Name: Crispy Lemon Roasted Greek Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: Yukon Gold potatoes (or russet), about 2 to 2.5 pounds; Fresh lemon juice (2 large lemons), plus lemon zest; Olive oil (good quality); Garlic (4–6 cloves), minced; Chicken or vegetable broth (about 1 cup); Dried oregano (Greek oregano if available); Sea salt and freshly ground black pepper; Smoked paprika or sweet paprika (optional); Semolina or fine cornmeal (optional, for extra crisping); Fresh parsley or dill, chopped, for garnish

These potatoes are the kind you keep picking at long after you’re full. They’re golden at the edges, tender inside, and rich with lemon, garlic, and oregano. The pan juices turn glossy and savory, clinging to each bite.

They’re simple enough for weeknights and special enough for a dinner party. If you love bold flavor and crispy edges, this recipe checks every box.

What Makes This Special

Greek-style roasted potatoes are unique because they roast in a seasoned lemon broth, then finish dry and crisp. That two-stage method delivers deep flavor and creamy insides without losing those crunchy edges.

The balance of bright lemon, good olive oil, and oregano does the heavy lifting, so you don’t need fancy steps. The result is hearty, vibrant, and endlessly versatile.

Close-up detail of lemon roasted greek potatoes

Shopping List

Yukon Gold potatoes (or russet), about 2 to 2.5 pounds
Fresh lemon juice (2 large lemons), plus lemon zest
Olive oil (good quality)
Garlic (4–6 cloves), minced
Chicken or vegetable broth (about 1 cup)
Dried oregano (Greek oregano if available)
Sea salt and freshly ground black pepper
Smoked paprika or sweet paprika (optional)
Semolina or fine cornmeal (optional, for extra crisping)
Fresh parsley or dill, chopped, for garnish

How to Make Lemon Roasted Greek Potatoes

Preheat the oven. Set it to 425°F (220°C). Use a large, heavy sheet pan or a roasting pan.
A metal pan helps with browning.
Prep the potatoes. Peel if you like (Yukon Gold skins are thin and tasty, so peeling is optional). Cut into thick wedges—about 1 to 1.5 inches wide—so they stay fluffy inside without breaking down.
Make the lemon mixture. In a bowl, whisk together 1/3 cup lemon juice, 1/3 cup olive oil, 1 cup broth, 4–6 minced garlic cloves, 1.5 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/2 teaspoon smoked or sweet paprika if using.
Stir in the zest of 1 lemon for extra aroma.
Optional crisp booster. Sprinkle 1–2 teaspoons semolina or fine cornmeal over the raw potatoes. Toss to coat lightly. This helps create a delicate, crispy crust.
Arrange in the pan. Spread the potatoes in a single layer, cut sides down.
Pour the lemon mixture evenly over them. You want liquid to come partway up the potatoes, not fully cover them.
Roast and baste. Roast for 30 minutes, then gently flip and spoon some pan juices over them. Roast another 20–25 minutes until most of the liquid has evaporated and the potatoes are tender.
Finish for crisp edges. Increase heat to 450°F (230°C) or switch to convection for the last 10–15 minutes.
Let the remaining liquid reduce and the edges brown. Don’t rush this—color equals flavor.
Adjust and garnish. Taste and add a pinch more salt or a squeeze of lemon if needed. Shower with chopped parsley or dill.
Serve hot with extra pan juices.

Cooking process of lemon roasted greek potatoes

Storage Instructions

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for 10–15 minutes to restore crispness. Avoid microwaving if possible; it softens the edges.

For freezing, spread on a tray to freeze individually, then bag. Reheat from frozen at 425°F (220°C) until hot and crisp, about 20–25 minutes.

Benefits of This Recipe

Big flavor, simple ingredients. Lemon, garlic, and oregano do the work without complicated steps.
Meal-prep friendly. Easy to reheat and pair with proteins, salads, or grain bowls.
Flexible. Works with chicken or veg broth, peeled or unpeeled potatoes, and different herbs.
Budget-friendly. Pantry staples build a side dish that tastes special.
Great texture. Creamy centers with crisp, caramelized edges.

Pitfalls to Watch Out For

Overcrowding the pan. If the potatoes are piled up, they steam instead of crisp. Use two pans if needed.
Too much liquid. The potatoes should sit in a shallow pool, not swim.
If your pan is very deep, reduce the broth a bit.
Skipping the high-heat finish. Those last minutes at high heat make the edges deeply golden.
Cutting potatoes too small. Small pieces can collapse or overcook before gaining color.
Under-seasoning. Potatoes love salt and acid. Taste and adjust at the end.

Final dish presentatio of lemon roasted greek potatoes

Variations You Can Try

Lemon-Herb Medley: Add fresh thyme or rosemary during the last 15 minutes to keep the herbs fragrant.
Garlic Lovers: Toss in whole, unpeeled garlic cloves to roast alongside. They soften and turn sweet.
Spicy Take: Add red pepper flakes or a pinch of Aleppo pepper to the lemon mixture.
Vegan Umami: Replace broth with vegetable broth and add 1 teaspoon white miso or a splash of soy sauce.
Feta Finish: Crumble feta over the hot potatoes and sprinkle with oregano and lemon zest.
Orange Twist: Mix in a tablespoon of fresh orange juice for a citrusy, slightly sweet edge.
Extra Crispy: Parboil wedges for 5 minutes, rough up the edges in a colander, then roast as directed with a bit less broth.

FAQ’s For Lemon Roasted Greek Potatoes

Which potatoes are best for this recipe?

Yukon Golds are ideal because they hold their shape and become creamy inside. Russets also work and can get even crispier, though they’re a bit more fragile when flipping. Red potatoes are okay, but they won’t be quite as fluffy.

Can I make these ahead?

Yes. Roast until tender but not fully browned, cool, and refrigerate. Reheat at 425°F (220°C) for 10–15 minutes to crisp and finish browning. Add a squeeze of fresh lemon before serving.

Do I have to peel the potatoes?

No. Leaving the skin on adds texture and nutrients and helps the wedges hold together. If you prefer a smoother bite, peel them—both approaches are delicious.

What if I don’t have broth?

Use water plus an extra pinch of salt and a little more olive oil. You can also add a splash of white wine for extra depth. The lemon and garlic will still shine.

How do I keep the garlic from burning?

Because it’s mixed into the liquid, it won’t burn early on. If you see stray bits exposed near the end, tuck them under a potato or spoon a little liquid over them. You can also mince it slightly larger so it roasts gently.

Can I scale this up for a crowd?

Absolutely. Use multiple sheet pans and rotate them halfway through. Keep the potatoes in a single layer and divide the liquid evenly so every pan gets flavor and the chance to brown.

What should I serve these with?

They pair well with grilled chicken, roast lamb, baked fish, or a big Greek salad. Add tzatziki or a garlicky yogurt sauce on the side. They also make a satisfying vegetarian plate with roasted vegetables and feta.

How do I know they’re done?

They should be deeply golden in spots and tender when pierced with a knife. The pan should be mostly dry, with just a glossy, lemony glaze clinging to the potatoes.

Wrapping Up

Crispy Lemon Roasted Greek Potatoes deliver big flavor with minimal fuss. The combination of lemon, garlic, and good olive oil transforms simple potatoes into something memorable. Keep the pan uncrowded, finish hot, and season boldly.

Serve them fresh from the oven, and watch them disappear.