Greek Lemon Potatoes
- By Amy Dong
- Updated Apr. 9, 2026
This Greek lemon potatoes recipe is one of my favorite ways to make a simple side feel special. The potatoes come out tender inside with crisp edges, coated in olive oil, garlic, and plenty of fresh lemon.
In This Article
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Amy’s Notes
These Greek Lemon Potatoes are one of my favorite potato side dishes when I want something simple, fresh, and full of flavor. Here’s why I always make them:
- Bright Lemon Flavor: Fresh lemon juice adds a clean, tangy brightness that pairs perfectly with garlic and olive oil.
- Tender and Crisp Texture: The potatoes turn soft inside with lightly crisp edges while staying moist and flavorful, similar to these Garlic Herb Roasted Potatoes.
- Simple Ingredients, Big Flavor: Olive oil, garlic, onion powder, and lemon come together using simple pantry staples.
- Perfect with Any Main: They pair easily with grilled meats or roasted fish, especially alongside this Sheet Pan Roasted Greek Chicken with Garlic Potatoes.
- Quick and Reliable: They’re ready in about 25 minutes and come out golden and flavorful every time.
Key Recipe Ingredients
- Russet Potatoes – Their fluffy texture makes them perfect for roasting. Yukon gold or red potatoes also work well if that’s what you have on hand.
- Garlic Powder – Brings a warm, savory depth without the need to peel or chop fresh garlic. You can use minced fresh garlic if you prefer a stronger flavor.
- Onion Powder – Adds subtle sweetness and balance to the lemon and garlic. It’s an easy way to build flavor quickly.
- Chicken Broth – Keeps the potatoes moist while roasting and adds a bit of savory depth. Vegetable broth can be used for a vegetarian version.
- Freshly Squeezed Lemon Juice – The star of the dish, giving the potatoes a bright, tangy finish. Always use fresh lemon juice for the best flavor.
- Freshly Chopped Chives – A fresh, mild onion note that finishes the dish with color and flavor. Parsley or green onions make good substitutes.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Potato Options: I usually go with russet potatoes for their fluffy texture, but Yukon golds or red potatoes hold their shape better. Use whatever you have on hand.
- Herb Swaps: I like finishing with chives, but parsley, dill, or oregano also work nicely. Fresh herbs add a bright pop of flavor right before serving.
- Broth Choices: Chicken broth gives a savory depth, but vegetable broth keeps it vegetarian.
Step-By-Step Recipe Instructions
- Preheat oven and whisk olive oil with seasonings. This creates a flavorful coating for the potatoes.
- Dry potatoes and spread on a baking sheet, then toss with oil mixture. This helps them roast instead of steam.
- Bake uncovered for 10 minutes. This starts browning and softening the potatoes.
- Add broth and toss again. The broth keeps them tender and adds flavor.
- Add lemon juice and continue baking until tender. This gives the signature bright, tangy finish.
- Serve with fresh chives. This adds a fresh pop of flavor and color.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep Potatoes in Advance: Peel and cut the potatoes up to a day ahead. Keep them submerged in cold water in the fridge to prevent browning. When ready to cook, drain and towel-dry them well before roasting.
Greek Lemon Potatoes
These Greek Lemon Potatoes are a deliciously simple side dish for any gathering, summer picnic, or family meal. They're easy, tasty, and healthy to boot!
Ingredients
- ⅓ cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ⅛ teaspoons table salt
- ½ teaspoon black pepper, freshly ground
- 3 lbs russet potatoes, peeled and cut into 1-inch pieces
- ½ cup chicken broth, regular strength
- ¼ cup lemon juice, freshly squeezed
- 3 tablespoons chives, freshly chopped, for garnish
Instructions
- Preheat oven to 400F, with rack on upper middle position.
- In a bowl, whisk together the olive oil, garlic, onion powder, salt, and pepper until well combined
- Towel-dry potatoes to remove all excess moisture. Place potatoes in single layer on a large rimmed baking sheet lined with foil. Evenly distribute the olive oil mixture over the potatoes and toss to combine well.
- Bake 10 minutes, uncovered. Add broth, gently toss again, and bake another 10 minutes. Add lemon juice, toss, and bake 5-6 more minutes or just until potatoes are tender.
- Serve immediately, sprinkled with fresh chives.
Notes
- Cut the potatoes evenly. Keep the cubes about 1 inch so they cook at the same rate and stay tender inside.
- Dry the potatoes well. Removing moisture helps them roast instead of steam, giving you crisp edges.
- Use a large baking sheet. Give the potatoes plenty of space so they brown evenly and don’t crowd each other.
- Toss during baking. Stirring once or twice helps the potatoes cook evenly and soak up the lemon and broth.
- Add the lemon juice near the end. This keeps the flavor bright and prevents the acid from dulling during baking.
- Watch the broiler closely. If you want extra color, broil for a couple of minutes at the end, but don’t walk away.
- Use fresh lemon juice. Bottled juice won’t give the same clean, vibrant flavor.
- Try different herbs. Chives are great, but parsley, oregano, or dill all add fresh flavor.
- Reheat in the oven. Warm leftovers at 400°F for about 10 minutes to bring back the crisp texture.
- Serve right away. These potatoes taste best hot from the oven when the edges are golden and the centers are soft.
- If you’d like more of a browned look to the potatoes, spray the top of cooked potatoes with oil and broil them for a few minutes after baking, watching closely so they don’t burn. Serve immediately.
- This recipe is part of our Potato Recipes Collection.
- We love serving them alongside Grilled Lemon Chicken or Lemon Garlic Roast Chicken for a fresh, summery meal.
Nutrition (per serving)
Calories: 112kcal | Carbohydrates: 16.5g | Protein: 2g | Fat: 4.8g | Saturated Fat: 0.7g | Cholesterol: 0.2mg | Sodium: 179mg | Fiber: 1.2g | Sugar: 0.7g
What To Serve with Greek Lemon Potatoes
Main Dishes
- These Greek Lemon Potatoes pair beautifully with bright, citrusy mains. We love serving them alongside Grilled Lemon Chicken for a fresh, summery meal.
- They’re also delicious next to Lemon Garlic Roast Chicken, Lemon Butter Cod Recipe, or a bowl of One Pot Lemon Orzo with Shrimp for a full Mediterranean-style dinner.
Salads
- For a lighter spread, pair these potatoes with a crisp Chopped Greek Salad or a refreshing 20-Minute Lemon Spinach Orzo Salad.
- They also make a great addition to a picnic or potluck when served alongside Potato Salad with Honey Mustard Vinaigrette.
Frequently Asked Questions
Can I use a different type of potato?
Yes. Russet potatoes give the fluffiest texture, but Yukon gold or red potatoes also work well. Just keep the pieces about 1 inch so they cook evenly.
How do I get the potatoes extra crispy?
Make sure the potatoes are completely dry before roasting and spread them out in a single layer. For even more color, broil them for a couple of minutes at the end, watching closely so they don’t burn.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a 400°F oven for about 10 minutes or until warmed through. Avoid microwaving if you want to keep the edges crisp.
More to Cook and Eat
- Sweet Potato Fries (Crispy Baked) – Learn how to make CRISPY sweet potato fries in the oven! Perfect for every occasion, they’re big on flavor, ultra crispy, and healthy.
- Creamy Baked Mashed Potatoes – Creamy Baked Mashed Potatoes are the perfect side dish for any meal. It’s both weeknight-friendly and guest-worthy.
- Lemon Basil Orzo with Chicken – This Lemon Basil Orzo with Chicken is quick, easy, and absolutely scrumptious. It’s the ultimate spring-summer dinner; light yet incredibly tasty.
- Lemon Garlic Pasta – This Lemon Garlic Pasta is a classic, comforting pasta dish that boasts fresh, vibrant, and zesty flavors.