The Greek Lemon Potatoes I Want to Make Every Single Night

overhead shot of greek lemon potatoes in a white baking dish, and a large serving spoon resting in the dish
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Potatoes are a staple side dish in my house. They’re inexpensive, keep for months when stored properly, and go with almost anything I cook for dinner. Plus, there’s an endless variety of ways to transform this humble root vegetable into a side that will easily become the star of the dinner table.

Case in point: Greek lemon potatoes. I’ve been making them every week for the past couple of months and everyone raves about them. These potato wedges have the best balance of browned, crispy edges and centers that are so creamy they basically melt in your mouth. And maybe even better than that, the flavors of lemon, garlic, oregano, and olive oil seep into the perfectly seasoned potatoes as they cook.

Why You’ll Love It

  • The potatoes are flavored from the inside out. Each bite is packed with lemon, garlic, and olive oil. At first it’ll seem like you’re adding way too much liquid to the baking dish with the potatoes, but you’re not! This is how the potatoes pick up such an amazing lemony taste.

  • You get the best of both worlds. The ultra-creamy potato wedges still have nice crispy edges.

close up shot of greek lemon potatoes, topped with herbs
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Greek Lemon Potatoes

  • Yukon Gold potatoes: Yukon Golds are the best variety of potato for this recipe. They’re a great all-purpose potato with a moderate amount of starch that hold their shape well and don’t easily fall apart when cooked.

  • Lemons: Just two lemons is all it takes to pack this side with big flavor.

  • Olive oil: This adds flavor and richness to the potatoes and prevents them from burning.

  • Low-sodium chicken broth: Cooking the potatoes in a little bit of a broth makes them super-tender and creamy, prevents them from drying out, and adds even more flavor.

How to Make Greek Lemon Potatoes

  1. Prep the potatoes. Peel and cut the potatoes into wedges. Combine in a 9×13-inch casserole dish with lemon juice, olive oil, broth, garlic, dried oregano, salt, and pepper.

  2. Cover the baking dish and roast. The potatoes cook covered with foil for the first 30 minutes of roasting. This step is what ensures the potato wedges are incredibly creamy through the center.

  3. Finish roasting uncovered. The potatoes are uncovered for the last half of roasting, and may pick up a little bit of browning on the edges.

  4. Broil the potatoes (optional). To get more color and crispy edges on the potatoes, set the oven to broil for just a couple minutes. Do keep a close eye on the potatoes to make sure they don’t burn.

Helpful Swaps

  • If you don’t have any broth, you can either mix a little bit of chicken bouillon powder with water, or simply use water in place of broth.

  • Finely chopped fresh oregano can be used in place of dried (I love doing this in the summer months when my plant is in full bloom). One to 1 1/2 tablespoons is a good amount. Add half to the baking dish before cooking and mix the other half with the potatoes after they come out of the oven.

Storage and Make-Ahead Tips

  • Leftover potatoes will keep for up to four days in an airtight container in the refrigerator.

  • I recommend saving the prep until right before cooking, but if you really need to get a head-start the potatoes can be peeled and cut into wedges up to about a half day in advance. Just be sure to keep fully submerged in a bowl of cool water, stored in the fridge. The lemons can also be juiced in advance.

What to Serve with Greek Lemon Potatoes

Greek Lemon Potatoes Recipe

They’re melt-in-your-mouth creamy and packed with a big savory, lemony flavor.

Prep time 10 minutes

Cook time 1 hour 2 minutes to 1 hour 9 minutes

Serves 4 to 6


  • 3 cloves garlic

  • 2 medium lemons

  • 1/2 cup low-sodium chicken broth or low-sodium vegetable broth

  • 1/2 cup olive oil

  • 2 teaspoons dried oregano

  • 1 1/4 teaspoons kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 pounds Yukon gold potatoes (3 large or 4 medium)


  1. Arrange a rack in the middle of the oven and heat the oven to 400℉.

  2. Mince 3 garlic cloves and place in a 9x13-inch baking dish. Juice 2 medium lemons until you have 1/3 cup and add to the baking dish. Add 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Stir to combine.

  3. Peel 2 pounds Yukon gold potatoes and cut into 1-inch-wide wedges. Add to the baking dish and toss to coat. Spread into an even layer. Cover the baking dish with aluminum foil.

  4. Roast for 30 minutes. Uncover and toss the potatoes. Return the baking dish to the oven and roast uncovered until the potatoes are very tender, 30 to 35 minutes more. If you’d like browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.