Amazing Greek-Style Lemon Potatoes with Garlic: 5 Tips
Greek-Style Lemon Potatoes with Garlic & Oregano are golden, crispy-edged, lemon-soaked wedges packed with bold Mediterranean flavor—an unforgettable side dish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Ingredients
3 pounds Yukon Gold potatoes, scrubbed and cut into wedges
½ cup extra virgin olive oil
4–5 garlic cloves, sliced or minced
1 tablespoon dried Greek oregano
1 teaspoon sea salt
½ teaspoon black pepper
½ cup chicken or vegetable stock
3 lemons, juiced
1 tablespoon Dijon mustard (optional)
1 tablespoon honey (optional)
Fresh oregano leaves (for garnish, optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. Place potato wedges in a large roasting dish without overcrowding.
3. Drizzle olive oil over potatoes and add garlic, oregano, salt, and pepper. Toss well.
4. Pour the stock into the pan.
5. Roast for 15 minutes.
6. Add lemon juice (plus Dijon mustard and honey if using), toss again, and return to oven.
7. Roast for 35–45 more minutes, flipping once, until golden and tender.
8. If needed, raise heat to 450°F for final 5 minutes to reduce excess liquid and crisp edges.
9. Garnish with fresh oregano and serve hot.
Notes
Use vegetable stock to keep it vegan. Baby or red potatoes work too—adjust time. Add rosemary for more herbal depth. Try with feta or tzatziki for a finishing touch.