If you’ve been to a Greek restaurant chances are you’ve had Greek Lemon Potatoes. They are a staple side dish for a few reasons… 1.) Great for serving a crowd, 2.) They go with just about every main dish 3.) They are covered in a lemony sauce making them incredibly delicious! Some people are team soft potatoes, which don’t get us wrong are still just as delectable, but we are team crispy!
How to Make Greek Lemon Potatoes
This is a fairly easy dish to make with just a few ingredients. It’s also great when you are already using the oven to cook other dishes. Wash and peel the potatoes and cut them into wedges, as evenly sized as possible. Place the potato wedges on a cookie sheet that has high enough walls to hold the sauce. We think the cookie sheet is best for achieving crispy potatoes but you could also use a glass baking dish. To make the sauce add the olive oil, ½ cup chicken broth, lemon juice, garlic, oregano, salt and pepper to a blender and blend on high. Pour on the lemon mixture over the potatoes and give them a toss to coat. Add another ½-1 cup of the remaining chicken broth. Cover with aluminum foil and bake for 30 minutes. Remove the foil, give the potatoes a stir and bake for another 20 minutes. Keep in mind if too much liquid has evaporated you can always add more chicken broth and lemon juice. Last but not least for the ultimate crisp turn the oven to broil and cook for another few minutes.
What to serve with Greek Lemon Potatoes?
Where do we even begin?! These Greek Lemon Potatoes go perfectly with any meat or fish dish. Some of our favorites are Whole Roasted Greek Lemon Chicken, Soutzoukakia (Greek Meatballs in Tomato Sauce), Chicken & Vegetable Souvlaki, oh and don’t forget the Traditional Greek Peasant Salad (Horiatiki Salad), and Tzatziki Sauce for dipping!
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Other Greek Veggie Side Dishes You’ll Love
- Roasted Carrots with Feta
- Horta (Greek Greens)
- Fasolakia (Green Beans in Tomato Sauce)
- Arakas Kokinistos (Greek Peas)
- Roasted Asparagus with Feta
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Greek Lemon Potatoes
Ingredients
- 5 lbs russet potatoes
- ½ cup olive oil
- 1½ cups organic chicken broth divided
- 3 lemons juiced
- 3 cloves garlic
- 1 tbsp dried oregano
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 400 degrees Farenheight.
- Wash and peel the potatoes. Cut them into wedges.
- Add the olive oil, ½ cup chicken broth, lemon juice, garlic, oregano, salt and pepper to a blender. Blend on high.
- Add the potato wedges to a cookie sheet, make sure the sheet has walls (this gives you crispy potatoes).
- Pour on the lemon mixtures and toss to coat the potatoes. Add another ½-1 cup of the remaining chicken broth.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 20 minutes. If too much liquid evaporates you can always add more chicken broth and lemon.
- Turn the oven to broil and cook for another few minutes to crisp the potatoes.
