Greek Lemon Potatoes Recipe
If you are looking to kick up your classic Roasted Potatoes, you have to try our Greek Lemon Potatoes recipe. These crispy, golden potatoes with a creamy inside and just a hint of tangy lemon, will transport you right to the Mediterranean. They are the perfect side dish for your dinner.
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My family loves Greek-inspired food. Try our crisp Greek Salad or our sweet, flaky Baklava. If you are a fan of Greek dishes, this popular ‘Patates Lemonates’ (Lemon Potatoes) recipe is one my entire family swoons over.
What are Greek Lemon Potatoes?
Greek lemon potatoes are a staple in Greek cuisine. These potato wedges are braised in a lemon-garlic flavored broth, with herbs such as oregano. The lemon juice gives an ordinary roasted potato this recipe’s distinctive tangy flavor as it soaks up all of the broth while baking, and the olive oil adds richness and helps to create those brown, crispy edges.
Lemon potatoes are a side dish often served with signature Greek dishes such as souvlaki, roasted meats, or grilled fish (it’s excellent with Grilled Salmon). The vibrant lemon flavor complements any main course.
Ingredients
The key to making great lemon Greek potatoes is to choose the best ingredients. This recipe doesn’t require much, but using the freshest ingredients adds to the amazing taste of this dish. Be sure to refer to the recipe card for the full instructions:
- Yukon gold potatoes – Skins on and scrubbed clean. Cut evenly into 1″-thick wedges
- Chicken stock – The potatoes will soak up the stock and flavors. Make this dish vegetarian by using vegetable broth instead. To keep this recipe gluten-free, choose a GF broth or stock.
- Olive oil – Extra virgin olive oil coats the potatoes and gives them that crispy outside while sealing all of the flavors inside.
- Lemon juice – I always recommend fresh lemon juice since it’s the star of this recipe. Concentrated lemon juice can be a little pungent.
- Garlic – Minced fresh garlic has the best flavor and aroma.
- Seasoning – all you need are oregano and salt for these potatoes. Oregano adds Mediterranean flavor notes while salt makes all of the flavors shine.
- Butter – this isn’t always added to Greek Potatoes but it improves the flavor and texture of the potatoes.
Pro Tip: Choose a potato that is high in starch for the best texture. We chose Yukon Gold because they are both waxy and starch, but Idaho Russet, Maris Piper, Yukon Gold, or King Edward will all work well too.
How to Make Greek Lemon Potatoes
- Prepare Potatoes – Slice potatoes into 1-inch wedges.
- Combine – Olive oil, lemon juice, chicken stock, garlic, oregano, and salt in a 9″x13″ casserole dish.
- Add Potatoes and toss to coat them in pan sauce. Then arrange them evenly in the pan and dot the tops with pieces of butter.
- Bake – Bake at 400°F for 70-80 minutes or until fork tender, making sure to stir twice while cooking to keep the potatoes coated in the flavorful sauce. The potatoes will absorb most of the liquid while cooking.
- Crisp – If you love crispy edges, broil for 3-4 minutes. Finally, remove from the oven and toss to coat in the remaining pan sauce. You can transfer the potatoes into a new dish or serve them right from the baking dish garnished with finely chopped parsley.
Pro Tip: Be sure to cut your potatoes into evenly sized wedges so they cook at the same rate. Make them thick enough to keep their shape after absorbing all of the pan juices.
Common Questions
This is completely up to you – this recipe will work either way, peeled or unpeeled. Yukon Gold potato skins crisp up beautifully while baking so we tend to keep them on.
Boiling your potatoes, or parboiling them, will speed up the cooking process, but it is not necessary since the potatoes will become tender while absorbing all of that delicious lemony broth while roasting in the pan.
These potatoes are supposed to be more tender than crispy, but if you like crispy potatoes, switch your oven to broil after baking them. Broil for about 4 minutes, being sure to watch them closely so they do not over-crisp or burn.
What to Serve with Greek Lemon Potatoes
These irresistible potatoes are full of great flavors that naturally complement any meat, sandwich, or salad dish. Here are a few of our favorite dishes to serve with Greek lemon potatoes:
- Caesar Salad
- Baked Salmon with Garlic and Dijon
- Grilled Steak
- Garlic and Herb Lamb Chops
- Grilled Pork Tenderloin
- Tomato Cucumber Mozzarella Salad
Pro Tip: For added flavor, sprinkle chunks of feta cheese on top of your potatoes before serving. The salty, creaminess of the feta combined with the lemon potatoes is so delicious.
How to Store and Reheat
This recipe is really best enjoyed when served immediately from the oven, but you can do some of the prep ahead of time.
- Meal Prep – If you want to prep ingredients earlier in the day, chop up the potatoes and store them in a bowl of water in the refrigerator (this prevents browning). When you are ready to cook the potatoes, drain and pat them dry.
- Leftovers – If you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, bake in the oven for 10 minutes at 350°F or in an air fryer for 7-10 minutes. You can microwave them, but they will not be as crispy as the oven or air fryer methods.
- Can I freeze? We do not recommend freezing these potatoes, as the texture will not be the same.
More Greek Recipes
If you love this Greek Lemon Potatoes recipe, then you must try these Greek-inspired recipes.
Greek Lemon Potatoes Recipe
Ingredients
- 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
- 3 lbs Yukon gold potatoes, cut into quarters or 1-inch thick wedges
- 1 Tbsp parsley, finely chopped for garnish
Instructions
- Preheat the oven to 400 ̊F. In a 9×13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
- Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok). Dot the tops of the potatoes with butter.
- Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
- Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! Do I bake the potatoes covered or uncovered?? I noticed most recipes online leave important bit of info out.
Hi Leslie, you would bake this uncovered, we normally make a note to cover the recipe if that is required. I hope this helps and I hope you love this recipe.
These were absolutely amazing!
These will be my go to potatoes from now on❤️
That’s great to hear! So glad you loved the recipe.
I made these fabulous potatoes as a side dish to go with lamb burgers for a birthday gathering. Not only did I receive favorable comments about the divine aroma while they were baking, but they were a huge hit! I’m adding these to my “special recipes” list! I think it would also be a neat idea to try different herbs to complement other main courses…maybe tarragon (instead of oregano) for a French chicken dish, for example! Thanks for such a “keeper” of a recipe😃!
That’s awesome! Very happy to hear that our recipe was a huge hit, love it!
These were absolutely delicious, I made them for company and there wasn’t a potato left. Will definitely make them again and again.
Glad to hear that it was a huge hit!
Absolutely amazing potatoes. Flavourfull. Perfect texture. A new favourite that’ll probably replace mashed potatoes for a while.
I also used the same sauce to simmer some chicken breasts to pair with them and it worked very well (much nicer than a lemon-garlic roasted whole chicken, though missing the crispy skin).
Notes that I whished had been included about the ingredients :
• ¼ lemon juice = about 1 lemon (I got just a smidge more than a quarter cup)
• 3 lbs potatoes = roughly 7 medium potatoes. Some of mine were on the smaller size, so I used 8, but I probably could have used 10 potatoes to make 4 servings. (We really pack away a lot of potatoes per person in my house.)
• olive oil has a low smoke point. You should never use it when cooking at 400°F. Use Canola or vegetable oil instead.
Gramercy,
Hi and thank you for sharing your feedback and measurements. Regarding the olive oil, you can sub with a different oil but you will lose some of the flavor. The dish is more forgiving since it’s mixed with chicken stock before baking. I’m glad you loved it!
Would it have a major effect if I used red potatoes instead of the Yukon gold?
Hi Tim! We prefer to use Yukon Gold because of their creamy and velvety texture. You can substitute for red potatoes but it will effect the taste and texture since they are not quite the same.
Hi Natasha, I’m thinking about skipping lemon juice. Do you think it will still taste good? Thank you!
Hi Jessica! We love the additions of the lemon juice. It really adds another level of flavor but you can omit if you’d like.
What a delightful recipe!! We enjoyed these potatoes paired with your Grilled Pork recipe. It made for a tasty meal that I will be fixing again and again! Thanks Natasha for posting this recipe!
You’re welcome, Connie. We’re very glad that you enjoyed our Greek Lemon Potatoes recipe!
Yes, I too have pre-ordered your book & looking forward to using your ideas for well designed food recipes! Thanks.
Thank you so much, Veronica!
Mmm.. I love Greek flavors on many things…most veggies, and most meats . I just saw your video about your beautiful new recipe book and I am looking forward to trying many of the recipes in ìt! So happy for you and Congrats to you again Nat !
Thank you so much, Lydia! I appreciate that.
Natasha, since I had covid my tastes are off and olive oil does not set well with me any suggestions if I can use another oil ?
Hi Linda. Yes, you can use another oil of your preference.
Hi Natasha, Can these potatoes be frozen if you make a big batch? Ty!
Hi Terri! We do not recommend freezing these potatoes, as the texture will not be the same.
I was so pleasantly surprised with these potatoes! I have had them in a Greek restaurant but for some reason, never thought to make them at home. What a great addition to our rotation, especially during summer!
I’m so glad you loved these, B!
Hi Natasha, is there a chicken souvlaki recipe that goes with these potatoes?
Hi Alla! I don’t have a recipe specifically for that but you may enjoy one of my other recipes like the Grilled Garlic Chicken Skewers
Will try for sure…. your site is my to-go-to place when I plan meals for the week or host dinners with friends. Thank you, Natasha!
Thank you for your trust! I hope you’ll love all the recipes that you will try.
These potatoes were so good!
I used russets because that is what I had. This recipe is a keeper for sure.
Hi Pam, thanks for your lovely feedback and review!
this is one of the most amazing potato recipe that I have made in a while! thank you so much for sharing!
Hi Jessica! You’re very welcome. I appreciate the feedback.
Oh, my!! I have been missing out!! These potatoes are so tasty & go great with anything!
Aren’t they so good!? I’m glad you loved it, Kristyn!
I’ve left my comments before, in many of your recipes Natasha, but being born and raised Greek, I just need to say this:
This is the ORIGINAL way we do make Patates Lemonates indeed!
I mean if you could ask my mom, that’s what she’d say!
Five stars for this beauty.
A hundred stars for you Natasha, you’re always a cooking inspiration!
Thank you so much for your lovely comment and review, Noppy!
These are probably some of the best potatoes I’ve ever tried, oh my gosh are they good. The whole family gobbled them up – we didn’t have any leftovers!
It sounds like you found a new favorite, April! I’m so glad you loved it.