Greek Potatoes Recipe with a bright lemon-garlic flavor, buttery-soft insides, and crisp, golden edges. These are so good!
Author’s Notes
The Greek Potato Recipe That Finally Nailed It
Whenever I get Greek food, I always make sure to order the lemon potatoes if they’re on the menu. They’re my absolute favorite. Buttery potatoes with tender insides, crisp edges, and that subtle lemon-oregano flavor? Divine.
It took me a few tries to get these just right. I tested marinating them, baking them in a casserole dish (no crisp that way!), tried roasting with more liquid, then less, and finally landed right in the sweet spot.
And while it’s not totally traditional, I found that a small touch of Dijon mustard gives the roasting liquid the perfect body and flavor. Just trust me on this one!
This is my perfect Greek potatoes recipe, and it takes some serious self-control not to make them as a side with everything I cook.
Ingredients In This Greek Potatoes Recipe
| Ingredient | Tips & Swaps |
|---|---|
| Yukon gold potatoes | These roast up buttery and tender inside. Cut into even 1-inch wedges so they cook at the same rate. No need to peel! |
| Lemon zest & juice | Fresh lemon makes the whole dish. Zest first, then juice. Add an extra squeeze at the end for more brightness if you’d like. |
| Olive oil & chicken broth | This combo gives the potatoes flavor while they roast and helps create those golden, glazed edges. Vegetable broth will work. |
| Garlic powder, oregano, salt & pepper | Dried oregano gives this Greek Potatoes Recipe its classic flavor, but Italian seasoning will work in a pinch. |
| Dijon mustard & fresh herbs | Dijon adds body and depth to the roasting liquid. Finish with parsley, dill, oregano, or all three for even more flavor. |
How To Make This Greek Potatoes Recipe
- Mix dressing: Shake everything together in a jar until smooth and combined.
- Coat potatoes: Spread potatoes on a sheet pan, pour dressing over, and toss to coat.
- First roast: Bake until nearly tender and most of the liquid has reduced.
- Finish roasting: Toss and roast another 10-15 minutes until golden and tender.
- Serve: Toss once more and finish with fresh herbs if desired.
Chelsea’s Tip
Use a Large, Heavy Sheet Pan
If the potatoes are crowded or stacked, they’ll steam instead of roast. A big, sturdy pan gives them space to caramelize, which is the key to those golden, crispy edges.
What To Serve With These Potatoes
This Greek Potatoes Recipe goes with just about everything. Here are my favorite mains and sides to serve with it:
- Greek Chicken: This simple marinated chicken pairs perfectly with these potatoes.
- Chicken Souvlaki: Skewered, marinated chicken makes it feel like a Greek restaurant meal at home!
- Steak: A juicy grilled or pan-seared steak balances the zippy lemon flavor.
- Greek Salad: Fresh veggies, olives, and feta for the perfect fresh contrast.
- Lemon Garlic Shrimp: Quick, flavorful shrimp keeps the meal light and fresh.
Storage
This Greek Potatoes Recipe is best served fresh. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to crisp them back up.
More Greek Favorites:
Dinner
Greek Turkey Meatballs
Side Dishes
Greek Rice Recipe
Salads
Greek Quinoa Salad
Dinner
Greek Chicken Marinade
Greek Potatoes Recipe
Equipment
- Rimmed sheet pan
- Metal spatula see note 1
Ingredients
- Cooking spray
- 2-1/2 pounds (medium-sized) Yukon gold potatoes cut into 1 inch wedges
- 2 large lemons 1 teaspoon zest; 1/3 cup
- 1/3 cup chicken broth
- 1/4 cup olive oil
- 1-1/4 teaspoon salt plus more if needed
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon Dijon-style mustard
- Fresh parsley oregano, and/or dill, optional for serving
Instructions
- Position a rack in the center of the oven and preheat to 425°F.
- In a wide-mouth mason jar, combine lemon zest, lemon juice, chicken broth, olive oil, salt, pepper, garlic powder, oregano, and Dijon mustard. Seal with the lid and shake well to combine.
- Read Note 1. Generously spray a heavy-duty rimmed baking sheet with cooking spray. Add the potatoes, pour the dressing over, and toss well to coat. Use your hands to spread the potatoes out so they aren’t overlapping.
- Roast for 30 minutes, until the potatoes are nearly tender and most of the liquid has reduced.
- Use a flat metal spatula to toss the potatoes, then return to the oven and roast another 10–15 minutes, until tender, golden, and lightly glazed.
- Toss once more and adjust the salt (I typically add another 1/4 to 1 teaspoon salt) and sprinkle with fresh herbs if desired. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
