Creamy, buttery lemon roast potatoes bursting with flavour! Oven-roasted Greek lemon potatoes are a trusty side dish in most Greek households. Easter? Greek potatoes. Birthdays? Greek potatoes. Last-minute dinner guests? Greek potatoes! All jokes aside, there’s a reason they are a staple at the dinner table. These lemony potatoes are easy to prepare and perfectly baked in the oven with a crispy exterior and creamy soft inside.
- Use a starchy type of potato like Yukon gold so that the inside of the potatoes will become fluffy and tender when roasted.
- Place the peeled potatoes in a large bowl of cold water while peeling them to prevent them from turning brown.
- You don’t want to overload your pan because then the potatoes will boil instead of bake.
- Greek potatoes will likely need about 40-45 minutes to bake, but keep an eye on them in the oven so they don’t burn. If you’d like them crispier, you can broil the potatoes for 5-10 minutes on the upper rack.
Yukon Gold Potatoes: You want to cut the potatoes into thick wedges or quarters. The potato wedges should be thick enough so that they can withstand the roasting time and absorb the delicious juices but not too thick that they won’t bake properly. A helpful tip is that when you’re at the grocery store, try to buy similar-sized potatoes so that they will bake evenly when you cut them into quarters.
Garlic: I like to leave the garlic whole so that the garlic can roast and not burn. The whole garlic cloves roast for the most delicious garlic flavor.
Chicken or vegetable base: I love using Better Than Bouillon roasted chicken or vegetable base. But if you have vegetable broth or chicken broth on hand, you can mix 1/3 cup of broth with melted butter instead of using chicken or vegetable base with water.
HOW TO MAKE GREEK ROASTED POTATOES: STEP BY STEP
STEP 1: Prepare the butter and base mixture. Preheat your oven to 375 degrees F on convection bake. Heat up the water, roasted chicken base, and butter in a small saucepan until the butter melts. Mix together and set aside.
STEP 2: Prepare the potatoes. Peel the garlic cloves and set aside. Juice the lemon and set aside. Peel the potatoes and soak them in a bowl of cold water as you prepare to cut them so that the potatoes don’t turn brown. Then cut the potatoes in half lengthwise and then in half again, so you have four quarters from one potato.
Spread the cut potatoes in a single layer in a 9 x 13-inch baking dish. Add the peeled garlic cloves to the baking dish. Pour olive oil, fresh lemon juice, and butter/base mixture over the potatoes. Use your hands to mix well. Evenly spread the dry seasonings over the potatoes, but don’t mix the seasonings into the potatoes. Place the potatoes in the preheated oven.
STEP 3: Bake the potatoes. Bake the potatoes uncovered on the middle rack and bake for 40-45 minutes. Bake the potatoes until golden brown. You may need to turn the potatoes halfway through, but this will depend on your oven. If you’d like the potatoes to be crispier, you can broil the potatoes on the upper rack for 5-10 minutes. But keep an eye on the potatoes during this step so they don’t burn.
HOW TO STORE LEFTOVER POTATOES
You can store any leftover potatoes in an airtight container in the fridge for up to 3-4 days. To reheat leftover potatoes, I like to reheat them in the oven at 350 degrees F on convection bake for about 20 minutes or until warmed through. You may need to add a little bit of olive oil over the potatoes before you put them in the oven.
If you’re in a hurry, you could also reheat Greek potatoes in the microwave or a non-stick frying pan until heated through.
HOW TO SERVE
Top Greek potatoes with crumbled feta cheese and fresh oregano, dip these delicious potatoes into creamy tzatziki sauce or serve with Greek Salad. These potatoes are also the perfect side dish for roast lamb, chicken souvlaki, Greek meatballs, or oven-baked salmon with creamy dill sauce. The options are really endless, haha now you see why we like to make them a lot!
- Thick Homemade Tzatziki With Sour Cream
- Greek Oven Roasted Vegetables (Briam Recipe)
- Easy Greek Rice Recipe (Side Dish)
- Greek Easter Butter Cookies (Koulourakia)
Roasted Greek Lemon Potatoes Recipe
- 7-8 small-medium yellow potatoes about a potato per person
- 5-6 fresh garlic cloves peeled and whole
- 1/3 cup olive oil
- Juice of 1 lemon
- 1/4 cup salted butter melted
- 1/3 cup water
- 1/2 a teaspoon of roasted chicken base or vegetable base if you'd like to make these vegetarian
- 1/2 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Prepare the butter and base mixture. Preheat your oven to 375 degrees F on convection bake. Heat the water, roasted chicken base, and butter in a small saucepan until the butter is melted. Mix together and set aside.
- Prepare the potatoes. Peel the garlic cloves and set aside. Juice the lemon and set aside. Place the peeled potatoes in a bowl of cold water while cutting them, so they don't turn brown. Then cut the potatoes in half lengthwise and then in half again, so you have four quarters. Spread the cut potatoes in a single layer on a baking dish. Add the peeled whole garlic cloves to the baking dish. Pour the olive oil, fresh lemon juice, and butter/base mixture over the potatoes. Use your hands to mix the liquids over the potatoes. Lastly, evenly spread the dry seasonings over the potatoes but don't mix the seasonings into the potatoes.
- Bake the potatoes. On convection bake, bake the potatoes uncovered on the middle rack for 40-45 minutes. Bake the potatoes until golden brown. You may need to turn the potatoes halfway through, but this will depend on your oven. For extra crispiness after the potatoes have cooked, you can broil the potatoes on the upper rack for 5-10 minutes. But keep an eye on the potatoes during this step, so they don't burn.
Date Published: March 10, 2023