Greek Lemon Potatoes Recipe

This post may contain affiliate links. Read my disclosure policy. My family loves Greek-inspired food. Try our crisp Greek Salad or our sweet, flaky Baklava. If you are a fan of Greek dishes, this popular ‘Patates Lemonates’ (Lemon Potatoes) recipe is one my entire family swoons over.

What are Greek Lemon Potatoes?

Greek lemon potatoes are a staple in Greek cuisine. These potato wedges are braised in a lemon-garlic flavored broth, with herbs such as oregano. The lemon juice gives an ordinary roasted potato this recipe’s distinctive tangy flavor as it soaks up all of the broth while baking, and the olive oil adds richness and helps to create those brown, crispy edges. Lemon potatoes are a side dish often served with signature Greek dishes such as souvlaki, roasted meats, or grilled fish (it’s excellent with Grilled Salmon). The vibrant lemon flavor complements any main course.

Ingredients

The key to making great lemon Greek potatoes is to choose the best ingredients. This recipe doesn’t require much, but using the freshest ingredients adds to the amazing taste of this dish. Be sure to refer to the recipe card for the full instructions:

Yukon gold potatoes – Skins on and scrubbed clean. Cut evenly into 1″-thick wedges Chicken stock – The potatoes will soak up the stock and flavors. Make this dish vegetarian by using vegetable broth instead. To keep this recipe gluten-free, choose a GF broth or stock. Olive oil – Extra virgin olive oil coats the potatoes and gives them that crispy outside while sealing all of the flavors inside. Lemon juice – I always recommend fresh lemon juice since it’s the star of this recipe. Concentrated lemon juice can be a little pungent. Garlic – Minced fresh garlic has the best flavor and aroma. Seasoning – all you need are oregano and salt for these potatoes. Oregano adds Mediterranean flavor notes while salt makes all of the flavors shine. Butter – this isn’t always added to Greek Potatoes but it improves the flavor and texture of the potatoes.

Pro Tip: Choose a potato that is high in starch for the best texture. We chose Yukon Gold because they are both waxy and starch, but Idaho Russet, Maris Piper, Yukon Gold, or King Edward will all work well too.

How to Make Greek Lemon Potatoes

Pro Tip: Be sure to cut your potatoes into evenly sized wedges so they cook at the same rate. Make them thick enough to keep their shape after absorbing all of the pan juices.

Common Questions

What to Serve with Greek Lemon Potatoes

These irresistible potatoes are full of great flavors that naturally complement any meat, sandwich, or salad dish. Here are a few of our favorite dishes to serve with Greek lemon potatoes:

Caesar Salad Baked Salmon with Garlic and Dijon Grilled Steak Garlic and Herb Lamb Chops Grilled Pork Tenderloin Tomato Cucumber Mozzarella Salad

Pro Tip: For added flavor, sprinkle chunks of feta cheese on top of your potatoes before serving. The salty, creaminess of the feta combined with the lemon potatoes is so delicious.

How to Store and Reheat

This recipe is really best enjoyed when served immediately from the oven, but you can do some of the prep ahead of time.

Meal Prep – If you want to prep ingredients earlier in the day, chop up the potatoes and store them in a bowl of water in the refrigerator (this prevents browning). When you are ready to cook the potatoes, drain and pat them dry. Leftovers – If you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, bake in the oven for 10 minutes at 350°F or in an air fryer for 7-10 minutes. You can microwave them, but they will not be as crispy as the oven or air fryer methods. Can I freeze? We do not recommend freezing these potatoes, as the texture will not be the same.