Easy Zesty Greek-Style Lemon Potatoes

Greek lemon potatoes have long been one of my favorite ways to jazz up any meal without much fuss. They’re crisp on the outside and soft inside, with a bright touch of lemon and herbs that feel so fresh. All you need is some olive oil, garlic, oregano, and of course, fresh lemon juice to pull it all together.

The Story Behind This Recipe

I first discovered these potatoes during a casual dinner with friends who insisted I try their family recipe. The way the lemons lend a gentle tang while the potatoes soak up the olive oil was something special — comforting but somehow lively. It’s the kind of dish that gets better the next day, too, which is a bonus for leftovers.

Growing up, we didn’t often use lemon with potatoes, so it felt a little unexpected but really refreshing. I like to prepare these when I’m roasting chicken or fish, as they complement almost any main without overpowering it. They’re great for weeknights when you want something that feels homemade but isn’t complicated.

One small trick I learned: parboiling the potatoes first helps them crisp up beautifully once they hit the oven. It’s worth the few extra minutes upfront. I usually toss in plenty of minced garlic and oregano, then finish with a sprinkle of fresh parsley when serving to brighten the whole dish up even more.

Cuisine: Greek
Course: Side Dish
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into wedges
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Step 1. Preheat oven to 400°F (200°C).
2. Step 2. Bring a large pot of salted water to a boil. Add potato wedges and simmer for 8-10 minutes until just tender but not falling apart.
3. Step 3. Drain potatoes and place them in a large bowl.
4. Step 4. In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
5. Step 5. Pour the lemon-olive oil mixture over the potatoes and toss gently to coat well.
6. Step 6. Transfer the potatoes and all the liquid to a roasting pan or baking dish, spreading them out in a single layer.
7. Step 7. Roast in the oven for about 35-40 minutes, turning the potatoes once halfway through, until crispy and golden on the edges.
8. Step 8. Remove from oven and sprinkle with fresh parsley if using before serving.

Tips for Success

• Use Yukon Gold or a waxy potato for the best texture.
• Don’t skip parboiling — it helps create a creamy inside and crispy outside.
• Toss potatoes gently when turning to avoid breaking them apart.
• Adjust lemon juice to taste, especially if you prefer a more delicate or brighter citrus flavor.

Variations & Substitutions

• Add a sprinkle of smoked paprika or a pinch of chili flakes for a subtle smoky or spicy kick.
• Toss in some halved cherry tomatoes or sliced red onions before roasting for extra color and flavor.
• Try fresh herbs like thyme or rosemary instead of oregano for a different aroma.