Greek Lemon Potatoes

If you’re looking to add a burst of flavor to your next meal, Greek lemon potatoes are a perfect choice. These crispy-on-the-outside, tender-on-the-inside potatoes are packed with tangy lemon, garlic, and a blend of Mediterranean herbs that will transport your taste buds to the sunny shores of Greece.
Whether you’re serving them alongside grilled meats, roasted chicken, or a simple salad, Greek lemon potatoes are sure to impress your family and friends.
What’s great about this recipe is that it’s incredibly easy to make but feels special enough for any occasion. The lemony, garlicky sauce is simple to whip up, but it gives the potatoes a bright, fresh flavor that’s hard to resist. Plus, it’s a versatile side dish that pairs well with nearly anything, making it the perfect addition to your dinner rotation.
As we head into spring, this recipe is a great way to bring some light, fresh flavors to your meals. The bright citrus taste of the lemon feels refreshing, making these potatoes ideal for the warmer months ahead, whether you’re hosting a barbecue or enjoying a weeknight dinner.
Why You’ll Love It
This dish is a true crowd-pleaser. Not only is it full of vibrant flavors, but it’s also easy to make with just a few ingredients.
The combination of lemon, garlic, and olive oil gives the potatoes a zesty, savory taste that’s balanced with a touch of sweetness.
The best part? You can make them ahead of time and reheat them, which means less stress during meal prep.
These Greek lemon potatoes are also naturally gluten-free and vegetarian, so they fit many dietary preferences.
They are a great alternative to regular mashed or baked potatoes and add a little extra flair to your meal. Plus, the crispy edges give them a delightful texture that’s hard to resist!
Ingredients
For the potatoes:
- 2 pounds of baby potatoes (or Yukon Gold potatoes), halved or quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- Salt and pepper to taste
For the garnish (optional):
- Fresh parsley, chopped (for a pop of color)
- Additional lemon wedges (for serving)
This simple recipe is a wonderful way to bring bold Mediterranean flavors into your kitchen. Enjoy these Greek lemon potatoes as the perfect complement to your next meal!
More Recipes >>>>>>> Tasty Chicken Florentine Recipe
Kitchen Tools Needed
- Large baking sheet: To spread out the potatoes and ensure they roast evenly.
- Cutting board and knife: For cutting the potatoes into halves or quarters.
- Large bowl: To toss the potatoes with the marinade.
- Garlic press (optional): For mincing the garlic quickly.
- Citrus juicer or reamer: To extract fresh lemon juice without any seeds.
- Tongs or spatula: To toss the potatoes halfway through roasting for even crisping.
- Measuring spoons: For precise amounts of oil, lemon juice, and spices.
- Serving dish: To display your beautiful roasted potatoes once done.
Cooking Instructions
1. Preheat the oven:
- Set your oven to 400°F (200°C) and let it heat up while you prep the potatoes.
2. Prepare the potatoes:
- Wash and scrub the potatoes to remove any dirt.
- Cut them in half or quarters, depending on their size, to ensure even cooking.
3. Make the marinade:
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- Stir everything together until the ingredients are well mixed.
4. Toss the potatoes:
- Add the cut potatoes to the bowl and toss them until they are evenly coated with the marinade.
5. Arrange on a baking sheet:
- Spread the marinated potatoes in a single layer on a baking sheet.
- Make sure they aren’t overcrowded to allow them to crisp up nicely.
6. Roast the potatoes:
- Place the baking sheet in the oven and roast for 40-45 minutes, flipping the potatoes halfway through.
- They should be golden brown and crispy on the outside, with a soft interior.
7. Serve:
- Once done, remove the potatoes from the oven.
- Garnish with fresh parsley and extra lemon wedges if desired. Serve hot and enjoy!
More Recipes >>>>>> Fluffy Pancake Recipe

Tips and Tricks for Success
- Cut potatoes evenly: To ensure even cooking, try to cut the potatoes into uniform sizes. This will help them roast evenly and cook at the same time.
- Don’t skip the tossing step: Toss the potatoes in the marinade thoroughly to make sure every piece gets coated with flavor. This will create that zesty, garlicky goodness in every bite.
- Use fresh herbs if possible: While dried oregano works well, fresh oregano will give your dish a brighter, more vibrant flavor. If using fresh herbs, chop them finely to release their oils and flavor.
- Crispy edges: For extra crispy potatoes, make sure they are spaced out on the baking sheet. Overcrowding them will cause them to steam rather than crisp up.
- Add a twist: For a smoky flavor, try adding a teaspoon of smoked paprika to the marinade. It pairs wonderfully with the lemon and garlic.
- Make ahead: These potatoes are great for prepping in advance. You can marinate them a few hours ahead or even the day before. Just store them in the fridge, and when you’re ready, roast them straight from the fridge.
Ingredient Substitutions and Variations
- Potatoes: If you don’t have baby potatoes or Yukon Gold, feel free to use russet potatoes or any waxy variety. Just make sure to adjust the cooking time based on the size of the potatoes.
- Olive oil: You can swap out olive oil for avocado oil or another high-heat oil if you prefer, though olive oil adds a nice Mediterranean flavor.
- Lemon juice: If you don’t have fresh lemons on hand, you can use bottled lemon juice, but fresh lemons will provide a brighter, fresher taste. You can also try lime juice for a different citrus twist.
- Garlic: Fresh garlic works best, but you can use 1 teaspoon of garlic powder as a substitute if needed.
- Oregano: If you don’t have dried or fresh oregano, thyme or basil could work as substitutes, though they will change the flavor profile slightly.
- Herb variation: For a different taste, try adding rosemary or parsley to the marinade for an earthy flavor.
More Recipes >>>>>>> Tasty Marry Me Chicken Pasta
Serving Suggestions
- With grilled meats: These Greek lemon potatoes pair beautifully with grilled chicken, lamb, or beef skewers, offering a bright, zesty contrast to the savory meats.
- As part of a Mediterranean meal: Serve them alongside tzatziki sauce, hummus, and a fresh Greek salad for a full Mediterranean feast.
- With seafood: Greek lemon potatoes are also an excellent side to seafood dishes like grilled salmon, shrimp, or grilled fish.
- With roasted vegetables: These potatoes complement roasted vegetables like zucchini, bell peppers, or eggplant for a well-rounded vegetarian meal.
- In a sandwich: Make a hearty sandwich by adding the roasted potatoes to a pita or wrap with grilled veggies, feta, and a drizzle of olive oil.

Storage and Reheating Instructions
- Storage: Allow the Greek lemon potatoes to cool completely before storing. Place them in an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: While these potatoes are best fresh, you can freeze them. Place the cooled, cooked potatoes in a freezer-safe container or bag for up to 1 month. Be sure to spread them out in a single layer before freezing to prevent clumping.
- Reheating: For the best results, reheat the potatoes in the oven at 350°F (175°C) for about 10-15 minutes to retain their crispiness. You can also reheat them in a skillet over medium heat, turning occasionally to avoid burning.
More Recipes >>>>>> Oven-baked Chicken Thighs
FAQ
1. Can I make Greek lemon potatoes in advance?
Yes! These potatoes are perfect for making ahead. You can marinate and chop the potatoes a few hours before cooking or even the day before. Just roast them when you’re ready to serve.
2. Are these potatoes spicy?
No, Greek lemon potatoes are not spicy. The flavors are fresh and tangy due to the lemon and garlic, but they don’t have any heat.
3. Can I add cheese to the potatoes?
Yes! Feta cheese is a popular addition to Greek dishes. Crumble some feta on top of the potatoes before serving for an extra burst of flavor.
4. What can I use if I don’t have fresh lemon zest?
If you don’t have fresh lemon zest, you can omit it or substitute with a small amount of lemon zest from a jar, but fresh zest will give the most vibrant flavor.
5. How can I make these potatoes crispy without an oven?
You can make these potatoes crispy on the stovetop by pan-frying them. Heat some oil in a skillet, add the potatoes, and cook them on medium-high heat, turning them occasionally until they are golden and crispy.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Greek Lemon Potatoes
Equipment
- Large baking sheet
- Cutting Board and Knife
- Large bowl
- Garlic press (optional)
- Citrus juicer or reamer
- Tongs or Spatula
- Measuring spoons
- Serving dish
Ingredients
For the potatoes:
- 2 pounds of baby potatoes or Yukon Gold potatoes, halved or quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
For the garnish (optional):
- Fresh parsley chopped (for a pop of color)
- Additional lemon wedges for serving
Instructions
Preheat the oven:
- Set your oven to 400°F (200°C) and let it heat up while you prep the potatoes.
Prepare the potatoes:
- Wash and scrub the potatoes to remove any dirt.
- Cut them in half or quarters, depending on their size, to ensure even cooking.
Make the marinade:
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- Stir everything together until the ingredients are well mixed.
Toss the potatoes:
- Add the cut potatoes to the bowl and toss them until they are evenly coated with the marinade.
Arrange on a baking sheet:
- Spread the marinated potatoes in a single layer on a baking sheet.
- Make sure they aren’t overcrowded to allow them to crisp up nicely.
Roast the potatoes:
- Place the baking sheet in the oven and roast for 40-45 minutes, flipping the potatoes halfway through.
- They should be golden brown and crispy on the outside, with a soft interior.
Serve:
- Once done, remove the potatoes from the oven.
- Garnish with fresh parsley and extra lemon wedges if desired. Serve hot and enjoy!
Notes
Nutritional Value (Per Serving)
- Calories: ~210
- Protein: ~3g
- Carbohydrates: ~28g
- Dietary Fiber: ~4g
- Fat: ~9g
- Saturated Fat: ~1.3g
- Sodium: ~350mg
- Potassium: ~620mg
- Vitamin C: ~25% of Daily Value
- Iron: ~6% of Daily Value
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.