Roasted Greek Lemon Potatoes Recipe

Name: Roasted Greek Lemon Potatoes Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 pounds potatoes ((see note)); ¼ cup lemon juice; Drizzle of olive oil (, or broth if you don’t use oil); 2 teaspoons Greek oregano (, or regular if you don’t have Greek); 1 teaspoon sea salt; ½ teaspoon ground black pepper; 1 cup veggie broth (, low sodium if needed)

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These Greek lemon potatoes have the perfect roasted texture and amazing flavor. Made from my mom’s authentic recipe, they make a great side to any meal!

White platter with oven roasted pieces of potato topped with oregano

Crisp on the outside, soft and buttery in the center, these potatoes are roasted to perfection. Topped with oregano and lemon for the spot on Greek flavor.

Ingredients

These Greek lemon potatoes are super simple to make, but so flavorful. Here are the main ingredients:

Potatoes
Lemon
Oregano
Salt
Pepper
Olive oil (or broth if you are oil-free)

Types of potatoes

The different potato types will yield different results. If you like it soft and fluffy on the inside, then use russet but if you want it more firm and smooth, use a waxy potato like Red or even Yukon gold.

The end result of these Greek potatoes is crisp on the edges and softer in the middle. If you want a full soft result without the crispness, you simply add some broth to the pan.

How to Make Greek Lemon Potatoes

This is such a simple recipe but loved by all! You definitely don’t need complicated directions to get amazing food.

Cut the potatoes. I like to cut them into 8 pieces, the smaller they are the quicker they will cook through. However this also depends on the side of your potato.
Add the potatoes to a pan and drizzle on the lemon and oil/broth.
Add the oregano, salt and pepper.
Bake.
Serve!

Dishes to serve with

This can be a simple side to a big feast, or part of the main meal. Here are some ways we enjoy these potatoes and some other recipe to serve them with:

With a simple green salad or Greek salad as a main meal.
Vegan Greek Gyros
Greek Farro Salad
Green Lentil Soup
Stuffed Tomatoes and Peppers
Spanakopita
Peas with Scallion and Dill
Falafel or a Falafel Sandwich

Common Questions

Should I use fresh or bottled lemon?

I always suggest fresh lemon as a first choice when it comes to all cooking. But in a pinch bottled would work.

Can you prep these ahead of time?

This recipe is very quick and simple to prep. Since potatoes oxidize if cut ahead of time, I don’t suggest doing it, but if you don’t mind the color then you can cut them the night before.

Can you marinate potatoes overnight?

If you’re going to prep the potatoes ahead of time, I suggest actually adding the spices and seasoning so they marinate. This will help stop some of the oxidation. However don’t marinate longer than overnight or the starch will begin to break down.

Should you boil potatoes before roasting?

This is one strategy that can give your potatoes a crispier outside all around. I do this with my breakfast potatoes sometimes, however for this recipe I don’t think it’s best as you want the crispness only on the edged and the soft almost buttery center.

Why are my roast potatoes soggy?

It is most likely because they are too crowded. The heat turns to steam when they don’t have room to breathe and the steam makes the potatoes soggy.

How do I store leftovers?

Store leftover potatoes in an air tight container in the fridge. They will last about 5-7 days.

How do I reheat leftovers?

When you are ready to eat, you can reheat in the microwave, or put the potatoes in a baking dish with a little bit of broth or oil and heat at 400 F/ 205 C for about 10-15 minutes.