Potato wedges bake into tender bites of buttery lemony goodness. Lemon Greek Potatoes is an easy side dish recipe you’ll be making over and over again.
Let your potato side dish cook itself in the oven and make a buttery lemon sauce while you get dinner ready.
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Roasted Potatoes
Fresh lemon juice and lemon slices give this potato recipe its citrus notes.
Butter and oregano add a Mediterranean buttery flavor.
This Greek lemon potatoes recipe is a perfect side dish recipe.
The beauty of this recipe is that it slowly cooks in the oven so you can be making other recipes for dinner tonight.
And butter is my secret ingredient!
A buttery sauce forms as the potatoes bake and lightly coats the tender wedges of golden potatoes.
Sprinkle with fresh parsley before serving for a bright note.
I love serving these potatoes with steak or chicken. Add broccoli or green beans and you’ll be all set!
Dinner will be especially delicious tonight when Greek Potatoes with their lemony flavor is on the table!
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How to make Greek potatoes
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Preheat the oven to 400°F. Arrange the potato wedges in a 2-quart baking dish.
- Step 2: In a separate bowl, combine the vegetable broth, lemon juice, olive oil, melted butter, dried oregano, garlic, kosher salt, and pepper.
- Step 3: Pour the broth mixture over the potato wedges.
- Step 4: Sprinkle with chopped parsley and place the lemon slices on top of the potato mixture. Roast potatoes for 45 minutes.
Hint: Slice potatoes in similar sizes for even cooking.
Expert recipe tips
- If you peel and slice the potatoes ahead be sure to store them in lemon water so they don’t brown. Then drain and pat dry before assembling the recipe.
- Serve the potatoes with lemon wedges
- Be sure to cut the potatoes in similar sizes for even cooking
Substitutions
- Potatoes – feel free to use all-purpose potatoes, russet potatoes or red potatoes in place of golden potatoes
- Broth – this recipe also tastes delicious when made with chicken broth instead of vegetable broth
- Dried seasoning – dried marjoram or dried basil can replace the dry oregano
- Garlic - garlic powder can replace fresh garlic
- Oil - Extra virgin olive oil will give the best flavor to this recipe but olive oil or even vegetable oil can be used
Variations
Change up the recipe with these additions:
- Spicy - add red pepper flakes to the broth mixture
- Deluxe - add capers before cooking and sprinkle with sliced green onions after cooking
- Smoky - add smoked paprika to the broth mixture
Equipment
- Vegetable peeler
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cups
- Glass measuring cup
- 2-quart baking dish
Storage
- You can store any leftover potatoes in an airtight container in the refrigerator for 1-2 days.
- I actually like to eat the leftover potatoes cold or add them to a salad but you can certainly reheat them in the microwave or on the stovetop.
- See more guidelines at USDA.gov.
Ingredients
Ingredients for lemony Greek potatoes:
- Yukon golds
- olive oil
- vegetable broth
- butter
- dried oregano
- kosher salt
- black pepper
- lemons
- garlic
- parsley
Easy potato recipes
Looking for more potato recipes? Then you'll want to give these recipes a try too:
What to serve with Greek potatoes
These are my favorite dishes to serve with lemon Greek potatoes:
Lemon Greek Potatoes
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Equipment
Ingredients
- 1 1/2 pounds Yukon gold potatoes peeled and cut into wedges
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 3 Tablespoons butter melted
- 2 Tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon sliced
- 2 cloves garlic minced
- ¼ cup chopped parsley
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Instructions
- Preheat the oven to 400°F.
- Arrange the potato wedges in a 2 quart baking dish.
- In a glass measuring cup, combine the vegetable broth, olive oil, lemon juice, melted butter, dried oregano, garlic, kosher salt, and pepper, stirring until blended.
- Pour the broth mixture over the potato wedges.
- Sprinkle the chopped parsley over the potato wedges.
- Place the lemon slices on top of the potato mixture
- Bake in the oven for 45 minutes, or until the potatoes are golden and tender.
- Garnish with additional chopped parsley before serving.
Notes
- Potatoes – feel free to use all-purpose potatoes, russet potatoes or red potatoes in place of golden potatoes
- Broth – this recipe also tastes delicious when made with chicken broth instead of vegetable broth
- Dried seasoning – dried marjoram or dried basil can replace the dry oregano
- Garlic - garlic powder can replace fresh garlic
- Oil - Extra virgin olive oil will give the best flavor to this recipe but olive oil or even vegetable oil can be used
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