Crispy, Tangy & Infused with Garlic & Herbs – Perfect Every Time!
These Greek Lemon Potatoes are the ultimate side dish—crispy on the outside, fluffy inside, and bursting with zesty Mediterranean flavors! Roasted in a garlicky lemon-oregano broth, these potatoes soak up all the delicious juices while developing a golden, caramelized crust.
Inspired by traditional Greek tavernas, this recipe is naturally vegan, gluten-free, and incredibly easy to make. The secret? A simple marinade and slow roasting for maximum flavor. Perfect alongside grilled meats, fish, or as part of a mezze platter.
Why you’ll love it:
✔ Minimal prep, big flavor (just chop, mix, and roast!)
✔ No flipping needed – the broth keeps them moist while the oven crisps them up
✔ Meal-prep friendly – tastes even better the next day!
Recommended Occasions: Sunday family dinners, Greek-themed feasts, Holiday side dish, Meal prep (reheats beautifully!), BBQs or potlucks.
Preheat oven to 400°F (200°C).
Peel and cut potatoes into ½-inch thick wedges.
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Toss potatoes in the marinade until evenly coated.
Transfer to a 9x13-inch baking dish, arranging in a single layer.
Pour broth around the potatoes (not over them to keep them crispy).
Bake uncovered for 60 mins, until golden and tender (no flipping needed!).
For extra crispiness, broil for 2–3 mins at the end.
Garnish with parsley and lemon slices. Drizzle with pan juices.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.