Greek Potatoes

These Greek Potatoes are tender and bursting with flavor! They’re soft on the inside, with just a touch of crispiness on the outside. Roasted in lemon, garlic, and chicken broth, they soak up all that delicious goodness, making them so much more than your average side dish.

fresh out of the oven greek potatoes garnished with parsley in a baking dish.

So many roasted potatoes are dry and boring. Not these!!! These Greek Potatoes are roasted in lemon, garlic, and oregano, giving them that incredible Mediterranean flavor. And the best part? They’re cooked in chicken broth, so they’re tender on the inside with just a hint of crispiness on the outside.

It’s not about crunch here—it’s about soaking up all that delicious lemony, garlicky goodness! These potatoes are perfect for any meal, and trust me, once you try them, you’ll want to make them again and again.

greek potatoes garnished with lemon wedges and parsley on a white serving platter.

Before You Start

  1. Cut the potatoes evenly: Make sure your potato wedges are about the same size so they cook evenly. You don’t want some mushy and others undercooked!
  2. Don’t skip the broth: Roasting the potatoes in chicken broth keeps them moist and adds tons of flavor. It’s what makes these potatoes tender and juicy.
  3. Stir halfway through: Give the potatoes a toss halfway through cooking to make sure they cook evenly and soak up all that lemony goodness.
  4. Crisp them up at the end: Raising the oven temperature to 425°F in the last 15 minutes gives the potatoes just the right amount of crisp on the outside without drying them out.
  5. Serve them hot: These potatoes are best served right out of the oven, while they’re still warm and full of flavor!
ingredients needed to make greek potatoes.

Ingredients You’ll Need

  • Potatoes: I like Yukon Gold or Russet for this—they get super tender and soak up all the flavor. You can use what you’ve got, just make sure to cut them into equal size wedges.
  • Olive oil: Helps the potatoes roast up beautifully while adding a rich flavor. If you’re out, vegetable oil will work too.
  • Lemon juice: Adds that bright, tangy kick we love in Greek dishes. Freshly squeezed is always best, but bottled works in a pinch.
  • Garlic: You can’t go wrong with garlic here. It infuses the potatoes with tons of flavor as they roast.
  • Dried oregano: Classic Greek herb! It adds that earthy, slightly peppery flavor that ties everything together.
  • Salt and pepper: Seasoning is key! Don’t skimp on these because they bring out all the flavors.
  • Chicken broth: Keeps the potatoes moist while they roast and adds a savory depth of flavor. Veggie broth works too if you’re keeping it vegetarian.
  • Fresh parsley: For garnish, adds a pop of color and freshness at the end.
  • Lemon wedges: Squeeze these over the potatoes right before serving for extra zing.

How To Make Greek Potatoes

Prep the Oven and Mix the Dressing

process shots showing how to make greek potatoes.

First, get your oven heated up to 400°F (200°C). In a large bowl, whisk together ¼ cup olive oil, ¼ cup lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.

Tip: Whisk well so the garlic and herbs are evenly distributed in the oil and lemon juice.

Coat the Potatoes

process shots showing how to make greek potatoes.

Add 3 pounds of potato wedges (Yukon Gold or Russet) to the bowl and toss them around until they’re well coated with the dressing. You want every wedge to soak up that flavor.

Add to the Pan with Broth

process shots showing how to make greek potatoes.

Transfer the coated potatoes to a large baking dish or sheet pan. Pour 1 cup of chicken broth around the potatoes—this is the secret to keeping them tender while they roast.

Tip: The chicken broth adds moisture and extra flavor, so don’t skip this step!

Roast

process shots showing how to make greek potatoes.

Pop the dish in the oven and roast for 45 minutes, stirring the potatoes occasionally. After 45 minutes, crank the oven up to 425°F (220°C) and roast for another 15 minutes. This is when the potatoes will crisp up a bit on the outside while staying nice and tender inside. Once the potatoes are done, take them out of the oven and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side.

a serving of greek potatoes garnished with feta cheese and tzatziki sauce in a metal plate.

Frequently Asked Questions (FAQs)

1. Can I use different types of potatoes for this recipe?

Yes! Yukon Gold and Russet potatoes are recommended, but you can also use red potatoes or baby potatoes. Just keep in mind that cooking times may vary slightly depending on the potato type and size.

2. Why do you roast the potatoes in chicken broth?

Roasting the potatoes in chicken broth keeps them moist and infuses them with extra flavor. This method helps the potatoes stay tender on the inside while absorbing the delicious lemon and garlic seasoning.

3. How do I get the potatoes crispy without drying them out?

After roasting at 400°F for 45 minutes, increase the oven temperature to 425°F for the last 15 minutes. This higher heat crisps the outside while keeping the inside tender. You can also finish them under the broiler for a couple of minutes-just watch carefully to avoid burning.

4. Can I freeze leftover Greek Potatoes?

Freezing is not recommended as it can change the texture of the potatoes. However, if you must, cool them completely, store in a freezer-safe container, and freeze for up to 3 months. Reheat in the oven to regain some crispiness.

5. How should I store and reheat leftovers?

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to warm them through and restore some crispiness.