Description
Greek Lemon Potatoes are a classic Mediterranean side dish featuring golden, crispy edges and tender insides. Infused with fresh lemon juice, garlic, olive oil, and herbs like oregano and rosemary, these roasted potatoes offer a bright, tangy flavor that pairs beautifully with grilled meats or vegetarian meals. This recipe is easy to prepare, healthy, and captures authentic Greek flavors in every bite.
Ingredients
Scale
Potatoes
- 2 pounds waxy or baby potatoes, washed and cut into wedges or chunks
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
- 4 garlic cloves, minced or smashed
- 1 tablespoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped (optional)
Roasting Liquid
- 1/2 cup vegetable broth or water
Optional Garnishes and Variations
- Crushed red pepper flakes or cayenne pepper for a spicy kick
- Thyme or dill as an herb substitute
- Crumbled feta cheese for topping
- Chopped fresh parsley or dill for garnish
- Additional vegetables like carrots or peppers to roast alongside
Instructions
- Prep the Potatoes: Wash potatoes thoroughly and peel if desired. Cut them into evenly sized wedges or chunks to ensure uniform cooking for a perfect balance of crispy outside and tender inside.
- Mix the Marinade: In a large bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. If using fresh rosemary, chop it finely and add it to the mixture. This blend brightens the olive oil and infuses a robust flavor.
- Coat the Potatoes: Add the potato wedges into the marinade and toss well, ensuring each piece is evenly coated. Let them sit for at least 15 minutes if time allows to let the flavors infuse deeply before roasting.
- Roast with Broth: Transfer the potatoes and marinade into a roasting pan, spreading them in a single layer. Pour vegetable broth or water around the edges to help steam the potatoes gently and keep them moist during roasting.
- Roast Until Golden: Place the pan in a preheated oven at 400°F (200°C) for about 40 minutes. Turn the potatoes halfway through cooking to ensure even browning. The liquid will reduce, creating a flavorful glaze over the potatoes.
- Final Crisp: For extra crispiness, switch the oven to broil for the last 3-5 minutes. Watch carefully to avoid burning and achieve irresistible golden edges.
Notes
- Uniform cuts matter: Cutting potatoes into similar sizes ensures even cooking and a consistent texture.
- Use fresh lemon juice: Bottled lemon juice lacks brightness and depth compared to freshly squeezed lemon.
- Don’t skip the broth: Adding liquid during roasting helps the potatoes stay tender inside.
- Marinate when possible: Letting the potatoes soak in the marinade intensifies flavor absorption.
- Turn halfway: Flipping potatoes during roasting ensures crispy edges on all sides.
- Go easy on salt initially: Salt can be adjusted after roasting to prevent drying out potatoes.
- Serving suggestions: Garnish with fresh parsley or dill, drizzle extra virgin olive oil, or add a sprinkle of feta cheese.
- Reheating tip: Reheat in a 375°F (190°C) oven for 10-15 minutes to restore crispiness; avoid microwaving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Greek lemon potatoes, roasted potatoes, Mediterranean side dish, lemon garlic potatoes, healthy potato recipe, gluten free side, baked potatoes with herbs