Crispy Greek Lemon Potatoes (Authentic Mediterranean Flavor)

There’s something about crispy Greek lemon potatoes that just makes me happy. They’re golden brown on the outside, soft and tender on the inside, and full of that zesty, garlicky flavor that screams comfort food with a Mediterranean twist. I’ve always loved how just a few simple ingredients like lemon, garlic, and oregano can transform plain potatoes into something so delicious that they steal the show at the table.

Whenever I make these, my kitchen smells absolutely amazing. That mix of lemon and herbs roasting in the oven instantly makes me think of sunny days and cozy family dinners. I love how the lemon slices not only add flavor but also make the dish look extra pretty when it comes out of the oven, almost like something you’d get at a little taverna in Greece.

These potatoes are one of my favorite sides because they’re so versatile. I’ll serve them with roast chicken, grilled fish, or even just a big Greek salad when I want something light but still satisfying. And honestly, sometimes I find myself sneaking a few straight off the baking dish before they even make it to the table. They’re that good!

Ingredients

• 3 medium potatoes, cut into wedges – the heart of this recipe, perfectly cut into chunky wedges for that golden crispy edge.

• 1/4 cup olive oil – adds richness and helps those potatoes roast up beautifully.

• 1/2 cup vegetable broth – keeps the potatoes tender inside while infusing them with extra flavor.

• Juice of 1 lemon – gives that bright, tangy kick that makes these potatoes taste so fresh.

• 1 tsp dried oregano – a little sprinkle of classic Greek flavor that ties everything together.

• 1/2 tsp salt – just enough to bring out the natural flavors of the potatoes.

• 1/4 tsp black pepper – a touch of warmth and spice for balance.

• 2 lemons (1 for juice, 1 for slicing) – the juice for flavor, and the slices for a gorgeous finish.

• 2 cloves garlic, minced – because everything is better with a little garlicky goodness.

• Chopped parsley for garnish – a fresh pop of color and flavor to finish things off.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 400°F (200°C).

2. Arrange the potato wedges in a baking dish.

3. In a bowl, whisk together the vegetable broth, juice of 1 lemon, olive oil, oregano, salt, and pepper.

4. Pour the mixture over the potatoes, making sure they’re evenly coated.

5. Add the minced garlic evenly over the potatoes, then sprinkle with parsley.

6. Lay the slices from the second lemon on top for garnish.

7. Bake for 45–55 minutes, or until the potatoes are tender and golden brown.

8. Sprinkle with more parsley just before serving.

Tips & Tricks for Perfect Greek Lemon Potatoes

• I always cut my potatoes into wedges so they roast evenly and get those irresistible crispy edges.

• Don’t skip the broth, it keeps the inside of the potatoes soft and flavorful while the outside crisps up.

• Fresh lemon juice really makes a difference here, so I squeeze it right before mixing it in.

• I like to toss the potatoes halfway through baking so they soak up every bit of that lemony goodness.

• If you want them extra golden, pop them under the broiler for the last couple of minutes.

• Let the potatoes rest for about 5 minutes before serving, it helps the flavors settle in.

Serving

• I love serving these potatoes alongside roasted chicken or grilled fish for a true Mediterranean-style meal.

• They pair beautifully with a fresh Greek salad, think cucumbers, tomatoes, olives, and feta.

• Sometimes I’ll make them the star of the plate with just some warm pita and tzatziki on the side.

• These potatoes are a hit at family dinners, but they’re also fancy enough for a holiday table.

• I like to sprinkle a little extra parsley on top right before serving to make them look extra fresh and vibrant.

Storing & Reheating

• If I have leftovers (which isn’t often!), I pop them in an airtight container and keep them in the fridge for up to 3 days.

• To reheat, I spread the potatoes on a baking sheet and warm them in the oven at 375°F until they’re hot and crispy again.

• The air fryer is also amazing for reheating, just a few minutes and they taste freshly baked.

• I avoid the microwave if I can, since it tends to make the potatoes a little soft instead of crispy.

• A quick squeeze of fresh lemon when reheating really brings the flavors back to life.