The Best Greek Lemon Potatoes Recipe

Experience a burst of Mediterranean flavor with these Greek lemon potatoes. Each tender wedge soaks up zesty lemon, garlic, oregano, olive oil, and savory chicken broth, creating a perfectly roasted dish. This hearty side pairs with many main courses and transforms into satisfying leftovers, offering a delicious bite every time.

I’ve made these Greek Lemon Potatoes for a while now and they never disappoint. This recipe is on repeat in my home since its simplicity wins every time.

I start off by tossing 3 pounds of peeled and cut potato wedges with 1/2 cup extra virgin olive oil, 1 cup chicken broth and 1/3 cup freshly squeezed lemon juice from about 2 lemons. Then I mix in 4 garlic cloves, minced, along with 2 teaspoons dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper to taste.

Its a perfect blend of flavors that gives you the best greek taste while still being a hearty dish. These potatoes fit great into any main dish and even make amazing leftovers.

They remind me of classic mediterranean diet recipes that emphasize natural, wholesome ingredients and bring a fun twist to greek dinners. I guarantee you’ll enjoy the tangy, simple flavor.

Why I Like this Recipe

I like this recipe because it’s super simple and always turns out yummy even if I’m not a master chef. I love how the lemon and garlic combo gives the potatoes a tangy taste that feels really homemade and comforting. I also appreciate that it’s versatile enough to go with any main dish, plus the leftovers are seriously the best. And honestly, the process of tossing them halfway through might feel like extra work but it makes the potatoes crispy on the outside and soft on the inside, which is just perfect.

Ingredients

• Potatoes: rich in carbohydrates and fiber; they add heartiness and substance to the dish.
• Olive oil: loaded with healthy fats and antioxidants; it ties all flavors together.
• Chicken broth: boosts savory flavors and moistens potatoes with a hint of umami.
• Lemon juice: offers a zesty, tangy kick that brightens every bite.
• Garlic: delivers aromatic, mild heat and a punch of robust flavor.
• Oregano: adds earthy, herby notes that complement the tangy and savory components.
• Salt and pepper: essential seasonings that enhance and balance all the flavors.
• Overall: A perfect blend of tangy, savory, and herby flavors for hearty comfort food.

Ingredient Quantities

• 3 pounds potatoes, peeled and cut into wedges
• 1/2 cup extra virgin olive oil
• 1 cup chicken broth
• 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

How to Make this

1. Preheat your oven to 400°F (200°C).

2. Place the peeled and wedged potatoes in a large baking dish.

3. In a bowl, whisk together the extra virgin olive oil, chicken broth, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper.

4. Pour the mixture evenly over the potatoes making sure every piece gets a good coating.

5. Toss the potatoes a bit in the dish so they are all covered with the marinade.

6. Roast the potatoes in the oven for about 45 minutes until they are golden and fork tender.

7. Halfway through the cooking time, stir the potatoes to help them cook evenly and soak up the flavors.

8. Remove from the oven and let them sit for a few minutes before serving. Enjoy these delicious Greek lemon potatoes as a tasty side dish with your favorite main meal!

Equipment Needed

1. Oven for preheating to 400°F
2. Large baking dish to hold the potatoes
3. Mixing bowl to whisk together the marinade
4. Whisk to combine the olive oil, chicken broth, lemon juice, garlic, oregano, salt, and pepper
5. Knife to peel the potatoes and cut them into wedges
6. Cutting board for safe potato preparation
7. Measuring cups and spoons to get exact amounts for oil, broth, lemon juice, and spices
8. Spatula or a set of tongs to toss the potatoes during and after marinating

FAQ

The Best Greek Lemon Potatoes Recipe Substitutions and Variations

• Potatoes: You can try using sweet potatoes for a different flavor and a bit more sweetness.
• Extra virgin olive oil: If you dont have this, avocado oil or even a light olive oil can work, although the taste might vary slightly.
• Chicken broth: For a vegetarian version or if you’re out, vegetable broth is a solid substitute.
• Lemon juice: If you’re short on fresh lemons, bottled lemon juice can do in a pinch, but its flavor might not be as bright.
• Dried oregano: If oregano is missing, basil or thyme might be used instead though the herby punch will be a bit different.

Pro Tips

1. try tossing the potatoes around really well in the oil mixture before poppin them in the oven so every wedge gets its full flavor kick.
2. when roasting, don’t cram too many potatoes in the pan; a little space helps them get crispy on the edges and cook evenly.
3. halfway through cooking, give them a good stir to get all the juices mixed up, and then let them rest a few minutes after removing them – trust me, this helps lock in the flavor.
4. if you want to switch things up a bit, consider sprinkling a little fresh chopped parsley on top after they come out; it adds a nice fresh touch that works well with the lemony taste.