These Greek Lemon Potatoes are a classic Greek side dish that has been a family staple since I was a child. They’re golden brown on the outside, buttery soft inside, and packed with lemony garlic flavor. Bonus: It's a one-pan dish!

Greek lemon potatoes in a serving spoon.

Growing up in a Greek family, there was no shortage of Greek potatoes (or tzatziki) at our gatherings. My Yiayia was in charge of the tzatziki and my Thia Anna was in charge of the potatoes. They hit the spot every single time.

So I asked her for her recipe and she kindly gave it to me. With a few minor tweaks, I made it my own.

How These Are Different: I added dijon, lemon zest and baked them at a higher temperature with AND without foil. Read why this is important below!

Greek Seasoning

Greek seasoning typically consists of oregano and usually rosemary. Many people add thyme and garlic or onion powder as well. Know that potatoes are extremely versatile and will shine with most seasoning so use what you like best.

Ingredient Tips

This recipe is slightly versatile. See my tips below!

Potatoes: You really can use any potatoes you want. Yukon Golds will give you more of a buttery texture and Russets will be a bit more fluffy.
Lemon juice/zest: Fresh lemon juice is best. I add lemon zest for added lemon flavor.
Olive oil: Use the good stuff if you have it, but any cooking oil will do.
Garlic: Freshly minced is best! You can use jarred if it's easier for you, or even garlic powder if that’s all you’ve got.
Spices: Dried oregano, thyme, and rosemary work great. If you want to use fresh, you can!
Dijon: This isn't traditional but it adds a lovely tang.
Chicken broth: This makes the potatoes extra flavorful, but water with a bouillon cube works just as well. Or use BOTH!
Salt and pepper: You definitely have these at home.

How to Make Greek Lemon Potatoes

Step 1: Get the oven going
Preheat it to 400°F. That’s about the time it takes to peel your potatoes and grab the rest of the ingredients.

Step 2: Peel and cut your potatoes
Peel them and chop into wedges. See photos for help!

Step 3: Make the magic sauce
In your baking dish, mix together dijon, lemon juice, olive oil, garlic, oregano, chicken broth, salt, and pepper.

Greek potato seasoning with oil and broth in baking dish.

Step 4: Coat the potatoes
Toss the potato wedges in the sauce until they’re all shiny and coated. Cover and bake!

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Greek potatoes in Greek seasoning before baking.

Step 5: Bake to perfection
Roast for about 30 minutes, then remove the foil and roast another 30 minutes finishing them off under the broiler. *It's important to cover your potatoes so they cook through, then remove the foil so the liquid evaporates and creates a delicious sauce. The edges should be golden, and your house will smell like you’re hosting a dinner party in Greece. 🙂

Greek lemon potatoes in a casserole dish with lemon slices.

Chicken Broth or Bouillion Cubes?

There are a few options here. Neither is wrong.

Option 1: Use chicken broth (or chicken stock) either storebought or homemade for added flavor.

Option 2: Use water + bouillon cubes if you do not have broth in the pantry. Make sure to dissolve the cubes before adding them in.

Option 3: Use BOTH chicken broth and bouillon cubes to really amp up the flavor.

Option 4: Use vegetable broth or simply JUST water if you do not have the others or want to make it vegetarian.

What to Eat With Lemon Roasted Potatoes

These potatoes are good with literally anything! Grilled chicken, fish, or stuffed pepper (my favorite). Or just eat them straight out of the dish while standing in the kitchen. No judgment.

My Greek Avgolemono Soup would be a great soup to serve before dinner.

Leftovers?

Store any extra Greek Lemon Potatoes in a container in the fridge for up to 3 days. To reheat, toss them in a hot oven or a skillet to bring back the crispiness. Microwaves are fine, but don’t expect the same crunch.