Easy Greek Lemon Potatoes

These are the potatoes you want when you need “wow” with basically zero brain cells left. Easy Greek Lemon Potatoes are oven-roasted wedges that soak up lemon, olive oil, garlic, and oregano, then caramelize in their own little bath of savory broth. They come out with crispy, craggy edges and a soft, custardy middle that makes everyone at the table shut up for a second. That’s the magic. Perfect next to a roast chicken, or honestly just a fork and a movie.

My little family can’t be trusted around a pan of these. I make them on Sundays and my husband “taste tests” like a raccoon in the night—one wedge, then three, then somehow the corner row is just gone. My kid calls them lemon fries and dunks them in tzatziki like it’s a sport. We’ve done them for weeknights, for friendsgiving, for that time I forgot to thaw the protein and we just ate a heroic mountain of potatoes with feta on top. Zero regrets.

How to Make It

Okay, here’s the move: peel a bunch of Yukon Golds and cut them into chunky wedges—like you’re making steak fries. Grab a 9×13 metal pan if you have it (metal browns better). In the pan, whisk olive oil, fresh lemon juice, grated garlic, dried oregano, salt, pepper, and a splash of broth. Don’t be shy with the olive oil; it’s doing half the work here.

Toss the potatoes right in that bath, cut sides down so they can drink up the flavor while they cook. Cover tightly with foil—steam first, crisp later. Into a hot oven they go. After a bit, you’ll pull the foil, flip the wedges, and let them roast until the liquid reduces and the edges go golden and roasty. If you like drama, broil for a minute at the end. Finish with lemon zest, a shower of parsley, maybe a crumble of feta if you’re that person (I am that person).

✔Ingredient Notes

– Yukon Gold potatoes: Creamy centers, crispy edges. Russets work too, just cut a smidge thicker so they don’t fall apart.
– Lemon: Juice for brightness, zest at the end for perfume. Avoid the white pith when zesting—bitter city.
– Olive oil: Use something you actually like the taste of. It’s the sauce here.
– Garlic: Grate or press so it melts into the sauce. Sliced pieces can burn if they sit on top.
– Dried oregano: Classic Greek vibe. Thyme or rosemary will do in a pinch, just go lighter.
– Broth (chicken or veggie): This is what makes the pan juices reduce into a glossy glaze instead of just oil and lemon. Water works… it’s just not as rich.
– Sugar or honey (tiny pinch): Optional—but a half teaspoon balances the lemon like a charm. I forget it all the time and we still inhale them.
– Salt & pepper: Season like you mean it. Potatoes are needy.

✔Recipe Steps

1. Preheat oven to 425°F and set a rack in the lower-middle; grab a 9×13 metal roasting pan.
2. Peel 2.5–3 lb Yukon Gold potatoes and cut into thick wedges (about 8 wedges per large potato).
3. Whisk 1/3 cup olive oil, 1/3–1/2 cup fresh lemon juice (2 lemons), 4–5 grated garlic cloves, 1 tbsp dried oregano, 1 cup broth, 1–1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp sugar or honey in the pan.
4. Toss in potatoes, arrange cut sides down in a single layer, and cover pan tightly with foil.
5. Roast 40 minutes covered, then uncover, flip wedges, and roast 25–35 minutes more until most liquid is reduced and edges are deeply golden; broil 1–2 minutes if you want extra crisp.
6. Zest 1 lemon over the top, shower with chopped parsley, and finish with flaky salt. Serve hot with the pan juices.

What to Serve It With

– Grilled or roasted chicken, especially with tzatziki.
– Lemon-herb salmon or any simply cooked white fish.
– Lamb chops or meatballs with a squeeze of lemon.
– Big Greek salad, olives, and feta for a meatless dinner.
– A fried egg and some greens for the coziest breakfast-for-dinner.

✔Tips & Mistakes

– Use a metal pan, not glass, if you can. Metal = better browning.
– Don’t crowd. Single layer is the difference between crispy and sad.
– Cover first, crisp later. That steam step makes the centers dreamy.
– Taste your lemon. Super tart lemons? Go 1/3 cup juice, not 1/2.
– If the pan looks dry before browning, splash a bit more broth; if too soupy near the end, crank the heat or broil to reduce.

✔Storage Tips

Fridge: Stash leftovers in a sealed container for up to 4 days. They reheat like champs in an air fryer at 375–400°F for 5–8 minutes or on a sheet pan at 425°F for 10–12 minutes. Microwave works in a pinch—just loses some crisp.

Freezer: Technically yes, up to 2 months, but the texture goes a little mealy. I still eat them because lemon + olive oil fixes everything.

Cold-snacking: Zero judgment. Cold lemon potatoes with a pinch of salt and a fork? Been there. Also excellent chopped into a breakfast hash with eggs.

✔Variations and Substitutions

– Herb swap: Thyme or rosemary instead of oregano. Go lighter—those two are louder.
– Citrus twist: Orange + lemon together is lovely; lime works but reads less “Greek.”
– Broth vs water: Water is fine; add a tiny splash of soy sauce or tamari for umami if you’re not strict about flavor profiles.
– Sweetness: Balance lemon with 1/2 tsp honey or sugar—use whichever you’ve got.
– Add-ons: Crumbled feta, olives, or a few capers at the end = A+.
– Different potatoes: Russets get extra crisp but can break if overcooked. Baby potatoes work; just halve them and watch the time.
– Dairy finish: A pat of butter melted in the hot pan at the end is outrageous. Not traditional. Very delicious.

Frequently Asked Questions

Easy Greek Lemon Potatoes

Classic Greek-style roasted potatoes baked in a bright lemon-garlic-oregano dressing until tender inside and irresistibly crisp at the edges.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb Yukon Gold potatoes, cut into thick wedges
• ▢ 1 cup low-sodium chicken broth
• ▢ 0.25 cup extra-virgin olive oil
• ▢ 0.333 cup fresh lemon juice
• ▢ 4 clove garlic, minced
• ▢ 2 tsp dried oregano
• ▢ 1.5 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp lemon zest
• ▢ 1 tbsp semolina flour optional for extra crisp edges
• ▢ 2 tbsp fresh parsley, chopped for garnish
• ▢ 4 wedge lemon for serving

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly grease a 9x13 inch roasting pan.
• Peel potatoes if desired and cut into thick wedges. Rinse and pat very dry with paper towels.
• In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and lemon zest.
• Add potato wedges and toss until every piece is well coated.
• Pour chicken broth into the roasting pan. Add the potatoes and all remaining marinade, spreading into a single layer.
• Cover the pan tightly with foil and roast for 30 minutes.
• Remove foil. If using, sprinkle semolina over the potatoes and turn to coat lightly. Continue roasting uncovered for 25 to 35 minutes, turning once, until the potatoes are tender and edges are deeply golden.
• Broil 2 to 3 minutes for extra color if desired. Toss with parsley, adjust salt and pepper, and serve with lemon wedges.

Notes

For vegan potatoes, substitute vegetable broth. Yukon Golds hold their shape well, but russets get extra fluffy. If the pan dries out during roasting, add a splash of broth or water so the potatoes don’t scorch.