One pan, simple steps, and a side dish everyone loves. These Greek Lemon Potatoes bring a bright, zesty flavor to your dinner table without any stress. They are the perfect way to make a basic meal feel special.
It is 6pm, you are tired, and everyone is hungry. You need a side dish that cooks itself while you relax. These potatoes are tender on the inside and perfectly golden on the outside. Your family will keep coming back for more.
Why This Recipe Is a Winner
This recipe uses a simple emulsion technique to create amazing texture. The potatoes braise in lemon juice and stock before they crisp up. This makes them incredibly flavorful all the way through. It is a great choice for busy spring evenings.
You only need one roasting pan for the whole process. Cleanup is fast, which is a win for any home cook. These potatoes pair well with almost any protein you have. They are a budget-friendly way to feed a hungry crowd.
Simple Method
Making these is as easy as whisking and roasting. You do not even need to boil the potatoes first. Just toss the wedges in the lemon-garlic sauce and let the oven work. Even if you are a beginner, you can master this dish. The liquid mostly evaporates, leaving behind a rich, concentrated flavor.
Ingredients You’ll Need
These ingredients are likely already in your pantry or fridge. Fresh lemons make the biggest difference here.
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/2 cup extra virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried Greek oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
- Preheat the oven to 400°F (200°C).
- Peel the potatoes and slice them into thick, uniform wedges.
- In a large roasting pan, whisk together the olive oil, chicken stock, lemon juice, minced garlic, oregano, salt, and pepper.
- Toss the potatoes in the roasting pan until every wedge is thoroughly coated with the liquid mixture.
- Arrange the potatoes in a single layer.
- Roast for 45 minutes in the center of the oven.
- Turn the potatoes over and roast for an additional 25 to 30 minutes until the liquid has mostly evaporated and the potatoes are fork-tender and caramelized on the edges.
- Transfer to a serving dish and pour any remaining pan juices over the top.
Best Ways to Enjoy It
Serve these warm alongside a juicy roasted chicken or grilled lamb. They are also fantastic with a fresh Greek salad on the side. The citrus notes brighten up any heavy main course. For a casual dinner, serve them with a simple yogurt dip. They are always a hit at potlucks because they travel so well.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To get that crispy texture back, avoid the microwave. Reheat them in a 350°F oven for about 10 minutes. An air fryer also works perfectly for a quick lunch. These potatoes hold their flavor beautifully the next day.
Tips for Best Results
- Don’t skip the chicken stock because it adds deep savory flavor.
- Avoid overcrowding the pan so the potatoes can crisp properly.
- Use Yukon Gold potatoes for the creamiest interior texture.
- Flip the wedges halfway through to ensure even browning.
- For a holiday meal, double the batch in two separate pans.
- Add a pinch of red pepper flakes for a little heat.
- Use fresh garlic instead of powder for the best aroma.
Ways to Switch It Up
- Swap chicken stock for vegetable broth to make it vegetarian.
- Use lime juice instead of lemon for a different citrus twist.
- Top with crumbled feta cheese right before serving.
- Add fresh rosemary sprigs during the last 20 minutes of roasting.
Common Questions
Can I use Russet potatoes instead?
Yes, you can use Russets if that is what you have. They will be fluffier but slightly less creamy than Yukon Golds. Just make sure to cut them into thick wedges.
Why is there so much liquid in the pan?
The liquid is necessary to braise the potatoes and infuse flavor. It will mostly evaporate by the end of the cooking time. This leaves you with a silky lemon sauce.
Will my kids like the lemon flavor?
Most kids love the bright and salty combination of these potatoes. The lemon mellows out as it roasts in the oven. It is a very kid-approved side dish.
I hope these zesty potatoes bring a little sunshine to your dinner table. They are a simple way to make any night feel like a celebration. Happy cooking!
— Alex
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/2 cup extra virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup freshly squeezed lemon juice
- 4 cloves garlic , minced
- 2 teaspoons dried Greek oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the potatoes and slice them into thick, uniform wedges.
- In a large roasting pan, whisk together the olive oil, chicken stock, lemon juice, minced garlic, oregano, salt, and pepper.
- Toss the potatoes in the roasting pan until every wedge is thoroughly coated with the liquid mixture.
- Arrange the potatoes in a single layer.
- Roast for 45 minutes in the center of the oven.
- Turn the potatoes over and roast for an additional 25 to 30 minutes until the liquid has mostly evaporated and the potatoes are fork-tender and caramelized on the edges.
- Transfer to a serving dish and pour any remaining pan juices over the top.
