Greek Potatoes
Potatoes are baked in a lemony, garlicky broth until golden and slightly crisp on the outside and soft and creamy on the inside in this Greek Potatoes recipe. Made with just a handful of ingredients, they’re an easy side dish for roasted chicken, lamb, beef, and more.
Delicious Details
- Cuisine Inspiration: Greek
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Greek potatoes are a Mediterranean-style side dish that’s known for their creamy interior, slightly crisp exterior, and strong lemony and garlicky taste. They are usually cooked in a broth mixture that absorbs during the baking/roasting process. It’s popular as a side dish to lots of different Greek dishes, like roasted lamb or chicken. Though not technically a Greek recipe, they pair beautifully with my lemon roasted chicken. That chicken, these potatoes, and a simple Greek salad, is my idea of a perfect dinner. It seriously brings me back to my favorite Greek restaurant!
These Greek potatoes are not an extremely crispy kind of potato. They’re soft and velvety after absorbing all of the broth liquid, and though they do have some crisp texture where it’s browned, the main star of the dish is the flavor and the fluffy, soft component. They’re garlicky and salty, and the fresh lemon gives them tang and brightens the whole dish!
Why These Greek Lemon Potatoes Are So Good
- Simple, fresh flavors. There are only five primary ingredients in these potatoes, which keeps the focus on just a few flavors. The fresh lemon juice and garlic really shine through, pairing nicely with the savory broth-infused potato.
- Soft, fluffy inside. Greek potatoes form a light crust on the outside but they don’t get fully crispy. Instead, the inside is delightfully soft and fluffy, almost velvety.
- Easy to make. My favorite thing about these potatoes is how simple they are to make, with just a handful of ingredients and a few minutes of prep. The most time-consuming part is peeling and cutting the potatoes. After that, the oven does most of the work.
Key Ingredients
Here’s a quick look at everything needed to make this recipe. Scroll all the way down for the full recipe card with measurements.
- Potatoes – I recommend Yukon gold potatoes as they yield the best, soft, buttery results for this kind of recipe. Other potatoes may be too starchy, and while your flavor wouldn’t be affected, the texture would. If you need to use something else, I’d stick with white or red waxy potatoes versus Russets.
- Olive oil – Use a good quality olive oil as this does contribute to the flavor of the potatoes.
- Chicken broth – While I haven’t tried it, vegetable broth would also work for a vegetarian side. The potatoes just may not have the same rich flavor.
- Garlic – Fresh garlic, not jarred, will offer the best flavor.
- Lemon – I would highly recommend using fresh lemon for this recipe, as the lemon flavor is one of the stars of this dish!
- Seasonings – Dried oregano, salt, and pepper.
How To Make Greek Potatoes
While these potatoes do require almost an hour in the oven, the actual hands-on time is short and sweet. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 425°F.
- Prepare the broth. Add the ingredients, except for the potatoes, to a large bowl. Mix to combine. It’s okay that the oil doesn’t fully combine; the goal is mostly to distribute the seasonings equally.
- Slice the potatoes. Peel and wash the potatoes, then slice them into wedges. Place on a baking dish.
- Toss. Pour the broth mixture over the potatoes. Give a stir to coat.
- Bake. Bake the potatoes for 45-55 minutes. Stir halfway through. They are ready when they have soaked up most of the liquid and started to form a golden crust.
Tips & Tricks
Here are a few things to consider when making these Greek lemon potatoes for the first time.
- Use a baking dish. Be sure to prepare these potatoes in a 9×13-inch baking dish with sides, NOT a sheet pan. There is too much liquid for a regular sheet pan.
- Don’t overcook. These potatoes will never achieve a super crispy outside, even if you bake them longer. If you do bake them longer, however, the garlic will burn and turn bitter. So keep a close eye on them after the 45-minute mark to ensure they don’t overcook.
- How do I know when they’re ready? The easiest way to tell these Greek potatoes are ready is by how they look. Most of the liquid in the pan should be absorbed, and a golden crust should start to form on the outsides of the potatoes. They should also be very tender when poked with a fork.
- Use fresh ingredients. For the best flavor, use fresh lemon juice and fresh garlic. They are the two primary flavors in this dish and the fresh versions shine over anything in a bottle or jar.
How To Store Leftovers
- Fridge: Store leftover Greek potatoes in an airtight container in the fridge for up to a week.
- Reheat: To reheat, simply bake in a 350°F oven until warmed throughout. If you’re not concerned about the crisp exterior, you can easily reheat these in a microwave.
Make It A Meal
Greek potatoes are typically served as a side dish to a protein entree. Here are a few ideas:
- Chicken: These potatoes pair perfectly with grilled Greek chicken and chicken souvlaki. Though less authentic, they would also be great with Greek chicken zucchini boats and Greek chicken stuffed peppers.
- Falafel: Falafel is another popular Greek dish, usually made with balls of mashed chickpeas. My air fryer falafel can be made in the same time frame as these potatoes.
- Beef: Beef souvlaki, aka Greek beef kabobs, pair perfectly with these potatoes because they are marinated in many of the flavors.
- Salad: And, of course, you can’t talk about Greek cuisine without mentioning salad. For a light lunch, pair these potatoes with a classic Greek salad. For a heartier option, try my Greek zoodle salad.
More Potato Side Dishes To Try
Greek Potatoes
Ingredients
- 2 pounds Yukon gold potatoes
- ⅓ cup olive oil
- ½ cup chicken broth
- 5 cloves garlic
- juice of 1 medium lemon
- 1 Tablespoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 425°F.
- Prepare your 2 pounds Yukon gold potatoes by peeling and washing them, then slicing them into wedges and placing onto a 9×13-inch baking dish.
- To a small container, add the ⅓ cup olive oil, ½ cup chicken broth, 5 cloves garlic, juice of 1 medium lemon , 1 Tablespoon dried oregano, 1 ½ teaspoons salt, ½ teaspoon pepper and stir to help combine. The oil will not combine fully and that’s fine. We’re mostly mixing for the seasonings.
- Pour the mixture over the potatoes in the baking dish and give everything a good stir.
- Once combined, bake in the preheated oven at 425°F for 45-55 minutes, stirring halfway through to ensure a nice, even golden crust. You don’t want to overcook these, as that will burn the garlic and turn it bitter, so watch them carefully.
- Once the potatoes have soaked up most of the golden liquid and have started to form a golden crust, they’re ready! Remove from the oven and let cool slightly before serving.
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