Greek Potatoes are a super savory and lemony side dish perfect for pairing with hearty dinners or potlucks. Made with sweet Yukon gold potatoes, this bright and zesty dish can be thrown together in just three simple steps!
If you’ve never tried lemony Greek potatoes, then you’re really missing out! These salty and tangy roasted potatoes are crispy, fluffy, and satisfying. And the best part is that this is a dump-and-bake dish!
Simply gather your ingredients, mix them all together in a baking dish, and pop it in the oven. One hour later you’ll have perfectly crisp and flavorful potatoes ready to be paired with almost any meal.
We Love This Recipe Because It’s…
- Savory, salty, zesty, and super lemony.
- A versatile side dish that pairs well with almost any entrée.
- A quick dump-and-bake recipe.
- A great way to use up leftover potatoes.
- Yukon Gold Potatoes—Sliced into wedges.
- Lemon—Freshly squeezed.
- Garlic Cloves—Minced.
- Olive Oil—A single-source, extra virgin olive oil will give these potatoes the best flavor.
- Chicken Broth—Adds a ton of savory and salty flavor to these potatoes.
- Spices—A mix of oregano, salt, and pepper.
How to Make the Best Greek Potatoes
- In a large baking dish, mix the potatoes, lemon juice, minced garlic, olive oil, chicken broth, oregano, salt, and pepper. Toss until the potatoes are well coated in the seasonings.
- Bake until the potatoes are fragrant and most of the liquid has evaporated.
- Allow the potatoes to cool slightly before serving and enjoying!
Frequently Asked Questions
I like to use Yukon gold potatoes because they easily absorb liquid, but their skin also crisps up nicely in the oven. If you can’t find any Yukon gold potatoes, I recommend using a different starchy potato like russet or Idaho potatoes.
There are two main differences between Greek potatoes and regular roasted potatoes. The first is that Greek potatoes are always roasted with a ton of liquid—usually chicken broth. This helps keep the inside of the potatoes light and fluffy. Second, Greek potatoes are always seasoned with lemon juice. This signature lemony flavor is what really makes these Greek-style potatoes stand out from the rest.
Although these roasted Greek potatoes do get a bit crispy on the outside, they aren’t meant to have a super crunchy exterior. There’s simply too much liquid in this dish for the potato skins to dry out completely. If you want to make crispy lemony potatoes, you can omit the chicken broth and bake your potatoes in a single layer on a cookie sheet.
How to Serve and Store Greek-Style Potatoes
These bright and lemony potatoes pair well with a wide variety of main dishes. You can stay traditional and serve these roasted potatoes alongside Greek dishes like Gyros, tzatziki and pita, spanakopita, or Greek meatballs. These Greek-style potatoes also complement burgers, parmesan-crusted chicken, and honey garlic glazed salmon really nicely.
Leftover Greek lemon potatoes can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven or microwave until warmed through. Although these roasted potatoes won’t be as crispy left over, they will still be buttery, lemony, and fluffy.
You can easily make this potato side dish vegan by swapping out the chicken broth for vegetable broth or a mixture of water and better than bouillon no chicken base. Perfect for pairing with Greek salads, toasted pita, and hummus!
Not a big fan of potatoes? You can use this baking method to make lemon-seasoned veggies instead. Crunchy, less watery vegetables like broccoli, cauliflower, and sugar snap peas are best to use in this dish. Just be sure to use less liquid since these veggies won’t be able to absorb a ton of the chicken broth.
Oregano isn’t the only herb that pairs well with these potatoes. You can diversify the flavors in this dish by adding some fresh rosemary, thyme, or basil. This will give your finished Greek potatoes an extra pop of herby flavor and bright color.
Expert Tips and Tricks
- Try serving these Greek potatoes with a dipping sauce on the side. A garlic aioli or herb ranch will accent the flavors in this dish nicely.
- Give these potatoes some extra lemony flavor by adding a little lemon zest to the mix! The zest of half a lemon will be plenty.
- Not a fan of potato wedges? You can chop your Yukon gold potatoes into any shape you like! Just be aware that the smaller your potatoes are, the quicker they will cook.
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If you’ve tried this Greek Potatoes recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
- 3 pounds yukon gold potatoes sliced into wedges
- 1 cup chicken broth
- 1 large lemon freshly squeezed
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- Preheat the oven to 400°F. Wash and dry the potatoes before slicing them into wedges about ½ - 1 inch thick.
- Place all of the ingredients in an 8x8 inch baking dish. Fold the ingredients together so that the potato wedges are evenly coated in the spices and liquid.
- Place the pan in the oven and bake the potatoes for 1 hour. Remove the pan from the oven and allow the potatoes to rest for 5 minutes.
- Serve and enjoy!
- Allowing the potatoes to rest after coming out of the oven helps the flavors finish distributing evenly. It also gives the inside of the potatoes a little extra time to finish cooking and softening on the inside.
- These potatoes are great topped with some extra dried oregano.
- While these potatoes are best served fresh, they can be stored in the fridge for up to 4 days in an airtight container. The potatoes will not be very crunchy reheated, but the inside of the potatoes will be just as soft reheated.
- Reheat your leftovers in the microwave for about 1 minute.
- These potatoes are great served as is or with a side sauce like garlic aioli.
Greek Potatoes can be made in just three simple steps and make for a delicious side dish. I can't wait for you to try this simple recipe. Happy cooking!