These Greek Lemon Potatoes are one of the most perfect summer side dishes you’ll ever make. Crispy on the outside, soft on the inside, and infused with the most delicious herby, lemony flavor – this signature Mediterranean dish is a must-try.

summery Greek potatoes on a serving plate scattered with fresh herbs, surrounded by olives, white bean dip, and fresh lemons

If you love this recipe, try these Greek roasted potatoes with whipped feta next. You might also like these loaded Greek sweet potatoes or my baked feta potatoes for more potato side dish inspiration! These sweet potato wedges are a nice alternative, too.

These Greek Lemon Potatoes go great with some grilled halloumi, a fresh Greek salad, these summery baked feta chickpeas, falafel wraps, a high-protein summery white bean dip, tangy romesco sauce, or a simple creamy tzatziki.

Ingredient Notes

Here’s a closer look at the ingredients and possible swaps:

ingredients shot for greek potatoes: potatoes, stock, lemon, garlic, oregano, rosemary, olive oil

Potatoes – Use Russet, Yukon Gold, or Maris Piper for the best texture. They should be starchy but not waxy to absorb the flavors.
Garlic – Freshly crushed is best, but you can use garlic powder in a pinch.
Olive Oil – Adds flavor and helps crisp the edges. Extra virgin olive oil is ideal for the best taste.
Lemon Juice – Gives these potatoes their tangy, bright flavor. Fresh lemon juice is a must—bottled won’t have the same effect.
Vegetable Stock – Helps the potatoes stay soft and absorb flavor as they roast. If using stock powder or cubes, dissolve it in hot water first.
Herbs (Oregano, Rosemary) – A classic Greek seasoning mix. If you only have one, oregano is the most important.

Variations & Substitutions

Add cheese – Sprinkle with grated Parmesan or crumbled feta before serving.
Spice it up – Add a pinch of red pepper flakes for some heat.
Use different potatoes – Try this with baby potatoes or even sweet potatoes.

How To Make These Classic Greek Lemon Potatoes

The full recipe is below, but here’s a step-by-step breakdown with tips:

1. Prep the Potatoes

Peel and cut into thick wedges (2-3 cm thick) so they roast evenly. Don’t overcrowd the pan—they need space to crisp up!

2. Make the Marinade

Mix garlic, lemon juice, olive oil, stock, oregano, thyme, and rosemary. Pour over the potatoes, making sure they’re evenly coated.

uncooked potatoes cut into wedge shapes in a foil roasting tin, with the lemony herby broth poured over them.

3. Roast in Two Stages

Bake at 400°F (200°C) for 40 minutes, uncovered. Stir and turn the potatoes over, spooning over the juices. Turn down the oven to 3555F (180k) and bake for another 40 – 50 minutes until crispy and golden – the stock will have absorbed into the potatoes while cooking leaving them packed with flavor and golden brown.

4. Finish & Serve

Scatter with fresh parsley. Serve with some of the crispy bits and any leftover pan juices for extra flavor!

Storage

Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to crisp them back up. You can freeze them after roasting. Reheat directly from frozen at 400°F (200°C) for 15 minutes.

the greek potatoes on a serving plate scattered with fresh herbs. A fork takes on of the potato wedges

FAQs

Can I use baby potatoes?
Yes! Just halve or quarter them before roasting.

What’s the secret to crispy potatoes?
High heat, enough oil, and not overcrowding the pan.

Can I make these ahead of time?
Yes! Par-roast them for 30 minutes, then finish roasting before serving.

Do I have to peel the potatoes?
No, feel free to leave the skins on for extra crispiness and fiber.

Easy Greek Lemon Potatoes

Name: Easy Greek Lemon Potatoes
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Greek
Ingredients: 5 medium baking potatoes, peeled; 4 cloves of garlic, crushed; ⅓ cup olive oil; 1 lemon, juice; 2 tsp dried oregano; 1 tsp dried rosemary; 1 cube vegetable stock + 300ml hot water; Salt and pepper to taste; Parsley, to garnish

Yield: 4 - 6 servings

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

The perfect summer side dish - these delicious Greek potatoes are cut into wedges and baked in a gorgeous herby lemony broth until tender on the inside and golden and crispy on the outside.

Ingredients

5 medium baking potatoes, peeled
4 cloves of garlic, crushed
⅓ cup olive oil
1 lemon, juice
2 tsp dried oregano
1 tsp dried rosemary
1 cube vegetable stock + 300ml hot water
Salt and pepper to taste
Parsley, to garnish

Instructions

Grease a large baking pan with a little olive oil and preheat the oven to 400F (200C).
Cut the peeled potatoes into wedges approximately 2-3cm thick (just try to keep all potatoes an even size so they cook evenly).
Place the potatoes into the baking pan in an even layer - try not to overcrowd the pan.
Combine the crushed garlic, lemon juice, vegetable stock, olive oil, oregano, thyme, and salt and pepper in a jug, and then pour the mixture evenly over the potatoes.
Bake the Greek potatoes uncovered for around 40 minutes. Then turn all the potatoes over and spoon over the remaining liquid.
Turn the oven down to 355F (180C) and continue to bake the Greek potatoes for another 40 minutes or until the potatoes are well browned and soft on the inside.
Scatter the cooked potatoes with fresh parsley before serving along with some of the lemony juices and crispy potato bits from the pan!

Notes

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 188mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 4g