Creamy, lemony Greek potatoes are one of my favorite side dishes of all time! Baked in a rich and flavorful liquid made from chicken broth, lemon juice, and olive oil, they are so fluffy inside and they still manage to get a little browned on the outside. I can’t get enough of these tasty potato wedges!
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The first time I tasted Greek potatoes, I was amazed at how creamy and flavorful they were. I just knew I had to try to replicate them at home, and after lots of research, I discovered that the secret was that they were simmered in a rich broth in the oven. This infuses them with so much flavor, and it’s a technique I had a lot of fun learning.
What’s in This Greek Potatoes Recipe?
- Broth: Low-sodium chicken broth infuses the potatoes with an umami flavor. For vegetarian potatoes, use vegetable broth.
- Olive Oil: Helps the potatoes brown in the oven and adds richness.
- Lemon Juice: Fresh lemon juice brightens up the potatoes to cut through their creaminess.
- Spices: Kosher salt and dried oregano infuse the potatoes with an herbal flavor and enhance their natural flavor.
- Potatoes: Yukon Gold potatoes are my preferred potato for this recipe since they are less starchy so they hold together despite being cooked in so much liquid. Other waxy potatoes, like fingerlings or red bliss, also work.
- Fresh Oregano: Adds a pop of freshness and color.
- Feta Cheese: Adds a bit of tangy flavor to the potatoes.
Tips for Success
- Try to cut the potatoes into equally-sized wedges so they all cook at the same rate.
- Don’t overcrowd the pan, or the potatoes will simply steam. Give them a bit of space for air circulation to allow them to brown properly.
- These potatoes will not be super crispy, no matter how hard you try. They are cooked in a lot of liquid, so expect them to be super creamy on the inside and slightly browned on the outside.
How to Store and Reheat
Store leftover Greek potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.
Serving Suggestions
These Greek potatoes are a great side for my Greek chicken. The similar flavor profiles play really well together. I love them with a classic rack of lamb, too. Their bright flavor really balances well with the yogurt sauce. As a bonus, I have found that they also make a great appetizer or snack dipped in creamy tzatziki!
Greek Potatoes Recipe
Ingredients
- ½ cup low-sodium chicken broth
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice (from 4 lemons)
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
- 3 pounds large Yukon Gold potatoes cut into 6-8 wedges each
- 1 tablespoon roughly chopped fresh oregano
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 450°F.
- In a 2 cup liquid measuring cup or medium bowl, whisk the chicken broth, olive oil, lemon juice, salt and dried oregano.½ cup low-sodium chicken broth, ½ cup olive oil, ½ cup freshly squeezed lemon juice, 1 tablespoon kosher salt, 1 teaspoon dried oregano
- Place the potatoes on a rimmed sheet pan and pour the chicken broth mixture over top. Toss to combine.3 pounds large Yukon Gold potatoes
- Roast the potatoes for 30 minutes, toss, and roast for another 30 minutes or until the potatoes are tender and golden brown. If they are not browned by the end of cooking, broil for 2-3 minutes.
- Remove from the oven and toss with the fresh oregano until slightly wilted. Transfer to your serving platter and top with feta before serving.1 tablespoon roughly chopped fresh oregano, ½ cup crumbled feta cheese
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Greek Potatoes Step by Step
Mix the Broth: Preheat the oven to 450°F. In a 2-cup liquid measuring cup or medium bowl, whisk ½ cup of low-sodium chicken broth, ½ cup of olive oil, ½ cup of freshly squeezed lemon juice, 1 tablespoon of kosher salt, and 1 teaspoon of dried oregano.
Cover the Potatoes: Place 3 pounds of large Yukon Gold potatoes cut into wedges on a rimmed sheet pan and pour the chicken broth mixture over top. Toss to combine.
Roast the Potatoes: Roast the potatoes for 30 minutes, toss, and roast for another 30 minutes or until the potatoes are tender and golden brown. If they are not browned by the end of cooking, broil for 2-3 minutes. Remove from the oven and toss with 1 tablespoon of roughly chopped fresh oregano until slightly wilted. Transfer to your serving platter and top with ½ cup of crumbled feta before serving.
