Greek Potatoes Recipe with Lemon and Garlic
This Greek potatoes recipe features Yukon Gold potatoes roasted in olive oil, fresh lemon juice, garlic, oregano and vegetable broth until tender and lightly crispy. As they bake, the potatoes absorb the lemon-garlic sauce, making them one of the most flavorful and easy potato side dishes you can make.
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Potatoes often get pushed to the side during January resets or mindful eating phases, but this Greek potatoes recipe is proof you can still eat well and have some spuds on your plate. Yukon Gold potatoes are roasted in a bright lemon-garlic sauce made with olive oil, fresh lemon juice, oregano, and vegetable broth. They come out tender on the inside with just enough crisp on the edges.
This baked Greek potatoes recipe is Whole30 compatible, easy to make and pairs perfectly with my Salmon with Pesto Sauce, Fish en Papillote, or any main protein you like. I’ve had this one on repeat for years, especially when I’m looking for a flavor-packed side that works for a dinner party or a weeknight.
Why You’ll Love This Greek Potatoes Recipe
- No peeling required. Just wash the potatoes, cut and roast.
- Made with simple ingredients. The short ingredient list includes pantry staples.
- Hands-off oven time. Once you pop these in the oven, you just need to toss them a couple of times for maximum flavor coverage.
- Great for leftovers. These potatoes are even better the next day and make for a great meal prep recipe.
- Whole30-friendly and naturally gluten-free. They’re also vegan, making them a good option for a lot of dietary preferences.
When I’m trying to eat more intentionally, I lean on recipes like this. Simple ingredients, straightforward preparation and flavors that don’t feel like a compromise.
Ingredients You’ll Need
This recipe leans on many ingredients you likely already have on hand or are easy to get at any grocery store.
- Yukon Gold potatoes – washed with peel on
- Olive oil – essential for crispy edges
- Fresh lemon juice – the flavor that makes the dish stand out
- Vegetable stock – homemade or from your pantry
- Garlic – just a few cloves add so much depth
- Dried oregano – drives home that Mediterranean flavor
- Kosher salt and black pepper – essentials seasonings for almost any recipe
This Lemon Greek Potatoes recipe is popular because there are no specialty ingredients or complicated steps. It’s the best side dish for when you want classic flavors that meld together naturally.
How to Make Lemon Greek Potatoes
Cut the potatoes into wedges. You’ll need 2 ½ pounds of Yukon Gold potatoes, each cut into 6 or 8 wedges (depending on size).
Make the dressing. Whisk together olive oil, lemon juice, vegetable stock, minced garlic, oregano, salt and pepper. Get the exact measurements in the recipe card below.
Toss the potatoes to coat. Add the potato wedges and lemon-garlic dressing in a baking dish or roasting pan. Toss to evenly coat. Cover with foil and roast until the potatoes are soft, about 20 minutes.
Uncover and finish. Bake uncovered for an additional 40 to 50 minutes, tossing midway, until potatoes have soaked up the liquid and are getting crispy edges. You can turn the oven to broil for the final few minutes for extra crispiness.
The result is a pan of Greek roasted potatoes that are creamy inside, golden on the edges and coated in a bright, lemon-garlic flavor. It’s the kind of side dish that looks like you put in more effort than you did.
Recipe Tips & Suggestions
- Don’t peel the potatoes: The skins help the wedges hold their shape and add to the just-crisp texture.
- Use Yukon Gold potatoes: Other potatoes don’t provide the level of creaminess with the thin skins for roasting.
- Let the liquid do the work: As the potatoes roast, they absorb the lemony broth instead of drying out.
- Flip at least once: Tossing after you remove the foil and midway through the uncovered bake time helps everything cook evenly and prevents sticking.
One of the reasons this is a go-to potato side for me is how well it holds up. Leftovers reheat beautifully and often taste even better the next day after the flavors have had time to settle.
Add my Greek potatoes recipe to your meal plan, and please leave a review to let me know how you served them.
Greek Potatoes Recipe with Lemon and Garlic
Ingredients
- 2½ pounds Yukon Gold potatoes
- ⅓ cup olive oil
- ⅓ cup lemon juice
- ¼ cup vegetable stock
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F.
- Wash the Yukon Gold potatoes and cut each one into 6 to 8 wedges, about 1 inch thick. Transfer the potatoes to a 9-inch by 13-inch baking dish, spreading them into an even layer.
- In a medium bowl, whisk together the olive oil, lemon juice, vegetable broth, minced garlic, dried oregano, kosher salt and black pepper until well combined.
- Pour the lemon mixture evenly over the potatoes and toss gently to ensure all the wedges are well coated.
- Cover the baking dish with foil and bake for 20 minutes. This step helps the potatoes steam and absorb flavor.
- Remove the foil, toss the potatoes and return to the oven. Bake for an additional 40 to 50 minutes, tossing once more halfway through, until the potatoes are fork-tender and starting to crisp around the edges.
- The potatoes are done when most of the liquid has been absorbed and the bottoms are golden.
- Serve.
Notes
- You don’t need to peel the Yukon Gold potatoes. Just wash and cut the potatoes into wedges.
- If you want a slightly crispier potato, turn your oven to broil mode for the last few minutes of baking.
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