Greek Lemon Potatoes Recipe

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These Greek Lemon Potatoes are slathered in a tasty lemon garlic sauce with a touch of mustard and then roasted to perfection. The result is a unique roasted potato taste experience that you will want to make over and over again.

Learn how to make the most delicious and authentic Greek lemon potatoes with this easy recipe. Perfect as a side dish or a main course, these potatoes will have your taste buds singing with Mediterranean flavors. You will love the texture with crispy edges and tender, melt-in-your-mouth insides. Serve this perfect side dish with Greek chicken and a side of tzatziki sauce. If you like these potatoes, try air fryer potato wedges, smashed potatoes, pan-fried potatoes, and roasted red potatoes.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Olive oil: Extra virgin, cold-pressed olive oil is best
Mustard: I use regular yellow mustard, but you can substitute Dijon mustard.
Dried oregano: Fresh oregano is bitter, so use dried oregano.
Potatoes: Yukon gold potatoes are slightly waxy and are my go-to for this recipe. You can use Russet potatoes, but they will not be as creamy.
Chicken broth: low-sodium is best. You can substitute vegetable broth or vegetable or chicken stock for the chicken broth.

How to make Greek Lemon Potatoes

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

First, whisk together the lemon juice, olive oil, yellow mustard, salt, pepper, oregano, and garlic in a large bowl. Add the potato wedges to the bowl with the oil mixture and toss to coat. Spread the potatoes in a single layer on a rimmed baking sheet coated with nonstick spray.

Some of the steps to making Greek lemon potatoes. First, whisk together the lemon juice, olive oil, yellow mustard, salt, pepper, oregano, and garlic in a large bowl. Add the potato wedges to the bowl with the oil mixture and toss to coat. Spread the potatoes in a single layer on a rimmed baking sheet coated with nonstick spray.

Pour the chicken broth around the potatoes. Cover the pan with aluminum foil and roast for 30 minutes. Remove the cover and bake for 20 minutes or until the liquid evaporates and the potatoes are lightly browned and fork-tender. If desired, top with chopped fresh parsley.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven at 350 degrees for 10-12 minutes or in the air fryer at 325 degrees for 3-4 minutes. They can also be heated in the microwave at reduced power.

To freeze, first, cool completely. Then, add the potatoes to a sturdy freezer container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven, air fryer, or microwave.

Serving Suggestions for Greek Lemon Potatoes

For a meatless meal, serve these potatoes with Greek salad and garlic hummus with vegetables. They are also quite delicious with baked cod and air-fried glazed salmon. Or serve them with something more traditional, like Greek chicken or Chicken Shawarma.

Frequently Asked Questions

What types of potatoes are best?

Starchy potatoes are best with Yukon Golds being my first choice and Russet Potatoes being my second choice. If you are leaving the skins on for texture, I highly recommend Yukon Gold potatoes.

Do I have to peel the potatoes?

This is a matter of personal preference. I like the potatoes peeled. The lemon flavor bakes into the potatoes, creating a delicious coating. But some people like the added texture of the peel.

Do I have to parboil the potatoes?

Please, don’t. They crisp up well and cook through perfectly without parboiling.

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