These Greek-inspired Lemon Roasted Potatoes are tender, fluffy, and bursting with bright lemon flavor. They roast in a savory chicken broth and olive oil mixture that infuses each wedge with moisture and depth, while garlic and herbs add a classic Mediterranean finish. They make an excellent side for weeknight dinners or a special meal.
Why Make Lemon Roasted Potatoes
I always order these at Greek restaurants — now you can make them at home. They’re reliable, flavorful, and pair well with many proteins and salads.
- Simple ingredients you likely have on hand.
- Easy to prepare with minimal hands-on time.
- Versatile — serve as a side dish or an appetizer.
Ingredient Notes
Full ingredient amounts are in the recipe card below.
- Yukon Gold potatoes. These roast to a creamy texture; red potatoes work too.
- Chicken broth. Roasting the potatoes in broth keeps them moist and adds savory flavor.
- Olive oil. Use a good-quality olive oil for best results.
- Seasonings. Salt, pepper, and a touch of dried basil.
- Garlic. Fresh minced garlic brightens the dish.
- Fresh herbs. Dill and parsley for garnish add freshness.
- Lemon. Fresh lemon juice is essential for that bright, tangy finish.
- Feta (optional). Crumbled on top before serving for a salty, creamy touch.
How To Make This Recipe
Follow these simple steps for perfectly roasted lemon potatoes.
Step One. Preheat the oven to 350ºF. Slice potatoes into even wedges and arrange them in an 8×6 baking dish (or a similar size).
Step Two. Whisk together the chicken broth, olive oil, salt, pepper, dried basil, minced garlic, and lemon juice. Pour the mixture evenly over the potatoes.
Step Three. Bake for about 50–60 minutes, until the potatoes are tender and golden. Every 20 minutes, take the dish out and gently toss the potatoes so they roast evenly and stay coated in the flavorful liquid.
Step Four. Let the potatoes rest for five minutes after removing them from the oven. Garnish with crumbled feta and chopped fresh dill and parsley. Serve warm.
Recipe Pairings
These lemon roasted potatoes complement many mains. A few favorites include lemon garlic chicken, one-pan orzo chicken, lemon pepper chicken, or lemon pepper shrimp. They also pair nicely with grilled fish or a simple green salad.
Recipe Tips
- Be patient. Oven temperatures vary; cooking time may differ by oven.
- Choose the right dish size. If the baking dish is too small the potatoes will cook more slowly.
- Add more broth if needed. If the liquid evaporates while they bake, add a little extra to keep the potatoes moist.
- For extra crispiness, broil for 2–3 minutes at the end, watching carefully so they don’t burn.
Recipe FAQs
Yes. These potatoes reheat well and can be made ahead—store in an airtight container and warm before serving.
Yes. Cubed potatoes cook faster, so check earlier to avoid overcooking.
Other Side Dishes To Try
Side Dishes
Butternut Squash Quinoa Salad.
Side Dishes
Green Bean Casserole Recipe
Side Dishes
Italian Quinoa Salad
Side Dishes
Charred Broccoli
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Lemon Roasted Potatoes
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Equipment
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8×6 baking dish or similar sized baking dish.
Ingredients
- 2 lbs large Yukon gold potatoes
- ¾ cup chicken broth
- ¼ cup olive oil
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp dried basil
- 3 cloves garlic, minced
- ¼ cup fresh squeezed lemon juice
Garnish
- 3 Tbsp fresh dill
- 3 Tbsp fresh parsley
- ¼ cup crumbled feta optional
- additional lemon slices optional for garnish
Instructions
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Preheat the oven to 350ºF. Slice the potatoes into wedges, keeping sizes even. Place them in an 8×6 baking dish or similar.
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Whisk together the chicken broth, olive oil, salt, pepper, dried basil, minced garlic, and lemon juice. Pour over the potatoes.
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Bake for 50–60 minutes, or until tender and lightly browned. Every 20 minutes, remove and gently toss the potatoes so they cook evenly and stay coated in the liquid.
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Let cool 5 minutes, then garnish with crumbled feta and fresh herbs. Serve warm.
Notes
- Be patient. Oven temperatures vary, so cooking times can differ.
- Use an appropriately sized dish. A smaller dish can increase cooking time.
- Add broth as needed. If the liquid evaporates, add a splash to keep potatoes moist.
- For extra crispiness, broil for 2–3 minutes at the end while watching closely.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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