Ever since my first trip to a tiny seaside taverna in Greece, I’ve been obsessed with recreating their legendary Greek potatoes at home. That perfect balance of tangy lemon, aromatic garlic, and earthy oregano clinging to each golden wedge—it’s the kind of side dish that steals the show. What I love most? These potatoes couldn’t be simpler to make. Just toss everything in one pan and let the oven work its magic while you sip some ouzo (or, you know, finish setting the table). Traditional Greek cooks know this recipe by heart, and after one bite, you’ll understand why this humble dish has been passed down through generations.
Why You’ll Love These Greek Potatoes
Trust me, these aren’t your average roasted potatoes—they’re little golden bites of sunshine! Here’s why this recipe keeps showing up on my dinner table at least twice a month:
- That addictive tang: The lemon-garlic combo punches up the flavor without being overwhelming. It’s like every wedge got a Mediterranean spa treatment.
- One-pan wonder: No fancy techniques here—just dump everything in the dish and walk away while magic happens in your oven.
- Crowd-pleaser flexibility: They’re equally happy next to grilled chicken, fancy lamb chops, or my lazy Wednesday night fish sticks.
- Crispy-meets-tender texture: The edges get this irresistible caramelization while the centers stay pillowy soft. (Broil the last 5 minutes if you’re extra crispy-obsessed like me.)
The smell alone will have your family hovering around the oven—fair warning!
Ingredients for Greek Potatoes
What I love about this recipe is how simple the ingredients are—you probably have most in your pantry right now! Here’s exactly what you’ll need:
- 2.5 lbs baking potatoes – peeled and cut into thick wedges (I like Russets for their fluffy texture)
- 1½ cups chicken broth – the savory base that makes the potatoes extra flavorful
- ½ cup olive oil – use the good stuff! It makes all the difference
- ¼ cup fresh lemon juice – about 2 juicy lemons (bottled just doesn’t have the same zing)
- 3 cloves garlic – minced fine so it perfumes every bite
- 1 tbsp dried oregano – or 2-3 tbsp fresh if you’ve got it (rub it between your palms to wake up the oils)
- 1 tsp salt – plus more to taste
- Fresh ground pepper – because everything’s better with a few cracks of black pepper
Ingredient Substitutions
Got an empty chicken broth carton? Here’s how to adapt without losing that signature Greek flavor:
- Broth swap: Vegetable broth works great for vegetarians. In a pinch? Use water + 1 extra tbsp lemon juice.
- Oregano options: Fresh makes the flavors pop, but dried is fine—just use ⅓ the amount (it’s more concentrated).
- No lemons? White wine vinegar (2 tbsp) + 2 tbsp water can substitute in emergencies, but you’ll miss that bright citrus note.
- Garlic lovers: Roast whole cloves with the potatoes for mellower flavor, or add ½ tsp garlic powder if you’re out of fresh.
Pro tip: Never skip the olive oil—that’s what gives the potatoes their luxurious mouthfeel and golden crust!
How to Make Greek Potatoes
Okay, let’s get those potatoes in the oven—this couldn’t be easier! Here’s how I make them just like my favorite Greek taverna:
- Prep your potatoes: Peel and cut them into fat wedges (think steak fry size) so they hold their shape. Give them a quick rinse to remove excess starch—this helps them crisp up.
- Whisk the magic sauce: In your baking dish (I use a 13×9 inch pan), whisk together the chicken broth, olive oil, lemon juice, minced garlic, oregano, salt, and pepper until it looks like a cloudy, fragrant potion.
- Coat those wedges: Dump in the potatoes and toss until every inch is shiny with the lemony mixture. Don’t be shy—get your hands in there!
- Bake uncovered at 350°F for 1½ hours. No peeking! Around the 1-hour mark, your kitchen will smell like a Greek island. Test doneness with a fork—if it slides in easily, they’re ready. Need more crisp? Broil for 5 minutes.
- Rest before devouring: Let them sit 10 minutes so the juices redistribute. They’ll be piping hot anyway—trust me, I’ve burned my tongue too many times rushing this step!
Tips for Perfect Greek Potatoes
After making these dozens of times (and yes, learning from mistakes), here’s what I swear by:
- Crisp hack: For extra crunch, flip potatoes halfway through baking and crank the oven to 400°F for the last 15 minutes.
- Size matters: Cut wedges evenly—smaller pieces burn while bigger ones stay hard. Aim for 1½-inch thick at the widest part.
- Garlic watch: Stir minced garlic into the liquid (don’t sprinkle on top) to prevent bitter burning.
- Broth level: The liquid should come halfway up the potatoes—too much and they’ll steam instead of roast.
Bonus tip: Save the pan juices! They make an incredible drizzle for grilled meats or crusty bread.
Serving Suggestions for Greek Potatoes
These golden beauties deserve center stage at any meal! Here’s how I love to serve them:
- Alongside juicy Greek chicken (don’t forget the tzatziki!) for a classic taverna-style feast
- Piled next to rosemary-roasted lamb—the lemon cuts through the richness perfectly
- Topped with crumbled feta and a simple Cucumber-tomato salad for meatless Mondays
- As part of a mezze platter with hummus, warm pita, and olives (my go-to when friends drop by)
Pro tip: Serve them straight from the baking dish—those crispy edges disappear fast!
Storing and Reheating Greek Potatoes
Leftover Greek potatoes? (As if!) But if you somehow resist eating them all, here’s how to keep that lemony magic alive:
- Store: Cool completely, then tuck them into an airtight container in the fridge for up to 3 days. The garlicky juices actually improve overnight!
- Reheat right: Spread on a baking sheet at 350°F for 10-15 minutes until crispy again. Microwaving turns them sad and soggy—resist the temptation!
- Freeze carefully: They’ll lose some texture, but freeze flat in a single layer first, then transfer to a bag. Thaw and roast to revive.
Confession: I’ve been known to eat them cold straight from the fridge at midnight. No judgment.
Nutritional Information for Greek Potatoes
Here’s the scoop on what’s in these lemony gems (per serving): about 280 calories, with 18g good fats from olive oil and 3g fiber to keep you satisfied. Remember—these are estimates since olive oil brands and potato sizes vary. The real nutrition? Pure happiness with every crispy bite!
FAQs About Greek Potatoes
I get asked about these lemony wonders all the time—here are the burning questions I hear most (and my hard-earned answers!):
Can I Make Greek Potatoes Ahead?
Absolutely! Prep everything up to baking, cover tightly, and refrigerate for 24 hours. Add 10 extra minutes to the cook time since they’ll be cold. For best results, bring the dish to room temp while your oven heats. Leftovers actually taste better the next day—just reheat in the oven to bring back that crispy magic.
What Potatoes Work Best?
Russets are my top pick—their high starch content gives that perfect fluffy interior with crispy edges. Yukon Golds work too (creamier texture, less crisp). Avoid waxy potatoes like red or fingerlings—they’ll stay too firm. Pro tip: Size matters! Cut uniform wedges so they cook evenly.
Other frequent questions? Yes, you can use baby potatoes (halve them first). No, they won’t get soggy if you don’t overcrowd the pan. And yes, you’ll definitely want to lick that lemony garlic sauce off your fingers—we all do!
Final Thoughts
There you have it—my foolproof way to bring a taste of Greece to your table! Give these potatoes a try and let me know how they turn out. Just warning you: one bite and you’ll be hooked.
Fore more recipes follow me on facebook and pinterest.
Print
Greek Potatoes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Greek potatoes are a flavorful and easy-to-make side dish. The combination of lemon, garlic, and oregano gives them a tangy, aromatic taste.
Ingredients
- 2.5 pounds baking potatoes, peeled and cut into eighths
- 1.5 cups chicken broth
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1 tbsp. dried oregano (or 2–3 tbsp. fresh)
- 1 tsp. salt
- Fresh ground pepper to taste
Instructions
- Peel potatoes and cut into thick wedges. Rinse well and drain.
- In a 13×9 inch baking dish, mix chicken broth, olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add potatoes and stir to coat them evenly.
- Bake uncovered for 1.5 hours at 350°F. Test with a fork and cook an additional 15 minutes if needed. Let rest for 10 minutes before serving.
Notes
- For crispier potatoes, broil for the last 5 minutes.
- Fresh oregano enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Greek Potatoes, Greek Lemon Potatoes, Greek Recipes
