Greek Lemon Potatoes (Crispy, Easy)
Greek lemon potatoes are the side dish that steals the show — golden and crispy on the outside, creamy inside, soaked in bright lemon and Mediterranean herbs. They go with everything from roast chicken to a simple weeknight dinner, and the flavor comes from one Greek seasoning plus lemon.
This uses Greek Crack, our herby Greek blend, so you skip measuring oregano, garlic, and a handful of dried herbs.
Why they're a staple
- Crispy + creamy — the best of both in one potato.
- One seasoning = full Greek flavor. Oregano, garlic, herbs in a shake.
- Pairs with anything — chicken, fish, lamb, or a big salad.
Greek Lemon Potatoes
Ingredients
Method
- Toss. In a baking dish, combine potatoes, olive oil, lemon juice, broth, garlic, and Greek Crack. Toss to coat.
- Roast. 425°F for 35 minutes, tossing once halfway.
- Crisp. Roast 10–15 more minutes until the liquid reduces and the edges go golden and crispy.
- Finish. Squeeze a little more lemon, scatter parsley. Serve hot.
Total time: ~50 minutes (mostly hands-off). Serves 4–6.
Pro tips
- The broth + lemon braise-then-roast is the secret — they go creamy inside, then crisp as the liquid cooks off.
- Single layer in the dish so they brown instead of steam.
- Yukon Golds hold up best and go the creamiest.
What to serve them with
- Greek chicken (the perfect pair).
- Roast lamb or fish.
- A big Greek salad and tzatziki for a vegetarian plate.
FAQ
Can I use russets? Yes, but Yukon Golds give a creamier interior.
Make ahead? Best fresh, but reheat in a hot oven to re-crisp.
No broth? Water + a pinch more seasoning works fine.
The side everyone remembers: Greek Crack plus lemon turns potatoes into the best thing on the table. Make crispy Greek lemon potatoes tonight.