Greek Lemon Potatoes
Greek Lemon Potatoes are golden and packed with bright lemon and garlic flavor. This easy roasted potato recipe pairs perfectly with chicken, beef, seafood, and more!
Want to take roasted potatoes to the next level? These golden Greek Lemon Potatoes, also known as Patates Lemonates, are packed with lemon flavor, roasted garlic, and rich olive oil. They’re perfectly crisp around the edges while staying soft and creamy inside, making them melt into your mouth. If you’ve ever ordered Greek lemon potatoes at a restaurant and wondered how they get that irresistible texture and flavor, this foolproof recipe delivers the same results right in your own kitchen. Our family can’t get enough of them!
GREEK LEMON POTATOES
Unlike standard roasted potato recipes, Greek lemon potatoes are cooked in a flavorful lemon-garlic broth first, allowing every bite to soak up bold Mediterranean flavor before roasting to golden perfection. They are half-braised, half-roasted. The result? Tender potatoes with caramelized edges and a tangy, savory finish that pairs beautifully with chicken, lamb, seafood, or your favorite Greek-inspired meals.
The key to authentic Greek lemon potatoes is letting the potatoes fully absorb the lemon-garlic broth before they crisp up in the oven. Many recipes either leave too much liquid in the pan or dry the potatoes out before they become tender. This tested method ensures the potatoes stay flavorful inside while developing slightly crispy edges on the outside.
Find my expert tips on how to make homemade Greek Lemon Potatoes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Greek Lemon Potatoes Recipe:
- Restaurant-Quality At Home: This recipe tastes just like the Greek lemon potatoes you’d order at your favorite Mediterranean restaurant, but more fresh.
- Golden & Delicious: These potatoes roast up beautifully golden and slightly crisp on the outside while staying soft, creamy, and fluffy inside.
- Authentic Greek Flavors: Fresh lemon juice, garlic, oregano, and olive oil create the classic bright and savory flavor that makes Greek lemon potatoes so irresistible.
- Greek Cooking Technique: The potatoes are first braised in a lemon-garlic broth, then roasted for incredible texture and flavor.
- Great For Entertaining: These Greek potatoes are always a crowd favorite and look impressive served on a large platter with fresh lemon wedges and oregano.
Ingredients
- 2 ½ lbs. Yukon Gold potatoes
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup olive oil
- 1/3 cup freshly squeezed lemon juice
- 5 garlic cloves, finely minced
- 1 Tablespoon dried oregano
- 2 teaspoons salt
Instructions
Preheat the oven to 400°F.
Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.
Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.
Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.
Crisp The Potatoes
Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.
Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!
Servings
Serves 5
Storage and Reheating
Store leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven for 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for a few minutes to help restore their crisp edges. While microwaving works for convenience, the potatoes will lose their signature texture.
Holly’s Tips for Greek Lemon Potatoes Recipe:
- Choose The Right Potatoes: Use starchy Yukon potatoes rather than waxy varieties, as they soak up flavor better.
- Grate The Garlic: For best results, finely grate the garlic using a microplane so it blends into the stock. This helps prevent small pieces from burning.
- Don’t Skip The Salt: It may seem like a lot, but potatoes really need a good amount of salt for proper flavor.
- For Crisping: You can skip transferring the potatoes to a separate tray, but the results will vary: either less crispy, unevenly golden potatoes, or well-colored potatoes with some burnt edges and garlic. If you prefer less browning, leave them in the same pan and roast for about 20 more minutes, keeping a close eye so the garlic doesn’t burn.
- Just Before Serving: Drizzle the garlic pan juices over the potatoes instead of tossing them to help maintain their crisp edges. You can also skip reducing the juices and use them as-is—this step is optional.
Frequently Asked Questions:
Yes! Greek lemon potatoes can be made ahead and stored in the refrigerator for up to 2 days. Reheat them in the oven or air fryer before serving.
Yukon Gold potatoes are the best choice for Greek lemon potatoes because they become creamy and tender inside while crisping beautifully on the outside. Russet potatoes can also work, but Yukon Golds provide the most authentic texture.
Freshly squeezed lemon juice is strongly recommended for the best flavor. Bottled lemon juice can taste overly acidic or flat compared to fresh lemons.
There may be too much liquid left in the pan. Continue roasting the potatoes uncovered until most of the broth evaporates and the potatoes begin roasting in the oil. Transferring them to a separate baking sheet for the final roast also helps create crispier edges.
Absolutely. Simply swap the chicken broth for vegetable broth to make this recipe completely vegetarian and vegan-friendly.
Greek Lemon Potatoes are naturally gluten-free as long as you use certified gluten-free chicken broth or vegetable broth, since some packaged broths may contain hidden gluten or additives. The remaining ingredients are all naturally gluten-free.
Similar Recipes
Craving something similar? Try these delicious Garlic Parmesan Roasted Potatoes.
Wanting something different? Make my German Potato Salad next!
Looking for something to serve with these potatoes? Try this juicy Grilled Lemon Chicken.
Searching for more side dishes? Try these highly-rated recipes: Garlic Parmesan Scalloped Potatoes, Crock Pot Creamy Mashed Potatoes, and Cheesy Broccoli Twice-Baked Potatoes.
Have you made this Greek Lemon Potatoes recipe? 🍋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GreekLemonPotatoes #LifeInTheLofthouse
Greek Lemon Potatoes
Ingredients
- 2 ½ lbs. Yukon Gold potatoes
- 1 ½ cups low-sodium chicken broth
- ½ cup olive oil
- ⅓ cup freshly squeezed lemon juice
- 5 garlic cloves, finely minced
- 1 Tablespoon dried oregano
- 2 teaspoons salt
Instructions
- Preheat the oven to 400°F.
- Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.
- Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.
- Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.
Crisp The Potatoes
- Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.
- Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!
Notes
Recipe adapted from: Recipe Tin Eats.
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