Why You’ll Love This Recipe
These potatoes are everything a side dish should be—crispy, comforting, and bursting with flavor. The lemon juice gives them a vibrant tang, while oregano and garlic add a traditional Greek touch. Unlike ordinary roasted potatoes, these are partially cooked in a flavorful lemon broth before crisping in the oven, giving them a creamy interior and golden exterior. They’re simple, budget-friendly, and require just a few pantry staples to create a dish that feels special every time.
Crispy Greek Lemon Potatoes Recipe: A Golden, Zesty Classic
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
These Crispy Greek Lemon Potatoes are roasted to perfection — golden on the outside, fluffy on the inside, and infused with bright lemon, garlic, and oregano flavors. A classic Mediterranean side dish that pairs beautifully with grilled meats or seafood.
Ingredients
- 2 1/2 lbs Yukon Gold or Russet potatoes, peeled and cut into thick wedges
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 3/4 cup chicken or vegetable broth
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon zest, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large roasting pan or baking dish.
- In a large bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, thyme, salt, and pepper.
- Add the potato wedges to the bowl and toss well to coat.
- Arrange potatoes in a single layer in the roasting pan, pouring any remaining marinade over them.
- Roast uncovered for 45 minutes, stirring halfway through to ensure even cooking.
- After 45 minutes, increase oven temperature to 425°F (220°C) and roast for another 15–20 minutes until the edges are crispy and golden.
- Remove from oven and toss with fresh parsley and lemon zest before serving.
Notes
- For extra crispiness, use a metal roasting pan instead of glass or ceramic.
- Use fresh lemons for the best flavor — bottled juice won’t give the same brightness.
- Can be made vegan by using vegetable broth.
- Pairs perfectly with Greek chicken, lamb, or grilled fish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Greek
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Yukon Gold or Russet Potatoes: Choose starchy potatoes for the crispiest texture. Yukon Golds give a buttery flavor, while Russets crisp up beautifully.
Olive Oil: A generous amount helps achieve that signature golden, slightly crisp coating while infusing Mediterranean richness.
Lemon Juice: The defining flavor—freshly squeezed lemon gives brightness and acidity that balance the richness of the oil.
Garlic: Fresh minced garlic brings an irresistible aroma and deep flavor that complements the tangy lemon perfectly.
Chicken Broth: Used for partially braising the potatoes, infusing them with flavor and ensuring a soft, creamy center.
Dried Oregano: A quintessential Greek herb that adds earthiness and a hint of spice.
Salt and Black Pepper: Essential seasonings that bring out all the natural flavors.
Fresh Parsley (optional): For garnish and a pop of color before serving.
Lemon Zest: Enhances the citrus profile and adds a fresh finishing touch.
Directions
- Preheat the oven to 400°F (200°C). Lightly grease a large roasting pan or baking dish.
- Prepare the potatoes. Peel (optional) and cut the potatoes into thick wedges. Place them in the baking dish in a single layer.
- Make the lemon mixture. In a bowl, whisk together olive oil, lemon juice, chicken broth, minced garlic, oregano, salt, and pepper.
- Bake and braise. Pour the mixture over the potatoes, tossing gently to coat. Cover the dish with foil and bake for 40 minutes, allowing the potatoes to absorb flavor and soften.
- Crisp them up. Remove the foil, turn the potatoes, and continue baking uncovered for another 30–35 minutes, or until golden and crispy around the edges.
- Finish and serve. Sprinkle with lemon zest and chopped parsley just before serving for a fresh, aromatic finish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4–6 people. Preparation takes about 10 minutes, and baking time is around 1 hour 10 minutes, for a total of approximately 1 hour 20 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 375°F (190°C) for 10–12 minutes to restore crispness. Avoid microwaving, as it will make the potatoes soft.
Variations and Customizations
Garlic Butter Greek Potatoes
Add a tablespoon of melted butter before baking for an extra indulgent touch.
Herb-Roasted Version
Incorporate fresh thyme or rosemary along with oregano for a fragrant twist.
Spicy Lemon Potatoes
Add a pinch of chili flakes or cayenne for subtle heat.
Vegan Option
Use vegetable broth instead of chicken broth for a fully plant-based side.
Lemon-Herb Aioli Dip
Serve with a quick aioli made from mayonnaise, lemon zest, and garlic for dipping.
Honey-Lemon Glaze
Drizzle a teaspoon of honey over the potatoes in the last 10 minutes of baking for a sweet-savory finish.
Crispy Greek Potato Wedges
Cut the potatoes smaller and increase oven heat to 425°F for ultra-crispy edges.
Feta Topping
Crumble feta cheese over the hot potatoes right before serving for a creamy, salty contrast.
Lemon and Dill Style
Replace oregano with fresh dill and a hint of mustard for a lighter, spring-inspired variation.
Mediterranean Mix
Add olives and roasted red peppers to turn these potatoes into a full side salad.
FAQs
1. What type of potatoes work best?
Yukon Golds or Russets are ideal—they hold up well while achieving crisp, golden edges.
2. Can I make these ahead of time?
Yes, you can par-bake the potatoes, then reheat them uncovered at 400°F until crispy before serving.
3. Do I need to peel the potatoes?
No, it’s optional. Leaving the skin on adds extra texture and flavor.
4. Can I use lemon juice from a bottle?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
5. How can I make them extra crispy?
Ensure the liquid is mostly absorbed before the final bake, and don’t overcrowd the pan.
6. Can I cook these in an air fryer?
Yes, air fry at 400°F for 20–25 minutes, shaking halfway through.
7. Are these gluten-free?
Yes, all the ingredients are naturally gluten-free.
8. Can I use dried herbs only?
Absolutely. Dried oregano gives that authentic Greek flavor even without fresh herbs.
9. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works perfectly for a vegetarian version.
10. What main dishes pair best with Greek potatoes?
They’re wonderful with grilled chicken, lamb chops, baked fish, or even a Greek salad.
Conclusion
These Crispy Greek Lemon Potatoes are the perfect blend of zesty, herby, and comforting flavors. The combination of lemon, garlic, and oregano creates a Mediterranean masterpiece that’s simple yet unforgettable. Whether you’re serving them for a family dinner, a holiday feast, or alongside your favorite grilled meats, this recipe brings sunshine and warmth to every table. One bite of their crispy exterior and fluffy interior, and you’ll understand why this Greek classic is loved around the world.
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