Greek Lemon Potatoes | Potato wedges, oven roasted with lemon juice, oregano and garlic, for a bright and savory Greek inspired side dish. Serve with Tzatziki Sauce.
This recipe 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 Greek Lemon Potatoes and chicken with a nice side salad – Ya, I'll have that! Like all summer long please and thank you!
But don't get me wrong, these 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
- Served with my Tzatziki sauce, they make a great lunch
I like Yukon Gold or Russet potatoes for this recipe. Use whatever potato you have on hand, I won't tell anyone.
These are potatoes roasted in the oven with lemon and oregano plus either water or chicken stock. They are usually soft and fluffy, not crispy on the outside. Cooking them in a high sided dish that holds the liquid in allows this to happen. For crispy potatoes, bake the wedges on a baking sheet instead. The potatoes don't hold as much lemon flavor this way though.
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. Now 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.
How to Make Oven Roasted Greek Lemon Potatoes
These potatoes are honestly so simple. First, preheat your oven to 400°F. Then peel your potatoes. (I use Russet or Yukon Gold) Cut the potatoes into wedges. Check the FAQ section above for how to do that.
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. That's why I use a high sided dish. 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.
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.
What do you serve with lemon potatoes?
These are good on the side of some chicken souvlaki or other chicken skewers and a Greek salad. They'd be great with a large green salad too for a meatless dinner.
Can I garnish this recipe with anything else?
Yes! I'd recommend making the Tzatziki sauce and then if you also wanted to top the potatoes with something more, I'd go for some chopped red onion, extra lemon wedges, crumbled feta cheese, and fresh oregano or parsley.
Other Greek Recipes
- Greek Fries with Homemade Tzatziki Sauce + Feta Cheese
- My Greek Turkey Burger
- Greek Restaurant Style Chili Fries
I love potatoes so much that I have a Perfect Potatoes Pinterest Board - go check out all the great potato recipes there. Save this recipe to your own Pinterest account to try later.
Greek Lemon Potatoes
- 2 lb sliced into 8 wedges (about 4 large russet potatoes)
- 3 tablespoon olive oil
- 1 cup water
- 2 lemons juice + zest + the squeezed wedges
- 4 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Preheat the oven to 400°F.
- 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.
- 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.
Did you make this recipe? Let me know!