Greek Lemon Potatoes

Get ready to fall head over heels for the most incredible potato dish that’ll transport you straight to a sunny Greek taverna!

These aren’t just any roasted potatoes – they’re golden, crispy-edged beauties that soak up every drop of bright lemon and aromatic oregano while they roast to absolute perfection.

What makes these potatoes absolutely irresistible is how they transform in the oven.

The lemon juice and olive oil create this magical sauce that the potatoes drink up, becoming incredibly tender on the inside while developing those coveted crispy edges.

Every bite delivers that perfect balance of tangy citrus, earthy oregano, and rich olive oil that makes Greek cuisine so addictive.

Ingredients

3 cloves garlic
2 medium lemons
1/2 cup low-sodium chicken broth or low-sodium vegetable broth
1/2 cup olive oil
2 teaspoons dried oregano
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes (3 large or 4 medium)

Steps

1. Arrange a rack in the middle of the oven and heat the oven to 400°F (200°C). This temperature is crucial for achieving that perfect balance of tender interiors and golden edges without burning the delicate lemon sauce.
2. Mince 3 garlic cloves finely and place in a 9×13-inch baking dish. Juice 2 medium lemons until you have 1/3 cup of fresh juice and add to the baking dish. The key is using freshly squeezed lemon juice – bottled just won’t give you that bright, vibrant flavor. Add 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Stir to combine until the mixture is well blended and emulsified.
3. Peel 2 pounds Yukon gold potatoes and cut into 1-inch-wide wedges. Yukon golds are perfect here because they hold their shape while becoming incredibly creamy inside. Cut each potato lengthwise into 6-8 wedges depending on size – you want them thick enough to stay tender but not so thick they won’t cook through. Add to the baking dish and toss thoroughly to coat every surface with the lemon mixture. Spread into an even layer, ensuring no wedges are overlapping. Cover the baking dish tightly with aluminum foil.
4. Roast for 30 minutes covered. This initial steaming phase allows the potatoes to absorb the flavors while becoming tender. Uncover and toss the potatoes gently with a spatula, turning them to expose different surfaces to the heat. You’ll notice they’ve absorbed much of the liquid – this is exactly what you want. Return the baking dish to the oven and roast uncovered until the potatoes are very tender when pierced with a fork, 30 to 35 minutes more. The edges should be golden and slightly crispy while the centers remain fluffy. If you’d like more pronounced browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes, watching carefully to prevent burning.

Smart Swaps

• Vegetable broth instead of chicken broth (1:1 ratio) – keeps it vegetarian without losing depth
• Fresh oregano instead of dried (use 2 tablespoons) – adds brighter herb flavor

Make It Diabetes-Friendly

• Reduce potato portion to 1.5 pounds and add 1 pound cauliflower florets cut to similar size – reduces carbs from 35g to 22g per serving
• Pair with protein like grilled chicken or fish to slow glucose absorption
• Add fiber with a side of Greek salad to further moderate blood sugar response
• Portion control: Stick to 1 cup serving size (approximately 22g carbs vs 35g in full portion)
• Timing tip: Eat these potatoes as part of a balanced meal rather than alone to minimize glycemic impact

Pro Tips

• Pat potatoes completely dry after peeling – excess moisture prevents proper browning
• Don’t skip the foil step – it’s what makes them incredibly tender inside