Greek potatoes — braised in a lemon-garlic-oregano broth, then roasted until golden. One pan, two cooking methods, ordinary ingredients with extraordinary potato results.
We call them Greek potatoes. In Greece, they're just lemon potatoes — or oven potatoes. It's about the preparation: olive oil, lemon, garlic, oregano, broth. The liquid keeps them tender as they braise, as it evaporates they roast — caramelizing the edges, crisping the surface. Same pan, start to finish.
Few ingredients give us as much range as the potato. The potato does everything — fries, mash, smash, roast, ferment — no ego, just range. I love my potatoes every which way — especially purple.
Are they the crispiest potatoes you'll ever make? Nah — that title belongs to my smashed potatoes. Once a potato has absorbed that much lemony broth, max crunch ain't feasible. But maximum flavor and contrast is — with a golden, caramelized edge to go with it. Soft, jammy center. Crispy enough. Best of both.
Speaking of crispy-creamy mash-ups — Hasselback Potato Gratin.
Make ahead: Peel, cut, and store potatoes submerged in water in the fridge, then pat dry before using. Or marinate up to 24 hours ahead. Leftovers keep in an airtight container for 3–4 days — reheat in a 350°F oven for 10–15 minutes.
Greek Potatoes
Ingredients
- 2 ½ pounds Yukon gold potatoes peeled and cut into wedges
- 1/2 cup extra-virgin olive oil divided
- 4 garlic cloves minced
- 3/4 cup chicken broth homemade or store bought low sodium, or water
- 1/3 cup fresh lemon juice from about 3 lemons divided
- 2 teaspoons dried oregano
- 1 ½ teaspoon kosher salt
- Black pepper to taste
- Fresh parsley coarsely chopped
Instructions
- Preheat oven to 425°F
- Whisk together the 4 tablespoons of lemon juice, chicken broth, oil, salt, garlic, and oregano.
- Place the potato wedges in a baking dish, pour the broth mixture over the potatoes, and toss well to coat.
- Bake the potatoes: Cover the baking dish with foil and bake for 45 min, until the potatoes are almost tender the pan juices are mostly absorbed. Toss and roast uncovered for an additional 30-45min, basting once or twice if the potatoes look dry.
- Garnish and serve: remove from the oven, add remaining lemon juice, and stir to combine. Garnish with a fresh parsley, season with salt and freshly cracked black pepper. to taste then serve.
Notes
Want Potato Recipes?
Looking for potato recipes? Especially purple ones - the antioxidant-rich members of the potato family. Sweet potatoes included.
- No-Mayo Potato Salad - a bright, herbaceous potato salad tossed in smoky paprika vinaigrette.
- Crispy Smashed Potatoes - boiled, flattened, then roasted until golden brown and ultra crispy – the best of all potato worlds.
- Hasselback Potato Gratin - the best of creamy potato gratin and crispy hasselback potatoes in one epic mash-up.
- Giant Potato Latke – baked until golden and crispy with a tender center.
- Potato Soup - creamy, comforting, and vibrantly pink.
- Sweet Potato Fries - crispy oven-baked sweet potato fries served with spicy chipotle aioli.
- Sweet Potato Salad - a colorful sweet potato salad with feta and a bright maple-lime vinaigrette.
- Purple Sweet Potato Pie - a vibrant purple twist on classic Southern sweet potato pie with gingersnap crust and pecan streusel.
- Purple Sweet Potato Cheesecake - a vibrantly dramatic purple cheesecake with pecan-graham cracker crust.
If ya try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too.
Let’s make waves in the kitchen.
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