This post may contain affiliate links. Please read our disclosure policy.
Greek Lemon Oregano Potatoes are golden roasted potatoes with a burst of Mediterranean-inspired flavors.
Greek Lemon Oregano Potatoes
Add a delicious burst of bright lemony flavor to any meal with our Greek Lemon Oregano Potatoes.
This easy side dish is made with Yukon Gold potatoes cut into wedges, then roasted in the oven smothered in a lemon-garlic sauce made with stock and olive oil, and seasoned with oregano and other seasonings.
After flipping the potatoes partway through the cook time, you’ll brush the wedges with melted butter. This adds extra flavor and creates the nice browned edges too.
We love our Greek Lemon Oregano Potatoes with a pan-seared steak, a roasted chicken, or pork tenderloin. This is a versatile side dish that will perk up your taste buds with Mediterranean-inspired flavors.
Key Ingredients & Substitutions
- Yellow Potatoes – Yukon Gold potatoes are the best option for this recipe (if available). The medium starch content of this potato variety allows the outside to get crispy while the insides stay creamy.
- Fresh Lemon – You’ll use both lemon juice and lemon zest in this recipe.
- Extra Virgin Olive Oil
- Fresh Garlic
- Chicken Stock – Here’s a great homemade chicken stock recipe, or a quality canned stock can be used. Vegetable broth can also be used if you want to make this vegetarian.
- Dried Oregano – Since this is a prominent flavor in this recipe, make sure your dried oregano is fresh and not past its use by date. Use a Greek oregano if possible for authentic flavor.
- Kosher Salt and Freshly Ground Black Pepper
- Butter – While we typically cook with unsalted butter, salted butter can be used if that is what you have on hand.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Greek Lemon Oregano Potatoes
Greek Lemon Oregano Potatoes are golden roasted potatoes with a burst of Mediterranean-inspired flavors.
Ingredients
1/4 cup extra virgin olive oil, plus 2 tablespoons to oil the pan
1/4 cup chicken stock or vegetable broth
1/4 cup freshly squeezed lemon juice
Zest of two lemons
2 teaspoons dry oregano (use a Greek oregano if possible)
3 garlic cloves minced (2 teaspoons)
3 pounds of yellow potatoes (Yukon Gold if possible), peeled and cut into wedges
2 tablespoons of butter, melted
Instructions
- Preheat the oven to 425 degrees F.
- Oil a sheet tray with two tablespoons of the olive oil.
- Whisk the remaining olive oil, stock, lemon juice, lemon zest, oregano, and garlic.
- Place wedged potatoes onto the oiled tray, then pour the liquid mixture over the potatoes making sure they all get covered.
- Roast for 25 minutes, remove the pan and turn each potato wedge over, then brush with the melted butter.
- Place back into the oven and roast for 15 minutes longer, or until fork tender.
- Flip each potato again and place under the broiler to brown, then serve.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Frequently Asked Questions
- Can I make Greek Lemon Oregano Potatoes ahead of time? These potatoes are best cooked and served right away, but you could prep and bake when ready to serve. Just note that potatoes will oxidize and turn brown when in contact with air, so be sure to coat the cut potato wedges in the sauce to prevent the oxidization.
- How do I store leftovers? Refrigerate leftovers in a covered container for up to four days.
- How do I reheat leftovers? Reheat in a skillet or in a hot oven.
- Can I freeze? No, these potatoes will be mushy after thawing.
You might like these other Greek-Inspired Recipes:
Click here for more delicious Side Dish Recipes!
See the Recipes
Leave a Comment