Greek Lemon Potatoes is the best summery side dish recipe! Gold potatoes are oven roasted with lots of fresh lemon juice, olive oil, garlic and more. With a few of the best easy cooking tips, you won’t believe how tender these roasted potatoes come out.

A wooden spoon is on a baking sheet with greek lemon potatoes.

Greek Lemon Potatoes

These are going to be the very best roasted potatoes you ever make, especially during the summer season! The amount of fresh lemon juice makes each bite vibrant and summery. Be sure to plate these potatoes next to something like Greek chicken to really enjoy the best flavors of the sunny season. I also like to garnish these potatoes with fresh herbs to really seal the deal!

The cooking method is what sets these roasted potatoes apart from the rest. First, the potatoes are soaked for about half an hour before being patted dry, seasoned and roasted. This removes excess starch and helps create the very best texture. Then, the potatoes are roasted with some chicken stock in the pan to help add the best amount of moisture to them.

Lemon juice isn’t the only flavor at play here. There’s also a perfect amount of garlic and dried oregano! Of course, I know that the perfect amount of garlic can be subjective, so feel free to add even more if you so choose. I like to keep the seasonings simple with just a little salt and pepper so I don’t overpower the lemon, garlic and herb flavors.

A white baking dish is filled with Greek lemon potatoes.

How to Make Greek Lemon Potatoes

Take a quick look at just how easy this oven roasted potato recipe is! For more details on the step by step process, scroll down to the recipe card at the bottom of the page.

  1. Soak the potatoes. Cut the potatoes into cubes or wedges. Place them in a large bowl and add enough water to completely submerge them. Soak for 30 minutes.
  2. Season the potatoes. After 30 minutes has passed, drain the potatoes and pat them dry with paper towels. In a separate bowl, whisk together lemon juice, olive oil, garlic, oregano, salt and pepper. Add the potatoes to this bowl and toss to evenly coat.
  3. Bake. Spread the potatoes in an even layer in a baking dish. Pour chicken stock into the bottom of the dish. Be careful not to pour the stock directly over the potatoes or you’ll rinse off the olive oil mixture. Bake at 400°F for 1 hour. Turn the potatoes over occasionally.
  4. Broil them. Once the potatoes are fork tender, turn on the broiler. Broil for about 2-3 minutes until the edges are nice and crispy.
  5. Enjoy! Serve the potatoes hot with plenty of the buttery lemon sauce drizzled right on top.
Herbs and lemons garnish a baking dish filled with potatoes.

Storing and Reheating

Wait for the Greek potatoes to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, the potatoes will stay fresh for about 3-4 days. I recommend using the air fryer or oven to reheat them so they maintain their original texture! However, the microwave will definitely work in a time crunch.

Ingredient Notes

Here are just a few tips and tricks about the simple ingredients used in this recipe:

  • Yukon Gold Potatoes – These are the best potatoes to use for this recipe! They’re deliciously soft and tender but still crisp up nicely on the outside.
  • Lemon Juice – For the very best flavor, be sure to use freshly squeezed lemon juice only.
  • Olive Oil – A good quality olive oil will never fail you. It can also be swapped with avocado oil if preferred.
  • Garlic Cloves – It’s so important to use fresh garlic cloves and not pre-minced.
  • Seasonings – Dried oregano, sea salt and freshly ground black pepper create the very best flavor.
  • Chicken Stock – You can swap this with vegetable stock or even water if preferred.
A wooden spoon is holding a small serving of potatoes.

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Herbs and lemons garnish a baking dish filled with potatoes.

Get the Recipe: Greek Lemon Potatoes Recipe

Transport your tastebuds to the Mediterranean with these tangy, garlicky, and herb-infused Greek lemon potatoes. A satisfying side dish with both tender centers and crispy, caramelized edges.
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  • 2 pounds Yukon gold potatoes, cut into cubes
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 4 garlic cloves, roughly chopped
  • 1 tablespoon dried oregano
  • 1/2 tablespoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 cup chicken stock or vegetable stock or water


  • 1 baking dish


  • Cut the potatoes into cubes or wedges and transfer to a large bowl. Fill the bowl with water and allow the potatoes to soak for 30 minutes.
  • Preheat the oven to 400˚F.
  • Drain the potatoes and pat dry with a paper towel.
  • In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper.
  • Add the potatoes to the bowl and toss to coat.
  • Transfer the potatoes in an even layer and the oil mixture to a large casserole dish approximately 13x9x3.
  • Pour the chicken stock into the bottom of the casserole being careful not to pour it over the potatoes.
  • Roast the potatoes for 1 hour, turning the potatoes over occasionally, or until fork tender.
  • When the potatoes are done, turn the broiler to high and broil for 2-3 minutes until the edges are crispy.
  • Serve hot with the remaining sauce drizzled on top.
Calories: 225kcal, Carbohydrates: 23g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 1mg, Sodium: 487mg, Potassium: 540mg, Fiber: 3g, Sugar: 2g, Vitamin A: 15IU, Vitamin C: 29mg, Calcium: 29mg, Iron: 1mg