Greek Potatoes

These easy Greek Potatoes are made with tender-crisp roasted potato wedges seasoned to perfection with fresh lemon juice, garlic, parsley, and oregano. Enjoy as a snack, side dish, or appetizer with hummus and tzatziki!

The Best Greek Potatoes Recipe

Just like my reader-favorite Greek chicken marinade, these Greek potatoes are anything but average. Bursting with the flavors of lemon, garlic, and fresh herbs they are tender and creamy on the inside while slightly crispy on the outside.

This recipe is an easy one-pan dish that comes together in just 15 minutes, leaving the rest of the work for your oven. The end result is perfectly roasted Greek potato wedges guaranteed to melt in your mouth!

I like to pair them with any Greek main dish or Greek salad and enjoy them with Mediterranean or Middle Eastern dips, such as tzatziki, baba ganoush, and hummus.

What Are Greek Potatoes?

Greek potatoes are lemon and herb-flavored potatoes that are a staple in Greek cuisine. In Greece they are commonly referred to as ‘patates lemonates’ (Πατάτες Λεμονάτες), which means lemony potatoes, or sometimes simply ‘patates fournou’, meaning ‘oven potatoes’.

They are a tasty side dish for an array of traditional Greek main meals, such as souvlaki (skewered meat), roasted and grilled meats, grilled fish, or baked salmon. 

While some recipes braise the potato wedges in a lemon and garlic broth with herbs and spices, I’ve simplified the process by tossing the freshly cut potato wedges in olive oil, lemon juice, finely minced garlic, seasoning, and herbs.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

• Potatoes – Waxy potatoes, like Idaho potatoes, Yukon-Gold, fingerling potatoes, or red potatoes will give you the best texture. Wash, peel, and cut them into wedges.
• Olive oil – Olive oil is a commonly used ingredient in Greek cooking. Make sure to use an olive oil that you enjoy, rather than the most expensive. Extra virgin olive oil or a lighter olive oil can be used. 
• Garlic – Finely minced garlic cloves offer the best flavor. 
• Freshly squeezed lemon juice – Gives the potatoes a citrusy zing.
• Fresh herbs – This recipe includes freshly chopped parsley and oregano. These are classic Mediterranean herbs that provide a bold, herbaceous flavor. 
• Salt –  Freshly cracked black pepper could also be used.

Best Type of Potato for Greek Potatoes

Yukon Golds (Idaho potatoes) are the best type of potato for this Greek potatoes recipe. They have naturally buttery, creamy insides making them perfect for roasting and absorbing the lemon, garlic, and herb flavors. Red potatoes are a great alternative.

How to Make Greek Potatoes

1. Prepare: Preheat the oven to 425 degrees F and place the rack on the top shelf of the oven. Peel and cut the potato wedges.

2. Coat and toss the potatoes: Add the potato wedges to a large baking sheet. Drizzle the potatoes with olive oil, sprinkle the minced garlic over with freshly squeezed lemon juice, freshly chopped herbs, and salt. Toss the wedges to ensure an equal distribution of the flavors and oil. 

3. Bake: Spread the potato wedges out in an even layer on the pan and bake the wedges for 20-25 minutes. Toss the potatoes halfway so that they can become tender, crispy, and golden on all sides. 

4. Serve: Garnish these potato wedges with fresh oregano leaves and serve with a side of lemon wedges if desired.

Recipe Tips

• If you are worried about the garlic burning, consider adding the garlic halfway through the cooking. You could also swap out the fresh garlic for garlic powder. In general, for every one clove of fresh garlic, you’ll want to use 1/8 teaspoon of garlic powder.
• Cut the potato wedges into uniform sizes so that they cook evenly.
• If your potato wedges start to brown too quickly, tent the baking sheet aluminum foil. Remove the foil for the last 5-10 minutes so they can get a bit crispy or place them under the broil for a few minutes, watching that they don’t burn. 
• To prepare this recipe earlier in the day, cut the potatoes and then store them in a bowl of cold water in the fridge to prevent the potatoes from browning. Dry the potatoes thoroughly before tossing in oil and seasoning to cook.

How to Serve Greek Lemon Potatoes

If you want to take this dish to the next level, garnish with freshly chopped herbs and crumbled feta (omg, yes!). You can even drizzle a little lemon tahini dressing over the top.

Enjoy them as a snack with tzatziki sauce or as a light meal with a small Greek salad grilled veggie skewers. Serve them as a side dish with avgolemono (Greek lemon chicken and egg) soup, lamb chops, pork chops, falafel, Greek meatballs, or Mediterranean baked fish.

Storage

Leftover Greek potatoes can be stored in an airtight container in the fridge for up to 3 days and reheat them in the oven at 350 degrees F for 6-7 minutes or in the air fryer at 350 degrees F for 2-3 minutes. 

I do not recommend freezing leftover Greek potatoes.

More Amazing Potato Recipes

• Aloo Gobi Recipe (Potatoes and Cauliflower)
• The Easiest Roasted Potatoes and Carrots Recipe
• Best Ever Fried Potatoes and Onions
• Crockpot Cheesy Potatoes
• Super Crispy Air Fryer Breakfast Potatoes
• Ground Beef and Potatoes

If you try making this Lemon Greek Potatoes Recipe, please leave me a comment and let me know! I always love to hear your thoughts.