Greek Lemon Potatoes are a common side dish to many Greek dishes. These slowly roasted potatoes are lightly crispy on the outside, and tender and soft on the inside, with a delicious lemon flavor.
This post is sponsored by Pomora Olive Oil and contains affiliate links.
Greek Lemon Potatoes
One of the platters I traditionally order at the Greek festivals is the lemon roasted chicken served with Greek lemon potatoes, braised green beans, and dolmades. It is so good. The food is a big plate of warmth and comfort.
My quarterly Pomora olive oil came in! This is a food bloggers dream to have such an amazing package of high end olive oil delivered to your door! When I received my quarterly Pomora Olive Oil shipment in the mail, I wanted to create something special with the olive oil. These tasty Greek lemon potatoes were the perfect dish.
Greek lemon potatoes are thick, moist potato wedges that are soft on the inside and a little crispy on the outside. The lemon flavor makes the potatoes taste OUTRAGEOUS! Honestly, I make these for dinner parties all of the time because my guests go crazy over them.
How to make Greek Lemon Potatoes
This is an authentic Greek Lemon Potatoes Recipe. The roasted potatoes are super easy to make, they just take a bit of patience.
- First you mix olive oil, chicken broth, and fresh squeezed lemon juice together.
- Peel Russet potatoes and cut into large quarters.
- Pour mixture, along with additional spices listed below in the recipe card, over the potatoes.
- Cook potatoes in the oven covered for an hour and half, then uncovered about 30 more minutes. Be patient. The wait is worth it.
How long can you keep leftover potatoes in the refrigerator?
You can store leftover potatoes in an airtight container in your refrigerator for 3 to 5 days. Looking for ways to use leftover lemon potaotes?
- Dice them up and turn them into hash browns for breakfast the next day. Cook them a few minutes in a little oil until the outsides are crispy. They will be great!
- Drizzle a little olive oil on a baking sheet and reheat them at 400 for about 10 minutes. They will crisp back up.
- Cut them into bite sizes and use them in a potato salad.
- Dice them up and add them to a breakfast quiche or breakfast burrito.
These Greek Potatoes are so flavorful and delicious. They are perfect for a special week night meal. My daughter LOVES them. This is a dish I can make without any “sas” back. Instead I get a big, “THANK YOU MOM!” Enjoy!
If you try this recipe, please tell me what you think! I would love to hear back and my readers would also!
Would you like some more Greek inspired recipes? Try some of these:
- Greek Lamb Meatballs
- Greek Seven Layer Dip
- Low Carb Moussaka
- Greek Black Eye Pea Salad
- How to Saute Spinach
- Instant Pot Stuffed Pepper Soup
- Jalapeno Cilantro Hummus
- Baba Ganoush
Greek Lemon Potatoes- Authentic Greek Potatoes Recipe
- 3 large russet potatoes or 4 medium sized
- 1/2 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 cup chicken broth
- 1 crushed garlic clove
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- salt and pepper to taste
- Peel 3 large russet potatoes, cut into large quarters, and place in a 9x13in baking dish.
- Mix 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 1 cup chicken broth, 1 crushed garlic clove, 1/2 tsp oregano, 1/2 tsp paprika, and salt and pepper.
- Pour mixture over potatoes.
- Cover with foil and bake at 350 for 1 1/2 hours or until potatoes are fully cooked.
- Remove foil and bake at 400 until potatoes are crispy and liquid is almost gone. (approximately 15-30 minutes)