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These Greek lemon potatoes have a technique that makes them different from a standard roasted potato. They bake in broth and lemon juice first, covered, which lets them absorb all that liquid while they get tender. Then the foil comes off and they roast until the edges crisp and the remaining liquid caramelizes in the pan. You end up with potatoes that are creamy inside and golden outside, with a lot more flavor than a simple olive oil roast.

I make these whenever I’m doing a Greek-style dinner. They go with almost everything and the pan sauce that forms at the bottom is worth spooning over everything else on the plate.

Key Ingredients & Substitutions

Potatoes: Yellow potatoes or Yukon Golds work best here because they hold their shape and have a naturally buttery texture. Russets will work but tend to fall apart more as they absorb the liquid. Cut the wedges evenly so they cook at the same rate.

Lemon juice: Fresh squeezed only. Bottled lemon juice tastes flat and doesn’t give you the same brightness in the finished dish. Two medium lemons give you roughly the right amount.

Broth: Chicken broth gives the richest base. Vegetable broth works if you need to keep it vegetarian and won’t change the result much. Don’t substitute water if you can avoid it since the broth is a big part of what makes the potatoes flavorful all the way through.

Olive oil: Use a decent quality extra virgin olive oil here. It’s a simple dish and the olive oil flavor is noticeable.

Oregano: Dried oregano is correct for this recipe. Fresh oregano has a different, more delicate flavor and doesn’t hold up as well through the long bake time.

Easy Greek Lemon Potatoes

Greek Lemon Potatoes

Potato wedges baked in broth, lemon, garlic, and oregano until they absorb all the liquid, then roasted uncovered until golden and crisp at the edges. A classic Greek side dish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Greek, Mediterranean

Calories: 260

Ingredients Method Notes

Ingredients

  

• 3 lbs / about 6 medium yellow potatoes peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice about 2 lemons
• 4 garlic cloves minced
• 1 1/2 cups chicken broth or vegetable broth
• 1 tbsp dried oregano
• 1 tsp salt adjust to taste
• 1/2 tsp black pepper
• Fresh parsley chopped (for garnish)
• Tzatziki sauce for serving optional

Method

 

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, broth, oregano, salt, and pepper.
3. Place potato wedges in a large baking dish and pour the lemon broth mixture over them. Toss to coat evenly, then arrange cut side down in a single layer.
4. Cover tightly with aluminum foil and bake for 40 minutes.
5. Remove the foil and bake for another 20 to 30 minutes, basting once or twice with the pan juices, until the potatoes are golden brown and the liquid has mostly been absorbed.
6. Remove from the oven, garnish with fresh chopped parsley, and serve warm. Tzatziki on the side is a nice addition.

Notes

Cut the wedges to a similar size so they cook evenly. Don’t rush the uncovered phase. The potatoes need time against the hot pan to develop color. Any pan juices left at the bottom are worth spooning over the finished dish before serving.

Why the Covered-Then-Uncovered Method Matters

This is the detail that separates Greek lemon potatoes from regular roasted potatoes. The covered phase lets the potatoes steam and absorb the broth, lemon, and garlic into the flesh rather than just coating the outside. By the time the foil comes off, most of the liquid has been absorbed and the potatoes are already cooked through.

The uncovered phase is where the color and texture happen. Baste once or twice with whatever pan juices remain and leave them alone between bastings so the cut sides get a chance to caramelize properly against the hot pan.

Questions About This Recipe

Can I use a different type of potato?

Yes. Russets and Yukon Golds both work. Russets will be a bit softer and may break apart slightly as they absorb the liquid, which some people actually prefer. Yukon Golds hold their shape better and give you cleaner wedges on the plate.

Can I make this vegan?

Swap the chicken broth for vegetable broth and you’re done. The rest of the recipe is already plant-based.

My potatoes aren’t crisping up. What happened?

A few possible causes: the baking dish is too small and the potatoes are crowded, there was too much liquid left when you removed the foil, or the oven temperature was too low. Make sure the potatoes have space around them and give them the full uncovered baking time before checking.

What do I serve these with?

They go well with grilled chicken, lamb chops, or fish. Also good alongside a simple Greek salad and a spoonful of tzatziki on the side.

How do I store leftovers?

Airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15 to 20 minutes to bring back some of the crispness. The microwave works but softens them considerably.