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These Greek lemon potatoes are my family’s new favorite way to enjoy potatoes. Braised in a Greek-seasoned lemon garlic broth then roasted to crispy perfection, these lemon Greek potatoes are seriously addictive!
Greek Lemon Potatoes: A New Favorite
I’m always trying to find new ways to jazz up potatoes. Aside from roasting them and covering them in parmesan cheese, I wanted something different. Enter Greek lemon potatoes. So tender and flavorful and the two step process of making them truly makes it one of the best potato recipes I’ve ever made.
I got the inspiration for these when I was scrolling on TikTok in the late afternoon trying to plan a side dish for dinner. I’ve had these before at a Greek restaurant and I remember thinking to myself, “how did they get these so melt-in-your-mouth tender and so flavorful?” Well, it’s definitely that two step process of braising it in a lemon-garlic broth then roasting it to crispy, browned, perfection!
Two-Step: Braise then Roast
I actually find this way of roasting potatoes brilliant and foolproof. I know that with roasting potatoes, I sometimes find I have to put them back in the oven because they aren’t tender enough or cooked all the way through. When you braise potatoes first in a flavorful liquid, not only does the potato soak up all the broth’s goodness, it also cooks the potatoes through and through.
Then, because the potato is already cooked through, roasting them is easy and guaranteed to crisp them up and give you those loved golden brown exterior.
Recipe Tips and Variations
- Feel free to use yellow (butter, yukon gold) potatoes or russet potatoes. I’ve used both and they work great! You can keep them peeled or unpeeled. It’s your preference.
- Use fresh lemon juice as it gives a brighter and fresher flavor than the bottled kind.
- Make your own Greek seasoning at home!
- Don’t forget to reserve the braising liquid! I like spooning some over the potatoes after they’ve finished roasting. If I’m roasting more vegetables, I also like spooning that liquid over it. It’s so much flavor!
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 5 days. To reheat, reheat until warmed through in a toaster oven, air fryer, or back in the oven.
Serving Suggestions
Make this into a Greek feast by serving lemon Greek potatoes as a side dish to accompany Greek Chicken Souvlaki, Greek Beef Souvlaki, Homemade Tzatziki Dip, Garlic Hummus, Roasted Red Pepper Hummus, or Greek Chicken Meatballs!
Who Are You Calling a Spud?
Greek lemon potatoes won’t be the crispiest potatoes you have because of the liquid content it soaks up, so if you’re looking for really crispy potatoes, you should definitely try my Duck Fat Potatoes. Alternatively, here are some other tasty potato dishes:
Greek Lemon Potatoes
Equipment
Ingredients
- 1 pound (454 g) yellow/butter/yukon gold or russet potatoes, cut into quarters
- ½ cup (118 ml) chicken stock
- ¼ cup (59 ml) olive oil
- 4-5 cloves garlic, finely minced
- Juice of 2 lemons, about ¼ cup of lemon juice
- 2 tablespoons Greek seasoning
- ½ teaspoon fresh ground black pepper
- ½ cup (75 g) or more of crumbled feta
- Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 400 °F (204 °C)
- Add quartered potatoes into an oven-safe casserole dish.1 pound (454 g) yellow/butter/yukon gold or russet potatoes
- In a measuring cup, mix together chicken stock, olive oil, garlic, lemon juice, Greek seasoning, and black pepper. Stir to incorporate.½ cup (118 ml) chicken stock, ¼ cup (59 ml) olive oil, 4-5 cloves garlic, Juice of 2 lemons, 2 tablespoons Greek seasoning, ½ teaspoon fresh ground black pepper
- Pour liquid into and over the potatoes in the casserole dish.
- Bake uncovered for 45 minutes.
- In the meantime, lightly grease a rimmed baking sheet.
- Once the potatoes are done, carefully remove the casserole dish from the oven and use a slotted spoon to scoop out the potatoes and place onto the prepared baking sheet. Reserve the liquid!
- Reduce the oven temperature to 350 °F (177 °C) and bake the potatoes for an additional 20 minutes or until the exterior is crispy and golden brown.
- Remove from the oven and place into a large bowl. Spoon reserved liquid over the potatoes (you don’t need to use it all) then sprinkle crumbled feta over the top. Toss to incorporate and garnish with fresh chopped parsley.½ cup (75 g) or more of crumbled feta, Fresh chopped parsley
Nutrition
Photographs by Meg McKeehan Photography
These are insanely delicious! I used. yellow potatoes and Kinders greek seasoning.With the leftover sauce, I roasted some shrimp in a greek scampi sort of way. IMMEDIATELY decided to make these potatoes a Thanksgiving side dish and texted the recipe to no less than 5 friends. Homerun!