Anytime that I came across a Greek Lemon Potato recipe on social media, I made a mental (and physical) note to try them. Well, I finally got around to it and I was BLOWN AWAY. The most tender, flavorful, potato wedges that I’ve ever tasted. Enjoy this recipe- they are INSANE!

About This Greek Lemon Potato Recipe

Greek lemon potatoes, also known as patates lemonates, are potatoes cooked with olive oil, lemon, garlic, and oregano until deeply flavorful and tender. Instead of simply roasting the potatoes in oil, this recipe starts them covered in a flavorful broth so they can soften and absorb all that lemony, garlicky flavor. They’re then roasted uncovered until the broth cooks away and the edges turn golden.

Why You’ll Love This Recipe

Incredibly tender: The potatoes practically melt in your mouth.
Packed with flavor: Lemon, garlic, oregano, dijon and chicken broth flavor the potatoes from the inside out.
Golden edges: Uncovering the potatoes during the second half of cooking gives them beautifully caramelized edges.
Easy preparation: Everything cooks together in one roasting pan.
Versatile side dish: Serve them with chicken, lamb, steak, seafood, or your favorite Mediterranean dishes.

Ingredients You’ll Need

Yukon Gold potatoes
Olive oil
Fresh lemon juice
Chicken broth
Garlic
Dried oregano
Dijon mustard
Kosher salt

How to Make Greek Lemon Potatoes

Arrange the potato wedges in a single layer in a roasting pan and toss with olive oil, lemon juice, chicken broth, grated garlic, oregano, Dijon, and salt. Cover and bake at 400°F for 20 minutes, then uncover and roast for another 20 minutes, flip and roast another 20 mins , until very tender and golden and the watery liquid has completely cooked away.

Tips for Success

Keep the potatoes in a single layer. This is important for even cooking and browning. About 2 ½ pounds fits nicely in a standard roasting pan.
Cut thick, evenly sized wedges so the potatoes cook at approximately the same rate.
Don't rush the final roast. You want the chicken broth and lemon juice to completely absorb or evaporate.
Look at the pan, not just the clock. When they're finished, there shouldn't be watery broth remaining—just a small amount of flavorful olive oil.
Flip carefully. Once the potatoes become very tender, they can break apart easily.
Use fresh lemon juice rather than bottled for the brightest flavor.

Frequently Asked Questions

What are Greek lemon potatoes?
Greek lemon potatoes are potatoes traditionally roasted with olive oil, fresh lemon, garlic, oregano, and broth. The potatoes absorb the flavorful liquid as they cook, creating an exceptionally tender interior.

What are the best potatoes for Greek lemon potatoes?
Yukon Gold potatoes are my favorite because they become incredibly creamy and tender while still holding their shape.

Why is there still liquid in my pan?
Keep roasting! The broth and lemon juice should eventually absorb into the potatoes or evaporate. When they're done, there should be no watery liquid remaining- only a little olive oil.

Can I make Greek lemon potatoes ahead of time?
Yes, although they're best freshly roasted. Reheat them uncovered in a 400°F oven until hot and the edges have crisped back up.

Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth works well if you'd like to make the potatoes vegetarian.

Do Greek lemon potatoes get crispy?
They're different from traditional crispy roasted potatoes. The edges become golden and caramelized, but the star of this recipe is the incredibly soft, creamy interior.

What to Serve With Greek Lemon Potatoes

Serve these potatoes alongside grilled or roasted chicken, Greek chicken souvlaki, lamb chops, steak, salmon, shrimp, or roasted vegetables. Add a Greek salad, tzatziki, warm pita bread, or a simple cucumber and tomato salad for a complete Mediterranean-inspired meal.

More Recipes You’ll Love

Greek Lemon Potatoes

Yield: 4

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

These Greek Lemon Potatoes are braised and roasted in chicken broth, fresh lemon juice, olive oil, garlic, oregano, and Dijon, then finished with butter until incredibly tender with golden, caramelized edges. The broth cooks away, leaving the potatoes coated in a rich, glossy lemon-garlic butter sauce.

Cook modePrevent screen from turning off

Ingredients

2 lbs Yukon Gold potatoes, peeled and cut into thick wedges
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1¼ cup chicken broth
5 garlic cloves, finely grated
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon Dijon mustard
Freshly ground black pepper, optional

Instructions

Preheat oven to 400°F.
In a 9×13-inch baking dish, whisk together the olive oil, lemon juice, chicken broth, garlic, oregano, salt, Dijon mustard, and black pepper.
Add the potatoes and toss well to coat. Arrange the wedges flat in a single layer.
Cover tightly with foil and bake for 30 minutes.
Remove the foil and roast uncovered for 30 minutes.
Flip the potatoes and continue roasting for another 15–20 minutes, or until the potatoes are very tender and golden around the edges.
The potatoes are done when there is no watery liquid remaining in the pan—just a small amount of flavorful olive oil. Spoon the oil and pan juices over the potatoes before serving.