Authentic Greek Lemon Potatoes – Crispy, Tender, and Packed with Flavor

This authentic Greek lemon potatoes recipe is one of those dishes that makes the whole kitchen smell so good, you’ll have people wandering in asking, “What’s for dinner?” before you’ve even set the table. I still remember the first time I made it, I was halfway through roasting and thought, “Okay… this smells like a little taverna by the sea.” The magic here is in how simple ingredients like potatoes, lemon, and garlic can transform into something that tastes like you’ve been cooking all day.

Now, I’m not going to lie to you, these aren’t the crispy all over kind of potatoes you might be used to. They’ve got golden edges, sure, but the real treasure is how the inside soaks up all that lemony, garlicky broth while roasting. Each bite is soft, flavorful, and just a little tangy. Honestly, it’s kind of addictive. I’ve made these for family dinners, Sunday roasts, and even as part of a holiday spread, and they never fail to disappear fast.

So grab your roasting pan, a good squeeze of lemon juice, and let’s make something that’s simple enough for a weeknight, but so special you’ll want to brag about it.

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WHY YOU WILL LOVE THIS RECIPE

• Incredible flavor in every bite – The potatoes soak up a rich mix of lemon juice, garlic, oregano, and olive oil while roasting, so they’re packed with bright, savory flavor all the way through.
• Perfect balance of textures – You get soft, melt-in-your-mouth centers with golden, slightly crispy edges that make each forkful satisfying.
• Easy, fuss-free prep – Just peel, cut, toss, and roast. Most of the cooking time is hands-off, which means you can get on with the rest of dinner while the oven does the work.
• Crowd-pleaser for any occasion – I’ve served these at casual weeknight dinners and more formal gatherings, and they always get rave reviews from everyone at the table.
• Simple ingredients, big payoff – Nothing fancy or hard to find here, yet the end result tastes like something straight from a Greek restaurant.

INGREDIENTS FOR AUTHENTIC GREEK LEMON POTATOES

Main ingredients

• 1.2 kg (2.5 lb) starchy potatoes (such as Desiree, Yukon Gold, or Maris Piper), peeled and cut into thick wedges (about 3 cm / 1.2 inches)
• 1 1/2 cups halal-certified chicken stock or vegetable stock, low sodium
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 5 garlic cloves, finely grated with a microplane
• 1 tablespoon dried oregano
• 2 teaspoons salt

Garnish (optional)

• Lemon wedges
• Fresh oregano leaves

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STEP BY STEP INSTRUCTIONS

• STEP 1) Preheat your oven to 200°C (390°F) or 180°C fan, and set out a large roasting pan.
• STEP 2) Add the potato wedges, stock, olive oil, lemon juice, garlic, oregano, and salt to the pan, then toss until everything is well coated.
• STEP 3) Roast for 20 minutes, turn the potatoes, then roast for another 25 to 30 minutes until most of the liquid has evaporated and only oil is left in the pan.
• STEP 4) Transfer the potatoes to a clean tray, drizzle with the oil from the first pan, and roast for another 35 to 40 minutes, turning once or twice, until golden with crispy edges.
• STEP 5) Return the first pan to the oven for 5 to 10 minutes to reduce the garlicky juices, then drizzle over the potatoes before serving with lemon wedges and fresh oregano.

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EXPERT COOKING TIPS

• Use starchy potatoes. Varieties like Yukon Gold or Maris Piper soak up the lemony broth better than waxy potatoes, giving you more flavor in every bite.
• Grate the garlic finely. Using a microplane ensures the garlic dissolves into the broth instead of burning during roasting.
• Don’t skip turning them. Flipping the potatoes partway through helps them cook evenly and develop those irresistible golden edges.
• Let the juices reduce. Reducing the pan juices at the end intensifies the garlic and lemon flavors, making them perfect for drizzling over the finished dish.

RECIPE FAQ

HOW TO SERVE GREEK LEMON POTATOES

I love serving these alongside roast chicken, grilled lamb, or even a simple baked fish. They hold their own as a side dish, but honestly, I’ve also eaten a plateful all by themselves for lunch. A crisp Greek salad makes the perfect fresh contrast to the warm, lemony potatoes. If you’re feeding a crowd, put the pan right in the middle of the table so everyone can help themselves.

MAKE-AHEAD AND STORAGE TIPS

You can prep the potatoes up to a day ahead by peeling, cutting, and storing them in water in the fridge. Drain and pat dry before roasting. Cooked potatoes will keep in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and pop them into a hot oven until warmed through and the edges perk back up. These aren’t freezer-friendly since the texture changes too much, but they’re so tasty fresh you probably won’t have any left over anyway.

And that’s it, a simple but absolutely unforgettable side dish you’ll find yourself making on repeat. Next time you want to bring a little Mediterranean sunshine to your table, you know exactly what to cook.