Greek style potatoes in lemon and broth, are deliciously marinated and oven roasted to perfection. This soft dense potato makes a gorgeous side dish with little preparation besides cutting and is full of soft, homemade flavors.
There is no doubt that the potato reigns supreme when talking about side dishes. Its so easy to make work- cold potato salad, hot dill loaded baked potato salad, or even crispy large melting potatoes, there are about a million ways to enjoy a potato.
Personally I am used to having them simple and baked.
Nothing really beats the quickness of a microwave baked potato with a boatload of sour cream and bacon. But these lemon potatoes come close.
The soft Greek style roasted Mediterranean potatoes are a delicious and slight lemony flavor, which is not overpowering. Made with russet potatoes and oven baked, are a perfect potato side dish that compliments a wide variety of dishes from chicken to fish.
Greek Style Potatoes with Lemon
This recipe for the Greek style potatoes do not have a crispy shell.
These potatoes are oven baked in a buttery lemon sauce and are more of a Mediterranean style potato.
These potatoes are a dense, creamy side dish option and are totally delicious.
If you want a crispy outer shell, try smashed potatoes, which leave the skin on and oven roast for a soft center and crispy shell.
INGREDIENTS
*full recipe and measurements are in the easy to follow recipe card at the bottom of the post*
- russet potatoes
- vegetable oil
- lemons or lemon juice
- teaspoon salt
- dried oregano or rosemary
- black pepper
- chicken broth
RELATED RECIPES: Herb Roasted Parmesan Potatoes, Smashed Red Potatoes, Smashed Oven Baked Potatoes, Candied Stove Top Sweet Potatoes in Brown Butter, Pressure Cooker Red Potatoes and Parmesan, Oven Roasted Large Melting Potatoes
Prepping the Potatoes
Prepping these lemon potatoes is fairly simple and only takes 10 minutes.
You want to take care to cut your potatoes evenly so they cook evenly.
First, cut each potato in half and then each half into 4 wedges.
Substituting Fresh Lemons for Bottled Lemon Juice
I am one of those people that keep lemon and lime juice both in my fridge for cooking.
I feel like its less wasteful and more cost effective since I use lemon and lime so often in soups and dishes.
You can substitute 2 tablespoons of lemon juice for one lemon, so in this case with two lemons used, you can use 4 tablespoons of lemon juice from a bottle instead.
Greek Potatoes for a Crowd
If you want to make these lemon potatoes for a crowd, I’d make two 9×13 pans.
Only because you need to lay the potatoes in a single layer and one just simply isn’t enough for more than 4-6 people.
Just prep two pans and put both in the oven side by side.
If you make 4 potatoes, each potato produces approximately 8 wedges, so 30-32 total.
You will want to adjust your casserole dish and recipe if you need more than that.
Greek Potato Seasoning Options
I like to keep my spices simple when cooking with lemon because lemon is overpowering enough.
I stick to a simple oregano, plus salt and pepper.
Another great option that would taste great is to add fresh minced garlic over the top of your potatoes, so its more of a garlic lemon.
How to Oven Bake Greek Lemon Potatoes
Preheat oven to 400 and grease a 9×13 baking pan with nonstick cooking spray. Set aside.
Cut each potato in half and then each half into 4 wedges.
Place potatoes into a mixing bowl.
Add oil and spices and mix well to evenly coat.
Mix chicken broth and lemon juice together.
Place potatoes in a single layer in the prepared baking dish and pour chicken broth on top of pan.
You will have to play a little bit with the potato wedges to get them to be in a single layer. Its ok if some overlap slightly, just do your best.
Bake lemon potatoes for 45-55 minutes or until Greek potatoes are fork tender.
Serve immediately.
I find that a spatula works best to serve because they are fall part soft.
Potato Side Dishes
Looking for more ways to enjoy everyone’s favorite vegetable, the potato? Try one of my favorite side dish recipe options and get creative with your meal!
- Funeral Potatoes with Hashbrowns – Funeral potatoes are one of my favorite ways to use frozen hash browns
- Scalloped Potatoes Scalloped potatoes made with ham is a new take on a traditional side dish that is often served at a holiday meal
- Steakhouse Cream Cheese Mashed Potatoes – You cannot go wrong with creamy steakhouse mashed potatoes
- Stuffed Hassleback Potatoes – did you know you can slice into a potato and bake with stuffed goodness?
- Hellmanns Potato Salad – so many ways to potato salad, this is a classic version
- Baked Potato Salad – hot dish potato salad, perfect for serving along side a chicken dish
- If you need a fancy presentation, simply add a nice twirled lemon on top!
- These also go great with a nice vegetable like green beans almondine (which includes Greek friendly feta cheese) or simple southern style fresh green beans.
Other ways to serve up Mediterranean food here on Salty Side Dish: Mediterranean Shrimp Salad
Greek Style Potatoes with Lemon
Ingredients
- 4 russett potatoes
- 1/3 cup oil
- juice of 2 lemons
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 cups chicken broth
Instructions
- Preheat oven to 400 and grease a 9x13 baking pan with nonstick cooking spray. Set aside.
- Cut each potato in half and then each half again into 4 wedges.
- Place potatoes into a mixing bowl.
- Add oil and spices and mix well to evenly coat.
- Mix chicken broth and lemon juice.
- Place potatoes in a single layer in the prepared baking dish and pour chicken broth mixture on top of potatoes in casserole dish. The potatoes will sit in the broth.
You will have to play a little bit with the potato wedges to get them to be in a single layer. Its ok if some overlap slightly, just do your best.
- Bake lemon potatoes for 45-55 minutes or until Greek potatoes are fork tender.
- If wanted, add a little extra cracked pepper and salt on top.
- Serve immediately, reserving a little extra broth to drizzle on top.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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