These oven roasted lemon potatoes are an easy side dish with plenty of bright, savory flavor from fresh lemon juice, garlic, oregano, and olive oil. The potatoes roast in a lemony broth until tender and golden, making them the perfect addition to Greek chicken, roast chicken, lamb, or just about any dinner.
Why You’ll Love This Recipe
- The potatoes soak up all the flavorful lemony broth as they roast, giving them a tender, creamy center and lots of flavor.
- They use simple ingredients you probably already have in your pantry.
- Everything cooks together in one baking dish, so there are no extra steps or dishes to worry about.
- The combination of lemon, garlic, and oregano gives these potatoes a delicious Greek-inspired flavor.
- They're an easy side dish that pairs well with everything from Greek chicken and Mediterranean chicken to lamb chops and a simple Greek salad.
What should I serve with these oven roasted lemon potatoes?
We recommend serving these potatoes alongside our Greek chicken sheet pan dinner, easy grilled Greek lemon chicken, or Greek chicken meatballs.
Ingredient Notes
- Yukon gold potatoes – Yukon gold potatoes are our favorite for this recipe because their thin skins don't need to be peeled and they develop a naturally creamy center as they roast. Russet potatoes will also work, but the texture will be a little different.
- Chicken broth – Chicken broth adds flavor while the potatoes roast and creates the lemony broth they cook in. You can use bone broth or vegetable broth instead.
- Fresh lemon juice – Fresh lemon juice gives these potatoes their signature lemony flavor. Since the amount of juice can vary depending on the lemon, you may need slightly more or less to get the flavor you prefer.
- Olive oil – Extra virgin olive oil works especially well here, but avocado oil can also be used.
- Oregano – Dried oregano keeps this recipe simple, but fresh oregano can be used if you have it. Greek oregano is especially delicious if you happen to have it on hand.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Cut the potatoes into similar-sized wedges. This helps them cook evenly so you don't end up with some overcooked pieces and others that are still firm.
- Don't worry if there is a lot of liquid at first. The potatoes absorb much of the broth as they roast. By the end of the cooking time, most of the liquid should be absorbed and the potatoes should have golden, slightly crisp edges.
- Turn the potatoes halfway through. This helps the wedges cook evenly and gives more of the edges a chance to brown.
- Try baby potatoes. You can use baby potatoes instead of Yukon golds. Cut them into halves or quarters depending on their size.
- Add a little feta. Crumbled feta cheese makes a delicious addition and gives the potatoes even more Greek-inspired flavor.
- For extra browning: Once the potatoes are fork-tender and most of the liquid has been absorbed, you can leave them in the oven for a few extra minutes to develop more golden crispy edges. Keep a close eye on them so they don't burn.
How to Make Oven Roasted Lemon Potatoes
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
Wash the potatoes and cut them into wedges, leaving the skin on. Add them directly to the prepared baking dish.
Pour the chicken broth, olive oil, lemon juice, and minced garlic over the potatoes. Sprinkle with the paprika, oregano, salt, and pepper. Toss everything together right on the pan until the potato wedges are evenly coated.
Step 2: Bake for 50 minutes, turning the wedges once midway through, until fork-tender or when they soak up most of the liquid and turn slightly brown.
Oven Roasted Lemon Potatoes FAQs
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a 400°F oven or air fryer until warmed through and the edges are crisp again. You can also microwave them, although they won't be quite as crispy.
We recommend Yukon gold potatoes because they have thin skins, a creamy center, and hold their shape well while roasting. Russet potatoes can also be used, but they'll have a slightly fluffier texture.
No! There's no need to peel Yukon gold potatoes. Just wash them well and cut them into wedges. The thin skins add texture and save you a little prep time.
The potatoes need enough time in the oven to absorb the lemony broth. If there is still a lot of liquid remaining when the potatoes are tender, continue roasting for a few extra minutes until most of it has been absorbed and the edges begin to brown.
Yes, these potatoes are gluten free and dairy free. They can be vegan and vegetarian with the use of vegetable broth.
Other Potato Side Dishes
If you make this Greek lemon potatoes recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Oven Roasted Lemon Potatoes
Ingredients
- 2 pounds Yukon gold potatoes
- ¾ cup chicken broth or bone broth
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 lemon, juiced
- ¾ teaspoon paprika
- 1 ½ teaspoons oregano
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
- Wash the potatoes and cut them into wedges, leaving the skin on. Add them directly to the prepared baking dish.
- Pour the chicken broth, olive oil, lemon juice, and minced garlic over the potatoes. Sprinkle with the paprika, oregano, salt, and pepper. Toss everything together right on the pan until the potato wedges are evenly coated.
- Bake for 50 minutes, turning the wedges once midway through, until fork-tender or when they soak up most of the liquid and turn slightly brown.
Notes
- Save time/prep ahead:
- You can wash and cut the potatoes a few hours ahead of time and keep them submerged in cold water in the refrigerator. Drain and dry them well before adding them to the baking dish.
- You can also mix the broth, olive oil, lemon juice, garlic, and seasonings ahead of time so everything is ready to pour over the potatoes when you're ready to cook.
- For an especially easy dinner, prep the potatoes while your main dish is cooking and let them roast while you finish the rest of the meal.
- We recommend serving these potatoes alongside our Greek chicken sheet pan dinner, easy grilled Greek lemon chicken, or Greek chicken meatballs.
- These potatoes are gluten free and dairy free. They can be vegan and vegetarian with the use of vegetable broth.
- The recipe can be found on My Fitness Pal by searching "BWB Lemon Potatoes." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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