Lemon Roasted Potatoes

A Zesty Potato Side Dish Bursting with Flavor

These Greek-Style Lemon Roasted Potatoes are one of those unforgettable side dishes that manage to steal the spotlight from the main course. With crispy edges, tender centers, and a bold, tangy flavor from lemon and garlic, they bring Mediterranean sunshine straight to your table. They’re perfect with grilled meats, baked fish, or as a delicious part of your vegetarian spread.

Why You Will Love This Recipe

• Crispy & Golden: Roasting with olive oil and stock gives you potatoes that are both golden and moist.
• Bold Flavor: Lemon juice and garlic infuse every bite with bright, savory intensity.
• Simple Ingredients: You likely have everything in your kitchen already.
• Perfect for Any Meal: Great with roast chicken, lamb, or even as a snack!

Ingredients You Will Need

• Potatoes: Starchy or all-purpose potatoes like russets roast up perfectly golden and fluffy inside.
• Dried Oregano: Adds warm, earthy Mediterranean flavor.
• Garlic: Fresh minced garlic gives this dish its signature savory punch.
• Extra Virgin Olive Oil: Helps crisp the potatoes while adding richness.
• Chicken or Vegetable Stock: Deepens flavor and helps create steam for tender centers.
• Lemon Juice: Fresh lemon cuts through the richness for a refreshing, tangy finish.

Equipment Needed

• Large baking dish or roasting pan
• Sharp knife and cutting board
• Mixing spoon or tongs
• Oven preheated to 400°F (200°C)

How to Make Greek-Style Lemon Roasted Potatoes

Start by peeling and cutting your potatoes lengthwise into quarters. This shape gives the best balance of crispy edges and soft centers. Mix them in a roasting pan with the rest of your ingredients—garlic, oregano, olive oil, lemon juice, and broth. The liquid will help steam the potatoes as they roast, making them soft inside while still allowing the tops to crisp up beautifully. Bake until golden brown and aromatic, then enjoy!

Health and Nutrition

This dish is naturally gluten-free and vegetarian if made with vegetable stock. It’s also low in saturated fat and rich in antioxidants from olive oil, garlic, and lemon. Perfect for a Mediterranean-style diet or anyone looking to add more wholesome, plant-based sides to their meals.

Tips for Success

• Use fresh lemon juice for the brightest flavor.
• Turn the potatoes halfway through cooking to ensure even browning.
• Don’t overcrowd the pan or they may steam instead of crisp.
• Add lemon zest before roasting for extra citrus punch.

Variations

• Add Fresh Herbs: Toss in some chopped parsley or dill after roasting.
• Make it Spicy: Add a pinch of chili flakes to the mix.
• Crispier Finish: Broil for the last 2–3 minutes if you want more crunch.
• Vegan Version: Use vegetable stock for extra umami.

What to Eat with Lemon Potatoes

• Pair with grilled or baked chicken, herb roasted leg of lamb, lamb chops, bbq lamb, Turkish lamb stew, Peruvian roasted chicken, or roast salmon.
• Serve with quinoa salad, carrot rice, mixed veggie rice or yellow rice, steamed green beans, chickpeas pilaf(recipe coming soon), tzatziki and a Greek salad for a complete meal.
• Add to a mezze platter alongside olives, hummus, and pita.

FAQ

Can I use baby potatoes instead?
Yes, baby potatoes work well—just cut them in half to help them roast evenly.

Do I have to peel the potatoes?
Not necessarily. You can leave the skins on for added texture and nutrients if you prefer.

Can I make these ahead?
They’re best fresh, but you can reheat them in the oven at 375°F for about 10–15 minutes to regain their crispness.

What type of potatoes work best?
Russets for a fluffier interior, or Yukon Golds for a creamier texture.

Greek-Style Lemon Roasted Potatoes

Crispy on the outside and creamy inside, these Greek-style lemon roasted potatoes are the perfect balance of savory and zesty.

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Course: dinner, lunch, Side Dish

Cuisine: American, Greek, Mediterranean

Keyword: greek lemon potatoes, greek style lemon potatoes, lemon potatoes, lemony potatoes

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 6 servings

Calories: 259kcal

Ingredients

• 3 lbs potatoes peeled and quartered lengthwise
• 1 tablespoon dried oregano
• 4 cloves garlic minced
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken or vegetable stock
• Juice of 1–2 lemons adjust to taste
• 1 tsp salt or to taste

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Instructions

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Prep the Potatoes: Peel, rinse, and drain the potatoes. Cut each into long quarters.
• Mix: In a large baking dish, combine potatoes, oregano, garlic, olive oil, stock, and lemon juice. Toss everything together to ensure the potatoes are evenly coated.
• Roast: Spread the potatoes in a single layer. Roast uncovered for 50–60 minutes, turning occasionally, until the potatoes are golden brown and crispy on the edges.
• Serve: Sprinkle with additional oregano or lemon juice if desired and serve hot.

Video

Notes

Nutritional info did not include the addition of stock. 

Nutrition

Calories: 259kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 402mg | Potassium: 974mg | Fiber: 5g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 2mg

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