Greek Restaurant-Style Lemon Roasted Potatoes

Name: Greek Restaurant-Style Lemon Roasted Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 5 pounds russet potatoes, peeled and cut into wedges; 32 ounces low-sodium chicken stock; 1/2 cup extra-virgin olive oil; 1/2 cup fresh lemon juice (about 3 lemons); 1 tablespoon Dijon mustard; 1 tablespoon dried oregano; 1 tablespoon paprika; 1/2 tablespoon salt; 1/2 tablespoon black pepper; 7 cloves garlic, smashed

There’s a moment when the oven door cracks open and a warm, citrusy steam rolls out — bright lemon, roasted garlic, and that homey, earthy aroma of potatoes caramelizing at the edges. These Greek restaurant-style lemon roasted potatoes deliver that exact moment: tender interiors that pull apart in fluffy ribbons, skins blistered to golden crispness, and a glossy, lemony-herby sauce that clings to every wedge. They’re at once comforting and celebratory — the kind of side that sparks “just one more” and disappears before the main is even halfway finished.

This recipe shines at family gatherings, holiday tables, or lazy weekend suppers. It’s robust enough to accompany a roast or leg of lamb, friendly enough to sit beside a bowl of simple salad, and simple enough to make on a weeknight. If you love the idea of restaurant-quality sides at home, try pairing these with a creamy dip like the one in this whipped feta for an irresistible contrast.

At a glance

Prep Time: 15 minutes (plus peeling and cutting)
Cook Time: 1 hour 15–1 hour 20 minutes (covered + uncovered)
Total Time: ≈1 hour 30 minutes
Servings: 8
Difficulty Level: Easy–Intermediate (requires simple prep and oven timing)

Nutrition Highlights

Estimated nutrition per serving (one-eighth of the recipe)

Calories: ~353 kcal
Protein: ~6 g
Carbohydrates: ~51 g
Fat: ~14 g
Dietary Fiber: ~6 g
Sodium: ~490 mg

Notes on these numbers:

Nutrition estimates were calculated using standard values from the USDA FoodData Central for russet potatoes, olive oil, and common ingredients, and rounded for clarity. General dietary guidance (for example, sodium recommendations) is consistent with information provided by the CDC and similar public health sources. These are estimates and can vary with brand-specific ingredients and exact portion sizes.

Why You’ll Love It

Irresistible flavor and aroma: The tang of fresh lemon brightens the roasted potato’s natural sweetness, while oregano and garlic add the savory, sun-drenched notes you expect from Greek cuisine.
Crowd-pleaser for gatherings: These potatoes scale well — 5 pounds makes a generous tray that’s perfect for family dinners, potlucks, or festive meals.
Comfort with a lighter twist: Using lemon and olive oil instead of heavy creams or butters gives you a rich mouthfeel without feeling overly heavy.
Make-ahead friendly: They can be roasted ahead and finished before serving, which frees up time for hosting.

How to Make Greek Restaurant-Style Lemon Roasted Potatoes

Ingredients

5 pounds russet potatoes, peeled and cut into wedges
32 ounces low-sodium chicken stock
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice (about 3 lemons)
1 tablespoon Dijon mustard
1 tablespoon dried oregano
1 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon black pepper
7 cloves garlic, smashed

Optional ingredients and substitutions

Make it vegan: Substitute vegetable stock for chicken stock.
Less sodium: Use no-salt-added stock and reduce salt to 1/4 tablespoon, finishing with a pinch of flaky sea salt if needed.
More herbs: Add 1–2 tablespoons chopped fresh parsley or dill at the end for brightness.
Heat: Add 1/4–1/2 teaspoon crushed red pepper flakes to the lemon mixture for a subtle kick.

Instructions

Preheat the oven to 400°F (204°C). Lightly grease a large roasting pan.
In a large bowl, whisk together the chicken stock, olive oil, lemon juice, Dijon mustard, dried oregano, paprika, salt, black pepper, and smashed garlic until well combined.
Place the potato wedges in the prepared roasting pan in a single layer if possible, or gently nestle them so there’s still some space for heat circulation.
Pour the lemon mixture evenly over the potatoes. Toss gently with your hands or a large spoon to coat every wedge.
Cover the pan tightly with aluminum foil and roast for 40 minutes. This steaming stage lets the potatoes soak up the lemony broth and become tender.
Remove the foil, flip the potatoes gently to expose new surfaces, and roast uncovered for another 35–40 minutes until the potatoes are golden, crisp at the edges, and tender when pierced with a fork.
During the uncovered roasting, spoon pan juices over the potatoes once or twice to build glossy, caramelized flavor.
Let rest for 5–10 minutes out of the oven, then drizzle remaining pan juices over the potatoes before serving.

Practical tips

Cut wedges evenly so they cook uniformly. Aim for 1/2–3/4-inch thickness for most wedges.
Don’t overmix the potatoes after tossing; rough handling keeps edges intact and crisp.
Check doneness with a fork: if it slides in and the potato flakes, it’s ready.
If the pan looks dry during the uncovered roast, add a few tablespoons of extra stock or water.

Best Pairings

Classic mains: Roast chicken, grilled lamb chops, or pan-seared fish.
Vegetarian options: Serve alongside roasted vegetables and a dollop of yogurt or tzatziki.
Sauces and dips: Whipped feta, tzatziki, or a garlicky lemon aioli complement the flavors beautifully.
For a full Greek-style plate: Add olives, cucumber-tomato salad, and warm pita.
Side idea link: Try serving with a bright lemon rice side dish to echo the citrus notes for a balanced meal.

Storing Leftovers

Room temperature: Not recommended to store cooked potatoes at room temperature for more than 2 hours (standard food safety limit).
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 375°F oven for 10–15 minutes to re-crisp, or pan-fry briefly in a skillet.
Freezer: You can freeze cooked wedges for up to 2 months. Flash-freeze on a tray, transfer to a sealed freezer bag, and reheat from frozen in a 400°F oven until heated through and crisped, about 25–30 minutes.

Pro Tips & Tricks

Best potato type: Russets roast beautifully because their starchy interior becomes fluffy while the exterior crisps. Yukon Gold works, too, for a creamier texture.
For maximum crispness: After the covered steam phase, remove the foil and space out the potatoes a bit. High oven heat and direct exposure to dry heat create better browning.
Flavor depth: Let the potatoes sit in the lemon-broth mixture for 10–20 minutes before covering and roasting to allow flavors to penetrate.
Doneness cues: Look for wedge edges to blister and turn deep golden; a fork should meet little resistance.
Avoid sogginess: If your pan is shallow, the potatoes will brown better than in a very deep pan where they sit submerged.

Creative Twists

Garlic-Herb Butter Finish: After roasting, toss with 2 tablespoons melted garlic-herb butter (mix softened butter with parsley, lemon zest, and a pinch of salt) for a richer finish.
Spicy Harissa Kick: Stir 1–2 tablespoons harissa into the lemon mixture before roasting for North African-inspired heat and complexity.
Potato & Feta Bake: Scatter crumbled feta over the potatoes in the final 10 minutes of roasting so it softens and browns slightly — a decadent, salty contrast (omit or substitute with a plant-based feta for vegan).
Citrus Variation: Replace half the lemon juice with orange juice and add 1 teaspoon orange zest for a sweeter citrus profile.
Low-Oil Method: Reduce olive oil to 1/4 cup and add 1–2 tablespoons of Greek yogurt stirred in after roasting for creaminess with less fat.

Frequently Asked Questions

Q: Can I use red or Yukon Gold potatoes instead of russets?
A: Yes. Yukon Golds will be creamier and hold their shape; reds will be waxier and have a firmer bite. Adjust roasting time slightly if wedges are smaller.

Q: How do I keep the potatoes crispy instead of soggy?
A: Ensure the uncovered roasting phase is long enough for moisture to evaporate. Use a shallow pan and give the wedges a flip to expose dry surfaces. Reheating in the oven helps re-crisp leftovers.

Q: Can I make this dairy-free or vegan?
A: Absolutely — swap chicken stock for vegetable stock and omit any finishing butter or cheese. The recipe as written is dairy-free if you avoid adding feta or butter.

Q: What if my pan overflows with liquid during covered roasting?
A: That’s okay — the liquid is partly absorbed by the potatoes. Use a slightly larger pan if possible; if you must, drain a little liquid off before uncovering so the potatoes can brown.

Q: How do I reduce sodium without losing flavor?
A: Use no-salt-added or low-sodium stock, cut added salt by half, and boost herbs (oregano, parsley) and lemon zest to compensate for taste.

Conclusion

These Greek restaurant-style lemon roasted potatoes are a dependable showstopper — bright, savory, and comforting all at once. They’re perfect for scaling up to feed a crowd or dialing down for a weeknight side. If you want a step-by-step visual or an alternate regional take, I recommend checking out this well-loved version on RecipeTin Eats’ Greek Lemon Potatoes and a more classic take with extra garlic and authentic technique at Olive Tomato’s Authentic Greek Lemon Potatoes.

Give this recipe a try, leave a comment about your tweaks, and share photos — I love seeing how readers make it their own.