Greek Lemon Potatoes (Crispy & Authentic)

Name: Greek Lemon Potatoes (Crispy & Authentic)
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/3 cup High Phenolic Extra Virgin Olive Oil; 3 lb Yukon Gold potatoes, peeled and cut into thick wedges; 1/2 cup fresh lemon juice (about 2 large lemons); 1 cup low-sodium vegetable or chicken broth; 5 garlic cloves, minced; 1 tbsp dried oregano; 1 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing; 2 tbsp fresh parsley, chopped, and lemon zest, to garnish

Authentic Greek lemon potatoes roasted until golden and creamy, braised in lemon, garlic, and oregano with plenty of extra virgin olive oil. A bright, savory Mediterranean side that reheats beautifully and pairs with almost anything.

By Olivea Kitchen | Published July 14, 2026

Jump to Recipe

Prep 15 min

Cook 70 min

Total 85 min

Easy

Why We Love This Recipe

We love this recipe because it is built almost entirely from whole ingredients: potatoes, fresh lemon, garlic, oregano, and good olive oil. Potatoes bring potassium, vitamin C, and fiber (especially with the skins left on), while the lemon adds vitamin C and the brightness that keeps a rich, satisfying side feeling light. It is naturally vegan and gluten free, and it fits neatly into a Mediterranean-diet pattern built around vegetables, olive oil, and simple cooking.

Olive oil is what carries this dish, and here it does double duty. We roast the potatoes in High Phenolic Extra Virgin Olive Oil, which stays smooth under the heat and gives the wedges their golden, crisp edges, and it is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, at a lab-verified 500+ mg/kg you can check on the bottle. Because polyphenols are highest in a fresh, high-phenolic oil and fade with time and heat, we also finish the potatoes with a raw drizzle of Ultra High Phenolic, so its peppery character (that gentle catch at the back of the throat is the polyphenols you can taste) reaches the plate at its brightest.

Our oil is developed with Harvard-trained cardiologists who set the polyphenol target, USDA Certified Organic, single-origin from Messinia, Greece, early harvest, and cold-pressed within hours, then qNMR-verified by the University of Athens. If you like to go deeper, the polyphenol research is a good place to start.

View Nutrition Facts

Recipe Success Tips

Reach for Yukon Golds.

Yukon Gold potatoes sit right between waxy and starchy, so they turn creamy inside while crisping outside. Russets work if that is what you have, but they break down faster, so cut them a touch larger and check them early.

Braise first, then roast dry.

The broth and lemon do their work while the pan is covered, soaking flavor deep into the wedges. Once you uncover the pan and the liquid cooks off, the olive oil left behind is what crisps and browns them, so do not drain it away.

Use fresh lemon juice, not bottled.

Fresh juice has the bright, floral acidity this dish is named for. Bottled juice tastes flat and slightly bitter by comparison. Zest one of the lemons into the potatoes at the end for an extra layer of citrus aroma.

Roast in the High Phenolic, finish with the Ultra.

The High Phenolic Extra Virgin Olive Oil stays smooth and mellow through a hot oven, giving the potatoes a clean, golden edge. A raw drizzle of Ultra High Phenolic just before serving adds a fresh, grassy, peppery top note that roasting alone cannot give you.

Do not crowd the pan.

Give the wedges room in a single layer so the liquid can evaporate and the edges can brown. A crowded pan steams instead of roasts, and you lose the crispy edges that make these potatoes special.

Toss halfway for even color.

Once the pan is uncovered, flip the potatoes once so both cut sides meet the hot pan. This is the difference between one crisp side and wedges that are golden all over.

Ingredients

servings

1/3 cup High Phenolic Extra Virgin Olive Oil
3 lb Yukon Gold potatoes, peeled and cut into thick wedges
1/2 cup fresh lemon juice (about 2 large lemons)
1 cup low-sodium vegetable or chicken broth
5 garlic cloves, minced
1 tbsp dried oregano
1 1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing
2 tbsp fresh parsley, chopped, and lemon zest, to garnish

Kitchen Tools You'll Need

Chef's Knife

Cutting Board

9x13-inch Roasting Pan

Aluminum Foil

Citrus Juicer

Measuring Cups

How to Cook Greek Lemon Potatoes (Crispy & Authentic)

PREP

Heat the oven to 425F (220C). Peel the potatoes and cut them lengthwise into thick wedges, roughly 1 to 1.5 inches at the widest, so they hold their shape through a long roast.

Spread the wedges in a single layer in a 9x13-inch roasting pan. They should fit snugly without stacking.

BRAISE

In a bowl, whisk together the High Phenolic Extra Virgin Olive Oil, lemon juice, broth, minced garlic, oregano, salt, and pepper. Pour it evenly over the potatoes and turn them once to coat. The High Phenolic stays smooth and mellow through the oven, giving the wedges a clean, golden edge.

Cover the pan tightly with foil and roast for 30 minutes. The potatoes braise in the lemon-garlic liquid here, which is how the flavor gets all the way to the center.

ROAST

Remove the foil and toss the potatoes gently in the pan liquid. Roast uncovered for 20 minutes, until the liquid is mostly gone.

Flip each wedge so a fresh cut side meets the hot pan, then roast another 15 to 20 minutes, until the edges are deep golden and crisp and a knife slides easily through the center. If the pan looks dry before they color, add a splash of broth.

FINISH

Let the potatoes rest for 5 minutes so the outsides set. Drizzle with the raw Ultra High Phenolic Extra Virgin Olive Oil, which adds a fresh, grassy, peppery lift over the roasted lemon and garlic.

Scatter with chopped parsley and a little lemon zest, and serve warm with any pan juices spooned over the top.

Recipe Notes

Serving Suggestions

These potatoes are the classic partner to roast meats and fish. They are made for a plate with Greek lemon chicken, and they round out a Mediterranean spread alongside lemony Greek rice and a simple Greek salad. Spoon the lemony pan juices over everything.

Variations

Add a pinch of red pepper flakes to the braising liquid for gentle heat, or stir in fresh rosemary and thyme with the oregano. If you want a fuller vegetable spread, roast a tray of asparagus with lemon or lemon roasted cauliflower alongside; they share the same bright, oregano-and-citrus profile.

Which Olivea oil to use

Roast the potatoes in the High Phenolic Extra Virgin Olive Oil, which is smooth and balanced and made for oven heat. Save the bolder Ultra High Phenolic for the raw finishing drizzle, where its peppery, grassy character comes through clearly. Prefer a milder finish? A little more of the High Phenolic drizzled over the top works too.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400F oven for 10 to 12 minutes to bring back the crisp edges; the microwave will soften them. Keep your olive oil in a cool, dark cupboard with the cap on so it stays fresh and peppery for the next batch.

Nutrition Facts per Serving

Nutrition Facts

Serving size about 1 cup

Calories 280

% Daily Value*

Total Fat 13g17%

Saturated Fat 1.9g10%

Trans Fat 0g

Unsaturated Fat 11g

Monounsaturated Fat 9.5g

Polyunsaturated Fat 1.4g

Cholesterol 0mg0%

Sodium 490mg21%

Total Carbohydrate 38g14%

Dietary Fiber 4g14%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 4g8%

Vitamin A 2mcg0%

Vitamin C 36mg40%

Vitamin D 0mcg0%

Calcium 32mg2%

Iron 1.8mg10%

Potassium 900mg19%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

These potatoes deliver olive oil two ways, roasted into every wedge and drizzled on raw at the end. If you want an easy daily habit beyond the kitchen, the Olivea Hydroxytyrosol Supplement offers a convenient no-cook way to get olive polyphenols every day.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

What kind of potatoes are best for Greek lemon potatoes?

Yukon Gold potatoes are ideal because their texture falls between waxy and starchy, so they turn creamy inside while crisping on the outside. Russet or Idaho potatoes also work; just cut them slightly larger since they soften faster.

Why do you braise the potatoes before roasting?

Covering the pan and braising the wedges in lemon, garlic, and broth carries flavor deep into the center of each potato. Once you uncover the pan, the liquid cooks off and the olive oil left behind crisps and browns the edges.

Can I make Greek lemon potatoes ahead of time?

Yes. They hold well and actually taste great the next day. Reheat in a 400F oven for 10 to 12 minutes to bring back the crisp edges, rather than the microwave, which softens them.

Are Greek lemon potatoes vegan and gluten free?

They are naturally gluten free, and they are vegan as long as you use vegetable broth instead of chicken broth. Nothing else in the dish contains dairy, eggs, or gluten.

Which olive oil should I use for Greek lemon potatoes?

Use a smooth, balanced extra virgin olive oil like Olivea's High Phenolic for the roasting, since it holds up cleanly to oven heat. For the finishing drizzle, a bolder oil like the Ultra High Phenolic adds a fresh, peppery top note.

Do I have to peel the potatoes?

Peeling is traditional and gives the classic smooth, golden wedge. You can leave the skins on for a more rustic version and a little extra fiber; just scrub them well first.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended. It has the bright, floral acidity the dish is named for, while bottled juice tastes flat and slightly bitter. Two large lemons usually give you the half cup you need.

What do you serve with Greek lemon potatoes?

They are a classic side for roast chicken, lamb, and fish, and they fit right into a Mediterranean spread with a Greek salad, rice, or roasted vegetables. Spoon the lemony pan juices over whatever you serve alongside.

Are Greek lemon potatoes healthy?

They are made from whole ingredients and fit a Mediterranean-diet pattern built around vegetables and olive oil. Potatoes contribute potassium and fiber, lemon adds vitamin C, and extra virgin olive oil brings monounsaturated fats and polyphenols.

How do I get the potatoes crispy and not soggy?

Arrange the wedges in a single layer with room between them, let the braising liquid fully cook off, and flip them once so both cut sides brown against the hot pan. A crowded pan steams instead of roasts.