These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano.
They are so easy to make and are the perfect side dish for so many meals. This is a true authentic greek recipe where the potatoes are cooked in a mixture of broth, extra virgin olive oil, lemon juice, garlic, and oregano.
The potatoes act like sponges and suck up all those flavors, to give you a potato that is amazingly tender on the inside, slightly crispy on the outside and so full of flavor you won't be able to stop eating them!
Jump Menu
Are these just roasted potatoes with lemon?
No, these are so much more!!!
This is a true authentic slow-roasted potato recipe. These Greek potatoes don't come out crispy like a roast potato, this is because for most of the cooking time they sit in a flavor-packed broth. But that is the beauty. The broth is what gives the potatoes such an amazing fluffy texture and true greek flavor.
(If you are after a truly crispy roast potato check out my make-ahead roast potatoes)
How to make Greek Lemon Potatoes
- Mix together, olive oil, vegetable broth, lemon juice, sliced garlic, oregano, salt and pepper in a small measuring cup/jug.
- Chop the potatoes into quarters or eighths if they are big.
- Lay the potatoes over a rimmed baking sheet and pour over the lemon broth.
- Stir gently then cover the baking sheet with aluminum foil.
- Cook the covered potatoes for 70 minutes at 340ºF/170ºC
- Remove the foil and cook for a further 10 minutes to allow the potatoes to crisp slightly and any remaining broth to evaporate.
- Serve with lemon wedges and fresh herbs (parsley or oregano works well)
(For the full in-depth recipe with quantities scroll to the full recipe card or hit the purple steaming pot to the left of the screen)
These honestly are some of the most delicious potatoes and you will see them on greek menus and family tables across Greece and it's islands!
What to serve with Slow Roasted Greek Lemon Potatoes
These potatoes are the perfect side to just about any meat or fish!
Try them as a side dish for:
- Greek Chicken with Lemon and Dill
- Greek Chicken Thighs with Feta and Black Olives
- Garlic Greek Chicken Breasts
- Greek Salmon with Lemon and Dill
- Greek Shrimp (The Mediterranean Dish)
- Greek Style Squid (Delia Smith Online)
- Greek Roast Lamb (BBC Good Food)
What to do with leftovers
You can keep the leftovers in a sealed container for 3 days.
To reheat them, preheat the oven to 390ºF/200ºC and lay the potatoes on a baking tray. Drizzle them with a little oil and bake for 10 minutes until warmed through and crispy.
Try adding your leftover potatoes to:
- A warm salad with a fried egg.
- As part of your breakfast with sausage.
- Mix them with onions and bacon as the filling for a quiche/pie.
- Mash them into a slice of toast and then add some grated mozzarella and place it under the broiler/grill for 2 minutes
Enjoy x
For other Great Greek Side Dishes why not try:
For more potato recipes why not try:
Pin this recipe for Slow Roasted Greek Lemon Potatoes. Pin it here.
Get the Recipe
Recipe - Slow Roasted Greek Lemon Potatoes
Ingredients
- 2.6 lb potatoes
- ¼ cup olive oil
- ½ cup lemon juice
- 1 cup broth - vegetable/chicken
- 1 tablespoon lemon zest
- 8 garlic cloves - peeled and thickly sliced
- ½ tablespoon dried oregano
- 1 teaspoon salt
Instructions
- Preheat oven to 340ºF/170ºC.
- Cut the potatoes into chunks. (I don't peel them)
- Pour the olive oil, lemon juice, chicken stock, lemon zest, sliced garlic cloves, oregano and salt into a rimmed baking sheet and mix well to combine.
- Add the potatoes into the mixture and mix gently.
- Cover the roasting tin with foil and roast the potatoes for 70 minutes then remove from the oven, remove the foil and gently turn them.
- Return to the oven uncovered for a further 10 minutes.
- The potatoes should be soft and lightly golden and most of the liquid will have evaporated.
Nutrition
Nutrition is per serving
Recipe Inspired by Anna Gare.
Hayley says
I tried these and they came out perfect. The whole family loved them. They make a great simple and delicious side dish!
Claire | Sprinkles and Sprouts says
Oh I am so pleased you enjoyed them Hayley 🙂
Thanks for taking the time to come back and comment.
Cx
Sue says
I'm wondering what type of potatoes you are using or does they type of potato matter? Thank you for your input & have a blessed day! 🙂
Claire McEwen says
Hi Sue,
You want a floury potato like a Maris Piper or a Yukon Gold.
The recipe will work with waxy potatoes but they don't suck up the same flavor.
Hope that helps
Cx
Laurie teegardin says
Could you use red or purple potatoes
Claire | Sprinkles and Sprouts says
I haven't tried it, but I don't see why they wouldn't work just as well 🙂
Hope that helps.
Cx
Becca says
This has been a go-to potato recipe in our house for a while—we love it! I am now trying to minimize the amount of oil in my cooking and wondering how this recipe would do with no (or reduced) EVOO? Any thoughts on this?
Claire McEwen says
Hi Becca,
So happy you enjoy the potatoes 🙂
I think if you removed it completely the potatoes might end up a little dry after roasting rather than getting golden, but I think you could reduce it down to a tablespoon and try that.
Do let me know if you try it, as it would be a great thing to note within the blog post.
Cx
Becca says
Coming back to report how my reduced EVOO experiment went. I halved the recipe for my family of 3 and used only about 1 TBS of EVOO. Sadly they did not turn out as good as usual—they were more like boiled potatoes without much flavor. I will continue experimenting to see how low I can get the oil amount without affecting the flavor and final result too much.
Claire McEwen says
Sorry that the experiment didn't work 🙁
Thank you for taking the time to reply.
Hopefully next time will be a better oil ratio.
I really appreciate the time you took to test the changes 🙂
Cx
Adriana says
Hi! I was hoping for some clarification on the temp? It said 390 in the text but 340 in the recipe card. Thanks!
Claire McEwen says
Hi Adriana,
The temperature is 340ºF for cooking them. The 390ºF mentioned in the text is for if you are reheating the potatoes.
Hope that helps 🙂
Cx
Amanda Mason says
The perfect side dish! I paired this with some grilled steak I made and it was soooo good! Really easy to make, too!
Mikayla says
Such a simple yet delicious dish. I used it as a main dish with some carrots, and green onion roasted along side. I will make these again, perhaps for a breakfast side next.
Claire McEwen says
They would be delicious for breakfast!
Cx
Megan says
Be still my beating heart! These are sensational Claire! So simple and packed with bags of flavour. The best potatoes!
Claire McEwen says
This just makes me smile so much 🙂
Thank you for taking the time to come back and comment.
Cx
Jacki says
Should I cook these in a 9x13 pan or rimmed baking sheet?
Claire McEwen says
Hi Jacki,
I use a rimmed baking sheet, but it does have quite high sides.
I find the rimmed tray allows the liquid to evaporate more easily.
Hope that helps 🙂
Cx
Jillian says
This was fabulous!!! I did cut the potatoes a tad bit smaller, used Greek oregano and cut the stock in half. This turned out delicious!!! Will make again!
Martha Zulema Garcia says
I am trying to figure out the measurements for this recipe. Does the recipe call for 1.3 pounds of potatoes? I am confused with this measurements. Can you please post the measurements to actual U.S. cups and tbsp? e.g. what is 0.13 cup and 0.5 tbsp.?
Thank you,
MZG
Claire McEwen says
Hi Martha,
It sounds like you have changed the serving size from 4 people down to two people. This changes the ingredient quantities. Sometimes it gives funny looking results.
To get the correct quantities change the serving size back to 4 and it should give you easy to read values again. Hope that helps 🙂
Cx
Mike says
Unfortunately, most of the replies here are obviously false, as this recipe doesn't work as presented - first time out, had boiled potatoes because 1 cup of chicken broth doesn't evaporate covered with aluminum foil - tried a scant 1/3 cup of broth second time out and was able to achieve the desired result. Otherwise, mix the liquids, pour on 2/3 cup full and throw the rest away - waste.
Claire McEwen says
Hi Mike,
This is one of my most popular recipes and one I make at least once a month.
There are 57 positive reviews on this recipe and over a 250k shares on Pinterest. I would suggest perhaps that rather than all of them being false that perhaps something went wrong when you were following the recipe? Or maybe the temperature of your oven isn't calibrated correctly?
But to blame a recipe that works for so many other people, without trying to troubleshoot your issues seems a little foolhardy?
Have a great day
Cx
KGerm says
I have yet to try the recipe but that may have been the best response I’ve read so far. Very politely said.
Val Bellows says
Oh so delicious!!! Family loves them served with souvlaki, pita or naan bread and tziki 😋 The lemon is the perfect amount, I heat oven a little hotter for the crisping 🙌🏻
Pam says
These are very good. Cooked just a bit longer to get some browning. I crumbled feta and put on top. Delicious
Claire McEwen says
Thank you Pam 🙂
I think the feta on top sounds perfect!
Cx
Georgia says
I'd love to be able to print out the recipe but there are so many pop-up ads that won't close that I can't even read the recipe, let alone reviews.
Claire McEwen says
Hi Georgia,
I hate pop-ups!
I don't have any pop-up ads on my site, my ad agency doesn't even offer them as a service.
Sorry you haven't been able to print the recipe, but there is nothing I can remove as the pop-ups aren't originating on my site.
Claire
Jane says
These were delicious and worked SO well with the slow roast lamb shoulder sharing the oven. Pumped the heat while the lamb was resting and the foil was off the potatoes, and they were succulent and crunchy at the same time. Awesome, thank you!
Linda says
You list the garlic cloves sliced thickly, but in the instructions you say to add whole garlic cloves. Which is correct? Many thanks, I can’t wait to try them!
Claire McEwen says
Hi Linda,
Thanks for posting this question.
I have updated the recipe.
You could leave the garlic whole or add it sliced. I generally use sliced garlic, so have adapted the recipe to show this.
Hope that helps
Cx
Ana says
Thank you for sharing this recipe…this is one of my family’s favourite side dish. They keep asking for it❤️
Erika Miller says
These potatoes were really delicious. They were easy to make and I plan to make them often. Thanks for posting this recipe.
Emz says
Is vegetable broth just stock? Can I use an alternative? Thanks
Claire McEwen says
Hi,
Yes vegetable broth is just the same as vegetable stock. You could use chicken stock if you have that on hand. Or even water, but you would need to add extra seasonings then.
I hope that helps
Cx
Tori says
these were so delicious, i can’t wait to make them again!
Sharon says
These were absolutely delicious! I’ve always wanted to make potatoes like they serve at a Greek restaurant but never new how, now I do. Thank you so much for the recipe.
Claire McEwen says
Oh I am so happy 🙂
This just makes me smile! So pleased you enjoyed the recipe.
Thanks for coming back to comment.
Cx
Margaret Cowell says
Stunning. I am always looking for something new to cook with potatoes.
This recipe will be copied into my special recipe book.
Julia says
AMAZING RECIPE! Turned out perfectly, having never made greek potatoes before but knowing exactly what they should taste like, these were DIVINE! So so glad I used your recipe because it's a winner!
Claire McEwen says
Oh I am so pleased Julia!!!
Thank you for taking the time to come back and comment 🙂
Cx
Andrea says
Do you peel the potatoes?
Claire McEwen says
Hi Andrea, I don't bother to peel them, I just make sure they are clean 🙂
Hope that helps.
Cx
Andrea says
Dumb question, should we peel the potatoes?
Claire McEwen says
no such thing as a dumb question 😀
I don't bother to peel the potatoes.
Hope that helps 🙂
Cx
Patti says
Potatoes were flavourful but not sure what I did wrong. Moisture was not completely gone even after extra cooking time and broiling. Potatoes were wet. Did the temperature right and time but not the way I wanted to see them
Claire McEwen says
I am sorry to hear that Patti.
they are not super crispy but they should have some golden crispy bits on them.
If you decide to make them again, try using a bigger dish to allow more of the moisture to boil off.
Cx
Michelle Manning says
Sounds yummy can I use dill instead of oregano?
Claire McEwen says
You could definitely do this with dill!
I think that sounds amazing!
Cx
Barb says
Can you marinate the potatoes earlier? Before cooking?
Claire McEwen says
Hi Barb, Unfortunately I find that the potatoes start to oxidise and go black if you cut them and leave them in the oil mixture. They do reheat really well in the oven, so if you need to prep ahead of time, I would cook them or an hour and then reheat for 30-40 minutes in an oven, when you want to eat them.
Hope that helps
Cx
Deborah paul says
I just made these Greek potatoes and they were fantastic I used Yukon gold potatoes
I followed the recipe exactly and they came out perfect
Thank you for a great recipe that I will make many more times Fabulous
Erin says
Hi! What type of potatoes do you recommend using? Are small gold potatoes good for this recipe? Who knew there were so many to choose from 😂.
Claire McEwen says
Hi Erin,
I think the small gold potatoes would be great here, they are firm enough to hold their shape, but still with a little starchy quality that means they will soak up the greek flavours.
There are so many potatoes out there aren't there!! And some areas never see the same varieties as others!
With this recipe, a waxy potato will give you a firmer finished potato that holds it shape more where as a floury potato will absorb more of the flavours but is more likely to fall apart.
I tend to go for a more waxy potato, but both will work but will give you different end results.
Hope that helps 🙂
Cx
Erin says
Thank you!
Stella says
The best recipe for roasted potatoes 🥔! No doubt about it.
THANK YOU 🙏🏻
Jill Dawson says
I found this recipe way too heavy on the lemon juice.
I also had to brown the potatoes after the stated cook time.
I was careful to follow and weigh and measure the ingredients.
Not sure what was different between mine and all the other reviews!
Nia says
It tasted great, just a tad too much lemon. I’d definitely make it again.
Sheila says
Thank you for this delicious recipe! Such amazing flavor and so easy to make! Everyone loved it—and went back for second helpings! By the way, I followed the hint to use Yukon Gold potatoes, and they worked beautifully.
Stella W says
Amazing! My hubby can not stop eating them.
Thank you for a great recipe 🙏🏻🙏🏻
Apricot says
Had to come and post a comment because these were absolutely delicious! I served them with a simple greek yoghurt dipping sauce (with lemon, salt and red wine vinegar).
Have just had cold leftovers with the yoghurt sauce stirred through and it made a zesty, creamy potato salad.
Kelsey J says
Any suggestions on making these in an instant pot?
Claire McEwen says
Hi Kelsey,
I have never tried them in the instant pot ao I am not sure if they would work or not.
I would try cooking cooking them in the pot with 1/2 cup of broth (or more if your pressure cooker has a higher minimum amount), the lemon juice, zest, garlic and oregano.
Cook for 5 minutes then natural pressure release for 10 minutes. (don't manually release the pressure as the potatoes can explode and leave you with mash!)
Then drain well.
Heat the oil in a roasting tin in the oven (10 minutes), add the potatoes and turn gently in the oil then cook for 10 minutes until a little crispy.
Or you could heat the oil in a skillet and pan fry the potatoes to get some crispy edges.
I haven't tried it, but if I was going to, that would be my first attempt.
Sorry I can't give you a definite recipe, but if you try it do let me know how it went.
Cx
Ruby says
I just made them and they are amazing! Thank you so much!!!
Claire McEwen says
Oh I am so pleased you enjoyed them Ruby 🙂
Cx
tina says
could i substitute fresh lemon for Real Lemon from the bottle? If so how much Real Lemon should i use?
Claire McEwen says
Hi Tina,
I am sure you could substitute lemon from a bottle, it won't have quite the same freshness as you'll be missing the zest. But it will still give it a zing. I haven't used RealLemon so I am not sure, but I had a quick look on their website and it says that 3 tbsp is equivalent to 1 lemon.That is about the same amount of volume I would get from a lemon, so I am thinking you should use the same amount of RealLemon as fresh lemon (so 1/2 cup). Hope that helps 🙂
Cx
Raphiel says
Making for the second time in a week, family loved them!
Claire McEwen says
Oh that just makes me smile!
So pleased you and the family enjoy these 🙂
Cx
Lauren Smith says
These are absolutely amazing and exactly what I have been missing! Thank you so much!
Claire McEwen says
You are welcome Lauren!
So pleased you enjoyed them 🙂
Cx
Sarah Geist says
Just wondering if they would be even better reheated? Like if I made them now and then crisped them up just before dinner?
Claire McEwen says
Hi Sarah,
I have reheated leftovers the following day and they taste great, but they don't have any really crispy edges etc.
Now they aren't super crispy to begin with so it didn't bother me.
I reheated mine in a low oven
Hope that helps
Cx
Linsey says
These are ahhhhhhmazing!!! My family absolutely loved them! These are the newest addition to the monthly sides rotation! The only problem....there weren’t any leftovers! 😉
Claire McEwen says
Oh I am so pleased you and the family loved them Linsey. And thank you for popping them into the monthly rotation! That means so much as I know how families can be about adding new foods!
Cx
Rosemary says
What do you mean by a roasting tin? Is that a cookie sheet or a deeper roasting pan?
Claire McEwen says
Our cookies sheets here in Australia don't have much of a lip on them so they wouldn't work. I am not sure if perhaps they are a little deeper in the US?
The tray I use is about 1 inch deep and that works perfectly.
A deeper roasting pan would work but you will find the potatoes don't get quite as crispy.
Hope that helps Cx
Edgardo says
Very nice recipe, thank you
Claire McEwen says
So pleased you enjoyed it 🙂
Clare says
Thank you for sharing this recipe, I really can't stop eating them! 🙋♀️😋🙏💖
Claire McEwen says
They are seriously good aren't they 😉
So happy you are enjoying them
Cx
Shana says
What kind of potatoes would be best to use?
Claire McEwen says
If you are in the US then I would recommend a Yukon Gold, they are waxy enough to stay together but fluffy enough to have a nice creamy inside.
Outside of the US I would recommend a Nadine or King Edwards.
Hope that helps 😀
Janice says
I have russet potatoes, would that be okay?? Thank you!!
Claire McEwen says
Hi Janice,
They will be fine to use 🙂
Cx
Dawn - Girl Heart Food says
There's a local restaurant that does lemon roasted potatoes and we love them. These though? They look even better and can't wait to give them a try! They look super flavourful and I know they'd be a huge hit in our home!!
Claire McEwen says
Oh I do hope your family enjoys them Dawn. They always go down well when I serve them for dinner 😀
Cx