These Greek lemon potatoes are simply seasoned with oregano and baked in a flavorful lemon and olive oil broth. The potatoes bake up tangy and aromatic, with a crispy crust and a spongy and juicy center.
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The best Greek lemon potatoes
These patates lemonates, or Greek lemon potatoes, are quite possibly the tastiest roasted potato dish ever. Potatoes braise in a flavorful, aromatic, zesty broth, drinking it all in before they crisp up on the outside. What you get is delicious potatoes that are crusty and melt-in-the-mouth tender, with the classic Greek flavors of lemon and oregano.
This is the dish for lemon lovers and for potato lovers, and for all lovers of Mediterranean food. Potatoes are always delicious when roasted, yes, but one of the problems is they can turn dry in the oven. The lemon juice and olive oil in this Greek lemon potatoes recipe eliminates that problem. In fact, it might look like there's a lot of broth in the baking dish but don't worry - the potatoes will drink it all in as they roast.
Potato recipes are versatile and this one is the perfect side to serve with nearly any Mediterranean entree, it's kid- and adult-friendly, and everyone - vegans and omnivores - will love it. The recipe is beginner friendly and pantry friendly - you need just six ingredients and 10 minutes of hands-on time to prep. And it's soy-free, nut-free and gluten-free.
These potatoes are delicious +++ The flavors are totally absorbed into the potatoes. I will add them to my regular dishes and I think they're a nice dish to bring to a function...I made them last night and ate at least half of them…..by myself! - Dagmar
Recipe FAQs
Use waxy potatoes in this Greek lemon potatoes recipe for the best texture. Yukon gold potatoes or red potatoes are perfect, and new potatoes are great too. Starchy potatoes like russets will fall apart and become powdery.
I don't peel potatoes if I'm using organic potatoes. Potatoes hide their best nutrients right under the skin. Plus, I like the texture of roasted potato skins.
Yes. Vegetable stock adds more flavor but you can use water instead.
Either works. Oregano is one of the few herbs that actually is more aromatic when dry. But in summer, when fresh oregano is abundant, use it fresh if possible.
These lemon potatoes are marvelous as a side with Greek entrees, like Greek gigantes (baked lima beans) or vegan moussaka. You can also serve them with simple pastas like pasta with broccoli rabe and cherry tomato pasta.
Store in the refrigerator in an airtight container for up to four days. Freeze in a freezer-safe container for up to four months. To reheat, thaw the potatoes and reheat in a baking dish in a 400-degree oven until warmed through and crusty again.
Recipe card
Greek lemon potatoes recipe
Ingredients
- 1½ pounds potatoes (yellow or red potatoes, cut into 1-inch chunks. If using baby potatoes halve or quarter them depending on their size).
- â…“ cup lemon juice (approximately two large lemons)
- Zest of two lemons
- 1 cup vegetable stock
- 6 cloves garlic (minced or crushed through a garlic press)
- ¼ cup extra virgin olive oil
- Salt and ground black pepper to taste
- 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
Instructions
- Preheat the oven to 400 degrees.
- Place the potatoes in the baking dish in a single layer. Sprinkle on the oregano, garlic, lemon zest, salt and ground black pepper.
- Pour the olive oil, lemon juice and vegetable broth or water into the baking dish. Mix everything well.
- Bake the Greek lemon potatoes in for 1 hour and 15 minutes. Halfway through baking, rotate the baking pan so the potatoes roast evenly. Serve the potatoes hot or at room temperature.
Notes
- Arrange the potatoes in the baking dish in a single layer, but don't use a too-large baking dish. The liquid needs to come up the sides so the potatoes braise in it. The baking dish I used is about 2 ½ quarts.
- To make the potatoes crispier, you can let them bake about 10-15 minutes longer, but keep an eye on them.
- Don't waste the garlicky bits in the bottom of the dish--they taste amazing, so be sure to scrape them up!
- For an added pop of freshness, garnish the roasted Greek potatoes with chopped fresh parsley or fresh oregano.
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Nutrition Information
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Dagmar Degree says
Thank you for all the delicious recipes you pop into my mailbox!
These potatoes are delicious +++ The flavors are totally absorbed into the potatoes. I will add them to my regular dishes and I think they’re a nice dish to bring to a function
I made them last night and ate at least half of them…..by myself!
I didn’t make anything else bc I’m at the tail end of eating my frozen veg from last year and everything in the fridge. Fresh things are coming from the CSA share sometime this month. I noticed the Irish tofu steaks and will make them tonight to go with the reheated potatoes.
Vaishali says
Hi Dagmar, yes, these potatoes are quite addictive, aren't they? I laughed when you said you ate half of them by yourself because that's what I do too, each time I make these! In fact it took all my willpower to hold some back for the others. 😀 Happy you loved the recipe!
Joan says
Do you cover these during baking? Thank you 😊
Vaishali says
No need to cover!
MPaula says
When I saw the photo, I thought there were beets in it! I wonder if beets would cook in the same amount of time? I suppose I could bake them separately and dirty another dish.
Joan says
I have been anxious to try this recipe ever since I saw it. Snce I discovered my local Greek restaurant uses chicken broth in their potatoes, which I found all do the same, I have been missing those lemony, roasted potatoes. This recipe hits the spot!! Plenty of that lemony flavor I love!! I cut the potatoes in chunks, next time I will try wedges. I thought the time would overcook the potatoes but it was just right. Perfect!! Thank you!!
Vaishali says
So happy you tried it, Joan!
Nita says
Hi. Your potato recipe sounds wonderful but we are doing the forks over knives diet which is basically vegan, but no added oils. So whole food, plant based. What would happen if I left the cool out of this dish?
Melissa says
Would love to know the answer to this question! I am trying to limit my oils as well....
Vaishali says
Hi Nita, you can skip the oil and just use 1/4th cup more veg stock.
Lindsay says
I’m going to try just adding an extra 1/4 c vegetable broth instead of the oil, and see what happens. With these ingredients, it can’t be terrible. Another option would be to mix a little tahini into the extra broth before adding.
Anthony Ellis says
First-time I've made this dish what a delight, the lemon zing really set's it appart from other potato dishes will definitely be making it again.
Vaishali says
So happy you tried it!
Loukia Kaisari says
Delicious dish! Very popular here in Greece. I always add garlic and I will make it with vegetable stock next time
Vaishali says
Hi Loukia, I do actually add a couple of cloves of garlic, not much, but it adds a great flavor hit. I hope you try it with the vegetable stock -- it really improves the taste. 🙂
Anonymous says
Loved the photographs-
Vaishali says
Thanks -- credit to Desi! 🙂