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These Greek Lemon Potatoes are baked in a bright, savory lemon broth that’s deeply flavorful. The broth is poured over the potatoes so they can soak it all up. As they bake, the potatoes turn tender, glossy, and packed with lemony goodness. I love to serve these with my Mediterranean Chicken for a healthy weeknight meal.
You are looking at one of my favorite meals as of recently. Healthy eating (to me) doesn’t mean a limit on carbs completely. Instead I like to find balance and simplicity and these fit the bill perfectly.
Ingredients You’ll Need for Greek Lemon Potatoes
Potatoes – I like using Yukon gold yellow potatoes for this recipe. They tend to be a creamier interior which I think works really well in this recipe. I prefer to peel them because it results in a creamier dish.
Lemon – The lemon juice gives a delicious acid component to this dish.
Chicken broth – I love using my homemade chicken broth. But feel free to use store-bought.
Garlic – Fresh grated garlic infuses the broth with even more flavor.
Dried oregano – You can use fresh or dried. This offers an aromatic component as well as deepen and complement the lemon flavor.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Greek Lemon Potatoes
Prep potatoes. Peel and slice the potatoes into wedges.
Arrange potatoes in a baking dish.
Make the broth mixture. Combine lemon juice, broth, grated garlic, olive oil and oregano.
Pour the broth on top. Bake for 30 to 45 minutes. Check on the potatoes. If they’re getting too dark, then flip them onto their opposite side.
And bake for an additional for 15 to 20 minutes, until tender with a fork.
Garnish with flakey sea salt.
Tips and Tricks
Perfect Pairing. I love to pair this dish with salmon, pita or naan bread, tzatziki sauce and a crisp Greek salad.
More Cozy Recipes
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Preheat your oven to 400F.
In a 2-quart baking dish or casserole dish, arrange the potato wedges in one even layer. Set aside.
In a large measuring cup, whisk together the chicken broth, lemon juice, olive oil, grated garlic, dried oregano and salt.
Pour the broth mixture over the potatoes and transfer to the oven to bake for about 35-40 minutes. I like to check on them at this time. If they’re getting to browned, I like to flip them over. Return them to the oven for an additional 15-20 minutes, until tender and cooked through.
Remove them from the oven. The potatoes should’ve absorbed most of the liquid and they should be medium golden brown. Top them with flakey sea salt. Serve immediately.
Store them in an airtight container in the fridge for up to 3 days.
Serving: 6g | Calories: 120kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
