Can I make Greek lemon potatoes ahead of time?

Yes! You can roast the potatoes ahead and reheat them in a 400°F oven for 10–15 minutes before serving to restore crispiness.

What type of olive oil should I use for Greek lemon potatoes?

Always use high-quality extra virgin olive oil for authentic flavor. We recommend our Argilos Early Harvest EVOO for its fruity and peppery notes.

Can I make this recipe vegan?

Absolutely. Simply use vegetable broth instead of chicken broth to keep it 100% plant-based.

How do I make the potatoes extra crispy?

Use slightly less liquid and flip the potatoes every 15 minutes while baking. This allows more surface area to crisp evenly.

Greek lemon potatoes recipe

Greek Lemon Potatoes

Crispy, golden potatoes infused with lemon, garlic, and oregano - a classic Greek side dish that pairs perfectly with any meal.

Prep Time

15 min

Cook Time

60 min

Servings

Ingredients

6 large potatoes, peeled and cut into wedges
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 cup chicken or vegetable broth
4 cloves garlic, minced
2 tablespoons dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a large baking dish, arrange the potato wedges in a single layer.
In a bowl, whisk together olive oil, lemon juice, broth, garlic, oregano, salt, and pepper.
Pour the mixture over the potatoes, making sure they are well coated.
Bake for 45-60 minutes, turning the potatoes every 15 minutes, until golden and crispy.
If the liquid evaporates before the potatoes are done, add a bit more broth or water.
Remove from oven when potatoes are tender inside and crispy outside.
Garnish with fresh parsley and serve hot. Enjoy!

Chef's Notes

For extra crispy potatoes, use a bit less liquid and turn them more frequently. These potatoes are best served immediately but can be reheated in the oven to restore crispiness.