Hello friends, Chef André here.
If there’s one side dish that never fails to disappear fast at the table, it’s these Homemade Greek Lemon Potatoes.
They’re crispy on the outside, soft and fluffy inside, and soaked in that unmistakable mix of lemon, olive oil, garlic, and herbs. Simple ingredients, big flavor. This is the kind of dish that upgrades any dinner without stealing the spotlight.
I make these potatoes whenever I want something comforting but bright at the same time. They feel special enough for guests, yet easy enough for a relaxed weeknight meal.
Why These Greek Lemon Potatoes Always Work
This recipe is a keeper because:
- Crispy edges with tender centers
- Bold lemon flavor without being overpowering
- Simple pantry ingredients
- Oven-roasted, hands-off cooking
- Perfect with almost any main dish
It’s the balance that makes them unforgettable.
Ingredients You’ll Need
- 2½ lbs Yukon Gold or russet potatoes, cut into wedges
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice
- 4 cloves garlic, minced
- 1½ teaspoons dried oregano
- ½ teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- ½ cup vegetable broth
Ingredient Notes from Chef André
- Yukon Gold potatoes give the best creamy interior
- Fresh lemon juice makes a big difference
- Don’t skimp on olive oil—it helps with crisping
Step-by-Step Instructions
Step 1
Preheat oven to 400°F (200°C).
Place potato wedges in a large baking dish.
Step 2
In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Step 3
Pour the mixture over the potatoes. Add vegetable broth and toss well to coat.
Step 4
Roast uncovered for 40–50 minutes, flipping once halfway through, until golden and crispy.
Step 5
If needed, broil for 3–5 minutes at the end for extra crisp edges.
Serve hot.
Chef André’s Tips for Extra Crispy Potatoes
- Use a wide baking dish so potatoes aren’t crowded
- Roast uncovered the whole time
- Flip once, not too often
- Let them sit 5 minutes before serving
That short rest helps everything settle.
Easy Variations to Try
- Add fresh rosemary or thyme
- Sprinkle with lemon zest before serving
- Finish with chopped parsley
- Add a pinch of smoked paprika for depth
What to Serve with Greek Lemon Potatoes
These potatoes pair perfectly with:
- Roasted or grilled chicken
- Baked fish
- Lamb or beef dishes
- Simple salads or vegetables
They fit into almost any menu.
Storage and Reheating
- Refrigerator: up to 4 days
- Reheat in oven or air fryer for best texture
- Avoid microwaving if you want them crispy
FAQ – Homemade Greek Lemon Potatoes
Can I make these ahead of time?
Yes, reheat in the oven before serving.
Do they taste very lemony?
Balanced and bright, not sour.
Can I use red potatoes?
Yes, but texture will be slightly firmer.
Can I make them vegan?
They already are.
Approximate Nutrition Per Serving
- Calories: ~290 kcal
- Protein: 4 g
- Fat: 14 g
- Carbohydrates: 38 g
Values vary based on oil amount.
Final Words from Chef André
These Homemade Greek Lemon Potatoes are proof that a side dish can steal the show without being complicated. Crispy, comforting, and full of fresh flavor, they’re the kind of recipe you’ll keep coming back to.
If you try them, let me know how they turned out for you.
For safe handling of potatoes and leftovers, check USDA Food Safety:
https://www.usda.gov/food-safety
Chef André 👨🍳