Our delicious Greek lemon potatoes with garlic and oregano will be the star at your next dinner party. Easy to make with few ingredients, they are the perfect side to almost anything.
If you love these Greek Lemon Potatoes, you will also love these Rosemary Potatoes With Parmesan, Crispy Country Fried Potatoes, or Potato Fritters With Feta!
Why this recipe sings
What cooks say:
“Loved this recipe super simple to make. I used the baby tri-colored potatoes instead and had to adjust the cooking time because they were smaller potatoes but super yummy , I will definitely make again.”
Felice
Here is what you need
- Potatoes—Yukon gold potatoes are my go-to for their buttery flavor and thin edible skin. You can also use baby gold potatoes, cut them in half, and adjust the cooking time as needed.
- Lemons, garlic, and extra virgin olive oil.
- Dried oregano, sea salt, and freshly ground pepper.
- Stock—can be chicken or veggie.
- Fresh herbs—oregano, thyme, rosemary or sage leaves—are optional for serving. If you have any growing in your garden, sprinkle a few leaves on top. I love the warmth of their aroma.
How to make the best lemon potatoes
Step 1. Scrub the potatoes well under water and cut them into wedges. Preheat the oven to 205°C / 400°F.
Step 2. Place the potatoes in a large enough baking dish so they don’t overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt, and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well. Bake potatoes for 15 min.
Step 3. Add the stock and bake for another 15 minutes.
Step 4. Add the lemon juice and bake for 35 minutes or until the potatoes are cooked and have nice golden brown edges.
Place potatoes on a platter, pour the delicious lemon & garlic olive oil sauce all over them, sprinkle some fresh oregano on top (optional) and serve immediately.
What to serve with Greek lemon potatoes
The world is your oyster. They are the perfect side dish. We eat them as a pre-dinner snack, meaning every time I pass by the kitchen, I sneak one out of the baking pan (this method works as an after-dinner snack as well).
- Burgers. Try them with traditional Greek biftekia, add them to a lamb burger bowl or juicy Greek meatballs.
- A grilled/broiled protein. Chicken thigh skewers, or traditional souvlaki pork skewers are great.
- A large leafy salad or a traditional horiatiki tomato salad.
- Roasts. Lamb chops-paidakia, a lemony roasted chicken, and a festive pork roast are terrific with lemon potatoes.
- Eggs, any kind. Serve them with eggs kayanas, a shakshuka with greens, or next to a Greek omelette.
- Tzatziki sauce. The traditional dip is delicious with roasted potatoes.
The recipe was adapted from Aglaia Kremezi’s book The Foods of the Greek Islands.
Storage and reheating
- Lemon potatoes can be kept in the fridge for 3–4 days. Reheat in the oven on medium-low heat for 15 minutes.
- You can freeze any leftover potatoes in an airtight container and use them within six months. Allow potatoes to thaw and reheat in the oven
More Greek potato dishes
Greek Lemon Potatoes with Garlic & Oregano
Ingredients
- 3 pounds yukon gold poatoes scrubed and cut into wedges
- ½ cup extra virgin olive oil
- 4-5 garlic cloves thinly sliced or minced
- 1 tablespoon dry Greek oregano
- 1 teaspoon sea salt
- ½ cup chicken stock You can use veggie stock if you like.
- 3 lemons juiced
- 1 handful fresh oregano leaves
Instructions
- Preheat the oven to 400 F.
- Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well.
- Place potatoes in preheated oven and bake for 15 min.
- Add the stock and bake for another 15 minutes.
- Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.
- Serve immediatelly on a platter with the lemongarlic olive sauce all over potatoes and a sprinkle of fresh oregano leaves on top.
Notes
Nutrition
I love, love, love simple recipes that just made with truly good ingredients and made from scratch. This was a perfect side dish with some grilled chicken!
Lemon herb roasted potatoes are one of my very favourite ways to eat potatoes…oh, who am I kidding?! I just love potatoes! Making these tomorrow night with burgers.
I just loved this recipe. I tried these for a pre-dinner snack and everyone just loved them. They look so lovely and the flavors are just awesome. Thanks for sharing.
I had the most amazing lemon and garlic potatoes when I visited Poros, Greece and I’m hoping these are the same ones! I can’t wait to make these for dinner tomorrow!
This is the best side dish! These potatoes are so hearty, delicious and easy to make. Tender on the inside and perfectly roasted on the outside with plenty of Greek flavor. Thank you!
Thank you so much Kathryn! x Jenny
Your lemon potatoes are perfect! This is a great recipe that will go will with many dishes.
What a flavorful side for dinner. Love potatoes in any form. So delicious
Beautifully golden and crisp this is a perfect side to enjoy year round! Love the herbs and spices…yum!
I don’t think there is a better, tastier, side dish than roasted potatoes and these lemon potatoes with garlic and oregano are just perfectly soft inside and crispy on the outside. Utterly delicious!
These are really tasty. But can’t help but mention that the cook time of 45 minutes at the top of the recipe doesn’t match the instructions–15 with oil, 15 with broth and 35 with lemon is an extra 20 minutes. It’s worth every one of them!
You are right Marnie! It is an error on our part. Thanks for letting us know, we will fix it asap. I am so glad you loved the potatoes. They are a favorite in our house! x Jenny
OMG! This dish is so fabulous….you will not be disappointed. We have a favourite Greek restaurant we have gone to for years and was hoping to find a similar recipe for their Greek potatoes. This recipe nailed it, it’s as good if not better than!!! Thank you so much for sharing your recipe.
Wow, thank you Kris! I love these lemon potatoes, we make them just like that almost every week and can’t have enough. x Jenny
Loved this recipe super simple to make i used the baby tri colored potatoes instead had to adjust the cooking time because they were smaller potatoes but super yummy will definitely make again
That’s awesome, Felice! Thank you so much! x Jenny
How long to cook if you’re using baby potatoes split in half?
Hi Jasmine,
Reduce the timing and some of the steps.
1.Place potatoes in preheated oven and bake for 15 min.
2. Add the stock and the lemon juice and bake for 20 to 30 minutes or until potatoes are cooked and have nice golden brown edges.
Thanks so much!
x Jenny
Thank you! I’ll try them soon and report back.