Imagine sinking your fork into roasted Greek lemon potatoes—tender and moist on the inside, irresistibly golden and crisp on the outside. These beauties fill the air with an intoxicating aroma of zesty lemon, fragrant garlic, and earthy herbs, promising a burst of Mediterranean sunshine in every bite. They’re the ultimate sidekick to a juicy char-grilled ribeye, succulent kabobs, or a perfectly roasted chicken. For a true Greek feast, pair them with tender Chicken Souvlaki and a crisp, refreshing Greek salad. One taste, and you’ll be hooked—trust me, this is a dish that’s as unforgettable as a seaside taverna sunset.
Roasted Greek Lemon Potatoes Recipe
Roasted Greek Lemon Potatoes
Equipment
- cutting board
- kitchen knife
- mixing bowl
- wire whisk
- medium cast iron pan or casserole dish
- slotted spoon
Ingredients
- 1 ½ pounds small Yukon gold potatoes – cut into wedges
- ⅓ cup olive oil
- ⅓ cup chicken stock
- 1 clove garlic – minced
- 3 tbsp fresh oregano – coarsely chopped, divided
- ⅓ cup lemon juice – juice from 2 large lemons
- 1 tsp kosher salt
- ½ tsp black pepper – freshly cracked
Instructions
- Pre-heat oven to 425℉. Chop Yukon gold potatoes into quarters – if the potatoes are small, just cut them in half. Add to a medium cast-iron skillet or casserole dish.1 1/2 pounds small Yukon gold potatoes
- Whisk together olive oil, chicken stock, garlic, ⅔ of the chopped oregano, lemon juice, salt and pepper in a mixing bowl. Pour the dressing over the potatoes. Toss the potatoes to coat.1/3 cup lemon juice, 1/3 cup chicken stock, 1/3 cup olive oil, 1 clove garlic, 3 tbsp fresh oregano, 1 tsp kosher salt, 1/2 tsp black pepper
- Add to bottom 3rd of pre-heated oven. Roast for 30 minutes.
- Remove the skillet from the oven, toss the potatoes again, the pour off any excess dressing. Return the skillet to the oven.
- Return to the oven for another 15 minutes to brown the potatoes.
- Remove the potatoes and allow them to cool for a few minutes.
- Transfer to a serving dish, top with the remaining oregano, and serve warm.
PRIVATE NOTES
Nutrition
More Information
Potatoes to Use
For this recipe, I recommend baby Yukon Gold potatoes, available in 1.5-pound bags at most U.S. grocery stores. Their tender, thin skin skips the peeling step, and their buttery yellow flesh pairs beautifully with the lemony flavors, crisping up nicely while staying moist inside.
In Greece, the go-to choice is the Naxos potato from the island of Naxos, prized for its firm, waxy texture and subtle sweet-nutty taste. Like Yukon Golds, these yellow-fleshed potatoes have a thin, crispable skin and soak up the zesty, garlicky marinade perfectly. Avoid starchy varieties like Russets, which crumble under roasting and don’t absorb the dressing well—better saved for mash or fries.
Tips for Authentic Texture & Flavor
Maximize Flavor:
- Marinate First: Toss potatoes wedges in olive oil, fresh lemon juice, minced garlic cloves, chopped fresh oregano, salt, and freshly cracked black pepper. Let sit 15-30 minutes if you can.
- Add Liquid: Pour chicken broth, along with the marinade into the pan for moisture and a tangy dressing.
Roast Right:
- Heat Up: Set your oven to 400°F (200°C) or 425°F (220°C) for extra crispness.
- Spread Out: Arrange potatoes cut-side down in a single layer—don’t crowd them, or they’ll steam. If you are making a large batch, use a larger skillet.
- Baste & Flip: At 30 minutes, turn them and spoon pan juices over top to boost flavor and keep them juicy.
- Golden Finish: Roast 45-60 minutes until crispy-edged and golden, with caramelized lemony notes.
Greek Touches:
- Herbs: Add a pinch of fresh rosemary or thyme mid-roast (oregano is a must from the start).
- Zest: Grate lemon zest into the marinade or over the finished dish for a citrus kick.
- Garlic Trick: Love garlic? Use half upfront, half near the end for bold, fresh flavor.
Pro Tip:
Roast alongside chicken or lamb for that taverna magic—meat juices mingle with the potatoes for an irresistible twist.
With these steps, your Greek lemon potatoes will be crispy, tender, and packed with Mediterranean flair—straight from a seaside kitchen to your table!
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