Greek Lemon Potatoes (Only 10 Minutes to Prep!)
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Just when you thought you knew potatoes, these Greek lemon potatoes are about to make you view spuds in a whole new, delicious light. They’re my go-to when I want a zesty and bright side. I’ll show you how to make them with less than 10 common ingredients.
These Greek lemon potatoes are one of those side dishes that steal the spotlight every single time. They’re roasted until golden and lightly crisp around the edges, then infused with enough lemon, garlic, and herbs to make each bite bright, savory, and completely irresistible.
They also happen to be tied to some of my favorite food memories. Growing up, my mom made lemon potatoes that I absolutely loved, so when I set out to recreate them, I relied mostly on memory. I remembered plenty of lemon juice and herbs, and while I later learned that she adds chicken stock to hers, I stuck with my all-lemon version because I love the bold citrus flavor it gives the potatoes.
The first time I served them to my family alongside Greek-inspired lamb burgers, everyone was hooked. The potatoes soak up all that lemony, herby goodness while staying soft and fluffy inside with crispy edges and a few deeply caramelized bits around the pan. They’re simple, comforting, and proof that a handful of ingredients can create something truly memorable.
What to serve with this Greek potato recipe
If you’ve come for inspiration for dishes that complement Greek potatoes, you’re in the right place. I most often serve my Greek lemon potatoes with a protein, and a Greek salad on the side – the trifecta!
I probably make these most often when I’m serving up lamb burgers – they are so good together! They also shine while complementing a herb roasted rack of lamb. It’s incredible alongside cedar plank salmon. Or, keep it simple with perfect roasted chicken breasts, or sheet pan tzatziki chicken. They go with everything – from seafood to meats to plant based meals!
How to store and reheat Greek lemon potatoes
Store: If you have leftovers, wait until they cool to room temperature, then transfer them to an airtight container. Store them in the refrigerator for up to 4 days.
Reheat: Pop them in the oven at 375 degrees Fahrenheit for 10-15 minutes until warm. I like this method best as it crisps them back up!
Freeze: Fresh is best for this recipe, as freezing affects the potatoes’ texture.
Greek Lemon Potatoes Recipe
Ingredients
- 4 medium russet potatoes (cut into wedges -see notes)
- ¾ cup fresh lemon juice (from 3 lemons)
- ¼ cup olive oil + 2 tablespoons (divided)
- 2 teaspoons sea salt
- 1 teaspoon EACH: pepper and oregano
- 2 cloves garlic (finely minced)
- Optional: a pinch of red pepper flakes
- ¼ cup minced parsley
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the potatoes, lemon juice, ¼ cup of olive oil, salt, pepper, oregano, garlic, and red pepper flakes into a large baking dish and toss to coat.4 medium russet potatoes, ¾ cup fresh lemon juice, 2 teaspoons sea salt, 1 teaspoon EACH: pepper and oregano, 2 cloves garlic, Optional: a pinch of red pepper flakes
- Roast the potatoes for 30 minutes and then toss and roast them again for another 20-30 minutes, or until the pan is dry and the potatoes have started to brown.
- For extra color on the potatoes, drizzle them with the remaining two tablespoons of oil then broil for 5-7 minutes. (see notes)
- Sprinkle the potatoes with the parsley and serve right away.¼ cup minced parsley
Notes
Nutrition
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The recipe is very tasty. But I suggest adding a bit of smoked paprika to the mix.
It was soo surprisingly delicious! But I did have to broil them at the end which I thinks makes a difference… I’m just starting to cook again and I think your recipes are the best!!!
Loved the lemony crisp potato wedges. Definitely a keeper. I’d recommend lining the bake pan with foil to make cleanup easier.
These are so lemony and delicious. They are a family favorite!
Sooo tasty!! I added a bit of cayenne pepper to make the potatoes a little spicy. When I took the potatoes out to toss, I added brussel sprouts (roughly) using the Whole Roasted Brussels Sprouts With Garlic Recipe, turned the oven down to 400 and cooked everything together.
That’s so great to hear, Johnna!