Greek Potatoes
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These Greek Potatoes are tender and bursting with flavor! They’re soft on the inside, with just a touch of crispiness on the outside. Roasted in lemon, garlic, and chicken broth, they soak up all that delicious goodness, making them so much more than your average side dish.
So many roasted potatoes are dry and boring. Not these!!! These Greek Potatoes are roasted in lemon, garlic, and oregano, giving them that incredible Mediterranean flavor. And the best part? They’re cooked in chicken broth, so they’re tender on the inside with just a hint of crispiness on the outside.
It’s not about crunch here—it’s about soaking up all that delicious lemony, garlicky goodness! These potatoes are perfect for any meal, and trust me, once you try them, you’ll want to make them again and again.
Before You Start
- Cut the potatoes evenly: Make sure your potato wedges are about the same size so they cook evenly. You don’t want some mushy and others undercooked!
- Don’t skip the broth: Roasting the potatoes in chicken broth keeps them moist and adds tons of flavor. It’s what makes these potatoes tender and juicy.
- Stir halfway through: Give the potatoes a toss halfway through cooking to make sure they cook evenly and soak up all that lemony goodness.
- Crisp them up at the end: Raising the oven temperature to 425°F in the last 15 minutes gives the potatoes just the right amount of crisp on the outside without drying them out.
- Serve them hot: These potatoes are best served right out of the oven, while they’re still warm and full of flavor!
Ingredients You’ll Need
- Potatoes: I like Yukon Gold or Russet for this—they get super tender and soak up all the flavor. You can use what you’ve got, just make sure to cut them into equal size wedges.
- Olive oil: Helps the potatoes roast up beautifully while adding a rich flavor. If you’re out, vegetable oil will work too.
- Lemon juice: Adds that bright, tangy kick we love in Greek dishes. Freshly squeezed is always best, but bottled works in a pinch.
- Garlic: You can’t go wrong with garlic here. It infuses the potatoes with tons of flavor as they roast.
- Dried oregano: Classic Greek herb! It adds that earthy, slightly peppery flavor that ties everything together.
- Salt and pepper: Seasoning is key! Don’t skimp on these because they bring out all the flavors.
- Chicken broth: Keeps the potatoes moist while they roast and adds a savory depth of flavor. Veggie broth works too if you’re keeping it vegetarian.
- Fresh parsley: For garnish, adds a pop of color and freshness at the end.
- Lemon wedges: Squeeze these over the potatoes right before serving for extra zing.
First, get your oven heated up to 400°F (200°C). In a large bowl, whisk together ¼ cup olive oil, ¼ cup lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Tip: Whisk well so the garlic and herbs are evenly distributed in the oil and lemon juice.
Add 3 pounds of potato wedges (Yukon Gold or Russet) to the bowl and toss them around until they’re well coated with the dressing. You want every wedge to soak up that flavor.
Transfer the coated potatoes to a large baking dish or sheet pan. Pour 1 cup of chicken broth around the potatoes—this is the secret to keeping them tender while they roast.
Tip: The chicken broth adds moisture and extra flavor, so don’t skip this step!
Pop the dish in the oven and roast for 45 minutes, stirring the potatoes occasionally. After 45 minutes, crank the oven up to 425°F (220°C) and roast for another 15 minutes. This is when the potatoes will crisp up a bit on the outside while staying nice and tender inside. Once the potatoes are done, take them out of the oven and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side.
How To Serve
These Greek Potatoes are a perfect side for so many dishes! Here are a few ideas:
Chicken Souvlaki
Lamb Chops with Garlic Mint Sauce
Beef Shish Kebab
Falafel
Frequently Asked Questions
Can I use a different type of potato?
Yes! Yukon Gold or Russet potatoes are great for this recipe, but you can also use red potatoes or baby potatoes. Just adjust the cooking time slightly if needed.
How do I store leftovers?
Store any leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10-15 minutes to get them warmed through and a little crispy again.
Can I freeze Greek Potatoes?
I find freezing potatoes will change their texture, so I don’t recommend it. However, if you really need to, let them cool completely, place them in a freezer-safe container, and freeze for up to 3 months. Reheat in the oven to bring back some of the crispiness.
Why do you bake the potatoes in broth?
The broth helps keep the potatoes tender and flavorful as they roast. It’s what makes these potatoes juicy on the inside without drying out.
How do I get the potatoes a bit crispier?
For extra crispiness, let them sit in the oven for a few extra minutes at 425°F, or finish them under the broiler for a couple of minutes—but watch closely to avoid burning!
More Delicious Greek Recipes
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Greek Potatoes
Video
Ingredients
- 3 pounds potatoes (Yukon Gold or Russet, peeled and cut into wedges)
- ¼ cup olive oil
- ¼ cup lemon juice (freshly squeezed)
- 4 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth (low sodium or no sodium added)
- fresh parsley (chopped, for garnish)
- lemon wedges (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ¼ cup olive oil, ¼ cup lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk together until well mixed.
- Add the potato wedges to the bowl and toss to coat them evenly with the mixture.
- Transfer the coated potatoes to a large baking dish or sheet pan. Pour 1 cup chicken broth around the potatoes.
- Bake in the preheated oven for 45 minutes, stirring occasionally to ensure even cooking. If needed, add more chicken broth to keep the potatoes moist. After 45 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 15 minutes to allow the potatoes to crisp up and turn golden brown.
- Remove the potatoes from the oven and sprinkle with chopped fresh parsley. Serve hot with lemon wedges on the side.
Equipment
Notes
- Use Yukon Gold or Russet potatoes for the best texture and flavor.
- Stir the potatoes halfway through roasting to help them cook evenly and soak up more broth.
- For extra crispiness, turn up the oven to 425°F for the last 15 minutes of roasting.
- Garnish with fresh parsley and a squeeze of lemon for a bright, fresh finish.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
