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 lemon Greek potatoes must have been sent from Zeus himself. Except it was me. Call me the Zeus of potatoes because these are downright heavenly!
The first time I made these for my family, I thought back to how my mom made them. They were always my favorite growing up, and while I didn’t have her recipe, I tried to recreate them from memory. I remembered the lemon juice and herbs and nailed the cooking method. But I found out later that she adds some chicken stock to hers. I kept my 100% lemon juice version I I love the bright citrus flavor.
The first time I made these I served them alongside some Greek-inspired lamb burgers. My husband and daughter were blown away by how some lemon juice changed the game. Roasted potatoes are the perfect vessel to carry all that Greek-inspired, zesty, and herby goodness, soaking up the flavors while maintaining their deliciously soft inside and crispy outside—with a few delicious charred bits just for good measure!
Key ingredients
You don’t need much for this Greek lemon potatoes recipe – less than 10 ingredients, in fact!
- Potatoes: I like russet potatoes for their starch to moisture ratio. You could use Yukon gold potatoes or fingerling potatoes, if needed. You can leave the skin on your potato wedges.
- Fresh lemon juice: Fresh is best in this recipe – the bottled stuff won’t have the same flavor.
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!