These Greek Lemon Potatoes are crispy roasted potato wedges with so much flavor infused! They’re twice cooked in the oven – first in a vegetable broth to trap all the delicious lemon, garlic and rosemary flavors on the inside and then roasted in olive oil to get a crispy outer finish. They don’t require much more hands-on effort than regular roast potatoes but have MUCH more flavor. They’re the perfect side dish with Mediterranean recipes like gyros, falafel, mezze boards or even as a more exciting alternative to standard roast potatoes. Vegan friendly.
Jump to:
Why You’ll Love This Recipe
- Zesty and crispy – these are not your standard potato wedges my friend. These wedges have flavor not only coating the outside, but also infused right throughout. Double-cooking the potatoes (first in broth, then roasted) gives the best of both worlds: an infused, tangy potato with fragrant rosemary on the inside, and a deliciously crispy exterior.
- Easy to make – making Greek Lemon Potatoes is very straightforward and doesn’t require much more hands-on effort than regular roast potatoes. The extra time required for cooking them in broth is well worth it for the dramatic flavor difference. It takes roast potatoes from good to WOW!
- Can be prepped in advance – you can prep this recipe up to three days in advance by cooking the potatoes in two stages. I did this hosting Father’s Day lunch this year, and it saved so much time. Simply cook the potatoes in broth, let them cool, then store in an airtight container in the fridge. When it’s time to serve, finish with a quick roast to get them golden and crispy.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- White potatoes
- Vegetable stock or broth (low sodium)
- Olive oil
- Lemon
- Garlic cloves
- Fresh rosemary
- Salt
Instructions
Here’s a step-by-step guide on how to make these crispy Lemon Greek Potatoes:
Step One: Peel the potatoes and cut them into thick wedges, about 3 cm (1.2 inches) thick for large ones, or into thirds for medium-sized potatoes.
Step Two: Place the potato wedges in a roasting pan. Add vegetable stock, olive oil, lemon juice, minced garlic, fresh rosemary, and salt. Toss everything together until the potatoes are evenly coated.
Step Three: Roast the potatoes in the oven for 20 minutes. Then, flip the potatoes and continue roasting for an additional 25 to 30 minutes, or until the liquid is mostly absorbed and the potatoes are tender.
Step Four: Transfer the potatoes to a new, clean roasting tray. Spray potatoes olive oil to get them nice and crispy. Roast for an additional 35 to 40 minutes, turning once or twice, until golden and the edges are crispy.
Step Five: Serve the potatoes and garnish with lemon wedges and/or sprig of rosemary.
For detailed timings, temperatures, and exact quantities, check the recipe card at the bottom of this post.
Substitutions & Variations
Herbs – there are so few ingredients in this recipe that there’s not much room for substitutions. The only one I would suggest experimenting with is the rosemary. Other earthy fresh herbs like thyme or oregano will also work well when roasted.
Make ahead variation – if you want to prepare these in advance, I have a solution! Cook the potatoes in broth ahead of time, then store them in the fridge for up to three days. When you’re ready to serve, pop them in the oven for the final roast to get that perfect crispy finish.
Storage
Leftovers can be kept in the refrigerator in an airtight container for up to four days. I don’t recommend freezing.
Reheat leftovers in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through. You can also use an air fryer at 350°F (170°C) for 5 minutes. They can also be reheated in the microwave, but keep in mind they won’t get that nice crispy finish.
Expert Tips
For perfectly crispy potatoes, it’s important to use a fresh, clean tray for the final roasting stage. After the initial cook in broth, transferring the potatoes to a new tray ensures they don’t sit in any residual moisture, which can prevent them from crisping up properly. This simple step makes all the difference for achieving that golden, crunchy texture!
FAQ
Yes – however it won’t have quite as much flavor. Try substituting the sprigs of rosemary with 1.5 tablespoons of dried rosemary.
Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer to retain their crispiness.
You can in theory, but I don’t recommend freezing. The texture will be affected.
Serving Suggestions and More Recipes
These would make a delicious side dish for a Mediterranean inspired spread. Try them with my Vegan Gyros (made with shredded tofu instead of chicken) or my Cauliflower Shawarma with Red Pepper Sauce for a soy-free option. They’d also be very tasty with some homemade falafels – I’ve tried this recipe by The Mediterranean Dish and have had great results.
Video – Watch Me Make This Recipe
These Greek Lemon Potatoes are a delicious side dish that’s simple to prepare and well worth a bit of extra cooking time. If you make this recipe, I’d love for you to leave a star rating and review. You’re also welcome to tag me in your photos on Instagram (I love to see it!). My handle is @glowdiaries___ 🙂
Greek Lemon Potatoes with Rosemary
Ingredients
- 4.4 lbs yellow potatoes (2 kg)
- 2.5 cups vegetable stock low sodium
- 1/2 cup olive oil extra virgin
- 1/2 cup fresh lemon juice about 3-4 lemons
- 8 cloves garlic minced
- 2 large sprigs fresh rosemary or 2 tbsp dried
- 1 tsp salt
- Olive oil spray
To serve
- Rosemary sprig
- Lemon slices
Instructions
- Preheat oven to 200°C/390°F (180°C fan forced).
- Slice potatoes in half lengthways, then slice each half into 3 or 4 wedges that are roughly 2cm / 3/4 inch thick at the base.
- Transfer potatoes to a large roasting pan with the vegetable broth, olive oil, lemon juice, minced garlic, rosemary sprigs and salt.
- Roast for 20 minutes, then flip the potatoes, return to the oven for a further 25 to 30 minutes. The liquid should be mostly gone and the potatoes will be tender.
- Transfer potatoes to a new, clean roasting tray. Lightly spray potatoes with olive oil and return to the oven for an additional 20 minutes, then flip and return to oven for an additional 20 minutes until potatoes are golden and crispy.
- Serve the potatoes straight away and garnish with a sprig of rosemary and/or lemon wedges.
Leave a Reply