Can I use bottled lemon juice?

Fresh is best for that bright flavor, but bottled works in a pinch. If using bottled, choose one that tastes clean (not bitter), and consider adding a little lemon zest if you have it.

Do I really have to soak the potatoes?

If you want that true Crispy Greek Potatoes With Lemon texture, soaking helps a lot. You can skip it, but you’ll get less crunch. If you’re short on time, even 20 minutes helps.

How do I store leftovers?

Let them cool, then store in an airtight container in the fridge for up to 4 days .

How do I reheat them so they stay crispy?

Best options: Oven: 400°F for 10–15 minutes Air fryer: 375°F for 5–8 minutes (my favorite) Microwave works, but the crispiness will wave goodbye.

Can I prep these ahead?

Yes. You can cut and soak the potatoes earlier in the day, then drain and dry them well before roasting. You can also whisk the marinade ahead and keep it in the fridge.

Authentic Greek Potatoes: Easy , Joyful 10-Min Prep Winner

Name: Authentic Greek Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 2.5–3 lbs Russet or Yukon Gold potatoes; 1/2 cup freshly squeezed lemon juice; 1/2 cup extra virgin olive oil; 4–6 cloves garlic, minced; 2 tablespoons dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup vegetable or chicken broth; Fresh parsley or oregano, for garnish (optional)

Description

Authentic Greek Potatoes are roasted until perfectly golden and crispy on the outside, tender on the inside, and infused with bright lemon, garlic, olive oil, and oregano. This easy oven-baked side dish delivers bold Mediterranean flavor with simple pantry ingredients—perfect for weeknights or holiday dinners.

Ingredients

Scale

2.5–3 lbs Russet or Yukon Gold potatoes
1/2 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
4–6 cloves garlic, minced
2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable or chicken broth
Fresh parsley or oregano, for garnish (optional)

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Instructions

Wash and scrub the potatoes. Peel if desired. Cut into 1–1.5 inch wedges or 1-inch chunks.
Soak the potatoes in cold water for 30–60 minutes to remove excess starch. Drain and pat completely dry.
Preheat oven to 400°F (200°C).
In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper. Toss potatoes thoroughly in the marinade.
Spread potatoes in a single layer on a large baking sheet. Do not overcrowd.
Roast for 20–25 minutes without flipping.
Flip potatoes carefully. Pour broth into the pan around the potatoes.
Continue roasting 25–35 minutes, flipping every 10–15 minutes, until fork-tender and golden brown.
For extra crispiness, increase heat to 425°F for the final 10–15 minutes or broil for 1–3 minutes.
Let rest 5–10 minutes before serving. Garnish with fresh herbs if desired.

Notes

Drying the potatoes thoroughly is key for crispiness.

Use two baking sheets if needed to prevent steaming.

Russet potatoes yield crispier edges; Yukon Golds provide a creamier texture.

Leftovers reheat best in the oven or air fryer.

Prep Time: 15 minutes (plus 30–60 minutes soaking)
Cook Time: 55 minutes
Category: side dish
Method: Oven Roasted
Cuisine: Greek

Nutrition

Serving Size: 1/6 of recipe
Calories: 320 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg