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Here we are again with another incredible potato recipe! This time, we’ll be making Greek-style potatoes that are bursting with lemon goodness!
If you’ve followed the blog for a while, you know that I’ve been sharing all of the recipes to create my all-time favorite Greek platter that I would enjoy at Jimmy the Greek in mall food courts: Chicken skewers, lemon rice, lemon potatoes, and Tzatziki sauce. I would always get this order no matter what - except one time when they started selling gyros, which were totally delicious! Comment below if you want me to try making gyros!
My free motivational guide to explore your creativity in the kitchen, Make Cooking Fun!, goes into detail on how going out to eat can inspire you to make your own versions of your favorite meals at home, and that’s what I’ve done with one of my favorite food court feasts! The potatoes are mandatory with this meal, and I recommend you whip these up to take a trip to Greece as part of your Live to Cook one-month challenge! You can download these free resources to help you get started on your cooking journey today by signing up to my newsletter, plus all of my new recipes will be delivered straight to your inbox!
Check out the video to follow along with all the steps in how to make our wonderful Easy Greek Lemon Potatoes! I’d really appreciate it if you would please subscribe to my YouTube channel if you haven’t already, and don’t forget to press the bell button so you’re notified when all of my new recipes go live!
Why You’ll Love These Greek Potatoes!
- Simple side dish to make
- Super hot and flavorful potatoes
- Serves a crowd
- Versatile serving (check out ideas later on in this post!)
What are the Best Potatoes for Greek Potatoes?▼
I always recommend yellow potatoes because they are the tastiest! Whether I’m making French fries or mashed potatoes, I always opt to use Yukon gold yellow potatoes. What I like about them is that they have a consistent cook time, and the inside is nice and creamy, and the outside can be crispy and delicious. When I’ve used russet potatoes for anything other than a baked potato, I find that there is not much flavor on the inside as there is when you use a yellow potato - in other words, I find russet potatoes bland.
In the case of Patates Lemonates, yellow potatoes are the traditional choice of potato for the recipe. Technically, you could use russet if you want, but you won’t achieve the same authenticity and flavor as if you were to use yellow potatoes.
How to Cut the Potatoes Into Wedges?▼
- Cut the potatoes in half lengthwise first. Place the halves flat side down and cut in half lengthwise again.
- Then, slice each of the quarters, lengthwise at an angle to get the wedges. Slice the wedges thick or thin enough to work with the recipe your need wedges for.
Do you Boil the potatoes in Advance?▼
If you’ve followed the blog for awhile, you may have noticed that some of my potato recipes involve par-boiling the potatoes before. Because the potatoes cook in the broth, seasonings and olive oil, when you broil these potatoes, they absorb all the flavors of. If you were to boil the potatoes first, it would actually add to the potato’s cook time rather than save time. In this Greek Potatoes recipe, we want the potatoes to absorb the flavors of the seasonings, broth, oil and lemon juice for the entirety of its cooking time, so here the best route is to slow roast the potato wedges.
Tips for Out of This World Greek Potatoes
- Make sure the wedges are sliced roughly the same length and size to ensure the potatoes all cook evenly and at the same time.
- I always go for Yukon gold potatoes since they are the most flavorful kind and my favorite. Using different types of potatoes, except sweet potato of course, will result in slight variations which will be fun to experiment with.
- I prefer cooking the potatoes all the way in the lemony broth as opposed to parboiling them first so the potatoes can literally cook and absorb all that good flavor.
- Salting the lemony broth before the potatoes are done cooking is essential to ensure the potatoes are seasoned throughout. It’s better to under-season first if you’re unsure and adjust later than to not season at all.
Equipment for Lemon Potatoes Greek-Style
Ingredients for Slow Roasted Patates Lemonates
Check out the FULL PRINTABLE RECIPE CARD by scrolling to the bottom of this post or press the “Jump to Recipe” button for the complete list of ingredients with their measurements. The recipe card will also allow you to scale the recipe based on how many portions of Patates Lemonates you want to make - no ratios are required for you!
- Yellow potatoes: You can use yellow potatoes of any size, cut into wedges.
- Broth: Use vegetable broth to keep this recipe vegan. On the other hand, if you want to have a meatier flavor or if you don’t have vegetable broth on hand, then feel free to use chicken broth.
- Spices: We’ll use rosemary,dried oregano, and chili flakes.
- Olive oil: This just adds amazing flavor plus helps with the roasting and cooking of the potatoes. As the lemony broth evaporates, the olive oil helps to add color to the potatoes.
- Lemon: The juice of it is pretty essential in order to make this recipe for LEMON potatoes!
- Salt and pepper: As needed to ensure you’ve got perfect seasoning!
- Fresh oregano: Optional for garnish and for a pop of color! You could also add fresh dill or parsley.
How to Make Baked Lemon Potatoes
Preheat the oven to 400°F (200°C)
Cut the potatoes into wedges and rinse well to remove excess starch. Pat dry. You can leave the skin on if desired.
Transfer the potatoes to a baking dish (preferably with sides).
Add the oregano, rosemary, chili flakes, salt, black pepper, olive oil, lemon juice, and vegetable broth. Toss well to coat.
Arrange the potatoes cut-side down in a single layer.
Roast on the middle rack for 40–50 minutes, until the potatoes are tender and most of the liquid has reduced. For better texture, flip the potatoes and continue roasting for 10–15 minutes, or until golden and slightly crisp on the edges.
Spoon some of the reduced lemony pan juices over the potatoes and serve hot.
Enjoy!
How can I make Greek Potatoes Crispy?▼
Once the potatoes have softened and are cooked completely, transfer them from the lemony cooking liquid to a separate baking sheet that is lined with a baking sheet or foil paper. Bake for 15 minutes or so or until they start to become crispy. Transferring them to an oven rack close to the top of the oven can help speed up this process.
Serving Suggestions for Easy Baked Greek Potatoes
These potatoes are super versatile! To be honest with you, the only way I’ve really enjoyed these potatoes as part of my favorite Greek combo at Jimmy the Greek in the food court. Here are the elements I’ve replicated at home:
However, there are never any rules, and potatoes are good any time! Here are a couple of other ways you could enjoy these Patates Lemonates if you wanted to make a fusion meal!
- Burgers: California Grilled Chicken Burgers, Spinach Turkey Burgers, American Cheeseburger, Supreme Grilled Vege Pate Burger.
- Poultry: No-Fail Roast Chicken, Indo-Chinese Chicken Lollipop Drumsticks, Air Fryer Indian Chicken Cutlets, Crispy Buttermilk Fried Chicken
- Beef: Scrumptious Italian Meatball Subs, Jamaican Jerk Pepper Steak, Brazilian Beef Churrasco Skewers
- Seafood: Oven-Baked Salmon with Coconut Green Beans and Rice, Seared Curried Scallops, Pan-Seared Blackened Salmon
- Salad: I think these potatoes would be the perfect companion to my Grilled Chicken Caesar Salad!
Storing Leftover Lemon Potatoes
You can store any leftover Lemon Potatoes in an airtight container. Because these lemon potatoes do not contain garlic, this safely increases their duration. I would recommend you not keep your Patates Lemonates for more than 5 days in the fridge.
Reheating Slow Roasted Greek Potatoes
You can reheat your Slow Roasted Lemon Potatoes in the oven at 350°F until warm. You can also reheat in the microwave in a microwave-safe bowl, dish or container. The reheating time will vary depending on the power level of your microwave.
More Amazing Potato Snacks!
- Crispy Patatas Bravas
- Indian Air Fryer Baby Potatoes
- Best Homemade Crispy Curly Fries
- Restaurant-Style French Fries
- Air Fryer Waffle Fries From Scratch
- Crispy Aloo Bhujia
- Crispy Aloo Cutlets
- McDonald’s-Style Hash Browns
Love a baked potato? Try a classic jacket potato next.
Getting the Lemon Right
The whole dish rests on one large lemon, so use fresh lemon juice rather than the bottled kind. Bottled juice reads as sour without any of the perfume, and since the potatoes slowly absorb 2 1/2 cups of vegetable broth as they roast, whatever you put in is exactly what you taste an hour later. Taste the liquid in the dish before it goes into the oven: it should be noticeably lemony and a little saltier than you think it needs, because the potatoes will pull that seasoning into themselves as the broth reduces.
Do not throw out what is left in the pan. Those reduced lemony juices are the closest thing this dish has to a gravy, and spooning them back over the wedges at the table is what separates good Greek potatoes from great ones. If the pan looks dry when you pull it out, splash in a few tablespoons of warm broth and scrape the bottom of the dish.
Variations: Garlic, Paprika and Other Easy Additions
My version is deliberately garlic-free, but garlic is the single most common addition to Greek lemon potatoes and it works beautifully here:
- Garlic cloves: four or five smashed cloves tossed in with the broth give a mellow, roasted sweetness. A teaspoon of garlic powder does a similar job if you would rather not deal with cloves. One caveat worth knowing, and the reason I leave it out: fresh garlic shortens how long the leftovers keep, so eat a garlicky batch within a couple of days rather than the 5 days this recipe allows.
- Paprika: a sprinkle over the wedges before roasting deepens the color, and smoked paprika in particular plays well against the lemon. Use it in addition to the 2 tsp of chili flakes, not instead, unless you want less heat.
- Mustard: some Greek-style recipes whisk a teaspoon of Dijon into the lemon and broth mixture. It is not in my base recipe, but it emulsifies the pan juices slightly and gives them more body.
- Herbs: the 1 tbsp of dried oregano and 1 tsp of rosemary are doing the heavy lifting, but a handful of fresh dill or parsley scattered on at the end brightens the whole plate.
Why This Is the Perfect Side Dish
There is a reason I make these more than any other potato in my own kitchen. It is one baking dish, no parboiling, no flipping for the first 40 minutes, and it scales straight up for a crowd on the recipe card. While the potatoes roast unattended you have a free oven rack and both hands, which is exactly what you want when the rest of the meal, the skewers, the rice and the tzatziki, all need attention at the same time. Check the full recipe card below for quantities and scaling.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy outside, fluffy inside, and bursting with lemon flavor. These Easy Baked Greek Lemon Potatoes (Patates Lemonates) are a simple, crowd-pleasing vegan side dish you will make again and again.
Oven-baked
Rate this recipe ✦
10 min
Prep
1 hr
Cook
1 hr 10 min
Total
4
servings
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Preheat the oven to 400°F (200°C).
Preheat the oven to 400°F (200°C).
- 2
Cut the potatoes into wedges and rinse well to remove excess starch. Pat dry. You can leave the skin on if desired.
Cut the potatoes into wedges and rinse well to remove excess starch. Pat dry. You can leave the skin on if desired.
- 3
Transfer the potatoes to a baking dish (preferably with sides). Add the oregano, rosemary, chili flakes, salt, black pepper, olive oil, lemon juice, and vegetable broth. Toss well to coat.
Transfer the potatoes to a baking dish (preferably with sides). Add the oregano, rosemary, chili flakes, salt, black pepper, olive oil, lemon juice, and vegetable broth. Toss well to coat.
- 4
Arrange the potatoes cut-side down in a single layer.
Arrange the potatoes cut-side down in a single layer.
- 5
Roast on the middle rack for 40–50 minutes, until the potatoes are tender and most of the liquid has reduced.
Roast on the middle rack for 40–50 minutes, until the potatoes are tender and most of the liquid has reduced.
- 6
For better texture, flip the potatoes and continue roasting for 10–15 minutes, or until golden and slightly crisp on the edges.
For better texture, flip the potatoes and continue roasting for 10–15 minutes, or until golden and slightly crisp on the edges.
- 7
Spoon some of the reduced lemony pan juices over the potatoes and serve hot.
Spoon some of the reduced lemony pan juices over the potatoes and serve hot.
Nutrition per serving
216
Calories
3g
Protein
18g
Carbs
15g
Fat
3g
Fiber
2g
Sugar
1746mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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