Greek Lemon Potatoes

Roasted potatoes are delicious, but this Greek lemon potatoes recipe takes them to an entirely new level. The secret is in the sauce: As the potatoes roast, they absorb the lemony, herby broth, resulting in a texture that is pillowy on the inside, crisp on the outside, and divine in every way possible. These potatoes go great with all kinds of family meal ideas, from roast chicken to steak to grilled fish recipes. And if you love potatoes as much as I do, here are even more potato side dishes to try next!

Can you use any type of potato?

Not exactly. For this recipe, Yukon Gold potatoes are the best choice because they strike a balance between starchy and waxy potatoes. They have a creamy texture, and their thin skin helps them crisp up nicely in the oven.

How should you cut the potatoes for roasting?

While there are no hard and fast rules, I like to cut the potatoes in this recipe into wedges. It's less fussy than cubing the potatoes. Plus, it creates plenty of surface area to soak up all that lemony broth. What's most important, though, is that the potatoes are cut into equal-size pieces so they cook evenly.

Should you peel the potatoes for Greek lemon potatoes?

It’s up to you. If you don’t like potato skins, you can peel them first, but it’s not necessary. The skins soften and crisp up a bit in the oven, so leaving them on works just fine.

Should you boil the potatoes before roasting them?

No, there’s no need. The potatoes cook in a shallow layer of lemony broth, so they turn soft and creamy inside while getting a little crisp on the outside.

Can you switch up the herbs?

Absolutely. Fresh oregano is classic here, but rosemary or thyme also taste great with the lemon. You can also finish the potatoes with fresh parsley or chopped dill.

How to Make Greek Lemon Potatoes

INGREDIENTS

• Lemon juice: Fresh lemon juice is the star of this dish, giving the potatoes their bright, zippy flavor. Use freshly squeezed lemon juice if possible—it really makes a difference here.
• Chicken broth: This creates the flavorful roasting liquid that helps the potatoes turn out tender on the inside while they bake. Vegetable broth works well, too, if you want to keep the dish vegetarian.
• Olive oil: Essential for roasting, olive oil helps the potatoes brown and crisp up beautifully while adding rich Mediterranean flavor.
• Salt and pepper: Potatoes love salt, and this recipe uses kosher salt for even seasoning. If you're using table salt instead, reduce the amount slightly. Add freshly ground black pepper to taste.
• Garlic powder: Instead of fresh garlic, which can burn at high oven temperatures, garlic powder adds mellow, garlicky flavor that evenly disperses in the braising liquid.
• Oregano: Fresh oregano brings that classic Greek flavor and pairs perfectly with lemon and garlic. Use the fresh version here if you can—it adds brightness and a fragrant finish.
• Yukon Gold potatoes: Yukon Golds are the best choice for this recipe because they get crispy edges and stay creamy and tender inside. They also soak up all the lemony, herby flavor without falling apart. Cut them into wedges for the best texture.

STEP-BY-STEP INSTRUCTIONS

Whisk together the bright, tangy dressing with lemon juice, chicken broth, and olive oil, along with salt, pepper, garlic powder, and some of the oregano. I make it in a liquid measuring cup with a spout so it's easy to pour.

Spread the potato wedges on a big baking sheet. (Make sure the pan is rimmed to avoid any of the juices spilling.) Pour the dressing over the potatoes and use tongs to toss and coat them.

Roast the potatoes for 30 minutes. At this point, they should be almost tender, but not totally. Toss them well, then return them to the oven for 10 to 15 minutes more, until the potatoes are pillowy soft inside, crisp around the edges, and the pan juices have reduced into a glossy glaze. To check for doneness, pierce a potato with the tip of a knife—it should go in easily with almost no resistance.

Toss the potatoes again to coat them in that delicious, lemony glaze. Sprinkle them with a good pinch of salt, scoop them into a pretty serving bowl, and top them with more oregano. Serve the potatoes immediately while they’re still warm and crisp!

A full list of ingredients and directions can be found in the recipe below.