Greek Lemon Garlic Potatoes
Roasted Greek Lemon Potatoes Recipe – These crispy roasted potatoes are topped with zesty garlic and lemon juice for a bright and tangy side dish. Serve them with your favorite Greek entrees for a truly satisfying meal!
Why We Love This Garlic Roasted Potatoes Recipe
You’ve probably noticed by now that we are big fans of the simple, bright flavors often found in Greek cooking. Many crave-able Grecian-inspired recipes use simple ingredients and lean heavily on fresh herbs and strong spices, and I am absolutely here for it!
It’s amazing how even the humble potato becomes something mouthwatering-ly magical when cooked with traditional Mediterranean ingredients. Olive oil and garlic are the backbones of the Greek kitchen, and our Greek Lemon-Garlic Roasted Potatoes will have your tastebuds doing backflips!
Every tender bite is bursting with tangy citrus and savory garlic, with just a hint of crispiness from roasting. While they might technically be considered a side dish, these roasted baby potatoes are sure to be the main star of your next family dinner!
Ingredients You Need
Many of these simple ingredients are pantry staples, and are readily available any time of year. Together they combine to create wonderfully zesty and bold flavor in every bite.
- Mini potatoes – I prefer Yukon gold (but you can also use waxy potatoes)
- Extra virgin olive oil – the best flavor for roasting
- Lemon – zested and juiced for maximum lemony-ness
- Garlic cloves – lots of it, minced
- Spices – dried oregano, salt, and pepper
- Vegetable broth – or chicken broth
- Fresh parsley – chopped, to garnish the potatoes
If you do choose to use vegetable broth, this becomes a vegetarian and vegan-friendly side dish.
How to Make Greek Potatoes with Lemon and Garlic
These roasted potatoes only require about an hour to prepare and cook, and are perfect to make while working on other dishes. Once you get them cut and coated, you just pop them in the oven and let it do all of the work!
- First, preheat the oven to 400 degrees F. Prep the scrubbed and dried potatoes by cutting them in half and setting them in a large baking dish.
PRO TIP: If you want all the cut sides to have crispy caramelization, start all of the potatoes cut-side-down and finish them cut-side-up. This has no effect on flavor or texture… It just makes them look pretty.
- Next, drizzle the olive oil over the top of the potatoes. Then add the lemon zest, minced garlic, oregano, salt, and pepper. Toss the potatoes to thoroughly coat in the seasoning.
- Pour the fresh lemon juice and vegetable or chicken broth into the side of the pan, being very careful not to “wash” the seasoning off of the potatoes with the delicious juices.
- Roast the single layer of Greek potatoes for 30 minutes in the oven.
- Carefully flip the potatoes, and place them back in the oven to bake until they are fork-tender on the inside and the skin starts to crisp.
- Once done, toss the potatoes in the glaze remaining in the baking dish. Sprinkle with fresh parsley if desired, and serve warm.
NOTE: Getting just the right caramelization is key to a great roasted potato, but it can also be difficult to achieve without drying them out. I’ve solved that problem by roasting the potatoes in a lemon and garlic-infused broth, AKA the secret ingredients. This allows the potatoes to totally absorb the moisture and flavor, so they are softer and more vibrant than most roasted potato recipes.
Get the Complete (Printable) Greek Lemon Potatoes Recipe + Video Below. Enjoy!
Recipe Variations
- Rosemary – Swap oregano for fresh rosemary to give it a more rustic taste.
- Cumin and coriander – Introduce a Middle Eastern twist with cumin and ground coriander.
- Feta cheese – Crumble some feta on top after roasting for a salty, creamy touch.
Serving Suggestions
Serve lemony, garlic-y, utterly delicious roasted potatoes as a side with tender Greek Chicken Souvlaki, Lamb Burgers, Greek Lasagna (Pastitsio), and these Zesty Gyros with Homemade Lamb Gyro Meat.
And, of course, what Grecian dinner would be complete without a Horiatiki a.k.a. Greek Village Salad?
These Lemon-Garlic Potatoes are also hearty enough to enjoy as the main dish of a meatless meal along with My Big Fat Greek Salad or a Creamy Cucumber Salad!
Frequently Asked Questions
These leftovers can be stored in an airtight container for 3 to 5 days in the fridge.
No, you do not have to use only mini potatoes. This recipe can also work with normal russet potatoes. Just make sure to cut them into smaller chunks so they cook as mini potatoes would.
Looking for More Delicious Side Dishes? Be Sure to Try:
- Air Fryer Asparagus Recipe
- Crispy Hasselback Potatoes with Rosemary and Garlic Recipe
- Easy Air Fryer Carrots Recipe
- Greek Lemon-Garlic Roasted Potatoes Recipe
- Haricot Vert (Green Beans) and Baby Potatoes Recipe
- Oven Roasted Vegetables with Maple Glaze Recipe
- Perfect Crispy Brussels Sprouts Recipe
- Roasted Brussels Sprouts Salad
- Perfect Southern Collard Greens Recipe
- Quick Maple Glazed Carrots with Cinnamon Recipe
- Roasted Vegetable Medley Recipe
- The Best Grilled Vegetables Marinade Recipe
- Oven Roasted Broccoli Recipe
- Braised Brussels Sprouts
- Panda Express Super Greens (CopyCat Recipe)
Get the Complete (Printable) Greek Lemon Potatoes Recipe + Video Below. Enjoy!
Greek Potatoes Recipe
Video
Ingredients
- 1 1/2 pounds mini potatoes (I used Yukon Gold)
- 3 tablespoons olive oil
- 1 whole lemon zested and juiced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable broth or chicken broth
Instructions
- Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
- Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
- Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.
- Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
- Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)
you don’t need liquid.
DELICIOUS 😋 I did have to roast for additional 20 minutes..but no big deal. As a vegan I plan on using this recipe with other veggies
Followed recipe to a tee. Potatoes cooked way too fast in the soup. No crisp at all and my instinct to not add so much liquid was correct so shame on me
Hi Linda,
Is there a chance your oven runs hot? It would be worth buying a cheap hanging oven thermometer to find out.
I just love these potatoes so much! Perfect side dish for any dinner!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Mmmmmmmmm……😋😋
This is such an amazing side dish!! I loved it!
This recipe is one for the books, it is so good!