The Best Greek Lemon Potatoes Recipe

I recently revived one of my favorite recipes using succulent potatoes, zesty lemon juice, and aromatic garlic melded with olive oil and oregano. My version of Greek Lemon Potatoes enriches any meal with a tangy twist, inviting you into a kitchen adventure with simple ingredients that enhance daily dining undeniably.

I have to tell you, this Greek lemon potatoes recipe is one of those dishes that completely transforms the way I look at comfort food. I discovered it while experimenting in my kitchen and instantly fell in love with the simple ingredients that create such an amazing flavor explosion.

Imagine tender Yukon Gold or russet potato wedges baked in a generous pour of olive oil with fresh lemon juice, garlic, and a sprinkle of dried oregano. When you add a little chicken broth to the mix and let it all meld together, it creates a dish that’s both satisfying and unexpectedly zesty.

Even though it’s super easy to make, its rich flavors and tangy kick make it feel almost luxurious. I always find myself going back to this recipe, especially knowing it fits right in with Mediterranean Diet Recipes and Greek dinners.

Trust me, once you try these lemony potatoes, you’ll never look at leftovers the same way again.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how simple it is to put together – the ingredients mix beautifully and the process is straightforward. Second, the bright, tangy flavor from the lemon and garlic hits just the right spot every time I make it. Third, I appreciate that it goes perfectly with any main dish and the leftovers are just as delicious. Lastly, I enjoy the mix of textures – those crispy edges paired with tender, flavorful potatoes always make me smile.

Greek lemon potatoes is one of those recipes i make over and over at home because it always comes out great. Its super easy to whip up and goes with almost any meal you throw at it, plus the leftovers are just as awesome the next day. I know it sounds simple but it never disappoints and always makes me feel like i’m enjoying a real comforting dish.

Ingredients

• Potatoes are starchy and fiber-rich, offer hearty texture, and load the dish with carbs.
• Olive oil supplies healthy fats, making sauce rich and promotes heart health naturally.
• Lemon juice gives a tangy twist, delivers vitamin C speedily, lifts the flavors.
• Garlic adds bold aroma and a punchy bite, boosting the savory profile strong.
• Oregano, a dried herb, provides earthy notes that blend well with lemon and garlic.
• Chicken broth adds depth and moisture, making every bite succulent and full flavor.
• Salt and black pepper season the dish just right, balancing all vibrant flavors.

Ingredient Quantities

• 3 lbs potatoes (Yukon Gold or russet), peeled and cut into wedges
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 cup chicken broth (or water if you prefer)
• Salt to taste
• Black pepper to taste

How to Make this

1. Preheat your oven to 400°F.

2. In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

3. Add the peeled and wedged potatoes to the bowl and toss them until they’re well coated.

4. Pour the chicken broth (or water) over the potatoes and give everything another good mix.

5. Transfer the potatoes to a baking dish making sure they are evenly spread out.

6. Cover the dish with foil and bake for about 45 minutes.

7. Remove the foil and stir the potatoes gently.

8. Return the dish to the oven and bake uncovered for another 15-20 minutes until the edges turn golden and crispy.

9. Check if the potatoes are tender by inserting a fork; if not, bake a bit longer until done.

10. Take out of the oven and let them cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven (preheated to 400°F)
2. Large mixing bowl
3. Measuring cups (for the olive oil, lemon juice and chicken broth)
4. Spoon (for mixing the ingredients)
5. Peeler (if the potatoes aren’t pre-peeled)
6. Knife (for cutting the potatoes into wedges)
7. Cutting board
8. Baking dish (large enough for 3 lbs of potatoes spread evenly)
9. Aluminum foil (to cover the baking dish)
10. Fork (to check if the potatoes are tender)

FAQ

The Best Greek Lemon Potatoes Recipe Substitutions and Variations

• Olive Oil: You can swap olive oil with avocado oil or even canola oil if you don’t have olive oil on hand ever since they both work pretty well for roasting potatoes.
• Lemon Juice: If you run out of fresh lemon juice, try using lime juice instead, although it gives a slightly different zing, or mix lemon zest with a little water.
• Garlic: If you don’t have enough fresh garlic, you can use garlic powder. Use about 1/8 teaspoon for each clove to get a similar flavor.
• Chicken Broth: For a veggie-friendly twist, replace chicken broth with vegetable broth or dissolve a bouillon cube in warm water, it still gives that rich taste.

Pro Tips

1. Make sure you spread the potato wedges evenly in your dish so they cook at the same rate. If they’re too crowded, some parts might come out underdone while others get overcooked.
2. Check the seasoning before you bake the whole thing. Sometimes I add a lil extra garlic or salt if i think it needs a bit more punch.
3. For extra crispiness try taking the foil off a tad earlier or even cranking up the heat (just a bit) during the last few minutes. Just watch it so it doesn’t burn.
4. If you’re feeling adventurous, toss in an extra herb or two like a bit of rosemary or thyme for a different twist on flavor.