Greek-Style Lemon Potatoes with Garlic & Oregano – Crispy, Zesty & Flavorful
These Greek-Style Lemon Potatoes are crispy on the outside, fluffy inside, and bursting with bright lemon, garlic, and oregano flavors. A Mediterranean-inspired side dish that pairs perfectly with chicken, lamb, or fish. Simple, flavorful, and oven-baked to golden perfection!
Equipment
- Large roasting pan or baking dish
- Sharp knife & cutting board
- Citrus juicer or reamer
- Garlic press (optional)
- Oven thermometer (optional, for accuracy)
Ingredients
- 3 lbs (1.4 kg) potatoes (Yukon Gold, russet, or red)
- ½ cup extra virgin olive oil
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (reserve for finishing)
- 4 cloves garlic, minced or crushed
- 2 tsp dried Greek oregano (or 1 tbsp fresh, chopped)
- 1 cup chicken or vegetable broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Fresh parsley or oregano, for garnish (optional)
Instructions
- Prep the potatoes – Peel (optional) and cut into wedges. Place in a large roasting pan.
- Make the marinade – In a bowl, whisk together olive oil, lemon juice, garlic, oregano, broth, salt, and pepper.
- Toss & arrange – Pour marinade over potatoes, tossing to coat evenly. Spread potatoes in a single layer.
- Roast covered – Cover pan with foil and bake at 400°F (200°C) for 40 minutes until potatoes begin to soften.
- Roast uncovered – Remove foil, stir gently, and continue roasting for 25–30 minutes, turning occasionally, until golden and crispy on edges.
- Finish & serve – Sprinkle with lemon zest and fresh herbs. Serve warm alongside meats, fish, or salads.
Notes
- For extra crispiness, place potatoes under the broiler for 2–3 minutes at the end.
- Leaving skins on adds texture and extra nutrients.
- Always taste the broth mixture before pouring—it should be zesty, garlicky, and flavorful, as the potatoes will soak it up.
- Best served fresh; reheating in the oven brings back crispness.
- Add crumbled feta on top for a Greek tavern-style finish.