Golden potato wedges roasted until crisp on the outside and tender on the inside, infused with bright lemon juice, garlic, olive oil, and fragrant oregano. These classic Greek-style potatoes are a flavorful and aromatic side dish, ideal for pairing with grilled meats, seafood, or any Mediterranean-inspired meal. Their zesty, herby profile makes them a comforting and refreshing complement to any main course.

Why You’ll Love This Recipe

Greek Lemon Roasted Potatoes are incredibly simple to prepare yet full of bold, fresh flavors. The roasting process brings out the natural sweetness of the potatoes, while the lemon and garlic add brightness and depth. These potatoes are versatile, naturally gluten-free, and made with pantry staples. Whether for a weeknight dinner or a festive gathering, they are sure to be a crowd favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lbs Yukon Gold or Russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• Salt and black pepper to taste
• Lemon slices, for roasting and garnish

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. In a large mixing bowl, toss the potato wedges with olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper until evenly coated.
3. Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Add a few lemon slices on top for additional aroma and flavor.
4. Roast in the oven for 40–45 minutes, flipping the potatoes halfway through, until golden brown and fork-tender.
5. Serve hot, garnished with roasted lemon slices and an optional sprinkle of extra oregano.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Variations

• Herb Blend: Add thyme or rosemary along with oregano for a more complex flavor.
• Spicy Kick: Sprinkle with a pinch of red pepper flakes before roasting.
• Crispier Finish: After roasting, broil the potatoes for 2–3 minutes to enhance the crispness.
• Vegan Tzatziki Side: Serve alongside vegan or traditional tzatziki for a creamy complement.
• Cheesy Version: Top with crumbled feta and a drizzle of olive oil just before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, spread potatoes on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes until heated through and crisp. Avoid microwaving, as it may result in a soft texture.
If freezing, cool the potatoes completely before transferring to a freezer-safe container. Reheat from frozen in the oven at 400°F (200°C) for 15–20 minutes.

FAQs

What type of potatoes work best for this recipe?

Yukon Gold and Russet potatoes are ideal due to their balance of fluffiness and crispiness when roasted.

Can I leave the potato skins on?

Yes, leaving the skins on adds texture and nutrients. Be sure to wash and scrub them thoroughly.

How do I get the potatoes crispy?

Ensure the wedges are spaced out on the baking sheet and not overlapping. Use high heat and flip halfway through roasting.

Can I use dried lemon zest?

Fresh lemon zest is preferred for its vibrant flavor, but dried zest can be used in smaller quantities.

Is it necessary to flip the potatoes during roasting?

Yes, flipping helps achieve even browning and crisp edges.

Can I prepare this dish ahead of time?

You can slice and season the potatoes a few hours ahead and keep them covered in the refrigerator until ready to roast.

What should I serve with Greek lemon potatoes?

They pair well with grilled lamb, chicken souvlaki, roasted vegetables, or a Greek salad.

Can I use baby potatoes?

Yes, baby potatoes can be halved or quartered and roasted the same way. Adjust the roasting time slightly based on size.

How long do leftovers last?

Properly stored, leftovers last up to 3 days in the refrigerator.

Can I use lemon juice from a bottle?

Fresh lemon juice is recommended for optimal flavor, but bottled juice can be used in a pinch.

Conclusion

Greek Lemon Roasted Potatoes are a timeless and versatile side dish that delivers big flavor with minimal effort. Infused with citrus, garlic, and herbs, these golden wedges offer the perfect balance of crispy and tender textures. Whether paired with grilled meats or served as part of a larger Mediterranean feast, this dish will elevate any meal with its brightness and simplicity.

Greek Lemon Roasted Potatoes

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Greek
• Diet: Vegetarian

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Description

Greek-style roasted potatoes, crispy on the outside and tender inside, flavored with lemon, garlic, olive oil, and oregano. A bright and savory side dish for Mediterranean meals.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs Yukon Gold or Russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• Salt and black pepper to taste
• Lemon slices, for roasting and garnish

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a large mixing bowl, toss potato wedges with olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the baking sheet. Add a few lemon slices for extra flavor.
4. Roast for 40–45 minutes, flipping halfway through, until potatoes are golden brown and tender.
5. Serve hot, garnished with roasted lemon slices and a sprinkle of extra oregano if desired.

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Notes

• Use Yukon Gold potatoes for a creamier interior, or Russet for crispier edges.
• Pair with tzatziki or grilled meats for a complete meal.
• Add a splash of chicken broth to the pan before roasting for extra moisture and flavor.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 220
• Sugar: 2g
• Sodium: 290mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg