These are not your usual roasted potatoes! This Easy Lemon Garlic Roasted Greek Potatoes Recipe makes a delicious, flavorful, and perfect side dish. The vibrant taste of lemon, pungent garlic, and Greek herbs over tender potato wedges, roasted until crispy on the outside and fluffy on the inside. The delicious juices are just begging to be sopped up with a chunk of warm crusty bread.
Greek lemon potatoes can be served alongside various Greek food main courses, such as roasted meats, grilled chicken, or fish dishes. They also make a fantastic addition to a Mediterranean-inspired meal of Greek meatballs or a simple Greek salad.
WHY YOU'LL LOVE THIS RECIPE
- You'll love this delicious side dish for its simplicity and bold flavors. Whether you're hosting a dinner party or want to elevate your weeknight meal, Easy Lemon Garlic Roasted Greek Potatoes will surely be a crowd-pleaser.
- You'll love the citrusy tang from the lemon and the unmistakable aromatic punch from the garlic.
- The combination of fresh oregano and dried thyme gives this dish an unmistakable Greek touch, with a hint of earthiness.
- Potatoes - Use what you like, russet potatoes, Yukon gold potatoes, red potatoes, new potatoes, baby potatoes, or fingerling potatoes. I used medium-sized Yukon golds for their waxy interior texture. You can peel the larger ones or leave the skin on.
- The larger potatoes should be cut into 1-inch thick wedges. The smaller ones should be halved or roasted whole. If roasting them whole, when they become soft, remove them from the oven and push down on them to break the skin. This will create a little bit of a crisp edge to get golden brown as they continue roasting.
- Chicken stock - use chicken broth or vegetable broth or vegetable stock as you like.
- Fresh herbs - this recipe works best with fresh oregano and fresh parsley. I prefer dried thyme over fresh thyme for this dish but use what you have.
- Lemon juice - always use fresh lemon juice or lemon juice that you have squeezed and frozen for later use. Fresh lemon juice = tangy lemony potatoes!
- Garlic - fresh is always best but if all you have is garlic powder use 1 teaspoon in place of the 5 cloves of fresh garlic.
- One of my favorite shortcuts and the secret ingredient in this recipe is using frozen garlic, available in little cubes, each equaling one clove of garlic. Saves so much prep time!
Full ingredients list & measurements are provided in the recipe card.
Cut the potatoes into wedges and arrange them in a single layer in the baking dish. Mince the garlic.
Combine the chicken broth, olive oil, dried thyme, garlic, red pepper flakes, lemon juice, black pepper, and salt
Pour the mixture over the potatoes. Top with oregano sprigs and the remaining half lemon, cut into thin wedges.
Roast potatoes for 15-30 minutes or until the potatoes are golden brown and fork-tender. Broil for more color if desired.
Garnishing the roasted golden brown potatoes with fresh chopped parsley or oregano adds a touch of brightness and visual appeal. Sprinkling a little Feta cheese crumbles just before serving will take this dish to the next level!
Yes, you can marinate the potatoes when roasting or frying them. It gives extra flavor to the potato. Use the flavors of the dish that the potatoes will be used in. Mix the marinade and pour it over the prepared potatoes for this recipe. Let it marinate for an hour before roasting.
Yes, you can peel and cut potatoes up to a day before you plan to serve them. Submerge the bare potato pieces in water and refrigerate, covered with plastic wrap. Rinse and pat dry before using.
- Oven-safe baking dish
- Bowl to mix the liquids
Easy Lemon Garlic Roasted Greek Potatoes Recipe
- Oven-safe roasting pan or baking dish or rimmed baking sheet
- Measuring pitcher or large bowl
- Small whisk or fork
- 2 potatoes large
- 1 cup chicken broth or vegetable broth
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried thyme
- 5 garlic cloves
- 1 lemon
- 2 sprigs fresh oregano
- Salt to taste
- ¼ cup extra virgin olive oil
- Cut the potatoes into wedges and arrange them in a single layer in the baking dish.
- Combine the chicken broth, olive oil, dried thyme, garlic, red pepper flakes, and the juice of half a lemon, black pepper, and salt (to taste). I used ½ teaspoon.
- Pour the mixture over the potatoes and top with the fresh oregano sprigs and the remaining half lemon, cut into thin wedges.
- Bake at 300 degrees for 15 minutes or until the potatoes are golden brown and fork-tender.
- To crisp up the potatoes, you can broil them for a few minutes toward the end of the cooking process. Do not take your eyes off them as they broil, as they burn easily.
- Let sit for 3-5 minutes before adding garnishes and serving.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.