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healthy overn roasted Greek lemon potatoes on baking sheet
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5 from 8 votes

Greek Lemon Potatoes

Presenting you the best Greek Lemon Potatoes recipe. Potato wedges are slowly roasted in a flavor packed broth giving you lightly crispy outside, tender and soft inside.
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Side Dish
Cuisine: Greek
Servings: 3 servings
Calories: 481kcal


  • 5 large potatoes russet are best
  • 1 cup chicken broth
  • ½ cup lemon juice freshly squeezed
  • cup olive oil
  • 4 cloves garlic minced
  • 2 tablespoon dried oregano
  • Rock salt – to taste
  • 2 tablespoon semolina


  • First cut potatoes into chunky pieces. Cut large potatoes into 8 quarters and if using medium sized potatoes cut into large chunks.
  • Squeeze lemon juice from 2 lemons. Discard the seeds. You’ll need about ½ cup of freshly squeezed lemon juice.
  • Combine chicken broth or vegetable broth, olive oil, lemon juice, oregano, loads of garlic, salt to taste (taste test and add salt if required). Potatoes are going to get roasted in this broth, make sure the broth is well seasoned, so the potatoes can have all it’s flavors. If the broth is not seasoned well enough, your potatoes are going to taste bland.
  • Pro-Tip :
    Use broth that is well concentrated with chicken flavor. If using stock cubes, make sure you mix up a broth that is full of flavors.
  • Pour the broth mix over cut potatoes. Toss well to coat evenly.
  • Transfer potatoes and entire broth over pre heated baking tray. Arrange potatoes in single layer.
  • Pro-Tip : Using heavy metal baking tray to avoid potatoes sticking at the bottom.
    Using pre-heated baking tray avoids potatoes from sticking to the bottom.
  • Sprinkle a tablespoon of semolina over the wedges just before popping into oven. Though this step is optional, highly recommend you do it. This helps potatoes to slightly crisp up.
  • Bake in pre-heated oven at 400 F for about 20 minutes.
  • Remove tray from oven, flip the potatoes.
  • Again sprinkle about 2 to 3 teaspoon of semolina on the other side as well. Optional step.
  • Place the tray back into the oven and bake for another 20-25 minutes.
  • Potatoes suck up all the broth and it’s flavors.
  • Note : You will notice dark brown or burnt color on the edges of the baking tray. This is due to lemon juice and broth that caramelizes as the potatoes are roasted long time.
    If you want to avoid this, transfer potatoes into another tray once you notice all the broth is absorbed by the potatoes. Roast it. Sprinkle olive oil or drizzle any left-over lemony broth from tray one over the potatoes on tray #2 before roast to make golden brown potatoes.
  • Transfer roasted potatoes into serving platter. Drizzle any left over juices from the pan over the potatoes.
  • Garnish with parsley and few fresh lemon slices for an extra touch.
  • Serve as side dish with Greek chicken, grilled meat, Greek salads. It’s a perfect side dish for Easter or any holidays.



  1. Make sure to cut the potatoes into large chunks and evenly. Since the roasting time is long, you want to keep all the pieces even so they cook evenly.
  2. Season the broth in which potatoes get roasted well. Even though the broth you use have salt, add a bit more salt so your potatoes are well seasoned once roasted.
  3. Sprinkle semolina over the potatoes submerged in lemony broth before popping into the oven. This will help crisp up the potatoes slightly.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 481kcal | Carbohydrates: 58g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Sodium: 325mg | Potassium: 1647mg | Fiber: 11g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 63mg | Calcium: 172mg | Iron: 14mg