Greek Lemon Potatoes

Roasted potatoes are delicious, but this Greek lemon potatoes recipe takes them to the next level. The secret is in the sauce: As the potatoes roast, they absorb the lemony, herby broth, resulting in a texture that is pillowy, crisp, and so darn delicious. These potatoes go great with all kinds of family meal ideas, from roast chicken to steak to grilled fish recipes. And if you love potatoes as much as I do, here are even more potato side dishes to try next!

Can you use any type of potato?

Not exactly—different types of potatoes work better for different dishes. Starchy varieties like Russet potatoes are best used for baking or frying, thanks to their fluffy texture. Waxy potatoes, such as red or fingerling, hold their shape well, making them ideal for boiling or using in salads. For roasting in recipes like this, Yukon Gold potatoes are a great choice because they fall right in the middle with a creamy texture and thin skin that crisps up beautifully in the oven.

How should you cut the potatoes for roasting?

While there are no hard and fast rules, I like to cut the potatoes in this recipe into wedges. It's less fussy than cubing the potatoes. Plus, it creates plenty of surface area to soak up all that lemony broth. What's most important, though, is that the potatoes are cut into equal-size pieces so they cook evenly.

Should you peel the potatoes for Greek lemon potatoes?

This is all about personal preference: If you're not a fan of potato skins, feel free to peel them before wedging the potatoes. However, this extra step is not necessary! The skin gets tender and slightly crisp when the spuds are roasted, so it's perfectly fine to leave the skin on.

Should you boil the potatoes before roasting them?

No need. While some cooks swear by parboiling for texture, it's not necessary here. These potatoes roast in a shallow pool of lemony broth, resulting in wedges that are soft and creamy on the inside with a slightly crispy exterior.

Can you switch up the herbs?

Absolutely. This recipe uses fresh oregano, but rosemary or thyme also pair nicely with the lemon. You can also finish the dish with fresh parsley or a sprinkle of chopped dill.

How to Make Greek Lemon Potatoes

INGREDIENTS

• Lemon juice: Fresh lemon juice is the star of this dish—it gives the potatoes their signature bright, tangy flavor. Skip the bottled kind here; fresh-squeezed is worth it.
• Chicken broth: This forms the base of the braising liquid, infusing the potatoes with savory flavor as they roast. It also helps keep them tender and moist. You can swap in vegetable broth if you want to make the dish vegetarian.
• Olive oil: Essential for roasting, olive oil helps the potatoes brown and crisp up beautifully while adding rich Mediterranean flavor.
• Salt and pepper: Potatoes love salt, and this recipe uses kosher salt for even seasoning. If you're using table salt instead, reduce the amount slightly. Add freshly ground black pepper to taste.
• Garlic powder: Instead of fresh garlic, which can burn at high oven temperatures, garlic powder adds mellow, garlicky flavor that evenly disperses in the braising liquid.
• Oregano: Fresh oregano brings that classic Greek flavor and pairs perfectly with lemon and garlic. Use the fresh version here if you can—it adds brightness and a fragrant finish.
• Yukon Gold potatoes: These potatoes are ideal for roasting. They have thin skins that get crisp in the oven and a creamy interior that soaks up all the lemony, herby goodness without falling apart. Slice the potatoes in wedges.

STEP-BY-STEP INSTRUCTIONS

Whisk together the dressing with lemon juice, chicken broth, and olive oil, along with salt, pepper, garlic powder, and some of the oregano. I make the dressing in a liquid measuring cup with a spout so it's easy to pour.

Spread the potato wedges on a big baking sheet. (Make sure the pan is rimmed to avoid any of the juices spilling.) Pour the dressing over the potatoes and use tongs to toss and coat them.

Roast the potatoes for 30 minutes. At this point, they should be almost tender, but not totally. Give them a good toss, then pop them back in the oven to roast until the potatoes are pillowy soft, crispy around the edges, and the juices have cooked down and thickened into a glaze. This should take between 10 and 15 minutes more. You can test a potato's tenderness by poking it with a knife.

Toss the potatoes again to coat them in that delicious, lemony glaze. Sprinkle them with a good pinch of salt, scoop them into a pretty serving bowl, and top them with more oregano. These potatoes are best when they're nice and warm!

A full list of ingredients and directions can be found in the recipe below.