My Greek potatoes with lemon, garlic, and oregano are roasted in a savory blend of olive oil, lemon, honey, and chicken stock so the edges become slightly crisp while the centers stay tender and creamy. They taste like the lemony potatoes you get at a Greek restaurant and are easy to make at home.
Lemon-and-oregano roasted potatoes have quickly become a family favorite, edging out other potato sides. They pair beautifully with roasted or grilled mains and are a reliable holiday side.
These potatoes share flavors and textures with Greek lemon chicken and potatoes, making them a versatile accompaniment to dishes like roast lamb, chicken souvlaki, stuffed onions, or fish with feta and spinach.
Recipe Ingredients
Below are the main ingredients and a few helpful notes to guide you.
- Potatoes. Yukon Golds work well—peel and cut into large wedges for a creamy interior.
- Chicken stock. Low-sodium chicken stock gives the best flavor; substitute vegetable stock or water for a vegetarian version.
- Dijon mustard. Adds depth and a touch of tang.
- Fresh lemon juice. Always use freshly squeezed lemon for the brightest flavor.
See the recipe card below for exact quantities.
How to make Greek lemon potatoes
Follow these steps for tender, flavorful Greek-style potatoes.
- Preheat the oven to 375°F and position the rack in the middle. In a blender, combine olive oil, lemon juice, chicken stock, honey, garlic, and Dijon mustard until smooth.
- Place the potato wedges in a large roasting pan and pour the blended mixture over them. Toss with your hands or a spoon to coat each wedge evenly.
- Sprinkle with dried oregano, thyme, kosher salt, and black pepper.
- Bake for about 75 minutes, turning the potatoes halfway through. After 75 minutes, test for tenderness with a fork. If most of the liquid has evaporated, they’re ready. If there’s still too much liquid, increase the oven to 450°F and roast a few more minutes until the potatoes develop a bit of char and the liquid has mostly cooked off. Serve warm.
More Greek-inspired recipes
If you enjoy these potatoes, try other Greek-inspired dishes for a complete meal.
- Greek slow-roasted leg of lamb with potatoes
- Spanakorizo (spinach and rice)
- Greek beans with sausage
- Classic Greek salad
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Greek Potatoes (Lemon, Garlic, Oregano)
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Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into quarters or large wedges
- 8 cloves garlic
- 3/4 cup (180ml) olive oil
- 1/2 cup (120ml) lemon juice
- 3/4 cup (180ml) low-sodium chicken stock
- 2 teaspoons Dijon mustard
- 1 tablespoon Greek dried oregano
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
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Preheat oven to 375°F and set the rack to the middle position.
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Blend the olive oil, lemon juice, chicken stock, honey, garlic cloves, and Dijon until smooth. Place potatoes in a large roasting pan and pour the mixture over them, tossing to coat.
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Sprinkle with oregano, thyme, kosher salt, and pepper.
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Bake for 75 minutes, turning the potatoes halfway through.
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Check for tenderness. If most of the liquid has evaporated, serve. If there’s too much liquid, increase the oven to 450°F and roast a few minutes more or broil briefly until the liquid reduces and the potatoes char slightly. Enjoy.
Notes
- Baking pan. Use a large half-sheet pan or two pans so the potatoes aren’t overcrowded.
- Texture. Traditional Greek potatoes are soft and creamy. For crispier edges, raise the oven to 450°F or broil for a few minutes once the potatoes are tender—watch closely to avoid burning.
- Storage. Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave.
Nutrition
Nutrition information is an approximation.