Greek Lemon Potatoes

Golden roasted Greek potato wedges seasoned with fresh parsley and oregano, lemon juice, and garlic, on a baking sheet.

5 from 4 votes

These easy Greek lemon potatoes are made with tender potato wedges roasted in olive oil, fresh lemon juice, garlic, oregano, and parsley until creamy on the inside and golden around the edges. They're a simple Mediterranean side dish that pairs perfectly with chicken, lamb, fish, and Greek-inspired meals.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 307kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 pounds Yukon Gold Potatoes - or red potatoes, cut into wedges
▢ ¼ cup olive oil
▢ 1 large lemon - juiced
▢ 3 cloves garlic - minced
▢ 1 tablespoon fresh parsley - finely chopped
▢ 1 teaspoon fresh oregano - finely chopped
▢ ½ teaspoon salt - plus more to taste
▢ freshly cracked black pepper - to taste

Instructions

Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
Wash and scrub the potatoes well, then peel them if desired. Cut them into evenly sized wedges so they cook at the same rate.
Transfer the potatoes to the prepared baking sheet. Drizzle with olive oil and fresh lemon juice, then add the garlic, parsley, oregano, salt, and black pepper, if using. Toss until the potatoes are evenly coated.
Arrange the potatoes in a single layer, leaving a little space between each.
Roast for 20 to 25 minutes, flipping once halfway through, or until the potatoes are tender and golden brown around the edges.
For extra crispy edges, broil for 1 to 2 minutes at the end of cooking, watching closely so they do not burn.
Remove from the oven and garnish with extra parsley, oregano, or an extra squeeze of lemon juice, if desired. Serve warm.

Notes

If you are worried about the garlic browning too quickly, add it halfway through baking or swap it for a small amount of garlic powder.
Do not overcrowd the pan, and place the wedges cut-side down when possible. A quick broil at the end helps crisp the edges even more.
To store: Let the potatoes cool completely, then refrigerate in an airtight container for up to 3 days.
To reheat: Reheat in a 350 degree F oven for 8 to 10 minutes or in the air fryer at 350 degrees F for 3 to 4 minutes. Microwaving works, but the potatoes will be softer.
Freezing: Freezing is not recommended, as the texture changes after thawing.

Nutrition

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