These easy lemon roasted Greek Potatoes are crispy on the outside and creamy on the inside! A delicious side dish choice for a wide variety of meals.
We love our potatoes here so I include a potato side dish in my menu planning at least once a week. These Greek Potatoes are joining my Oven Baked Fries as a dependably delicious and easy choice.
The simple method of slow roasting baby gold potatoes in a lemon-herb infused broth and oil mixture will forever have a place in my potato dish rotation. The result is crispy, creamy and so flavorful.
The method creates perfectly crispy, roasted potatoes with a buttery interior.
Greek Potatoes are an excellent choice to serve with a wide variety of main dishes from steak, to chicken, to pork, to seafood.
Table of contents
Ingredients
- Potatoes – Baby gold potatoes (look for a 3 pound bag in the produce section of your grocery store).
- Lemon – The juice and zest from one lemon.
- Broth – Low-sodium chicken broth (or vegetable broth for vegetarian).
- Olive oil
- Seasoning – Dried oregano, kosher or sea salt, garlic powder, and freshly ground black pepper
Read more about How to Buy and Store Potatoes like a Pro.
How to Make Greek Potatoes
This is a wonderfully easy and mostly hands off potato side dish. Before beginning, halve or quarter the potatoes so that they are about 1½- to 2-inches big. There is no need to peel thin-skinned potatoes gold potatoes.
- Combine the chicken broth and olive oil.
- Add the fresh lemon juice .
- Next, add the lemon zest.
- And finally, the oregano, kosher or sea salt, garlic powder, and freshly ground black pepper.
- Whisk the broth and oil mixture to combine it with all the seasonings.
- Spread the potatoes out evenly over a large rimmed baking sheet and pour the mixture over the top. Toss the potatoes until they are well coated.
- Roast the potatoes in a 400 degree F oven for 20 minutes.
- Remove the baking sheet from the oven and toss the potatoes, spreading them back out in an even layer.
- Return the baking sheet to the oven to roast for an additional 25 to 30 minutes, or until golden brown and fork tender.
- Garnish the roasted Greek Potatoes with some fresh parsley to add bright herb flavor.
More Potato Recipes You’ll Love
- Parsley Potatoes
- Lemon Garlic Roasted Potatoes
- Oven Roasted BBQ Potatoes
- Roasted Sweet Potatoes
- Oven Roasted Breakfast Potatoes
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Greek Potatoes
Video
Ingredients
- 3 pounds baby gold potatoes, halved or quartered as needed to be 1½- to 2-inches (I like Honey Gold Bite-Sized Potatoes)
- ⅓ cup olive oil
- ½ cup low-sodium chicken broth, or vegetable broth for vegetarian
- 1 lemon, zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon kosher or sea salt
- ½ teaspoon garlic powder
- freshly ground black pepper
- 3 tablespoons fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Place the potatoes in a single layer on a large rimmed baking sheet. Combine the chicken broth, olive oil, lemon juice and zest, oregano, salt, garlic powder, and pepper in a small bowl. Pour the mixture over the potatoes and toss to coat the potatoes. Transfer the baking sheet to the oven and roast for 20 minutes and then toss the potatoes, spread them back out in an even layer, and continue to cook for an additional 25 to 30 minutes, or until fork tender and golden brown.
- Sprinkle with fresh parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
These are excellent!
These are perfect & no fuss! I didn’t have baby potatoes, just yellow regular size.
Great recipe! Made with kabobs – so yummy!!
This recipe is great. My daughte made them recently and they were wonderful!! It’s a keeper.
I made this last night for a big family dinner and it was a huge hit! I did use russet potatoes instead of golden because that was what I had on hand and they were still delicious. Great recipe I will be making this again and again.
My whole family loved this dish.
I looked up several Greek lemon potato recipes and this one was the least fussy, No preheating the pan, no add broth after 15 mins, add the lemon 15 mins after that etc. I had a large crowd of people for dinner and I don’t like to fuss in the kitchen instead of hanging with my company. I prepped this several hours ahead, 6 lbs of mini potatoes in 2 roasting pans and they came out beautifully! Also other recipes didn’t add the lemon zest. If you’re gonna use fresh lemons why the heck wouldn’t you add the zestiest part! Thx for a recipe that will now be on regular rotation!
I’m ALL about no-fuss recipes. 🙂 Thanks, Veronica!
Hello, I would also love to make these in advance. Did you put the oil, lemon juice etc. on the potatoes ahead of time? They were fine to sit for a few hours in the mixture?
This was my first attempt at making Greek Potatoes. Your recipe was easy to follow and all of my guests loved the potatoes.
I will certainly make this again.
Thanks, Janice! I’m happy the recipe worked well for you. 🙂
I used my air fryer and I am not disappointed!
I married into a greek family. Lemon roasted potatoes are on the menu at least a couple times a month. We include a sliced onion and 4 or 5 garlic cloves halved. Also…Baba would start the pan on top of the stove to get it started 15 or 20 minutes..tossing and stirring gently. Then put in preheated oven to finish.
I’m sure they are wonderful! I love hearing stories like this, Rita. Thanks so much for your comment 🙂