Lemon Garlic Roasted Potatoes Recipe

If you’re looking for the ultimate crispy roasted potato recipe, these Greek Lemon Garlic Roasted Potatoes are about to become your new go-to side dish. Bursting with bright citrus flavor, infused with garlic and oregano, and roasted until golden perfection, these potatoes pair beautifully with almost any main dish. Whether you’re serving them alongside grilled chicken, lamb chops, or a simple salad, they’ll quickly become the star of your table.

This easy Greek potato recipe is made with wholesome ingredients you likely already have in your kitchen—potatoes, olive oil, lemon juice, garlic, and herbs. It’s a classic Mediterranean side dish that delivers big flavor with minimal effort.

Why You’ll Love This

• Crispy on the outside, tender inside – The roasting method creates perfectly golden edges.
  
• Bursting with flavor – Fresh lemon juice, garlic, and oregano give these potatoes a zesty Mediterranean kick.
  
• Versatile side dish – Pairs with grilled meats, seafood, eggs, or vegetarian mains.
  
• Meal prep friendly – Store well in the fridge and taste just as delicious reheated.
  

Lemon Garlic Roasted Potatoes Recipe

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Category

Side Dish

Cuisine

Mediterranean

Servings

6

Prep Time

10 minutes

Cook Time

1 hour

Calories

352

Crispy, golden Greek Lemon Potatoes roasted with garlic, olive oil, and oregano. A flavorful Mediterranean side dish perfect for chicken, lamb, or fish. Easy, healthy, and always a crowd favorite!

Author:

Guiseppe

Ingredients

• 3 lb Yukon Gold Potatoes (scrubbed and cut into wedges)

• ½ cup Extra Virgin Olive oil

• 4–5 Garlic cloves (thinly sliced or minced)

• 1 tbsp Greek oregano (dried)

• 1 tsp Sea salt

• ½ tsp Black Pepper (freshly ground)

• ½ cup Chicken or Vegetable stock

• 3 lemons (juice, freshly squeezed)

• 1 handful Fresh Oregano leaves (optional, for garnish)

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Directions

1. Scrub the Yukon gold potatoes and cut them into wedges. Preheat the oven to 400°F (205°C).
2. Place the potatoes in a large baking dish (avoid overcrowding). Drizzle with olive oil, then add garlic, dried oregano, salt, and pepper. Toss until well coated. Roast for 15 minutes.
3. Pour chicken or vegetable stock into the dish. Return to the oven and bake for another 15 minutes.
4. Pour fresh lemon juice over the potatoes. Bake for an additional 35 minutes, or until golden and crisp on the edges.
5. Transfer to a serving platter, drizzle with the flavorful lemon-garlic sauce from the pan, and sprinkle with fresh oregano (optional). Serve warm.

Recipe Note

Serving Suggestions

• These Greek roasted lemon potatoes are incredibly versatile:
  
• Pair with grilled chicken, lamb chops, or beef skewers.
  
• Serve with a fresh Greek salad or tzatziki sauce.
  
• Enjoy with eggs for a hearty breakfast side.
  
• Add to mezze platters alongside dips like hummus or skordalia.
  

Chef Tips

• Use Yukon gold or baby gold potatoes for the best texture and buttery flavor.
  
• Don’t skip the stock—it helps create tender, flavorful potatoes that soak up the lemony sauce.
  
• For extra crispiness, broil for the last 2–3 minutes.
  

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
  
• Reheat: Warm in the oven at 325°F for 10–15 minutes to bring back crispness.
  
• Freeze: Place cooled potatoes in a freezer-safe container for up to 6 months. Thaw before reheating.
  

Nutrition

Nutrition

Serving Size

1 serving (approx 1 cup)

per serving

Calories

352

Amount/Serving % Daily Value

Carbs

43 grams

16%

Fat

19 grams

24%

Protein

5 grams

10%