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.

A white serving bowl filled with Lemon Roasted Greek Potatoes.

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.

Ingredients
How to Make Greek Potatoes
More Potato Recipes You’ll Love

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

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.

Olive oil and lemon juice are combined in a glass bowl.

Combine the chicken broth and olive oil.
Add the fresh lemon juice .

Lemon rind and dried seasonings are added to the oil and lemon mixture.

Next, add the lemon zest.
And finally, the oregano, kosher or sea salt, garlic powder, and freshly ground black pepper.

The oil and lemon mixture is poured over sliced potatoes on a baking sheet.

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.

Lemon Roasted Greek Potatoes on a baking sheet shot from over the top.

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.

A small white bowl filled with Greek Potatoes.

More Potato Recipes You’ll Love

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Greek Potatoes

5 from 55 votes

These lemon roasted Greek Potatoes are crispy on the outside and creamy on the inside! They are a delicious side dish choice for a wide variety of meals.

Course: Side Dish

Cuisine: Greek

Author: Valerie Brunmeier

Keyword: greek lemon potatoes, greek potatoes, roasted greek potatoes

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Prep Time:10

Cook Time:45

Total Time:55

Servings: 6

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.

Video

Notes

Look for 3 pound bags of baby gold potatoes in the produce section of your grocery store. Some stores also carry them in bulk. They may also be called creamer or new potatoes.

Baby potatoes are naturally thin-skinned and should not be peeled before roasting.

Nutrition

Serving: 0.5 pound · Calories: 292 kcal · Carbohydrates: 42 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 2 g · Sodium: 409 mg · Potassium: 1016 mg · Fiber: 6 g · Sugar: 2 g · Vitamin A: 180 IU · Vitamin C: 57 mg · Calcium: 45 mg · Iron: 2 mg

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.

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