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–+ servings
Greek lemon potatoes on a black baking dish.
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4.60 from 5 votes

Roasted Greek Lemon Potatoes Recipe

Greek lemon potatoes are a classic side dish bursting with bright and zesty flavour. Soft and tender on the inside with a crispy exterior, these potatoes will quickly become a family favourite. Perfectly seasoned with lemon juice, olive oil, and oregano, these potatoes are ideal for any occasion, from weeknight dinners to holiday feasts!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Sides + Sauces
Cuisine: Greek
Keyword: Greek potatoes, Lemon potatoes, oven roasted potatoes
Servings: 6 servings
Calories: 355kcal
Author: Ria Mavrikos

Ingredients

  • 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

Instructions

  • 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.
    Using the convection bake setting, place the potatoes on the middle rack and bake uncovered for 40–45 minutes, or until golden brown. Depending on your oven, you may need to flip the potatoes halfway through. For extra crispiness, broil the potatoes on the upper rack for 5–10 minutes after baking. Keep a close eye on them to prevent burning.

Notes

  • Use a starchy 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 to prevent them from turning brown. 
  • You don't want to overload your baking dish 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. 

    • Nutrition

    Serving: 1g | Calories: 355kcal | Carbohydrates: 41g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 21mg | Sodium: 296mg | Fiber: 4g | Sugar: 2g