Greek-Style Lemon Potatoes with Oregano & Garlic
Golden‑edged, fluffy‑centered wedges bathed in lemon‑garlic goodness—these roasted potatoes taste like a Greek taverna on a summer night. Think patates lemonates meets your favorite sheet‑pan potato recipe—bright, aromatic, and downright addictive.
The secret to their success? The combination of fresh lemon juice and savory chicken broth creates a rich, almost velvety roasting liquid that caramelizes in the oven. These would be absolutely fantastic with my one pot lemon chicken and rice or oven-roasted lamb.
Why You’ll Love This Recipe
- Big flavor, little effort. One bowl for the lemon‑oregano marinade, one pan for roasting—done. (For this same reason, they’re perfect for busy weeknights or effortless entertaining!)
- Restaurant‑quality texture. The stock keeps the centers moist while the olive oil promotes crisp edges.
- Built for batch cooking. They reheat like a dream (see tips below).
What To Know Before You Begin
- The type of potato matters: Yukon Golds or russets (all-purpose and starchy potatoes) give the fluffiest interiors; leave the skin on for extra texture.
- Let the marinade pool in the bottom of the pan — the potatoes absorb the liquid as they roast, keeping them tender and flavorful.
- Don’t forget to flip: Turning just after the 45‑minute mark allows a deeply caramelized underside.
- Rest before serving: Five minutes in the hot pan lets the feta soften and the potatoes re‑absorb some lemony broth.
For more easy, irresistible potato recipes, consider trying these rosemary and garlic crispy potatoes or oven-roasted potatoes wedges with homemade chimichurri next!
As Easy As 1, 2, 3!
The end result is light, bright, and irresistibly crunchy! If I had to describe Greek potatoes in one word: Mouthwatering.
If you’re a potato lover like me who also happens to adore all things with lemon and feta cheese, this is the potato recipe for you!
Serving Suggestions
These lemony roasted potatoes are a natural match for Mediterranean and Middle Eastern mains — think grilled souvlaki, roast leg of lamb, or za’atar chicken thighs. They’re also right at home next to a simple salad with tzatziki or a bowl of hummus (perhaps my creamy hummus topped with ground lamb?) and warm pita.
For anyone craving the flavors of classic Greek lemon potatoes with less fuss and more flavor payoff, this is your go-to. Just one bite, and you’ll know — they’re way more than just a side.
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Tender Roasted Potatoes with Lemon & Oregano
Equipment
Ingredients
For the Marinade
- ¾ cup (177ml) low-sodium chicken stock
- ½ cup (118ml) extra virgin olive oil
- ½ cup (118ml) fresh lemon juice, from about 3-4 large lemons
- 5 cloves of garlic, grated or finely chopped
- 2 tsp dried oregano
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Potatoes
- 2½ lbs (1150g) Yukon gold potatoes, peeled and cut into wedges
- 4 oz fresh feta cheese
Instructions
- Make the marinade. Preheat an oven to 425°F (218°C). In a mixing bowl, whisk together ¾ cup chicken stock, ½ cup olive oil, ½ cup fresh lemon juice, 5 grated garlic cloves, 2 tsp dried oregano, 1½ tsp kosher salt, and ¼ tsp black pepper.
- Roast the potatoes. Place the potato wedges in the baking dish, then pour the marinade on top. Toss to evenly coat, then roast for 45 minutes. Give the potatoes a stir, then cook for an additional 20-30 minutes, or until the potatoes are golden and crispy on the outside, but tender and fluffy inside. Crumble the fresh feta cheese on top, then enjoy!
Notes
- Make-ahead: Cut and marinate the potatoes up to 4 hours in advance. Store in a fridge until ready to roast.
- Leftovers should be cooled completely, then kept in an airtight container. Enjoy within 4 days. I do not recommend freezing.
- To reheat, warm in a 400°F oven or air fryer for 10-15 minutes to bring back that crispy texture.
Nutrition
Photography by Katilin.
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