Greek Roasted Potatoes
This Post May Contain Affiliate Links. Please Read My Disclosure
These Greek Roasted Potatoes are the perfect, versatile side dish, full of bright Mediterranean flavor! Yukon Gold potato wedges braise in a lemony, herb-infused broth until tender, then finish under the broiler for beautifully caramelized edges. Serve alongside my Greek Lamb Chops or Baked Greek Chicken, or just about any Mediterranean-inspired meal. Add a refreshing traditional Greek salad with tomatoes, cucumbers, olives, and feta to round out the meal.
QUICK TAKE: Greek Roasted Potatoes
- What It Is: Greek-inspired roasted Yukon Gold potato wedges with creamy interiors, caramelized edges, and bright lemon-herb flavor.
- Ingredient Highlights: Yukon Gold potatoes, fresh lemon juice, olive oil, garlic, oregano, and broth.
- Time to Make: 15 minutes for prep and approximately 1 hour to bake and broil.
- Chef’s Top Tip: Avoid stirring or turning the potatoes too frequently. As they become tender, they can break apart. Handle them gently to keep the wedges intact and allow the surfaces to develop a golden crust.
- Why Make THIS Version? Flavor from the inside out! Instead of simply tossing the potatoes with seasonings, they’re cooked in a lemony, herb-infused broth that flavors them from the inside out.
Table of Contents
Why This Greek Potatoes Recipe is a Keeper!
Greek Lemon-Roasted Potatoes are a traditional dish that strikes the perfect balance between bright and savory. With Mediterranean staples like olive oil, fresh lemon juice, and oregano, this Greek potatoes recipe is vibrant and fresh and pairs perfectly with rich, hearty proteins.
To take it to the next level, I use both dried oregano for a strong, earthy punch and fresh oregano for a herby, floral garnish that adds a pop of color. Roasted lemon slices add a beautiful finishing touch, plus a lovely citrus aroma and an extra burst of bright lemon flavor.
Because these Greek Roasted Potatoes are braised in a lemony, herb-infused broth, they won’t be as dry and crispy as traditional roasted potato wedges. Instead, expect soft, creamy interiors with beautifully caramelized edges and plenty of flavor!
This Greek Roasted Potatoes recipe is:
- Packed with bright, Mediterranean flavor! Fresh lemon juice, olive oil, chicken broth, and oregano create a perfect balance. The potatoes soak up the vibrant flavors as they braise.
- Easy and made with simple ingredients! Made with everyday ingredients you probably already have and a straightforward cooking technique, it’s the best of Mediterranean cuisine!
- Versatile! Serve alongside beef, chicken, ground lamb kebabs, Mediterranean fish recipes, or with tzatziki for dipping!
- A beautiful presentation! Roasted lemon slices and fresh oregano add a colorful, restaurant-worthy finishing touch.
- Great for leftovers! These Greek lemon roasted potatoes are delicious as leftovers; they hold their shape well and reheat beautifully.
Whether you’re planning a Mediterranean-inspired dinner or looking for a new way to serve potatoes, this Greek Roasted Potatoes recipe will become a favorite. They’re simple enough to please kids, but packed with flavor that keeps adults coming back for more!
How to Make Greek Roasted Potatoes:
Recipe Ingredients:
Here’s everything you’ll need to make this Greek potatoes recipe, with substitution notes. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Yukon Gold Potatoes: This recipe uses about 3 pounds of Yukon Gold potatoes. Their naturally creamy texture and moderate starch content help them hold their shape as they braise in the lemony broth, while developing tender interiors and beautifully caramelized edges. You can peel them or leave the skins on. Starchy potatoes like Russets aren’t ideal because their fluffy, crumbly texture makes them more likely to fall apart during cooking.
- Chicken Broth: I like to use low-sodium chicken broth because it reduces in this recipe, and I can adjust the salt level at the end. Use vegetable broth instead to keep this recipe vegan.
- Olive Oil: Use a good extra-virgin olive oil, preferably Greek. This recipe uses 1/2 cup, adding a rich, fruity flavor and helping the potatoes develop beautifully browned, crispy edges. It also contributes to their creamy texture as they braise in the lemony broth. Avocado oil is a good substitute, but you’ll lose some of the distinctive flavor and aroma that olive oil brings to this dish. A good olive oil is also an important ingredient in my Mediterranean Green Beans and Tomatoes recipe.
- Lemon Juice and Slices: Fresh lemon juice is best! This Greek potatoes recipe uses one small, sliced lemon to roast on top of the potatoes and then use as a garnish. Remove the seeds from the slices so they don’t fall into the potatoes.
- Fresh and Dried Oregano: This recipe uses one tablespoon of dried oregano, preferably Greek. Greek oregano has a bolder flavor than Italian, which is sweeter and more delicate. Adding fresh oregano after baking refreshes and enhances the oregano flavor with a slightly bitter, floral note while adding a beautiful pop of color.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat the oven to 400 degrees.
- Arrange the potatoes in a 13 x 9-inch baking dish or large rimmed baking sheet in a single layer.
- Pour olive oil over them and sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly. Place the lemon slices on top of the potatoes. Bake for 15 minutes. (The potatoes should be beginning to soften and lightly sizzle around the edges.)
- Carefully pour the broth around the potato wedges. Bake for another 15 minutes.
- Remove the lemon slices to a small bowl or plate, then reserve for garnish and to squeeze over the potatoes. Add the lemon juice and garlic, then toss to coat. Bake for 30 minutes.
- For extra crispiness, turn on the broiler and broil for 2 to 3 minutes. Watch carefully to prevent burning.
- Sprinkle with fresh oregano, transfer to a serving platter, and garnish with the roasted lemon slices.
Chef Tips and Tricks:
- Use Yukon Gold potatoes for the best result. Their creamy texture and moderate starch content help them hold their shape during braising without falling apart.
- Cut the wedges evenly. Uniformly sized pieces cook evenly, so they’re all tender when it’s time to broil.
- Don’t overcrowd the pan. Arrange the potatoes in a single layer so they braise evenly and can develop beautifully caramelized edges.
- Be careful when adding the chicken stock to the potatoes, as the baking dish will be hot and it could suddenly release a burst of hot steam.
- Avoid stirring or turning the potatoes too frequently. As they become tender, they can break apart. Handle them gently to keep the wedges intact and allow the surfaces to develop a golden crust.
- Watch the liquid level. Most of the broth should absorb or evaporate before broiling. Too much liquid will keep the potatoes from browning properly and will splatter under the broiler’s high heat.
- Keep a close eye on the potatoes under the broiler. The potatoes can go from golden brown to burned quickly. Broil just until the edges are nicely caramelized, keeping in mind they won’t be as crispy as traditional roasted potatoes because of the liquid used to flavor them.
Greek Roasted Potato Recipe FAQs:
Yes, you can. Yukon Gold potatoes are the best option because they have the best texture and hold their shape, but you can use red potatoes if that’s what you have. Russet potatoes will work, but because of their high starch content, they won’t hold their shape as well and may break apart.
Because the potatoes braise in a flavorful lemony broth, they won’t develop the same dry, crunchy exterior as traditional roasted potatoes. Expect creamy interiors with beautifully caramelized edges.
Yes, they’re better freshly made, but you can partially prepare them and reheat them later. For best results, braise the potatoes in the liquid ahead of time, then cool, refrigerate, and reheat when ready. When ready to serve, reheat them in a single layer in a 400-degree oven for 10 to 15 minutes to crisp, then broil right before serving.
Favorites From My Kitchen:
- These potatoes pair naturally with my Greek Roast Chicken with lemon and oregano for a complete Mediterranean-inspired meal.
- If you love potatoes prepared the Greek way, try my Fasolakia, traditional Greek green beans and potatoes in tomato sauce, another dish that uses olive oil and braising to develop flavor.
More Potato Possibilities!
If you tried my Greek Roasted Potatoes recipe, please leave a 🌟 star rating and let me know how it turned out in the comments!
Greek Roasted Potatoes
Ingredients
- 3 pounds Yukon gold potatoes, peeled if desired, cut into wedges
- 1/2 cup extra virgin olive oil
- 1 tablespoon dried oregano, preferably Greek
- 1 teaspoon salt, or more as needed
- Freshly ground black pepper, to taste
- 1 small lemon, sliced and seeded
- 1/2 cup chicken broth, or stock
- 1/3 cup fresh lemon juice
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh oregano
Instructions
- Preheat oven to 400 degrees.
- Arrange the potatoes in a 13 x 9-inch baking dish or large rimmed baking sheet in a single layer.
- Pour olive oil over them and sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly. Place the lemon slices on top of the potatoes. Bake for 15 minutes. (The potatoes should be beginning to soften and lightly sizzle around the edges.)
- Carefully pour the broth around the potato wedges. Bake for another 15 minutes.
- Remove the lemon slices to a small bowl or plate and reserve for garnish and squeezing over the potatoes.
- Add the lemon juice and garlic, then toss to coat. Bake for 30 minutes.
- For extra crispiness, turn on the broiler and broil for 2-3 minutes. Watch carefully to prevent burning.
- Sprinkle with fresh oregano, transfer to a serving platter, and garnish with the roasted lemon slices.
Notes
- Use Yukon Gold potatoes. Their creamy texture and moderate starch content help them hold their shape during braising.
- Don’t overcrowd the pan. Arrange the wedges in a single layer for even cooking and better caramelization.
- Add the broth carefully. The hot baking dish may release a sudden burst of steam when you add the broth.
- Handle the potatoes gently. Avoid stirring or turning too much, as it can cause the tender wedges to break apart.
- Watch the liquid level. Most of the broth should absorb or evaporate before broiling to prevent splattering and let the potatoes brown.
- Watch the broiler closely. The edges can burn quickly. Broil until caramelized, but don’t expect the same crispness as traditional roasted potatoes.
- They’re best fresh, but you can partially prepare them and reheat later.
- For best results, braise the potatoes in the liquid ahead of time, then cool, refrigerate, and reheat when ready.
- When ready to serve, reheat them in a single layer in a 400-degree oven for 10 to 15 minutes to crisp, then broil right before serving.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
