These easy roasted Greek Lemon Potatoes are a bright and zingy with fresh lemon juice, savory oregano and garlic cloves. Serve this Greek inspired side dish with homemade Tzatziki Sauce.
These Greek roasted potatoes with lemon and oregano will quickly become a staple in your house. It’s already a go-to dish in my house, especially with bbq season just around the corner.
Roasted potatoes with lemon and garlic with grilled chicken and a nice side salad – I’ll have that! Like all summer long please and thank you!
But don’t get me wrong, these garlic lemon potatoes are certainly going to fit in at any time of year. Why?
- Because they take only a handful of ingredients
- You simply mix them, stuff them in the oven and wait! Easy!
- Potatoes – I never turn down a potato, they’re delicious and you can’t have loaded fries without potatoes.
- Budget-friendly
- Served with my Tzatziki sauce, they make a great lunch
Starchy potatoes like Russet potatoes, Idaho potatoes, or all-purpose Yukon Gold potatoes are best for baking.
Ingredients
See the recipe card for exact amounts.
- potatoes: I use russet potatoes when making lemon potatoes.
- olive oil: for flavor.
- lemon juice: I like fresh lemon juice for the zippiest, tangiest flavor.
- garlic: Use a microplane to grate the garlic or mince it finely with a knife.
- oregano: use dried oregano for roasted, garnish with fresh oregano leaves if you have them.
One lemon contains 2-3 tablespoons of lemon juice. If using bottled lemon juice for this recipe, use about 1/3 cup (equal to 5-6 tablespoons).
Substitutions
- Use bottled lemon juice instead fresh lemons if you have it on hand.
How to Make Oven Roasted Greek Lemon Potatoes
Prep Tips
These lemon potatoes are so simple. Peel the potatoes, cut them into wedges, and combine everything in a tray to bake. Easy!
How do you cut a potato into wedges?
Start by peeling your potatoes.
To cut a potato into wedges first cut it in half the long way.
Then lay each half on its flat side on the cutting board.
Cut each half into half the long way again and then cut each of those halves in half again.
You’ll get 8 wedges per potato this way.
Roast the potatoes
Lay the potatoes in a baking dish with high sides, like a casserole dish. If you bake them on a cookie sheet, the liquid doesn’t help keep them soft, it just cooks away and you’ll end up with crispy potatoes wedges that don’t hold much lemon flavor.
I always line my dish with parchment paper so that nothing sticks. It makes clean up easier too.
Next add the water, olive oil, dried oregano, and minced garlic. Zest your lemons and then slice them into wedges.
Squeeze the juice into the dish, over your other hand so that you can catch the seeds – you don’t want the seeds. I always toss the squeezed lemon wedges into the dish also. Mix everything together and then sprinkle with salt and pepper. Potatoes need a lot of salt.
Bake for 25 minutes and then stir. Bake for another 20 minutes or so, or until fork-tender.
Try my Tzatziki sauce with them, it’s a great combo.
Tips for making lemon potatoes
- Use a casserole dish with high sides, not a large sheet pan. This keeps the potatoes in the liquid allowing them to roast and become soft.
- Use a starchy potato for baking, like Russet potatoes or Idaho potatoes. All-purpose Yukon gold potatoes are good too. Starchy potatoes will absorb the flavor during roasting.
What to serve with Greek lemon potatoes
I love these potatoes on the side of chicken souvlaki or an easy one-pan chicken with asparagus bake for a full dinner. Or serve these with a Greek turkey burger and Tzatziki sauce or kalamata olive tapenade.
Looking for more Greek inspired potatoes? Try my loaded Greek Fries with Feta and Tzatziki.
FAQs
Starchy potatoes like Yukon Gold or Russet potatoes absorb flavor, turn fluffy inside and can turn crispy on the outside when coated with oil.
Greek lemon potatoes are roasted in the oven with lemon, garlic, and oregano for a soft and fluffy potatoes with lots of flavor.
Greek Lemon Potatoes
Ingredients
- 2 lbs russet potatoes about 4 large russet potatoes
- 3 tablespoon olive oil
- 1 cup water or broth
- 2 lemons juiced + zested
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200℃).
- Peel and cut the potatoes into wedges.
- Place wedges into a high sided casserole dish. (I line mine with parchment paper so nothing sticks.)
- Add the oil, water, lemon zest and juice and the lemon wedges, garlic, and oregano. Mix around and then sprinkle with salt and pepper.
- Bake for 25 minutes, stir and then bake for another 20 minutes or until potatoes are done.
- Serve hot with Tzatziki Sauce. Optional garnishes: fresh parsley, red onion, or crumbled feta cheese.
Notes
- I use Russet potatoes. Yukon Gold is good too.
- Optional garnishes: fresh parsley, diced red onion, crumbled feta cheese.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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