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–+ servings
Benjamin

5-Ingredient Greek Lemon Potatoes

These Golden Greek Lemon Potatoes are crispy on the outside, tender on the inside, and packed with bold Mediterranean flavors. Roasted with zesty lemon, garlic, olive oil, and fragrant herbs, they make the perfect side dish for grilled meats, seafood, or vegetarian meals. The secret? A splash of broth keeps them moist while roasting, creating a melt-in-your-mouth texture with irresistibly crispy edges. Simple, flavorful, and satisfying—this dish is a must-try for any meal!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or russet potatoes peeled and cut into wedges
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme or rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or vegetable broth for a vegetarian option
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat Oven: Set the oven to 400°F (200°C).
  2. Season the Potatoes: In a large bowl, toss the potato wedges with olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
  3. Prepare for Roasting: Spread the potatoes in a single layer on a baking sheet. Pour the chicken or vegetable broth into the pan.
  4. Bake: Roast for 40-45 minutes, flipping the potatoes halfway through to ensure even browning.
  5. Garnish and Serve: Remove from the oven and sprinkle with fresh parsley before serving. Enjoy hot!

Notes

  • For extra crispiness, broil the potatoes for the last 5 minutes of baking.
  • Make it vegan by using vegetable broth instead of chicken broth.
  • For a spicier kick, add red pepper flakes or smoked paprika.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes.

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