If you’re craving something bright, tangy, and utterly comforting, you’ve got to try this Greek Lemon Potatoes Recipe. These potatoes are soaked in a vibrant blend of lemon juice, garlic, oregano, and rich olive oil, then slow-roasted to crispy, tender perfection. The result is a sensational side dish that feels both fresh and indulgent, perfect for bringing a taste of Mediterranean sunshine to any meal.
Ingredients You’ll Need
Every ingredient in this recipe is simple but essential, coming together to create an unforgettable harmony of flavors and textures. Each one plays a crucial role, from the golden potatoes that soak up the lemony sauce, to the fragrant oregano that adds earthiness, to the luscious olive oil that ensures crispy yet tender edges.
- 1 cup chicken stock: Adds depth and helps cook the potatoes gently while infusing rich flavor.
- 1/2 cup extra virgin olive oil: The heart of the dish, providing a silky mouthfeel and aiding crispiness.
- 1/4 cup lemon juice: Brings bright acidity that wakes up the palate and defines the dish.
- 4 garlic cloves (minced): For a warm, aromatic punch that complements the lemon.
- 2 tsp dried oregano: The classic herb that gives these potatoes their unmistakable Greek character.
- 2 tsp fine sea salt: Enhances all the flavors and balances the lemon’s tartness.
- 2 Tbsp unsalted butter: Dotted on top for extra richness and a golden finish.
- 3 lbs Yukon gold potatoes (quartered or cut into 1-inch wedges): Their creamy texture holds up beautifully to roasting.
- 1 Tbsp parsley (finely chopped): Adds a fresh, vibrant garnish to brighten the final presentation.
How to Make Greek Lemon Potatoes Recipe
Step 1: Prepare the Flavorful Base
Start by preheating your oven to 400 ÌŠF. In a large casserole dish, combine the olive oil, lemon juice, chicken stock, minced garlic, dried oregano, and sea salt. Stir these together until you have a fragrant, well-balanced sauce that will infuse the potatoes with incredible flavor as they roast.
Step 2: Coat and Arrange the Potatoes
Add the cut potatoes directly into the dish with your lemony mixture. Toss them well to ensure every piece is generously coated with the sauce. Next, spread the potatoes out evenly in the pan. Don’t worry if the liquid doesn’t cover them entirely; this is perfect for roasting. Finally, dot the potato tops with the buttery goodness for an extra layer of richness.
Step 3: Roast Until Tender and Delicious
Place your casserole dish in the oven and allow the potatoes to bake for 70 to 80 minutes. Make sure to stir them a couple of times during baking to keep them coated in those flavorful pan juices. The potatoes will slowly absorb the liquid, leaving you with tender insides and slightly crisped edges. If you’re craving a bit more crunch, pop them under the broiler for 3 to 4 minutes at the end.
Step 4: Finish and Garnish
When the potatoes have reached perfect tenderness and golden edges, take them out of the oven and give everything a gentle toss to coat the wedges in the remaining sauce. Sprinkle the finely chopped parsley on top—they’ll add a pop of color and freshness that makes the dish feel even more vibrant and inviting.
How to Serve Greek Lemon Potatoes Recipe
Garnishes
Besides the classic parsley, you can sprinkle some crumbled feta cheese or a few fresh oregano leaves for an aromatic boost. A light dusting of smoked paprika adds beautiful color and a subtle smoky note that pairs beautifully with the lemon.
Side Dishes
Greek Lemon Potatoes Recipe shines alongside many dishes. Pair it with grilled lamb, roasted chicken, or a simple Greek salad for a meal that’s bursting with Mediterranean charm. It also complements seafood wonderfully, showcasing its versatility as a side.
Creative Ways to Present
For a festive twist, serve these potatoes in a rustic ceramic dish or on a wooden board lined with fresh herbs. Garnish with lemon slices around the edges for a stunning look that also invites your guests to squeeze some extra juice onto their servings.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. They keep their flavor beautifully, making them perfect for next-day meals or quick snacks.
Freezing
While freezing is possible, it’s best to do so before adding butter and parsley. Freeze the potatoes in a single layer on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 2 months. When ready, thaw overnight in the fridge and finish roasting to crisp them up.
Reheating
To reheat, warm the potatoes in a preheated oven at 350°F for about 15-20 minutes to regain their crispness. Avoid microwaving if you want to keep the skin crispy and flavorful.
FAQs
Can I use any type of potatoes for this Greek Lemon Potatoes Recipe?
While Yukon gold potatoes are ideal for their creamy texture and ability to hold up well in the oven, you can substitute with red potatoes or russets. Just keep in mind that cooking time may vary slightly depending on the variety and cut size.
Is it possible to make this recipe vegetarian?
Absolutely! Simply replace the chicken stock with vegetable stock to keep it fully vegetarian without compromising the rich flavor profile.
What if I don’t have fresh lemon juice—can I use bottled lemon juice?
Freshly squeezed lemon juice always delivers the brightest, freshest flavor, but bottled lemon juice will work if you’re in a pinch. Just make sure it’s 100% lemon juice without added sugars or preservatives for the best taste.
Why do the potatoes need to bake uncovered?
Baking uncovered allows the olive oil and butter to crisp up the edges of the potatoes beautifully, creating that signature texture contrast between the crispy outside and tender inside.
Can I prepare the sauce ahead of time?
Yes! You can mix the olive oil, lemon juice, stock, garlic, oregano, and salt up to a day in advance to let the flavors meld. Just toss the potatoes in the sauce and bake when ready for a quick and flavorful meal.
Final Thoughts
This Greek Lemon Potatoes Recipe is one of those magical dishes that’s both simple and full of heart. Bright, savory, and deeply satisfying, it has the power to turn any meal into a celebration. If you haven’t made it yet, grab those potatoes and get ready to roast up some happiness in your kitchen—you won’t regret it!
Print
Greek Lemon Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Description
These Greek Lemon Potatoes are a classic Mediterranean side dish featuring Yukon gold potatoes roasted in a tangy and aromatic mixture of olive oil, lemon juice, garlic, dried oregano, and chicken stock. The potatoes come out tender inside with a crispy, flavorful exterior, perfect for pairing with grilled meats or a fresh Greek salad.
Ingredients
Main Ingredients
- 3 lbs Yukon gold potatoes (cut into quarters or 1-inch thick wedges)
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic cloves (minced)
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter (to dot the top)
Garnish
- 1 Tbsp parsley (finely chopped for garnish)
Instructions
- Prepare the Oven and Sauce: Preheat your oven to 400 ÌŠF. In a 9×13-inch casserole dish, combine the olive oil, lemon juice, chicken stock, minced garlic, dried oregano, and sea salt. Stir these ingredients well to create a flavorful pan sauce.
- Add and Coat Potatoes: Place the quartered or wedged Yukon gold potatoes into the casserole dish and toss gently to coat them thoroughly in the sauce. Spread the potatoes evenly in the dish; they will not be fully submerged, which is normal. Dot the tops of the potatoes with small pieces of unsalted butter to enhance richness.
- Bake the Potatoes: Bake the potatoes at 400 ÌŠF for 70 to 80 minutes, or until they are tender when pierced with a fork. Every 20 to 25 minutes during baking, stir the potatoes gently to ensure they remain well coated with the pan juices. The liquid will mostly absorb by the end, but the olive oil will remain to keep the potatoes moist.
- Optional Broiling for Crispiness: For crispy edges, switch the oven to broil and cook the potatoes for an additional 3–4 minutes until the tops have browned slightly.
- Finish and Serve: Remove the casserole dish from the oven and toss the potatoes again in the pan sauce to coat evenly. Transfer the potatoes to a serving platter or serve directly from the dish. Garnish with the finely chopped parsley for a fresh, colorful finish.
Notes
- For a vegetarian version, replace chicken stock with vegetable broth.
- Use Yukon gold potatoes for their creamy texture and ability to roast evenly.
- Adjust lemon juice and garlic according to taste preference for more tang or pungency.
- Broiling at the end is optional but recommended for a crispy texture on top.
- These potatoes pair well with grilled meats, fish, or a fresh salad.
