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
