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Greek Lemon Potatoes
Greek Lemon Potatoes are one of those side dishes that somehow steal the show. They’re crispy around the edges, buttery-soft in the middle, and roasted in a garlicky lemon broth that gets soaked into every single bite.
I make these anytime I want a side that feels a little more special without actually requiring more work. My family goes crazy for them, and since everything gets tossed together and roasted in one pan, they’re easy enough for a weeknight but SO good alongside a Sunday dinner.
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Equipment
- 1 Baking dish
- 1 Stock pot / Dutch oven
Ingredients
- 5 large potatoes, cut into wedges I used Gold, Russet would work fine too
- 1/2 cup olive oil
- 2 tbsp oregano
- 7 garlic cloves unpeeled
- Juice of two lemons
- 3/4 cup chicken broth or stock
- 1 tsp Dijon mustard
- Salt to taste
Instructions
- Preheat oven to 400 degrees F.
- Boil a pot of salted water.
- Peel the potatoes and cut into wedges.
- Add peeled potatoes to boiling water and cook for 6 minutes from when you put them in at boiling point.
- Drain potatoes after 6 minutes and put into deep baking dish. Add olive oil, oregano, garlic, lemon juice, chicken stock, Dijon mustard and salt and gently toss to mix.
- Place in preheated oven for 75 minutes or until golden, crispy, and fork tender.
- Taste for salt and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. REPLACE: one warm closing line specific to this dish.
Tips for Making This Recipe
- Don’t skip the parboil: Boiling the potatoes for those 6 minutes before roasting is what gives you that soft, pillowy center while the outside gets beautifully golden and crispy.
- Make them ahead: You can parboil and drain the potatoes a few hours ahead of time, then refrigerate until you’re ready to toss them with everything and roast. Leftovers are also amazing reheated in the oven or air fryer to bring back that crispiness.
- Don’t overcrowd the pan: Give those potatoes some room! If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those crispy, caramelized edges.
Frequently Asked Questions
Can I use a different type of potato?
Why do I need to boil the potatoes before roasting them?
Can I make Greek Lemon Potatoes vegetarian?
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