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Greek Lemon Potatoes

These Greek Lemon Potatoes are full of amazing lemon flavors, crispy on the outside and juicy on the inside. Easy to make with simple ingredients, delicious and perfect for lunch, dinner, or parties. Naturally vegan.

Top view on a portion of Greek Lemon Potatoes.

 

This recipe is not a fast recipe: it takes some time to bake the potatoes to crispy perfection. But the time invest is totally worth everything in my book.

And still, the steps themselves are super easy. 

In general, Mediterranean food is among my favorites, like with this Mujadara, the Italian Pasta Salad or my homemade Spaghetti Sauce.

Ingredients for the Greek Lemon Potatoes collected on a wooden board.

Lemon juice and olive oil in a bowl.

Why these are the best Greek Lemon Potatoes

For me this is truly the best method to make Greek potatoes and I tested it back and forth.

I also find one ingredient which makes everything more delicious and that is poultry seasoning (which is still totally vegan).

Ingredients are pantry staples that you definitely have on hand and give you a result that is so amazing.

I’ll show you step by step by pictures so you know you can get perfect texture and flavor whenever you want it.

Spices are added to the bowl with oil and lemon juice.

Potato wedges are in assembled in a baking dish.

What you need for this Greek Lemon Potatoes recipe:

  • Potatoes
  • Garlic
  • Lemon juice
  • Olive oil

 

  • Poultry seasoning
  • Vegetable broth
  • Oregano
  • Parsley for garnish

Showing how the lemon-oil sauce is mixed with the potato wedges.

At half baking time, the baking dish with the Greek Lemon Potatoes are taken from the oven and mixed again with sauce.

How to make Greek Lemon Potatoes

Preheat oven to 390°F.

First of all, you need to peel the potatoes and cut them into wedges.

Next make the broth in a bowl. Combine lemon juice, olive oil, garlic, poultry seasoning, vegetable broth, and oregano.

Season with a pinch of salt and pepper and mix everything with a wire whisk.

Top view of the ready Greek Lemon Potatoes after baking.

Now add potatoes to a baking dish and pour the liquid broth mixture over them. 

Mix well so that the potatoes are all coated. Bake for around 40 minutes.

Take the dish from the oven and flip the potatoes around. Bake for another 40 minutes, then serve on plates with fresh parsley on top. Enjoy.

Fresh parsley is given over the Greek Lemon Potatoes.

Tips and tricks

I usually say that leftovers of my recipes can be stored, but with these baked potatoes I don’t recommend it at all. Same for freezing. These Greek Lemon Potatoes are most enjoyable fresh.

Use quality ingredients: fresh lemons, good olive oil, vegetable broth and great potatoes for baking like russets. 

Use fresh oregano instead of parsley, if you like.

A portion of the Greek Lemon Potatoes on a small plate served with dipping sauce.

Other amazing Potato Recipes to try:

Collage of two pictures of the Greek Lemon Potatoes with recipe title text.

Try these Greek Lemon Potatoes and show me all your remakes with a tag on Instagram or Facebook.

Cheers, Florian.

Top view on a portion of Greek Lemon Potatoes.

Greek Lemon Potatoes

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

These Greek Lemon Potatoes are full of amazing lemon flavors, crispy on the outside and juicy on the inside. Easy to make with simple ingredients, delicious and perfect for lunch, dinner, or parties. Naturally vegan.

Ingredients

  • 3 lbs potatoes
  • 3/4 cup olive oil
  • 5 cloves garlic, peeled and pressed
  • 2 lemons, juiced
  • 3/4 cup vegetable broth
  • 2 tsp oregano, dried
  • 1 tsp poultry seasoning
  • 1/3 cup fresh parsley for garnish
  • salt, pepper to taste

Instructions

  1. Preheat oven to 390°F.
  2. First of all, you need to peel the potatoes and cut them into wedges.
  3. Next make the broth in a bowl. Combine lemon juice, olive oil, garlic, poultry seasoning, vegetable broth, and oregano.
  4. Season with a pinch of salt and pepper and mix everything with a wire whisk.
  5. Now add potatoes to a baking dish and pour the liquid broth mixture over them. 
  6. Mix well so that the potatoes are all coated. Bake for around 40 minutes.
  7. Take the dish from the oven and flip the potatoes around. Bake for another 40 minutes, then serve on plates with fresh parsley on top.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 453mgCarbohydrates: 45gFiber: 5gSugar: 3gProtein: 6g
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