate bowl, combine the broth, lemon juice, oregano, salt, and pepper. Stir to mix.
- Pour liquid over the potatoes.
- Sprinkle minced garlic and chopped parsley over the potatoes and top with sliced lemons.
- Bake for 50 minutes or until the potatoes are golden brown and tender.
Tips for best results
- You can leave the potato skins on if you prefer, they taste delicious either way.
- Cut your potatoes into equally sized wedges so they cook evenly.
- If you want crispier potatoes, broil them for 3-4 minutes before serving. If you have too much broth still in the baking dish you can also transfer them to a rimmed baking sheet or pan to broil them.
Serving suggestions
Serve these potatoes sprinkled with feta or garnished with additional lemon wedges if desired.
I like to pair these with Greek salad, leg of lamb, or any protein like tri-tip steak or baked chicken thighs.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
If you try this recipe please comment and rate it below, I love hearing from you!
Greek Lemon Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
Greek Lemon Potatoes are perfectly roasted in a lemon, oregano, and garlic broth resulting in a tender, flavorful side dish. This easy potato recipe is a delicious side dish that adds a Mediterranean twist to any meal.
Ingredients
- 3 medium potatoes, cut into wedges
- 1/4 cup olive oil
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lemons (1 for juice, 1 for slicing)
- 2 cloves garlic, minced
- chopped parsley for garnish
Instructions
-
Preheat the oven to 400 degrees Fahrenheit. Peel potatoes and cut into wedges.
-
- In a separate bowl, combine the olive oil, broth, lemon juice from one lemon (2-3 tablespoons), oregano, salt, and pepper. Stir to mix.
- Place the potatoes in a baking dish.
- Pour the broth mixture over the potatoes.
- Sprinkle minced garlic over the potatoes, then top with lemon slices.
- Bake for 50 minutes or until potatoes are golden brown and fork-tender.
- Garnish with additional parsley before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: roasting
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 4.1 g
- Sodium: 143.6 mg
- Fat: 19.1 g
- Carbohydrates: 46.3 g
- Protein: 6 g
- Cholesterol: 0 mg
Do you love Greek food? Or am I the only one obsessed??
Where’s the olive oil? You have it listed in ingredients but don’t have it in the directions.
Amazing and yes, love Greek food! I was there once and I will never forget how good and also healthy it is.
so glad I found this recipe!
Can’t wait to make these tonight. My concern is that 1 hour and 40 minutes on 425 sounds like a very long time for small potatoes. Just making sure that it isn’t a typo. Thanks for the recipe
Are the potatoes left uncovered in the oven? Sounds really yummy!
They are uncovered Linda!
Your recipe looks amazing! I found you through Keri’s list of side dishes. Pinning!
These look so good! I love potatoes as a summer side dish. These would be perfect with something grilled like kabobs and fresh greek salad! Yum!
Megan, these would be good with cardboard, I promise you, you’ll love them!!!!
Haha! I love that you posted this! I LOVE Greek potatoes, and have attempted a recipe once or twice without success, so I’m eager to try this!! Thanks for sharing!
I hope you love it as much as I did Lindsay!! It was sooooo good, I’m making it again this week!
We have a Greek restaurant down town by my office and their chicken kabobs are AMAZING! These potatoes would be the perfect side dish – these sound delicious!
Oh yum Keri! Maybe we can get some Greek at Haven next week!!!