Roasted Greek Lemon Potatoes Recipe – Our version of roasted Greek lemon potatoes features tender baby potatoes and lots of zesty garlic for a bright and tangy side dish.

greek lemon garlic roasted potatoes overhead on plate

Greek Potatoes

You’ve probably noticed by now that we are big fans of the simple, bright flavors often found in Greek cooking. Many crave-able Grecian-inspired recipes use simple ingredients and lean heavily on fresh herbs and strong spices, and I am absolutely here for it!

(You might have also noticed that bold spices are kinda my thing. *wink*)

It’s amazing how even the humble potato becomes something mouthwatering-ly magical when cooked with traditional Mediterranean ingredients. Olive oil and garlic are the backbones of the Greek kitchen, and our Greek Lemon-Garlic Roasted Potatoes will have your tastebuds doing backflips!

Every tender bite is bursting with tangy citrus and savory garlic, with just a hint of crispiness from roasting. While they might technically be considered a side dish, these roasted baby potatoes are sure to be the main star of your next family dinner!

lemon garlic roasted greek potatoes close up with parsley garnish

Garlic Roasted Baby Potatoes

This recipe is a spin-off of a classic Greek potato dish called Ellinikos Lemoni Patatas, which means Greek Lemon Potatoes. While the more authentic recipe is typically made with larger yellow potatoes, I personally like using baby Yukon potatoes for their look and the reduced chopping.

Getting just the right caramelization is key to a great roasted potato, but it can also be difficult to achieve without drying them out. I’ve solved that problem by roasting the potatoes in a lemon and garlic-infused broth, AKA the secret ingredients. This allows the potatoes to totally absorb the moisture and flavor, so they are softer and more vibrant than most roasted potato recipes.

Once the broth is absorbed, the remanence creates a silky lemon glaze over the crispy exterior. The results are baby potatoes that are perfectly roasted, super tender and moist, and packed with garlic-lemon goodness. I certainly don’t want your family to break any plates, but they surely will be yelling Opa when you serve them this dish!

one bite of roasted baby potatoes on fork

What Ingredients You Need

Many of these simple ingredients are pantry staples, and are readily available any time of year. Together they combine to create wonderfully zesty and bold flavor in every bite.

Here is everything needed to make the best Greek Lemon-Garlic Roasted Potatoes:

  • Mini Potatoes – I prefer Yukon gold (but you can also use waxy potatoes)
  • Extra Virgin Olive Oil – the best flavor for roasting
  • Lemon – zested and juiced for maximum lemony-ness
  • Garlic Cloves – lots of it, minced
  • Spices – dried oregano, salt, and pepper
  • Vegetable Broth – or chicken broth
  • Fresh Parsley – chopped, to garnish the potatoes

If you do choose to use vegetable broth, this becomes a vegetarian and vegan-friendly side dish.

What Equipment You Will Need

  • Sharp Knife
  • 9×13 rimmed baking sheet
  • Large Bowl
  • Aluminum Foil
  • Spoon/Spatula/Tongs
potatoes, garlic, lemon, oregano

How to Make Perfect Roasted Greek Potatoes with Lemon and Garlic

These roasted potatoes only require about an hour to prepare and cook, and are perfect to make while working on other dishes. Once you get them cut and coated, you just pop them in the oven and let it do all of the work!

Here is how to make perfectly tender, slightly crunchy, and flavorful oven-roasted Lemon-Garlic Greek Potatoes:

First, preheat the oven to 400 degrees F. Prep the scrubbed and dried potatoes by cutting them in half and setting them in a large baking dish.

PRO TIP: 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. This has no effect on flavor or texture… It just makes them look pretty.

Next, drizzle the olive oil over the top of the potatoes. Then add the lemon zest, minced garlic, oregano, salt, and pepper. Toss the potatoes to thoroughly coat in the seasoning.

lemon and seasonings

Pour the fresh lemon juice and vegetable or chicken broth into the side of the pan, being very careful not to “wash” the seasoning off of the potatoes with the delicious juices.

Roast the single layer of Greek potatoes for 30 minutes in the oven.

Carefully flip the potatoes, and place them back in the oven to bake until they are fork-tender on the inside and the skin starts to crisp.

Once done, toss the potatoes in the glaze remaining in the baking dish. Sprinkle with fresh parsley if desired, and serve warm.

Get the Complete (Printable) Garlic Roasted Greek Lemon Potatoes Below. Enjoy!

roasted baby potatoes with garlic and lemon in pan

Frequently Asked Questions

How Long Do Leftover Potatoes Last?

These leftovers can be stored in an airtight container for 3 to 5 days in the fridge.

Do I Have To Buy Mini Potatoes?

No, you do not have to use only mini potatoes. This recipe can also work with normal russet potatoes. Just make sure to cut them into smaller chunks so they cook as mini potatoes would.

What Dishes Go Well with Roasted Greek Potatoes?

Serve lemony, garlic-y, utterly delicious roasted potatoes as a side with tender Greek Chicken SouvlakiLamb BurgersGreek Lasagna (Pastitsio), and these Zesty Gyros with Homemade Lamb Gyro Meat.

And, of course, what Grecian dinner would be complete without a Horiatiki a.k.a. Greek Village Salad?

These Lemon-Garlic Potatoes are also hearty enough to enjoy as the main dish of a meatless meal along with My Big Fat Greek Salad or a Creamy Cucumber Salad!

baby potatoes with big flavors resting on platter

Looking for More Delicious Side Dishes?

Check the printable recipe card below for the nutritional information including calories, carbohydrates, sodium, fiber, and vitamin percentages.

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Greek Lemon Roasted Potatoes

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings



  • 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 “washed” 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.)



If you want all the cut sides to have crispy caramelization, start all the potatoes cut-side-down and finish them cut-side-up. This has no effect on flavor or texture… It just makes them look pretty.
You can also use large potatoes cut into 1-inch chunks.


Serving: 1serving, Calories: 73kcal, Carbohydrates: 3g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 623mg, Potassium: 31mg, Fiber: 1g, Sugar: 1g, Vitamin A: 125IU, Vitamin C: 10mg, Calcium: 13mg, Iron: 1mg
Course: Side Dish
Cuisine: Greek
Author: Sommer Collier
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