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Greek Lemon Potatoes

Easy Greek Lemon Potatoes are braised in a rich broth that allows them to soak up all that garlic-lemon flavor in the oven! Prep is quick and easy, then simply let them roast to perfection. Braised potatoes are a beautiful complement to any main course, but they’re so good that you may just want to eat them all on their own!

Greek Lemon Potatoes on a platter.

Looking for a side dish that’s easy to prep but can hold its own against even the heartiest main course? Greek Lemon Potatoes, or Patates Lemonates, are packed with flavor and roasted to golden perfection for the kind of side that can easily steal the spotlight!

Believe it or not, the secret ingredient in this recipe is yellow mustard. This pantry-staple condiment gives the potato wedges a rich golden-yellow color while adding a subtle hint of flavor that really enhances the lemon! It seems too good to be true, but plain old yellow mustard is the key to Greek-Style Lemon Potatoes.

Ready to taste the magic of flavor-packed braised potatoes that have been roasted to golden perfection? Let’s get cooking!

A top-down shot of Greek Lemon Potatoes in a black bowl.

WHAT YOU’LL LOVE ABOUT GREEK LEMON POTATOES


  • Prep is quick and easy.
  • The braising process adds so much flavor to the potatoes!
  • Mustard gives them a beautiful golden-yellow color while bringing out the lemon flavor.

INGREDIENTS

  • Potatoes — Yukon gold works best.
  • Fresh garlic — 3-4 cloves.
  • Lemon juice — Fresh squeezed if possible.
  • Olive oil — Or avocado oil.
  • Yellow mustard — Just plain ole mustard, nothing fancy.
  • Oregano – Dried.
  • Salt and pepper
  • Chicken broth — Stock will also work.
Labeled ingredients to make Greek Lemon Potatoes.

HOW TO MAKE Greek Lemon Potatoes with Garlic

  1. Preheat the oven to 425-F.
  2. Peel and cut the potatoes into wedges.
  3. Mince the garlic.
  4. Combine the garlic with lemon juice, oil, mustard, oregano, and salt and pepper in the bottom of a 9×13 casserole dish.
  5. Toss the potatoes with the mustard-lemon mixture, then lay the wedges flat-side down in the casserole dish.
  6. Add 1 cup of the chicken broth or stock.
  7. Cover and bake until the potatoes are fork-tender, about 40 mins.
  8. Uncover and bake for 10 more minutes until the potatoes are browned and the liquid has mostly evaporated. 
  9. Broil for 2-3 minutes to brown the tops.

CHEF JENN’S TIPS

  • How do you know when Greek Lemon Potatoes are cooked? When they’re fork tender. Depending on how big you cut the wedges, they may cook faster or slower, so keep an eye on them.
  • Spoon some of the cooking liquid over the top of the potatoes before broiling to give them a pop of flavor.
  • You can use other potatoes, but the Yukon Gold potatoes have such a lovely color.

Recommended

MAKE IT A MEAL

Greek Lemon Potatoes can be dressed up or down and will complement just about any main course. For a meat-and-potatoes type of dinner, you can’t go wrong serving this easy potato recipe with Grilled Ribeye Cap Steaks or this Easy Smoked Pork Loin. If you’re craving comfort food, Creamy Instant Pot Tortellini Soup with Sausage and Tomato always hits the spot. You could also elevate your meal with Seafood Stuffed Salmon or Garlic Braised Short Ribs!

 A top-down shot of Greek Lemon Potatoes on a platter.

WHAT KIND OF POTATOES ARE BEST FOR Greek Lemon Potatoes?

The perfect batch of Greek Lemon Potatoes gets ultra-crispy on the outside and super soft on the inside without turning into mush. Waxy potatoes are a little too stiff on the inside, but starchy potatoes don’t always hold up to braising and roasting without falling apart.

That’s why I recommend using Yukon gold potatoes for this recipe. They’re semi-starchy and semi-waxy, so you get the best of both worlds. They’re the perfect texture for braised potatoes.

STORAGE

In the unlikely event you have any Greek-Style Lemon Potatoes left over, you can store them in an airtight container in the refrigerator for up to 5 days. You can reheat them in the oven, throw them in a skillet, or pop them in the air fryer. I’ve also been known to eat them cold straight out of the fridge!

Step By Step Process

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A top-down shot of Greek Lemon Potatoes in a black bowl.
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3.35 from 144 votes

Greek Lemon Potatoes

These roasted Greek Lemon Potatoes include a secret ingredient that gives them their golden-yellow color while adding a subtle flavor that enhances the lemon!
Course Side Dish
Cuisine American, Greek
Keyword braised potatoes, gold potatoes, potatoes, sides
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 240kcal
Author Chef Jenn

Ingredients

  • 2 pounds potatoes yukon gold works best
  • 3-4 cloves fresh garlic
  • 1/2 cup lemon juice fresh squeezed if possible
  • 1/3 cup olive oil or avocado oil
  • 1/4 cup yellow mustard just plain ole mustard, nothing fancy
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup chicken broth stock will also work

Instructions

  • Preheat the oven to 425-F.
  • Peel and cut the potatoes into wedges.
  • Mince the garlic.
  • Combine the garlic with lemon juice, oli, mustard, oregano, and salt and pepper in the bottom of a 9×13 casserole dish.
  • Toss the potatoes with the mustard-lemon mixture, then lay the wedges flat-side down in the casserole dish.
  • Add 1 cup of the chicken broth or stock.
  • Cover and bake until the potatoes are fork-tender, about 40 mins.
  • Uncover and bake for 10 more minutes until the potatoes are browned and the liquid has mostly evaporated.
  • Broil for 2-3 minutes to brown the tops.

Notes

CHEF JENN’S TIPS

  • How do you know when Greek Lemon Potatoes are cooked? When they’re fork tender. Depending on how big you cut the wedges, they may cook faster or slower, so keep an eye on them.
  • Spoon some of the cooking liquid over the top of the potatoes before broiling to give them a pop of flavor.
  • You can use other potatoes, but the Yukon Gold potatoes have such a lovely color.

Nutrition

Serving: 0.5cups | Calories: 240kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 657mg | Potassium: 697mg | Fiber: 4g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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