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!

Greek lemon potatoes with garlic and oregano in a plate on a white table.

Overview

Why this recipe sings

It’s simple, beautiful Greek food. This is one of those simple, beautiful Greek lemon potato recipes with minimal effort and great results. Yukon gold potatoes, extra virgin olive oil, lemons, and lots of dried oregano create a decadent side dish.
It’s an excellent side dish. Potatoes are a gift from God as many in my family believe. As such our lemon potatoes can be a side dish to almost anything. Eggs, roasted chicken, a steak, stuffed vegetables, etc.
Makes excellent leftovers. First, be sure you have enough for seconds. In our house, I have to make more to ensure that, as well as any leftovers. These decadent roasted lemon potatoes disappear very quickly from the dinner table.

Here is what you need

Potatoes, olive oil, broth, lemons, garlic and fresh oregano on a cutting board, overhead view.

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

Scrub the potatoes well under water and cut them into wedges.

Preheat the oven to 205°C / 400°F.

A large baking pan with potatoes ready for roasting.

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.

Add the stock and bake for another 15 minutes.

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 liquid 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, a lamb burger or meatballs.
Skewers. Chicken, pork, beef, they are all great.
A large leafy salad or a traditional horiatiki tomato salad.
Roasts. Lamb, chicken, beef, and pork are terrific with lemon potatoes.
Eggs, any kind. Serve them with eggs kayanas, shakshuka, fried, or next to an omelette.
Tzatziki. The traditional dip is delicious with roasted potatoes.

The recipe was adapted from Aglaia Kremezi’s book The Foods of the Greek Islands.