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Greek Lemon Potatoes: Golden roasted potatoes garnished with chopped parsley and lemon zest, served in a white bowl with a gold fork on the side.
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Greek Lemon Potatoes

These Greek Lemon Potatoes are roasted in a flavorful mix of lemon juice, garlic, oregano, olive oil, and chicken stock until golden brown with crispy edges and creamy centers. They're a simple Mediterranean-inspired side dish that pairs perfectly with grilled meats, seafood, burgers, or roasted vegetables.
Course Side Dish
Cuisine Greek, Mediterranean
Keyword Greek Lemon Potatoes, Greek Potatoes, Lemon Potatoes
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 95
Author Erren Hart

Equipment

  • Large saucepan
  • Colander
  • Whisk
  • Roasting pan or 9x13-inch metal baking pan

Ingredients

Ingredients

  • 2 lbs Yukon Gold or Russet potatoes
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • ⅓ cup fresh lemon juice
  • 3 cloves garlic grated
  • 1½ teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley chopped
  • 1 lemon zest for serving
US Customary - Metric

Instructions

Instructions

  • Preheat the oven to 425°F (220°C). Peel the potatoes and cut them into evenly sized chunks, about the size of a ping-pong ball. For extra-crispy potatoes, soak them in cold salted water for 20 minutes. Drain and rinse.
  • Add the potatoes to a large pot and cover with cold salted water. Bring to a boil and cook for 10 to 12 minutes, or until a fork slides in with slight resistance in the center. Drain well and let them sit in the colander for a few minutes to dry. Shake the colander gently to rough up the edges.
  • In a large roasting dish or 9x13-inch baking dish, whisk together the olive oil, chicken stock, lemon juice, garlic, oregano, salt, and pepper. Add the potatoes and toss to coat.
  • Arrange the potatoes in a single layer. Roast for 45 to 55 minutes, turning once or twice during cooking, until most of the liquid has evaporated and the potatoes are golden brown and crisp around the edges. If there is still liquid remaining near the end of cooking, increase the oven temperature to 450°F (230°C) for the final 10 minutes.
  • Transfer to a serving dish and sprinkle with parsley and lemon zest. Serve immediately.

Notes

Erren's Top Tips

  • Always start potatoes in cold water so they cook evenly.
  • Let the potatoes steam dry after draining to help them crisp.
  • Roughing up the potatoes before roasting creates extra crunchy edges.
  • Use freshly squeezed lemon juice for the brightest flavor.
  • Roast in a metal pan whenever possible for better browning.
  • If the potatoes brown before the liquid evaporates, simply reduce the oven temperature slightly and continue roasting until the broth has reduced.

Variations & Add-Ins

  • Add crumbled feta just before serving.
  • Toss in Kalamata olives after roasting.
  • Sprinkle with fresh dill instead of parsley.
  • Add a pinch of smoked paprika for subtle warmth.
  • Stir in grated Parmesan during the last few minutes for extra crispiness.
  • Make them vegetarian by swapping vegetable stock for chicken stock.

Storage & Freezing

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Reheat on a baking sheet at 400°F until hot and crisp again. An air fryer also works beautifully.
Freezing: Freeze cooked potatoes for up to 2 months. Reheat directly from frozen in a hot oven until heated through and crisp.

Nutrition

Calories: 95 | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 669mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg