My Greek Potatoes with lemon, garlic, and oregano are roasted in a delicious blend of olive oil, lemon, and chicken stock so they’re slightly crisp on the outside and incredibly creamy on the inside. These are the lemony potatoes you’d find at your local Greek restaurant and couldn’t be easier to make at home!
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Lemon and oregano roasted Greek-style potatoes have quickly become my family’s favorite potato side dish, slightly edging out my crispy roasted potatoes and rosemary lemon smashed potatoes.
Similar in flavor and texture to the potatoes in my Greek lemon chicken and potatoes, these are great alongside your favorite main courses like herb crusted rack of lamb or feta and spinach stuffed flounder and are always a hit for the holidays.
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Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Potatoes. I’m using large Yukon Golds that I peel and slice into large wedges. They have a great creamy consistency.
- Chicken stock. Use homemade chicken stock, or stock made from chicken base for best results. If you prefer to make these potatoes vegetarian, you can use vegetable stock or water.
- Mustard. Dijon adds great flavor to these Greek potatoes.
- Lemon juice. Freshly squeezed lemon juice will always yield superior results.
See the recipe card for full information on ingredients and quantities.
How to make Greek lemon potatoes
Each number corresponds to the numbered written steps below.
- Preheat the oven to 375°F and set the rack to the middle level. In a blender, combine the olive oil, lemon juice, chicken stock, honey, garlic cloves, and Dijon until smooth and creamy.
- Place the potato wedges in a large roasting pan and pour the olive oil mixture over them, mixing well with your hands or a spoon to coat each wedge.
- Season the potatoes with the oregano, thyme, kosher salt, and pepper.
- Bake for 75 minutes, turning the potatoes at the halfway point. After 75 minutes, use a fork to check for tenderness. If most of the liquid has evaporated, the Greek-style potatoes can be served. If there is too much liquid, turn the oven to 450°F and roast for a few more minutes or until the potatoes are a bit charred and most of the liquid has evaporated. Enjoy!
More Greek-inspired recipes
If you’re looking for more Greek recipes, I think you’ll love these!
- Greek slow-roasted leg of lamb with potatoes
- Spanakorizo
- Greek beans and sausage
- Diner-style Greek salad
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Greek Potatoes (Lemon, Garlic, Oregano)
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into quarters or large wedges
- 8 cloves garlic
- 3/4 cup (180ml) olive oil
- 1/2 cup (120ml) lemon juice
- 3/4 cup (180ml) low-sodium chicken stock
- 2 teaspoons Dijon mustard
- 1 tablespoon Greek dried oregano
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
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Instructions
- Preheat oven to 375°F and set rack to the middle level.
- Blend the olive oil, lemon juice, chicken stock, honey, garlic cloves, and Dijon until smooth. Place the potatoes in a large roasting pan and pour the blended ingredients all over. Mix well with your hands to combine.
- Sprinkle the potatoes with the oregano, thyme, kosher salt, and pepper.
- Bake for 75 minutes, turning the potatoes at the halfway point.
- After 75 minutes check for tenderness. If most of the liquid has evaporated the potatoes can be served at this time or if there is too much liquid, turn the oven to 450°F and roast for a few more minutes or until the potatoes are charred and the liquid has mostly evaporated. Enjoy!
Notes
- Baking pan. Use one large half sheet baking pan or two baking dishes so that the potatoes are not overcrowded.
- Consistency. Greek potatoes are usually soft and creamy and not too crisp. If you would like them on the crisper side, raise the temp to 450°F after the potatoes are tender or broil for a few minutes but watch carefully!
- Leftovers. The potatoes can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi James
Greetings from a former Long Islander. Been in S. California’s too long — the phrase goes something like this …….. but you can’t take the New York out of the person! I love NY
Potatoes are wonderful. Watched your video and the comment about using BetterThan Bouillon (which I love). After experiencing the same problem with BTB not being fully blended, I’ve come up with this. I add the required amount of water to the recipe( pot-pan)and then I measure the BTB into the pan-pot. Stir everything together and the BTB is totally dissolved while your recipe cooks.
Thanks for the comment, Eileen, and so happy you enjoyed!
Made the potatoes last night, while preparing, I was a little concerned about the thinness of the sauce, but the potatoes began to absorb some of the sauce while cooking and the sauce began to thicken just enough. The potatoes were very creamy inside and the sauce was delicious!!!
So happy you enjoyed, Mary!
These were easy to make and full of flavor! I’m so happy I stumbled upon your website. Your recipes are excellent.
We’re so happy to hear that, Louann!
This recipe looks so good! Just trying to figure out why the recipe calls for the olive oil to be divided. What did I miss?
Thanks for the comment, Krista. It shouldn’t be divided. We updated the recipe to correct.
Is there a video for this recipe?
Hi Walt, not at this time.