If you’re looking for a side dish that’s crispy, juicy, and bursting with Mediterranean flavor, this Crispy Greek Lemon Potatoes recipe will be your new go-to. Roasted to golden perfection in a vibrant marinade of olive oil, lemon juice, garlic, and oregano, these potatoes are soft and fluffy on the inside with irresistibly crispy edges.
Unlike basic roasted potatoes, the Greek version gets a game-changing upgrade with the addition of broth, which infuses every bite with juicy, tangy, herby goodness. Serve it alongside grilled meats, fresh salads, or creamy dips—this versatile dish is simple enough for weeknights and stunning enough for dinner parties.
📌 Quick Recipe Facts
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 10 minutes |
| Serves | 4 |
| Diet Type | Gluten-Free, Vegan-Friendly |
| Texture | Crispy edges, fluffy interior |
| Flavor Profile | Lemon, garlic, oregano |
🍋 Why You’ll Love These Greek Potatoes
- Perfectly crispy & juicy at the same time
- Infused with bright lemon and bold garlic flavor
- Baked with broth for extra richness
- Simple pantry ingredients, gourmet-level flavor
- Naturally gluten-free and adaptable for vegan diets
🧄 Ingredients You’ll Need
- 4 large Yukon Gold or Russet potatoes, peeled or skin-on
- ½ cup extra virgin olive oil (for crispiness & flavor)
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- 4 garlic cloves, finely minced
- 1 tbsp dried oregano (or 2 tbsp fresh)
- 1 cup low-sodium chicken or vegetable broth
- 1 tsp sea salt (adjust to taste)
- ½ tsp freshly cracked black pepper
- Optional: 1 tsp smoked paprika or red pepper flakes for added depth
🔪 Step-by-Step Instructions
1. Prep the Potatoes
- Cut potatoes into thick wedges (about 1-inch) for the ideal balance between crispness and fluff.
- Optionally soak wedges in cold water for 15 minutes to remove excess starch (this enhances crispiness).
2. Make the Marinade
In a large mixing bowl, whisk together:
- Olive oil
- Lemon juice
- Garlic
- Oregano, salt, pepper
- (Add paprika or chili flakes if using)
3. Marinate the Potatoes
- Toss the wedges in the marinade until well coated.
- Let them sit for 10–15 minutes to absorb maximum flavor.
4. Roast in the Oven
- Preheat oven to 400°F (200°C).
- Arrange potatoes in a single layer in a large baking dish (avoid crowding).
- Pour any leftover marinade over the top.
- Pour the broth around the base (don’t submerge the potatoes).
5. Bake to Crispy Perfection
- Roast uncovered for 40 minutes.
- Flip each wedge carefully and return to the oven for 20–30 more minutes.
- Optional: Broil for 2–3 minutes at the end for ultra-crispy tops.
💡 Pro Tips for Success
✅ Don’t skimp on olive oil – It’s essential for golden crispness.
✅ Use fresh garlic – It gives a deep, authentic flavor (not garlic powder).
✅ Zest your lemons – Add zest to the marinade for bonus citrus aroma.
✅ Add the broth at the start – It gently steams the bottom while the tops crisp.
✅ Use a metal baking pan if possible – It browns better than ceramic or glass.
🍽️ What to Serve with Greek Potatoes
These lemony potatoes are super versatile. Try them with:
- Grilled Chicken Souvlaki or Lamb Chops
- Authentic Greek Salad (Horiatiki) with feta, cucumber & olives
- Tzatziki Sauce or garlicky hummus for dipping
- Warm Pita Bread and marinated olives
Looking for the perfect pairing? Don’t miss our [Easy Chicken Souvlaki Skewers] and [Homemade Tzatziki Recipe] for a complete Greek feast!
🍴 Variations & Customizations
- Spicy Greek Potatoes – Add harissa or cayenne to the marinade.
- Vegan Version – Use vegetable broth instead of chicken.
- Herb-Roasted – Mix in rosemary, thyme, or fresh parsley.
- Air Fryer Method – Air fry at 375°F for 25–30 mins, shaking halfway.
🚫 Common Mistakes to Avoid
- ❌ Crowding the pan – Leads to soggy, steamed potatoes.
- ❌ Using bottled lemon juice – Fresh is critical for bright, balanced flavor.
- ❌ Skipping the broth – You’ll miss the tender, juicy interior.
- ❌ Not flipping midway – You won’t get even crisping.
🧊 Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Use oven or air fryer at 375°F to restore crispiness.
- Freezing: Not ideal – texture suffers after thawing.
❓ Frequently Asked Questions (FAQs)
Can I make these potatoes ahead of time?
Yes! Marinate them and store uncooked in the fridge for up to 12 hours.
Can I use sweet potatoes instead?
Yes, but reduce baking time and expect a softer texture.
Can I skip the oil to make them healthier?
Oil is essential for crispiness, but you can reduce it slightly and still get good results.
What’s the best potato type to use?
Yukon Golds give a buttery texture, Russets turn crispier—either is excellent.
🧑🍳 Chef’s Note
This recipe was inspired by a small family-run taverna in Nafplio, Greece. The secret? Letting the broth evaporate slowly as the potatoes roast, giving you that perfect blend of crispy top and soft, lemony center. After testing this recipe a dozen times, this version delivers true Greek flavor in every bite.
🔍 Nutrition Information (Per Serving)
Calories: 280 | Carbs: 36g | Protein: 4g | Fat: 14g | Fiber: 4g | Sodium: 450mg
(Nutritional values are estimates and may vary based on ingredients.)
✅ Final Thoughts
These crispy Greek lemon potatoes are more than just a side dish—they’re an unforgettable flavor experience. From the citrusy tang of lemon to the herby warmth of oregano and that satisfying golden crunch, every bite is pure Mediterranean joy. Whether you’re cooking for a casual dinner or a festive gathering, this dish will always shine on the table.
