Greek lemon potatoes are a simple side dish using potatoes baked in chicken broth seasoned with lemon and savory herbs!
Oven-roasted lemon potatoes come out tender, fluffy, and infused with fresh citrus flavor! These savory, flavorful potatoes are the perfect accompaniment to a Mediterranean feast.
Greek-Style Lemon Potatoes
- The combination of tangy lemon, fragrant herbs, and tender potatoes makes lemon Greek potatoes a crowd-pleaser for any occasion! Or cook a batch or two and use in hot and cold meals all week long!
- This recipe is so simple to make, requires only a few ingredients, and uses one dish that goes straight from the oven to the table! Two steps with minimal cleanup!
- The light and fresh flavor of Greek-style lemon potatoes go perfectly with spring or holiday dishes like a smoked rack of lamb or a baked honey glazed ham.
Ingredients and Variations
Potatoes: Any potatoes on hand will do, but if you’re shopping for fresh, consider these variations:
- Russets: Peel before using, or leave some peels on for a more rustic look and extra texture.
- Yukon Gold: No need to peel these buttery-flavored spuds. Yukon Golds are excellent choices for lemon garlic potatoes.
- New Potatoes: (aka baby potatoes, or spring potatoes) Tender with a thin skin that doesn’t need peeling.
- Red Potatoes: Mildly sweet with red skins, reds don’t need to be peeled and due to their color, offer a lot of visual interest to dishes.
- Fingerlings: No need to peel, fingerlings come in a variety of colors and have a buttery, nutty flavor and creamy flesh.
Seasonings: Lots of garlic, a splash of lemon and some oregano are all it takes to infuse Greek flavor into this dish! Other seasonings to try are rosemary, dill, or cumin.
How to Make Greek Lemon Potatoes
- Add peeled and cut potatoes to a prepared pan.
- Prepare broth mixture (as directed in the recipe below) and pour over potatoes, tossing to coat.
- Roast until potatoes are tender.
What to Serve With Greek Lemon Potatoes
Garnish with lemon zest or fresh sprigs of thyme, if desired. Or sprinkle on a little parmesan cheese or feta crumbles and broil potatoes until the cheese is melted and serve.
Dishes that are light and fresh such as this creamy lemon chicken, a pork tenderloin, or even a baked whole fish would be delicious with lemon potatoes. And saves energy because the oven does double duty! Serve along with a crisp green kale Caesar salad or a simple cucumber dill salad.
- Leftover Greek-style lemon potatoes will keep in the refrigerator for up to 4 days in an airtight container.
- Reheat lemon potatoes in the microwave, in a foil-covered pan in the oven, or for best results heat over low heat in a skillet on the stovetop with a little water or broth added.
- Leftovers can be frozen in a zippered bag for up to 6 months, however, the texture will change once thawed.
Other Tasty Potato Sides!
Greek Style Lemon Potatoes
- 3 pounds potatoes peeled and cut in half lengthwise (or quarters if large)
- 2 cups chicken broth
- ¼ cup olive oil
- 1 lemon juiced and zested
- 4 cloves garlic minced
- ½ teaspoon oregano
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- Preheat oven to 400°F. Oil a 9×13 inch baking pan.
- Add potatoes to the pan.
- In a medium measuring cup or mixing bowl, combine broth, oil, lemon juice, zest, garlic, oregano, salt, and pepper.
- Pour broth mixture over the potatoes and toss to coat.
- Roast for 45 minutes. Toss potatoes and roast for 15-45 more minutes, or until potatoes are tender.
- Use a slotted spoon to serve.
- *If you prefer the potatoes to be more browned, broil for 2-3 minutes.
- 3 pounds of potatoes is approximately 4-5 large or 8-10 small potatoes. The quantity of potatoes does not need to be exact, a little more or less will work.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe very slightly adapted from Spend With Pennies