Greek Lemon Potatoes

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These Greek Lemon Potatoes have a soft texture with crisp edges, and every bite is loaded with savory, lemony flavor with a hint of garlic.

You can never go wrong with potatoes. There are just so many different ways to cook them - roasted, mashed, smashed, in soup, in casseroles, fried, baked - the list goes on and on!

I make potatoes pretty often at my house. Each family member has their own favorite. My son loves fries and would eat them every day if he could.

My daughter loves roasted potatoes. I had her friend over for dinner a few weeks ago, and she said the potatoes I made were the best shes ever had.

Mr. Dreamboat loves Schwartzie's hashbrowns. And poutine, but I don't make that at home very often since we moved back to Canada, and can get it from pretty much any restaurant.

My favorite are Greek Lemon Potatoes. They cook up melt-in-your-mouth tender, and are loaded with savory lemon flavor. These are great with any roasted meat, and would make a perfect side dish for a Holiday meal.

Overhead photo of Greek Lemon Potatoes in a glass baking dish.

How to make Greek Lemon Potatoes:

Yes, these delicious, melt-in-your-mouth potatoes take a long time to make. But almost all of that time is hands-off. They're simply sitting in the oven. So as long as you're prepared for that, and you plan ahead to give them the time they need to cook, you should be fine.

Making these lemony morsels starts with peeling the potatoes and cutting them into wedges. If the potatoes you're using are medium to large, aim to cut them into about 6-8 pieces. If your potatoes are small, cutting them into 4 to 6 pieces might work.

You don't want your potato chunks to be any larger than about ¾-1" wide. If the wedges are too big, they will take even longer to cook.

Once the potatoes are peeled and cut, simply toss them with the olive oil, lemon juice, garlic, salt, pepper, and oregano. It's easiest to do this in a large mixing bowl, but you can do it right in the baking dish if you're looking to cut down on washing dishes.

Then simply pour the chicken broth over the potatoes, and move the baking dish to the oven. It will look like a lot of liquid at this point. Don't worry, you won't end up with soupy potatoes. The liquid will eventually be absorbed and evaporate, and you will end up with tender, flavor-loaded potatoes.

What should I cook my Greek Lemon Potatoes in?

First, make sure that you are using a glass or ceramic baking dish, not a metal one, which might react with the lemon juice in the recipe.

Second, make sure to use the largest baking dish you have. For me, it was a 9x11" glass baking dish. If you have a similar-sized casserole dish, that would be fine too.

If you only have smaller baking dishes/casseroles, consider splitting the potatoes/broth between two of them. If the potatoes are layered too deeply while they're cooking, it will be more difficult for the extra broth to evaporate, and the cooking will take longer.

Greek Lemon Potatoes on a small white plate with a glass baking dish full of the same in the background.

Greek Lemon Potatoes Ingredients:

Yukon gold potatoes: or you can substitute with Russet potatoes, but they have a texture that is a little softer and are more likely to fall apart.
Lemons
Olive oil
Garlic
Salt: or this is a great recipe to try using MSG-salt
Dried oregano: or you can substitute 1 Tablespoon of minced fresh oregano
Freshly ground black pepper
Chicken stock: I like to use Better Than Bouillon as I find it to be the most convenient, but you can use any type of chicken stock you have on hand - storebought or homemade.

Overhead photo of Greek Lemon Potatoes on a small white plate and in a large glass baking dish.

Want more potato side dish recipes?

A wooden spoon full of grilled potato salad. — Smoky Chipotle Grilled Potato Salad

Roasted Sweet Potatoes with Barbecue Spices

Greek Lemon Potatoes Nutrition Notes:

This recipe is gluten-free and dairy-free as written.

To reduce the sodium in this recipe, replace the chicken stock with reduced-sodium chicken sto ck.

A fork picking up a Greek Lemon Potato from a small white plate.

Carissa Serink

These Greek Lemon Potatoes have a soft texture with crisp edges, and every bite is loaded with savory, lemony flavor with a hint of garlic.

5 from 1 vote

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Side Dish

Cuisine Greek, Universal

Servings

Calories 245 kcal

Equipment

1 9x13" or larger glass or ceramic baking dish Avoid using a metal baking pan for this recipe.

Ingredients

▢ 3 pounds (about 8 medium) Yukon gold potatoes peeled
▢ 2 lemons
▢ ⅓ cup olive oil
▢ 2 cloves garlic minced
▢ 2 teaspoons salt or use MSG-salt
▢ 1 teaspoon dried oregano
▢ ½ teaspoon freshly ground black pepper
▢ 3 cups chicken stock

Instructions

Move the oven rack to the middle position. Heat the oven to 400°F.
Cut the potatoes into 6-8 wedges each and place the wedges into a large bowl. Zest one of the lemons into the bowl with the potatoes. Juice 2 lemons through a strainer and into the bowl with the potatoes. Add the ⅓ cup olive oil to the bowl with the potatoes and toss well.
Add the 2 cloves garlic, 2 teaspoons salt, 1 teaspoon dried oregano, and ½ teaspoon freshly ground black pepper to the bowl with the potatoes. Toss again to distribute the seasonings.
Transfer the potatoes to a 9x13" glass or ceramic baking dish, or similar-sized casserole dish (avoid using a metal baking pan, as it can react with the lemon juice). Pour the 3 cups chicken stock over the potatoes (it will look like a lot of liquid - don't worry, it will be absorbed/evaporate). Bake until the potatoes are soft, the edges are starting to brown, and most of the liquid has been absorbed (about 75-90 minutes), stirring the potatoes gently every 15-20 minutes.