Around the World · Greece

Greek Lemon Potatoes

By The Savorient Team

Tender, lemony potatoes roasted until the edges turn golden — a Greek taverna staple made at home.

Greek Lemon Potatoes garnished with parsley, served with lemon
Where this comes from: lemon potatoes are a fixture of Greek home cooking and tavernas alike, often baked alongside a roasting chicken or lamb so the potatoes soak up the pan drippings. The combination of olive oil, lemon, oregano, and garlic — sometimes called ladolemono — shows up across Greek cooking as a go-to way to dress vegetables, fish, and meat, prized for being simple enough for a weeknight and bright enough for a holiday table.
10 minPrep time
50 minCook time
1 hrTotal time
4Servings
EasyDifficulty

Ingredients

  • 2 1/2 lb Yukon gold potatoes, cut into wedges
  • 1/3 cup olive oil
  • 1/3 cup chicken broth or water
  • 1/4 cup lemon juice
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat the oven to 425°F.
  2. Toss the potato wedges with the olive oil, broth, lemon juice, garlic, oregano, salt, and pepper in a large baking dish.
  3. Spread in a single layer and roast 30 minutes.
  4. Flip the potatoes and roast 20-25 minutes more, until most of the liquid has absorbed and the edges are golden.
  5. Serve hot, spooning any remaining lemony pan juices over the top.

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