If you haven’t tried Greek lemon potatoes yet, you’re in for a real treat! These potatoes are roasted to perfection— tender on the inside and infused with that irresistible combination of lemon, garlic, and herbs. It’s the perfect balance of fresh and savory, making every bite absolutely mouthwatering!
The secret to getting that gorgeous flavor? It’s all about roasting the potatoes in a lemony broth. As they cook, they soak up all that delicious citrus and herb goodness, then turn perfectly golden in the oven. And trust me, you’ll love the crispy edges that form as the liquid reduces—pure potato heaven!
Whether you’re serving them alongside your favorite grilled meats, a roast, or as part of a mezze spread, these Greek lemon potatoes are always a hit. They’re easy to make, full of flavor, and bring a fresh, Mediterranean twist to your table.
Serve these with tzatziki or even plain Greek yogurt, if desired.
Preheat the oven to 350F.
Mix all the ingredients together, except potatoes and garnish in a 9x13 baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminum wrap.
Bake in preheated oven for about 2 hours. Coat potatoes very gently with what should be a thickened sauce, avoid breaking your potato wedges. If not tender or the sauce is too runny, then cover back with aluminum foil and bake for another 15-30 minutes. Serve garnished with parsley and extra lemon slices if desired.
Ingredients
Directions
Preheat the oven to 350F.
Mix all the ingredients together, except potatoes and garnish in a 9x13 baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminum wrap.
Bake in preheated oven for about 2 hours. Coat potatoes very gently with what should be a thickened sauce, avoid breaking your potato wedges. If not tender or the sauce is too runny, then cover back with aluminum foil and bake for another 15-30 minutes. Serve garnished with parsley and extra lemon slices if desired.
Notes
