Greek Lemon Potatoes (Patates Lemonates): Crispy, Lemony, and Absolutely Irresistible

Name: Lemon Greek Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 medium potatoes (about 1½ lbs, preferably Yukon Gold or Russet); ¼ cup olive oil; ½ cup vegetable broth; 1 lemon (juiced); 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; 2 cloves garlic (minced or pressed); 1 lemon (sliced into thin rounds (from the second lemon)); Parsley (for garnish)

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If you’re craving that perfect balance of crispy edges and soft, tender insides, these Greek lemon potatoes deliver every single time. Known as Patates Lemonates, this dish is simple, boldly flavored, and exactly what a proper Greek side dish recipe should be.

Top-down view of Greek lemon potatoes in a white oval baking dish, garnished with lemon slices and fresh parsley.

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They’re roasted until golden in a mix of fresh lemon juice and garlic, and they soak up all that tangy, herby goodness while crisping beautifully on top. This is the kind of recipe that turns humble, easy potatoes into the perfect side dish for everything from Greek lemon chicken to grilled veggies. It’s one of those Greek dishes that feels both comforting and vibrant, and it’s earned a regular spot in our Mediterranean diet recipes for dinner rotation.

Why These Greek Lemon Potatoes Work So Well

What makes these Greek lemon potatoes better than your average roast potatoes? It’s all about the technique. The potatoes are partially braised in a garlicky lemon broth, then roasted to crisp up the edges. You get bold flavor in every bite and that irresistible texture contrast. They are:

Made with pantry staples
Oven-baked with minimal effort
Full of lemon garlic potato flavor
Naturally vegan and gluten-free
Ideal for quick weeknight meals or as part of a spread for Greek dinner ideas

Serve these Greek-style roasted potatoes with grilled meats or as part of a full mezze table; they check every box.

Ingredients

These Greek lemon potatoes are built on just a few pantry staples: potatoes, olive oil, lemon, garlic, and oregano, but the flavor payoff is massive.

Pro Tip: Soak the potato wedges in cold water for 15 minutes after cutting. It helps remove excess starch, so you get fluffier centers and crispier edges after roasting.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Peeled potatoes being sliced into wedges on a wooden cutting board next to a white baking dish and lemon wedges.

Step 1: Wash and peel the potatoes. Slice each potato in half lengthwise, then cut each half into 3-4 wedges depending on size. You’re aiming for thick wedges that will hold up during roasting.

Raw potato wedges arranged in a single layer inside a white oval baking dish, ready for seasoning.

Step 2: Arrange the potato wedges in a 2.5 to 3-quart oval baking dish or a standard 9×13-inch baking dish. Keep them in a single layer so they roast evenly.

Bowl of marinade with olive oil, broth, lemon juice, oregano, salt, and pepper before being mixed.

Step 3: In a bowl, whisk together olive oil, vegetable broth, fresh lemon juice, oregano, salt, and pepper.

Potato wedges in marinade topped with chopped parsley, garlic, and lemon slices before baking.

Step 4: Pour this mixture evenly over the potatoes. Sprinkle the garlic over the top. Top the potatoes with the thin lemon slices.

Side-angled shot of baked Greek potatoes with garlic, parsley, and lemon slices in a white casserole dish.

Step 5: Bake uncovered for 45–55 minutes, flipping halfway through. The potatoes should be fork-tender and golden brown on the edges. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and crumbled feta cheese. Serve warm as part of your Greek dinner ideas lineup.

Pro-Tip: If the edges aren’t crisping, broil for 2-3 minutes at the end. Just keep an eye on it so the garlic doesn’t burn.

What to Serve with Greek Lemon Potatoes

These Greek lemon potatoes recipes are right at home with:

Grilled lamb or chicken
Baked fish with herbs and olive oil
Tzatziki, olives, pita, and other mezze
A crisp Greek salad

They also pair well with my Crockpot Lemon Orzo Soup, Lentil-Stuffed Eggplants, and a simple Cucumber Tomato Salad with Feta for a fresh and balanced spread.

Recipe FAQs

Can I use bottled lemon juice?

Fresh is best. Bottled juice lacks the brightness and depth of real lemons.

Can I make Greek lemon potatoes ahead of time?

Yes. Roast them fully, then reheat in the oven just before serving.

Are these potatoes supposed to be crispy or soft?

Both. The inside is soft and fluffy, while the edges get golden and slightly crisp.

Can I use chicken broth instead of vegetable broth?

Absolutely. Use low-sodium chicken broth if you’re not keeping it vegetarian.

What’s the best potato for this recipe?

Yukon Gold gives the best texture. Russets work well too, especially if you like fluffier centers.

Fork holding a wedge of roasted lemon Greek potato topped with fresh parsley.

These easy Greek lemon potatoes are the side dish that never disappoints. They are bold, bright, and just the right kind of comforting. From Sunday dinners to casual weeknights, they bring the sunshine of the Mediterranean to your table.

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