Greek-Style Lemon Potatoes with Garlic and Oregano are a timeless Mediterranean side dish known for their bold flavor, crispy edges, and melt-in-your-mouth centers. Roasted in olive oil, fresh lemon juice, and aromatic oregano, these potatoes soak up every bit of savory, tangy goodness while developing a golden crust in the oven. The combination of garlic, citrus, and herbs creates a dish that’s simple yet incredibly satisfying.
This easy recipe is a staple in Greek cooking and a favorite among home cooks who love bold, comforting flavors without complicated steps. Made with simple ingredients and minimal prep, Greek-Style Lemon Potatoes pair beautifully with chicken, lamb, fish, or vegetarian mains. Whether you’re cooking a casual family dinner or planning a Mediterranean-inspired spread, this dish delivers big flavor with very little effort.
Why You’ll Love This Recipe
- Easy recipe made with simple pantry ingredients
- Crispy on the outside, tender and fluffy on the inside
- Bold lemon-garlic flavor with classic Mediterranean herbs
- Beginner-friendly and completely foolproof
- Budget-friendly side dish that feeds a crowd
- Perfect for family dinners, holidays, or meal prep
About the Ingredients
Yukon Gold Potatoes
These potatoes are ideal for roasting because they hold their shape while becoming creamy inside. Their natural buttery flavor pairs perfectly with lemon and olive oil.
Extra Virgin Olive Oil
A key ingredient in Mediterranean cooking, olive oil helps the potatoes roast evenly while adding richness and depth.
Fresh Lemon Juice
Lemon juice gives these Greek-Style Lemon Potatoes their signature brightness and tangy flavor. Freshly squeezed juice works best.
Garlic
Smashed garlic cloves infuse the potatoes with savory aroma and deep flavor as they roast.
Dried Oregano
Oregano is essential for authentic Greek flavor. It adds earthy, herbaceous notes that balance the lemon.
Salt and Black Pepper
Simple seasoning enhances all the ingredients and brings out the natural flavor of the potatoes.
Optional Fresh Parsley
Adds a fresh, colorful garnish and mild herbal finish when serving.
These simple ingredients come together to create one of the best Mediterranean side dishes you can make at home.
Tips & Tricks
- Cut potatoes into even-sized wedges for uniform cooking
- Use a large baking dish to avoid overcrowding
- Flip potatoes halfway through roasting for even browning
- Roast at high heat to achieve crispy edges
- Let potatoes rest a few minutes before serving to absorb flavor
These baking tips ensure perfectly roasted potatoes every time.
Pro Tips
- Add lemon zest for extra citrus aroma
- Use fresh oregano if available for a brighter herbal flavor
- For extra crispiness, broil the potatoes for 2–3 minutes at the end
- Smash the garlic cloves slightly to release more flavor without burning
- Finish with flaky sea salt for restaurant-style results
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a large baking dish with olive oil.
- Wash and peel the Yukon Gold potatoes, then cut them into evenly sized wedges.
- In a large mixing bowl, whisk together the olive oil, fresh lemon juice, smashed garlic cloves, dried oregano, salt, and black pepper.
- Add the potato wedges to the bowl and toss until they are fully coated in the lemon-garlic mixture.
- Spread the potatoes in a single layer in the prepared baking dish, ensuring they are not overcrowded.
- Roast for 45 minutes, flipping the potatoes halfway through cooking.
- Continue roasting until the potatoes are golden brown, crispy on the edges, and fork-tender inside.
- Remove from the oven and let rest for a few minutes.
- Garnish with fresh parsley if desired and serve warm.
These easy step-by-step instructions make this dish perfect for both beginner and experienced cooks.
Variations
- Greek Lemon Potatoes with Chicken: Roast chicken thighs in the same pan
- Vegan Mediterranean Potatoes: Add sliced red onions and bell peppers
- Crispy Garlic Potatoes: Add extra garlic cloves for bolder flavor
- Herb-Loaded Version: Mix in rosemary or thyme with the oregano
- Spicy Twist: Add a pinch of red pepper flakes for heat
These recipe variations make the dish customizable for different meals and tastes.
How to Store Greek-Style Lemon Potatoes
Store leftover Greek-Style Lemon Potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a hot oven at 400°F (205°C) for 10–15 minutes to restore crispiness.
These potatoes are freezer-friendly, though best enjoyed fresh. If freezing, store in a freezer-safe container for up to 2 months. Reheat directly from frozen in the oven for best texture. This dish works well as a make-ahead side for busy weeknights.
Frequently Asked Questions
Can I make Greek-Style Lemon Potatoes ahead of time?
Yes, you can roast them ahead and reheat in the oven before serving.
What potatoes work best for this recipe?
Yukon Gold potatoes are ideal, but red potatoes also work well.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used if needed.
How do I make them extra crispy?
Roast at high heat, avoid overcrowding, and broil briefly at the end.
Can I make this dish healthier?
This recipe is already naturally healthy, made with olive oil and whole ingredients.
Greek-Style Lemon Potatoes with Garlic and Oregano
Ingredients
Method
- Preheat the oven to 425°F (220°C) and lightly grease a large baking dish.
- Wash and peel the Yukon Gold potatoes, then cut them into evenly sized wedges.
- In a mixing bowl, whisk together the olive oil, lemon juice, smashed garlic, dried oregano, salt, and pepper.
- Add the potato wedges to the bowl and toss until they are thoroughly coated in the lemon-garlic mixture.
- Spread the potatoes in a single layer in the prepared baking dish.
- Roast for about 45 minutes, flipping halfway through, until the potatoes are golden brown and tender.
- Serve warm, garnished with fresh parsley if desired.
