Lemon Garlic Potatoes
by Sommer Collier — last updated on Mar 24, 2026 
My Greek lemon garlic potatoes are my new favorite way to make roasted potatoes. I toss baby potatoes with lemon, garlic, and herbs, then roast them in a flavorful bath of lemon juice and broth until they’re perfectly crispy on the outside and tender on the inside. I love how easy they are to make with pantry staples, and they work as a delicious side dish or a satisfying vegetarian main.
Something you’ve probably already noticed about me is how much I love simple, bright flavors that can be achieved with just a handful of ingredients, and these lemon garlic potatoes are one of those recipes! Totally different from my steamed potatoes recipe, these potatoes are all about crispness and crunch, with crunchy outsides tossed in an irresistible lemon, garlic, and herb glaze. Obviously, they’re what I serve when I’m making practically any Greek entree, but they’re also a welcome addition to any Mediterranean-style dinner. From my experience, they’re always the first to disappear at family dinners and gatherings!
Lana – ⭐⭐⭐⭐⭐ I just love these potatoes so much! Perfect side dish for any dinner!
Table of Contents
Sommer’s Recipe Highlights
Simple ingredients – Like with my crispy potatoes, many of these ingredients are pantry staples (at least in my kitchen), and don’t include anything hyper-seasonal, so I find this recipe easy to make at any time of year.
Easy side dish – I love that these roasted taters only require about an hour, which I’ve found makes them perfect to bake while working on other dishes. Once you get them cut and coated, you just pop them in the oven and let the oven do all the work – no par-boiling required!
Deep consistent flavoring – One of my favorite parts of this recipe is that as you’re cooking these potatoes in both a garlic, lemon, and herb marinade, and a puddle of lemon juice and broth, they absorb the liquid and are flavored the whole way through, rather than just being tossed in seasonings like so many other lemon potato recipes out there.
Key Ingredients and Tips
- Mini potatoes – I prefer Yukon gold (but you can also use waxy potatoes). This recipe also works with regular russet potatoes. Just make sure to cut them into smaller chunks. Whichever potatoes you use, I wouldn’t recommend peeling them, as you’ll lose texture! If you want all the cut sides to have crispy caramelization, start all of the potatoes cut-side-down and finish them cut-side-up. It is an extra step I add when cooking for guests, as it doesn’t change the flavor or texture of the potatoes, but does make them look pretty and crisp!
- Extra virgin olive oil – I found that cold-pressed extra virgin gives the best flavor for roasting potatoes, the higher quality the better!
- Lemon – I’m getting you to use both the zest and the juice here, as this recipe really is all about the lemon.
- Garlic cloves – You’ll want to mince these either using a garlic crusher or a fine microplane grater. Choose nice, fat, plump garlic cloves for maximum flavor.
- Spices – Dried oregano, salt, and pepper, work well in this recipe, keeping things nice and simple.
- Broth – I used both chicken and vegetable broth when I was testing this recipe. Both taste great, so I’d suggest you go with whatever is already open, unless you need the potatoes to be totally plant-based.
- Fresh parsley – Chopped, to garnish the potatoes. If you don’t have any to hand, I think chopped dill or snipped chives would make a tasty substitute.
How To Make
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Cut the potatoes – First, I preheat the oven to 400°F. I cut the potatoes in half and place them in a 9 x 13–inch baking dish.
Season – I then drizzle olive oil over the potatoes and add the lemon zest, minced garlic, oregano, salt, and pepper. I toss everything together until the potatoes are evenly coated in the seasoning. Take your time here and use your hands.
Add the liquids – Next, I pour the lemon juice and vegetable broth into the side of the pan, being careful not to wash the seasoning off the potatoes. I then transfer them to the pre-heated oven to roast for 30 minutes.
Flip the potatoes – Removing them from the oven, I then toss the potatoes before returning them for another 25–30 minutes, or until they are tender and the skins are starting to crisp.
Garnish – There will be some delicious glaze at the bottom of the baking dish, so I give the potatoes a final toss before serving them sprinkled with fresh herbs.
Recipe Variations
- I often swap the dried oregano for fresh rosemary to give it a more rustic taste.
- I sometimes introduce a Middle Eastern twist with a little cumin (ground or cumin seeds) and ground coriander as part of the seasoning mix.
- Crumbling some feta on top just before serving, I find adds a salty, creamy touch!
Serving Suggestions
I love to serve these lemony roasted potatoes as a side dish for my tender Greek yogurt chicken, lamb burgers, Greek lasagna, and these gyros with homemade lamb gyro meat. A horiatiki salad is another side dish that goes really well with all of the above, as well as these potatoes!
They also work well as part of a meat-free dinner. I often pair them with Greek salad dressing recipe poured over fresh greens, or my creamy cucumber salad!
Storage Notes
Leftovers can be stored in an airtight container for 3 to 5 days in the fridge.
I then reheat the potatoes on a prepared baking sheet in a 350-degree oven for about 10 minutes, flipping halfway through. You can also reheat them in the microwave in short 10-20 second bursts at 50% power.
Frequently Asked Questions
I’ve tested this recipe extensively to make sure you’re adding the right amount of liquid (the liquid is what makes this method different from something like my method for roasted potatoes and carrots), but they may still dry out if your oven runs a little hot. So it may be worth buying an oven thermometer to check. If things look like they’re heading in that direction, add a little more water or broth during cooking.
In testing I found this happened when I overcrowded the baking dish, make sure you use one that is 9 x 13 inches. This might also happen if your oven runs a little cool, as I mentioned above, you can check for this using an oven thermometer.
I do not recommend freezing crispy potatoes, as freezing completely alters their texture after thawing.
So you don’t overcrowd the dish (which can result in soggy potatoes), I usually make two batches of these potatoes at once, in two separate dishes, when I’m making them for more people. Rotate their position in the oven when you take them out to give them a toss to help both batches cook evenly.
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More Potato Recipes
Lemon Garlic Potatoes
Video
Ingredients
- 1 1/2 pounds mini potatoes (I used Yukon Gold)
- 3 tablespoons olive oil
- 1 whole lemon zested and juiced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable broth or chicken broth
Instructions
- Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
- Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
- Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “wash” the seasoning off the potatoes. Roast for 30 minutes in the oven.
- Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
- Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)
Notes
- Storing Leftovers – I’ve found that leftovers can be stored in an airtight container for 3 to 5 days in the fridge.
- Reheating – I usually reheat potatoes on a prepared baking sheet in a 350 degree oven for about 10 minutes, flipping halfway through the cooking time. You can also reheat them in the microwave in short 10-20 second bursts at 50% power.
you don’t need liquid.
DELICIOUS 😋 I did have to roast for additional 20 minutes..but no big deal. As a vegan I plan on using this recipe with other veggies
Followed recipe to a tee. Potatoes cooked way too fast in the soup. No crisp at all and my instinct to not add so much liquid was correct so shame on me
Hi Linda,
Is there a chance your oven runs hot? It would be worth buying a cheap hanging oven thermometer to find out.
I just love these potatoes so much! Perfect side dish for any dinner!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Mmmmmmmmm……😋😋
This is such an amazing side dish!! I loved it!
This recipe is one for the books, it is so good!