Greek-Style Lemon Potatoes with Garlic and Oregano – Easy Mediterranean Side Dish Recipe
Greek-style lemon potatoes are the ultimate side dish! Roasted with garlic, oregano, olive oil, and fresh lemon juice, they’re crispy on the outside, tender on the inside, and bursting with Mediterranean flavor. Perfect for pairing with roasted meats, grilled fish, or serving at holiday gatherings.
Equipment
- Large baking dish
- Mixing bowl
- Whisk
- Aluminum foil
- Wooden spoon
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
- ½ cup olive oil
- ½ cup fresh lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano (or 1 tbsp fresh)
- 1 cup chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley or lemon zest, for garnish
Instructions
- Prep Potatoes: Preheat oven to 400°F (200°C). Peel and cut potatoes into wedges.
- Make Marinade: In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and broth.
- Toss Potatoes: Place potatoes in a baking dish. Pour marinade over and toss to coat evenly.
- Roast Covered: Cover dish with foil and roast for 40 minutes.
- Roast Uncovered: Remove foil and roast another 30–40 minutes, stirring halfway, until edges are golden and crisp.
- Finish & Serve: Garnish with parsley or lemon zest. Serve hot with roasted meats or salad.
Notes
- Use chicken broth for depth or vegetable broth for a vegan option.
- Add rosemary or thyme for extra herbal flavor.
- Sprinkle chili flakes for a spicy twist.
- Always cover during the first stage of roasting to ensure potatoes absorb flavor.
- Refresh leftovers with a squeeze of lemon juice before serving.