Greek Restaurant-Style Lemon Roasted Potatoes

Golden, tender, and swimming in a flavorful lemon-garlic broth—these Greek Restaurant-Style Lemon Roasted Potatoes are everything you crave from a Mediterranean side dish. They’re crispy at the edges, melt-in-your-mouth soft in the center, and absolutely soaked in lemon, olive oil, and garlic flavor. Trust me, you’re going to want to mop up every last drop of that sauce.

Behind the Recipe

This dish is inspired by my very first trip to a Greek taverna, where the potatoes didn’t just sit on the side of the plate—they stole the show. They were drenched in citrusy, herby magic and roasted to perfection. I came home determined to recreate that unforgettable flavor. After plenty of tweaking, this version hits the mark—bold, comforting, and full of that zesty Greek spirit.

Recipe Origin or Trivia

Lemon roasted potatoes are a classic in Greek cuisine, often served alongside lamb, chicken, or seafood. What makes them stand out is the method: roasting the potatoes in a lemony broth until the liquid nearly disappears, leaving behind ultra-flavorful, golden potatoes. Greek cooks traditionally use olive oil, lemon juice, garlic, and oregano—ingredients that reflect the sunny, herb-rich flavors of the region.

Why You’ll Love Greek Restaurant-Style Lemon Roasted Potatoes

These aren’t your average roasted potatoes. Here’s why they deserve a spot on your table:

Versatile: Perfect alongside grilled meats, seafood, or a fresh salad.
Budget-Friendly: Simple pantry ingredients and hearty russet potatoes.
Quick and Easy: Prep in minutes, then let the oven do the work.
Customizable: Add extra herbs or swap spices to your taste.
Crowd-Pleasing: Everyone goes back for seconds.
Make-Ahead Friendly: Reheats beautifully and holds its flavor.
Great for Leftovers: Delicious hot or cold, even better the next day.

Chef’s Pro Tips for Perfect Results

To nail that authentic Greek flavor and texture, keep these tips in mind:

• Use Russet Potatoes: Their starchy texture absorbs the lemony broth and roasts beautifully.
• Don’t Skimp on Broth: The chicken stock creates a flavorful bath that keeps them tender and juicy.
• Roast in Layers: Start covered to steam, then uncover to crisp the tops.
• Let Them Soak: The more they absorb the lemon and garlic, the better they taste.
• Use Good Olive Oil: The richness of quality oil really makes a difference.

Kitchen Tools You’ll Need

You don’t need much to bring this classic to life:

Large Roasting Pan: Big enough to spread out the potato wedges.
Mixing Bowl: To toss the potatoes in the flavorful marinade.
Measuring Cups and Spoons: Precision matters for balancing flavors.
Tongs or Large Spoon: For turning the potatoes while roasting.
Citrus Juicer (optional): Makes squeezing fresh lemons quick and easy.

Ingredients in Greek Restaurant-Style Lemon Roasted Potatoes

Each ingredient plays a flavorful role in creating that signature Greek taste.

1. Russet Potatoes: 5 pounds, peeled and cut into wedges – The base of the dish, starchy and ideal for soaking up liquid.
2. Low-Sodium Chicken Stock: 32 ounces – Adds savory depth and keeps the potatoes tender.
3. Extra-Virgin Olive Oil: 1/2 cup – Coats the potatoes with richness and helps them roast perfectly.
4. Fresh Lemon Juice: 1/2 cup (about 3 lemons) – Brings brightness and tang to the whole dish.
5. Dijon Mustard: 1 tablespoon – Adds a subtle sharpness and helps emulsify the marinade.
6. Dried Oregano: 1 tablespoon – Classic Greek flavor that enhances everything it touches.
7. Paprika: 1 tablespoon – Adds warmth and a gentle smoky undertone.
8. Salt: 1/2 tablespoon – Essential to balance and bring out the flavors.
9. Black Pepper: 1/2 tablespoon – Gives a mild kick and rounds out the seasoning.
10. Garlic Cloves: 7, smashed – Deep, savory flavor that infuses the entire dish.

Ingredient Substitutions

Need to tweak it? No problem:

Russet Potatoes: Yukon Golds or red potatoes can be used, but they’ll have a different texture.
Chicken Stock: Use vegetable broth for a vegetarian version.
Dijon Mustard: Whole grain or yellow mustard will work in a pinch.
Paprika: Smoked paprika for a bolder flavor.
Oregano: Italian seasoning or thyme can substitute if needed.

Ingredient Spotlight

Lemon Juice: The heart of this recipe—it adds a bright acidity that cuts through the richness and balances every bite.

Garlic: When roasted in the broth, garlic mellows into a buttery, flavorful addition that infuses the entire dish.

Instructions for Making Greek Restaurant-Style Lemon Roasted Potatoes

Ready to bring a little Greek sunshine to your kitchen? Let’s go:

1. Preheat Your Equipment:
   Preheat your oven to 400°F. Lightly grease a large roasting pan.
2. Combine Ingredients:
   In a large bowl, whisk together the chicken stock, olive oil, lemon juice, Dijon mustard, oregano, paprika, salt, pepper, and smashed garlic.
3. Prepare Your Cooking Vessel:
   Arrange the potato wedges in the roasting pan in a single layer. Pour the lemon broth mixture over the top.
4. Assemble the Dish:
   Toss the potatoes gently to coat them evenly. Cover the pan tightly with foil.
5. Cook to Perfection:
   Roast covered for 40 minutes. Remove the foil, flip the potatoes, and continue roasting uncovered for 35–40 more minutes, or until golden and tender. Spoon the pan juices over them occasionally.
6. Finishing Touches:
   Let rest for 5–10 minutes so the potatoes soak up more of the broth. Give one last drizzle of pan juices before serving.
7. Serve and Enjoy:
   Serve warm with extra lemon wedges or a sprinkle of fresh herbs.

Texture & Flavor Secrets

These potatoes are all about contrast. The outsides are slightly crisp and caramelized from roasting, while the insides stay soft and silky. The lemon, garlic, and oregano build layers of flavor, and the olive oil ties everything together with richness.

Cooking Tips & Tricks

Make every batch irresistible with these tips:

• Stir once halfway through roasting to get even browning.
• Use fresh lemon juice, not bottled—it makes a big difference.
• For extra crisp, broil for the last 3–5 minutes.

What to Avoid

Here’s how to keep things smooth:

• Don’t overcrowd the pan: The potatoes need space to roast, not steam.
• Avoid underseasoning: It’s a big batch—be generous with salt and spices.
• Don’t skip flipping: Turning halfway ensures all sides get golden.

Nutrition Facts

Servings: 8
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 80 minutes
Total Time: 1 hour 35 minutes

Make-Ahead and Storage Tips

These potatoes are easy to make ahead and reheat well. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F until warmed through. You can also make the lemon broth in advance and marinate the potatoes a few hours before roasting for even more flavor.

How to Serve Greek Restaurant-Style Lemon Roasted Potatoes

Pair with grilled chicken, roasted lamb, or baked fish. They also shine alongside a fresh Greek salad or with a dollop of tzatziki on the side. Add a lemon wedge or sprinkle with fresh parsley for brightness.

Creative Leftover Transformations

Make leftovers just as exciting:

• Reheat and toss into a breakfast hash.
• Chop and mix into a grain bowl with feta and olives.
• Mash slightly and use as a base for a lemony potato spread.

Additional Tips

Here are some final ways to make it even better:

• Garnish with crumbled feta or kalamata olives for a salty finish.
• Add a touch of lemon zest for a brighter flavor.
• Use convection roast setting if available for extra crisp.

Make It a Showstopper

Serve in a rustic baking dish or a wide platter with the pan juices spooned over the top. Garnish with fresh oregano sprigs and a few lemon slices for a bright, authentic presentation.

Variations to Try

• Spicy Greek Potatoes: Add red pepper flakes or cayenne to the broth.
• Herb-Lovers Version: Add fresh rosemary or thyme.
• Vegan Swap: Use vegetable broth instead of chicken stock.
• Garlic Explosion: Add whole roasted garlic cloves for extra depth.
• Crispy Finish: Broil briefly for an extra golden crust.

FAQ’s

Q1: Can I leave the skin on the potatoes?

Yes, if using thin-skinned potatoes like Yukon Gold or red potatoes.

Q2: Can I use dried lemon powder instead of fresh juice?

Fresh lemon juice is highly recommended for the best flavor.

Q3: What’s the best potato variety to use?

Russet potatoes are ideal, but Yukon Golds can work for a creamier texture.

Q4: Can I use a glass baking dish?

Yes, just ensure it’s oven-safe and large enough to avoid overcrowding.

Q5: How do I make this vegetarian?

Swap chicken stock for vegetable broth.

Q6: How long should I marinate the potatoes?

You can marinate them for 30 minutes to 2 hours for more depth of flavor.

Q7: Can I freeze this dish?

It’s best fresh, but you can freeze and reheat with some texture loss.

Q8: Can I double the recipe?

Yes, just use two pans or a large enough baking tray.

Q9: What protein pairs best with these potatoes?

Grilled chicken, roasted lamb, or baked cod all pair wonderfully.

Q10: Are these good served cold?

They taste great cold in a salad or reheated as a side.

Conclusion

Greek Restaurant-Style Lemon Roasted Potatoes bring all the sunshine and flavor of the Mediterranean to your table. With tender, crispy edges, a punch of garlic and lemon, and a buttery broth that soaks into every bite, this dish is the kind of side you’ll remember long after the meal is over. Whether for a family dinner or a big feast, it’s one recipe you’ll come back to again and again.

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