Greek lemon potatoes with garlic & oregano

Eye-catching lemony potatoes aren’t just bright in their appearance. That vibrance continues to the flavor.

They have deeply embedded tastes of lemon, garlic, oregano, and broth or bouillon.

The potatoes are soft enough to feel totally pleasing and done, while still keeping some of their al dente-style shape as you cut into them with a fork.

This recipe was inspired by Greek lemon potatoes (ellinikos lemoni patatas). I love getting them at Greek restaurants, but those are hard to come by in my area.

Luckily, they are easy to make at home.

In this post:

Here are the ingredients you will need to make this recipe.

Potatoes: I recommend Yukon gold potatoes, a type of yellow potato.

They have a thin skin that doesn't need to be peeled. And they keep their shape nicely when roasting.

If you don't have Yukon gold, you can use a different variety of yellow potatoes, or another thin skinned potato like white or red skinned.

(If you opt for a potato with a thick skin like Russets, I recommend peeling them first.)

Bouillon: Better Than Bouillon no chicken base is my favorite. If you’d prefer, you can replace water + bouillon with vegetable broth.

Lemon juice: Freshly squeezed lemon juice is a must here. It is the dominant flavor of the dish and what makes it so magical. So make sure it's the best lemon flavor it can be.

Extra virgin olive oil: It can be replaced with standard olive oil, if you prefer.

Tomato paste: A little tomato paste adds a lot of richness to the dish. You can buy the kind in a tube or jar.

Seasonings: Dried oregano, salt, and pepper.

Garlic: Freshly minced garlic really is essential. For optimum flavor, I don’t recommend garlic powder.

Chives: For a burst of color, garnish with optional chives.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Cut small to medium-sized yellow potatoes into quarters.

Put them in a glass baking dish along with:

• Water
• No chicken-style Better Than Bouillon
• Freshly squeezed lemon juice
• Extra virgin olive oil
• Tomato paste
• Dried oregano
• Salt
• Pepper
• Minced garlic

Cover with aluminum foil & bake at 400 degrees for 45 minutes.

Stop once to stir about halfway through.

During the last 15 minutes of cooking time, remove the aluminum foil, so that the liquid can reduce and thicken.

Remove from the oven.

Garnish with optional minced chives.

For this recipe, I recommend choosing smaller potatoes to quicken the cooking time. Then cut into quarters.

The size of the potato pieces will affect the baking time. So if you're using larger potatoes, cut them into smaller wedges, like steak fries. And if necessary, bake them a little longer.

You can check doneness by sticking a fork into one of the potato pieces.

If it goes in easily, you can remove the aluminum foil, and continue cooking the rest of the way. If not, leave the aluminum foil for at least five minutes more.

Make these Greek potatoes your own by varying the ingredients.

• Replace bouillon + water with vegetable broth.
• For even more lemony flavor, add an additional ½ Tablespoon of lemon juice.
• For softer potatoes, add an extra Tablespoon of water or broth. Then bake for 50 minutes in total. For the first 40 minutes, have them covered with aluminum foil. Then remove it for the final 10 minutes.
• Instead of chives, garnish the potatoes with a sprinkling of fresh or dried oregano, or chopped parsley.

Absolutely!

If you're serving this side dish for the holidays or if you've got a lot of potato lovers in the family, I recommend making a double batch.

Simply double the ingredients. Then bake the potatoes in two 8 x 8 glass baking dishes or a 9 x 13 glass casserole dish, like you'd use for lasagna.

Roasted potatoes are a terrific addition to holiday meals with cauliflower steaks or chickpea cutlets (from Post Punk Kitchen).

But they're also very welcome at an ordinary weeknight dinner.

Serve them with any of these side dishes:

• Tomato cucumber salad
• Air fryer asparagus
• Spinach salad with strawberries
• Kale salad with roasted chickpeas

Or serve them with a wrap or sandwich:

• Veggie wraps with vegan chick'n
• Falafel sandwiches
• Double hummus wraps
• Vegan chicken salad sandwich

Store any leftovers in an airtight container in the refrigerator. They will keep for 3 or 4 days.

Reheat in the microwave until warm.

Or reheat in the oven. Put the potatoes on a baking sheet, and bake at 350 degrees for 10 minutes, or until warmed throughout.

They also freeze well. Freeze in an airtight container. Then thaw in the refrigerator before reheating.

📖 Recipe

Greek lemon potatoes with garlic & oregano

Author: Cadry Nelson

5 from 6 votes

Thin-skinned Yukon gold potatoes soak up the flavors of lemon and garlic masterfully. These succulent potatoes make a wonderful side dish, or a flavorful addition to a holiday meal.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Course: Side Dish

Cuisine: Greek, Vegan

Keyword: easy side dish, greek potatoes, holiday food

Ingredients

• ▢ 1 pound yellow potatoes small to medium sized
• ▢ 3 Tablespoons water
• ▢ ¼ teaspoon Better Than Bouillon, no chicken base
• ▢ 1 ½ Tablespoons lemon juice
• ▢ 1 Tablespoon extra virgin olive oil
• ▢ ½ teaspoon tomato paste
• ▢ ½ teaspoon dried oregano
• ▢ ⅛ teaspoon salt
• ▢ Dash of pepper
• ▢ 3 to 4 cloves garlic minced
• ▢ 1 Tablespoon minced chives optional garnish

Instructions

• ▢
  Preheat oven to 400 degrees.
• ▢
  Cut yellow potatoes into quarters.
• ▢
  In an 8 x 8 glass baking dish, combine water, bouillon, lemon juice, extra virgin olive oil, tomato paste, dried oregano, salt, pepper, and minced garlic. Toss the quartered potatoes in the mixture.

  (If the bouillon or tomato paste don't immediately dissolve, don't worry about it. That will happen naturally during the roasting.)
• ▢
  Cover the baking dish with aluminum foil, and bake for 45 minutes. Stop once halfway through to stir.

  During the last 15 minutes of baking time, remove the aluminum foil, so that the liquid can thicken and reduce. (Before removing the foil, stab a potato with a fork. If the fork goes in easily, it's fine to remove the foil. If not, keep it covered for at least another five minutes.)
• ▢
  Remove from oven and top with minced chives for garnish, if you like.

Notes

Yellow potatoes have a thin skin that doesn’t need to be peeled. However, you can peel if you’d like.

You can also make this recipe with other thin skinned potatoes. But if they have a thicker skin like Russets, you should peel them.

Also keep in mind that the baking time is affected by the size of the potato pieces. If you have larger potatoes, cut them into steak fries or wedges for faster cooking.

If you’d prefer, you can replace the water + bouillon with 3 Tablespoons of vegetable broth instead.

For even more lemony potatoes, add an additional ½ Tablespoon of lemon juice.

For softer potatoes, add an extra Tablespoon of water or broth. Then bake for 50 minutes in total. For the first 40 minutes, have them covered with aluminum foil. Then remove for the last 10.

If you’d like to make a double batch of potatoes, use two 8 x 8 baking dishes or a 9 x 13 casserole dish.

Instead of chives, you could garnish with a sprinkling of fresh or dried oregano.

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Nutrition

Calories: 125kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg