These are the potatoes I make whenever I roast a chicken or grill lamb, and they consistently get more compliments than the main course. Lemon herb roasted potatoes are the Greek-taverna side dish that steals every spotlight off the main course: russet or Yukon Gold wedges tossed with extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper, roasted with a splash of chicken broth until the bottoms caramelize crispy-golden and the insides go pillow-soft.
Fun fact: these are properly called “patates lemonates” in Greece and are the classic accompaniment to lamb on Easter Sunday, roasted in the same pan to soak up all the meat juices. The combination of lemon juice + olive oil + chicken broth is what differentiates Greek potatoes from any other roasted potato — the broth slowly evaporates during roasting, leaving behind concentrated lemony flavor and a perfect crispy-bottom-fluffy-inside texture. Greek dried oregano (rigani) is from a wild herb that grows on rocky hillsides and is dramatically more potent than Italian oregano — if you can find it, your dish will be 50% better.
Why this recipe works
Add chicken broth to the pan. The broth bubbles and creates steam that cooks insides tender, then evaporates leaving caramelized lemon-garlic crust on the bottoms.
Use ample lemon — both juice and zest. Zest provides aromatic oils that survive roasting; juice cuts the fat. Together they make this dish bright instead of greasy.
Flip wedges halfway through. Both sides need direct contact with the pan to crisp. Unflipped wedges have one crispy side and one steamed side.
Ingredients
Serves 6.
For the potatoes
3 lb Yukon Gold or russet potatoes (about 6 medium)
Preheat oven to 425°F (220°C). Wash and dry potatoes (no need to peel — keeps fiber). Cut each potato lengthwise into 8 wedges (cut in half, then cut each half into 4 wedges).
Step 2: Mix the lemon-garlic-herb dressing
In a large bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
Step 3: Toss potatoes to coat
Add potato wedges to the bowl; toss thoroughly with the dressing until every wedge is coated in lemon-oil and garlic-herb specks.
Step 4: Arrange in pan with broth
Pour potatoes and ALL the dressing into a 9×13-inch baking dish or a sheet pan with sides. Pour the chicken broth around the edges (not over the potatoes). Spread potatoes in a single layer, mostly cut-side down for max caramelization.
Step 5: Roast 30 minutes
Roast 30 minutes uncovered. The broth will be bubbling. Carefully flip each wedge using tongs so the previously-up side is now down.
Step 6: Finish until crispy
Continue roasting another 20-25 minutes until potatoes are fork-tender, the broth has fully evaporated, and the bottoms are deep caramelized golden-brown. If they need extra browning, broil 2 minutes (watch closely). Transfer to a serving platter, scrape up any caramelized bits from the pan to spoon over. Top with fresh parsley, extra lemon wedges, and optional crumbled feta. Serve hot.
Nutrition information
Calories: 285 kcal per serving
Protein: 6 g
Carbohydrates: 42 g
Fat: 12 g (heart-healthy monounsaturated)
Vitamin C: 45% DV (from potatoes + lemon)
Potassium: 28% DV
Pro tips for the best Greek potatoes
Single layer is non-negotiable. Crowded wedges steam each other into mush. Use a bigger pan or two pans if needed.
Pour broth around, not over. Broth on top would wash off the seasonings. Around the edges = it bubbles up and self-bastes.
Flip cut-side down for second half. The flat surface against the hot pan = maximum caramelization. Round skin-side doesn’t crisp the same.
Save the pan scrapings. The caramelized garlic-lemon-oil residue at the bottom of the pan is liquid gold — scrape it up with a spatula and spoon over the potatoes.
Frequently asked questions
How long does it take?
50-55 minutes total roasting time (about 15 min prep). Time varies slightly based on potato variety and wedge size — test with a fork before pulling.
Can I make them ahead?
Best fresh, but cooked potatoes hold 1 hour in a 200°F oven covered loosely with foil. To reheat from cold: 400°F for 15 min to re-crisp.
Yukon Gold or russet — which is better?
Yukon Gold = creamier, holds shape, more buttery. Russet = starchier, crispier outside, fluffier inside. Both are traditional — use what you have or prefer.
Why are my potatoes soggy?
Too crowded in the pan (use bigger pan), broth didn’t evaporate (check oven temp, oven was too low), or you didn’t flip them (one side crisps, other steams).
What do I serve them with?
Greek lemon roasted chicken (the classic), lamb chops, grilled fish, souvlaki, gyros, or a big Greek salad. Also amazing with a fried egg for breakfast.
Can I do them in an air fryer?
Yes for smaller batches — toss wedges with dressing (skip broth for air fryer), air fry 400°F for 18-22 minutes shaking halfway. Won’t have the steamed-tender inside but will be extra crispy.
