These Greek-style roasted potatoes are tender on the inside, golden and crisp on the outside, and infused with bright lemon, garlic, and oregano flavor. Instead of simply roasting, the potatoes are gently braised in a savory lemon broth, allowing them to soak up every bit of flavor before finishing in the oven for that irresistible texture.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality potatoes with very little effort. The combination of lemon juice, garlic, olive oil, and herbs creates a bold yet balanced flavor. The potatoes turn out creamy in the center with beautifully browned edges, making them a perfect side dish for everyday dinners or special occasions. It is naturally gluten-free, vegetarian, and halal-friendly, and it pairs well with many main dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2.5 pounds yellow or Yukon gold potatoes, peeled and cut into thick wedges or cubes
2 cups chicken broth or vegetable broth
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
5 garlic cloves, minced
1 tablespoon dried oregano
1/2 tablespoon paprika
1 tablespoon salt
Optional garnish: chopped fresh parsley
Directions
Preheat the oven to 400°F.
Peel the potatoes and cut them into thick wedges or large cubes to ensure they stay creamy during cooking.
Place the potatoes in a large roasting pan. Add the chicken broth, olive oil, lemon juice, minced garlic, oregano, paprika, and salt. Toss everything together until the potatoes are evenly coated.
Cover the roasting pan tightly with foil and place it in the oven. Roast for 40 minutes.
Remove the pan from the oven, carefully uncover, and toss the potatoes. Cover again and return to the oven for another 25 minutes, or until the potatoes are fork-tender and most of the liquid has been absorbed or evaporated, leaving mainly oil in the pan.
Remove the foil and continue roasting uncovered for about 15 minutes, or until the potatoes are golden brown and slightly crisp on the edges.
Transfer the potatoes to a serving dish and drizzle with any remaining pan juices. Garnish with chopped parsley if desired.
Servings and timing
This recipe yields about 6 servings.
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Total time: approximately 1 hour 30 minutes
Variations
For extra herb flavor, add dried thyme or rosemary along with the oregano.
For a slightly spicy version, add a pinch of chili flakes or black pepper.
To make it fully plant-based, use vegetable broth instead of chicken broth.
For a deeper citrus note, add a little lemon zest before roasting uncovered.
Storage/Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F oven until heated through and lightly crisped. You can also reheat them in a skillet over medium heat with a small drizzle of olive oil.
FAQs
Can I use a different type of potato?
Yes, russet potatoes can be used, but yellow or Yukon gold potatoes give the creamiest texture.
Why is there so much lemon juice in the recipe?
The potatoes absorb the lemon juice as they cook, so the flavor becomes balanced and not overpowering.
Do I have to peel the potatoes?
Peeling is recommended for the creamiest result, but you can leave the skins on if you prefer a more rustic texture.
Can I prepare this recipe ahead of time?
You can peel and cut the potatoes a few hours in advance and keep them submerged in water in the refrigerator until ready to cook.
What makes these potatoes different from regular roasted potatoes?
They are first braised in a lemon garlic broth, which makes them incredibly flavorful and creamy before roasting.
Can I reduce the amount of oil?
You can slightly reduce the olive oil, but the full amount helps achieve the best browning and flavor.
How do I know when the potatoes are ready to uncover?
They should be fork-tender and most of the liquid should be absorbed or evaporated.
Can I add other vegetables to the pan?
Yes, carrots or onions can be added, but they may need to be cut large so they cook evenly with the potatoes.
Are these potatoes suitable for special diets?
They are naturally gluten-free, vegetarian, and halal-friendly.
Why aren’t my potatoes crispy?
They may need a bit more time uncovered in the oven, or the pan may be too crowded. Spacing them out helps with browning.
Conclusion
Greek lemon garlic roasted potatoes are a simple yet impressive side dish that delivers bold Mediterranean flavor and perfect texture. With minimal prep and a straightforward method, this recipe is easy to make at home and guaranteed to become a favorite at your table.
Greek Lemon Garlic Roasted Potatoes are oven-braised in a lemony garlic broth until tender and then roasted uncovered until golden and crisp, delivering bold Mediterranean flavor and a perfect creamy center.
Total Time:1 hour 30 minutes
Yield:6 servings
Ingredients
2.5 pounds yellow or Yukon gold potatoes, peeled and cut into thick wedges or cubes
2 cups chicken broth or vegetable broth
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
5 garlic cloves, minced
1 tablespoon dried oregano
1/2 tablespoon paprika
1 tablespoon salt
Optional garnish: chopped fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Peel the potatoes and cut them into thick wedges or cubes.
Place potatoes in a large roasting pan. Add broth, olive oil, lemon juice, garlic, oregano, paprika, and salt. Toss to coat evenly.
Cover the pan tightly with foil and roast for 40 minutes.
Remove foil, toss the potatoes gently, re-cover, and roast for another 25 minutes until tender and most liquid is absorbed.
Uncover and roast for an additional 15 minutes until golden and crisp on the edges.
Transfer to a serving dish, drizzle with remaining pan juices, and garnish with fresh parsley if desired.
Notes
Use vegetable broth to make the recipe fully plant-based.
Add lemon zest before final roasting for deeper citrus flavor.
Don’t overcrowd the pan to help crisp the edges.
Yukon gold or yellow potatoes yield the creamiest texture.
