Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pounds baby Yukon Gold potatoes; 1/4 cup olive oil; Juice and zest of 2 lemons; 4 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: World Cuisine Recipes

I absolutely love Greek Lemon Potatoes! They are the perfect combination of bright lemon flavor and tender, fluffy texture. Whenever I make them, my family can't get enough, and they truly elevate any meal. The key to achieving that delicious, crispy exterior and soft inside is to roast them twice – first parboiling, then baking. Add a sprinkle of fresh herbs, and you have a dish that is not only easy to make but also incredibly satisfying. Trust me, these potatoes will become a staple at your dinner table!

Created by

Emma Johnson

Last updated on 2026-02-24T18:34:19.777Z

When I first tasted Greek Lemon Potatoes at a local taverna, I was blown away by their vibrant flavor. I knew I had to recreate them at home. After a few attempts, I discovered that the secret lies in the garlic and lemon marinade which imparts a delightful zest and aroma. Pairing them with fresh herbs, like oregano, helps to capture that authentic Greek essence.

The method I use involves parboiling the potatoes before roasting them. This step ensures they are perfectly tender and fluffy inside while allowing the exterior to become beautifully crisp. It’s a simple technique that really elevates this dish!

You Will Love These Potatoes Because
Bright and tangy lemon flavor that complements any dish
Crisp on the outside, fluffy on the inside
An easy side dish that impresses guests

Understanding the Role of Potatoes

For this recipe, baby Yukon Gold potatoes are the star ingredient. Their creamy texture and buttery flavor make them ideal for roasting, as they hold up well during cooking without turning mushy. The key to achieving a fluffy interior lies in the parboiling step, which softens the potatoes slightly, allowing them to cook evenly during roasting. If you can't find Yukon Gold, you can substitute with similar waxy potatoes, but avoid starchy varieties like Russets, as they won't give the same desired result.

Cutting the potatoes into uniform sizes is crucial. Aim for halves or quarters that are about the same thickness to ensure they cook evenly. If you have larger potatoes, consider cutting them into smaller pieces, as overly large chunks may not roast properly, resulting in a mix of textures – some parts fluffy while others remain undercooked.

Perfecting the Marinade

The marinade is a blend of olive oil, fresh lemon juice, zest, minced garlic, and herbs, and it plays a significant role in enhancing the potatoes' flavor. Olive oil coats the potatoes and encourages browning, while the acidity from the lemon juice helps to tenderize the potatoes, allowing them to absorb all the flavors. Make sure to whisk the marinade well until it's emulsified; this will ensure an even coating on all the potato pieces.

You can customize the marinade to suit your taste. For a spicier kick, consider adding a pinch of red pepper flakes or some chopped fresh herbs like rosemary. Should you wish to cut calories or fat, you can use a lighter oil or reduce the amount of oil by half and boost the lemon juice to maintain that zesty flavor.

Tips for Serving and Storing

These lemon potatoes make a great side dish for grilled meats, roasted chicken, or even as part of a vegetarian platter. I love serving them warm, garnished with fresh parsley, but they can also be enjoyed at room temperature, making them fantastic for picnics or potlucks. To elevate the dish further, sprinkle with feta cheese or serve with a side of tzatziki sauce for dipping.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore their crispiness, or briefly microwave if you're pressed for time. Freezing is also an option, but the texture may change; consider freezing before roasting them, then parboil and roast from frozen, adding a few extra minutes to the cooking time.

Ingredients

Gather the following ingredients to create the perfect Greek Lemon Potatoes:

Ingredients

2 pounds baby Yukon Gold potatoes
1/4 cup olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Make sure all your ingredients are fresh for the best flavor!

Instructions

Follow these steps to create your delicious Greek Lemon Potatoes:

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then cut them into halves or quarters depending on their size.

Boil the Potatoes

Place the cut potatoes in a large pot of salted water and bring to a boil. Cook for about 10-15 minutes until slightly tender but not fully cooked.

Mix the Marinade

In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

Roast the Potatoes

Drain the potatoes and toss them gently with the marinade. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, turning once halfway through, until golden brown and crispy.

Garnish and Serve

Once roasted, remove from the oven, garnish with fresh parsley, and serve warm.

Enjoy your homemade Greek Lemon Potatoes!

Pro Tips

For an extra kick, add a pinch of red pepper flakes to the marinade. This will give your potatoes a delightful spice that pairs beautifully with the lemon.

Common Issues and Troubleshooting

One common issue people face is undercooked potatoes. To avoid this, make sure to check your pieces for tenderness after parboiling. A fork should easily pierce them; if not, boil them for a few more minutes. If your potatoes are overcooked, they may disintegrate during roasting. Keep a close eye on them when parboiling and aim for just tender, not mushy.

Another potential pitfall is soggy potatoes. This can occur if you overcrowd the baking sheet or if there's too much marinade. Ensure that the potatoes are in a single layer with space in between; you may need to use two baking sheets if they don’t all fit comfortably. Also, make sure to shake off excess marinade before placing them on the baking sheet.

Variations to Try

While the classic version is delightful, experimenting can yield exciting results. Consider adding new flavors by integrating spices like paprika or cumin into the marinade for a smoky twist. Alternatively, for a Mediterranean flair, add kalamata olives or sun-dried tomatoes before roasting for a burst of flavor and color.

For those who might prefer a different texture, try mashing the roasted potatoes once they come out of the oven. Use a fork or potato masher to slightly crush them before serving, creating crispy edges and a fluffy interior that absorbs even more lemony goodness.

Questions About Recipes

→ Can I use regular potatoes instead of baby Yukon Gold?

Yes, you can use any waxy potato, but baby Yukon Golds are recommended for their creamy texture.

→ Can I make this dish in advance?

These potatoes are best enjoyed fresh, but you can parboil them in advance and store them in the fridge until ready to roast.

→ What can I serve with Greek Lemon Potatoes?

They pair wonderfully with grilled meats, fish, or roasted vegetables.

→ How long do leftovers last?

You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.