Greek Potatoes Recipe


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Greek potatoes are so good because they braise in chicken broth and lemon juice while they soak up the flavor, and then they roast in the oil, so that they end up crispy and delicious. You’ll love these roasted lemon potatoes!

What Are Greek Potatoes

Greek potatoes are potatoes that bake in a combination of broth, oil, and lemon juice. During the first half of the bake time, they absorb all of the flavors from the chicken broth and lemon juice. Then, during the second half of the bake time, they roast in the oil. It’s an incredibly magical combination that my family loves.

Just so you know, if you’re looking for really truly crispy potatoes, this may not be the recipe you’re looking for. The edges do crisp up really nicely, but since the potatoes essentially boil in the chicken broth and lemon juice before roasting in the oil, it’s pretty much impossible to get these potatoes to have a strong crispy crunch.

They are incredibly delicious though! If you love really flavorful and decadent side dishes, this recipe will be a favorite of yours.

A close in image of Greek potatoes showing the golden crispy edges.

How To Make Greek Lemon Potatoes

Start by making the liquid mixture that you’ll pour over the potatoes. To do this, mix together chicken broth, dried herbs, olive oil, and freshly squeezed lemon juice. I think it’s easiest to mix it together in a liquid measuring cup, because then it’s easy to pour over the potatoes.

Next, you’ll peel all of your potatoes, cut them into wedges, and cut those wedges in half. Add them to a greased 9″ x 13″ baking dish along with the smashed garlic cloves. Pour the liquid over the potatoes and bake them for half the time before taking them out, stirring them, and popping them back in the oven.

A process collage showing potato wedges in a baking dish before and after adding the lemon juice, chicken broth, olive oil, and spices.

When the potatoes are finished roasting, serve them along with some of the flavorful liquid left in the pan – it’s so good! If you have any freshly grated parmesan or fresh parsley on hand, I’d highly recommend garnishing the potatoes with a bit of both.

Greek lemon potatoes in the roasting pan fresh out of the oven.

Which Type Of Potatoes Should You Use?

Yukon Gold potatoes are the best choice for this recipe. I’ve also tried it with Russet potatoes, and it worked out wonderfully with those, too. I would avoid any really waxy potatoes.

Greek potatoes in a white bowl with a black rim garnished with parsley and lemon slices.

What To Serve It With

I love serving this alongside one of my favorite chicken recipes and some of my Grandma’s Green Beans. It would also make an amazing side dish for baked cod or lamb.

An overhead image of roasted lemon potatoes on a pink plate.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with a picture of Greek potatoes and title text.

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If you like this recipe, be sure to check out some of our other reader favorite Greek recipes!

Yield: 6 servings

Best Greek Potatoes Recipe

The best easy Greek potatoes recipe.

Greek potatoes are so good because they braise in chicken broth and lemon juice while they soak up the flavor, and then they roast in the oil, so that they end up crispy and delicious. You'll love these roasted lemon potatoes!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 3 pounds Yukon Gold or Russet potatoes* (peeled, cut into wedges, then cut in half lengthwise - this is 1360 grams or approximately 8 - 9 Yukon Gold potatoes or 4 large Russet potatoes)
  • 6 cloves garlic (peeled, end cut off, sliced in half lengthwise, and smashed)
  • 3/4 cup warm water
  • 1 1/2 teaspoons Better Than Bouillon Roasted Chicken Base**
  • 3/4 cups olive oil
  • Juice of 1 lemon (about 1/4 cup lemon juice)
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 400 F (204 C).
  2. Grease a 9” x 13” baking dish and arrange the potatoes and smashed garlic in the dish***.
  3. In a medium sized bowl, mix together the water, chicken bouillon, olive oil, lemon juice, oregano, parsley, salt, and pepper. Stir until it’s mixed together. Pour the liquid over the potatoes.
  4. Bake the potatoes uncovered for 45 minutes, then carefully remove the potatoes from the oven, stir them (being sure to spoon the liquid over the top of the potatoes as you stir them), and bake uncovered for another 35 - 45 minutes. The potatoes are finished baking when the tops of the potatoes are golden brown and have crispy edges.


*Yukon Gold is my first choice for this recipe, followed by Russet potatoes.

**If you don’t have this chicken bouillon, you can replace it with your chicken bouillon of choice, or replace the bouillon and the water with 3/4 cup chicken stock.

***I had lent out my 9” x 13” baking dish when I photographed this recipe, so I used a smaller 9” x 9” dish. I really recommend using the larger 9” x 13” baking dish when you make this dish - I’ve made it with both and it was less messy and the final taste was better with the larger casserole dish.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 410Total Fat: 27.2gCarbohydrates: 39.7gNet Carbohydrates: 36.5gFiber: 3.2gSugar: 1.7gProtein: 4.7g

Nutrition information isn’t always accurate. This includes all of the cooking oil, even though some of that oil is left behind in the pan, so the numbers are not accurate and are on the high end.


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Try making these delicious roasted Greek potatoes! They’re the perfect flavorful savory potato side dish recipe.

The best easy Greek potatoes recipe.

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