There's something borderline magical about potato wedges roasted in bright lemon, rich olive oil, plenty of garlic, and oregano until the edges turn deeply golden and caramelized. These Easy Crispy Greek Lemon Roasted Potatoes are cozy, citrusy, and dangerously easy to devour. The kind of side dish that quietly steals the spotlight and accidentally becomes the main event.
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These easy crispy Greek lemon potatoes fit perfectly into a laid-back family-style dinner spread. Serve them alongside juicy spatchcock chicken, honey dijon salmon, or BBQ shrimp skewers with a side of roasted broccoli or crispy kalettes for an easy meal that feels special. Add a bowl of creamy caramelized onion hummus for dipping, and suddenly everyone will be hovering.
Why You'll Love This Recipe
- These Greek lemon potatoes have super crispy golden edges with a soft, creamy, fluffy interior.
- They are made with simple pantry ingredients, and they are easy enough to make for weeknight dinners but delicious enough for the holidays.
- These baked lemon potatoes are packed with bright lemon, garlic, olive oil and oregano flavor in every bite.
- They pair perfectly with chicken, seafood, burgers, roasted vegetables and Mediterranean-inspired meals.
- The lemon garlic marinade soaks into every wedge, giving these potatoes a bold restaurant-style flavor with minimal effort.
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Ingredients You'll Need
- Russet Potatoes - Russet potatoes are the best choice for crispy wedges, but Yukon gold potatoes can be substituted.
- Yellow Mustard - I do not recommend substituting yellow mustard for Dijon. Dijon has a much sharper, more intense flavor and can overpower the lemon and garlic in the recipe.
- Extra Virgin Olive Oil - Extra virgin olive oil gives these potatoes their classic Mediterranean-style flavor. Using another oil will still work, but the potatoes will not have the same rich, authentic taste.
- Lemon Pepper - Lemon pepper is completely optional, but it adds an extra layer of bright citrus flavor that pairs beautifully with the lemon and oregano in these Greek potatoes.
A full list of ingredients and quantities can be found on the recipe card below.
Variations And Add-Ins
- Feta Cheese - Sprinkle crumbled feta cheese over the hot Greek lemon roasted potatoes before serving for a creamy, salty addition that pairs perfectly with the lemon and garlic flavors.
- Fresh Dill or Parsley - Either of these herbs will add a burst of freshness and color that makes these Greek potatoes taste even better.
- Red Pepper Flakes - Add a pinch of red pepper flakes to the marinade for a subtle kick of heat that balances perfectly with the lemon and olive oil.
- Parmesan - A light sprinkling of Parmesan cheese adds a savory depth of flavor.
- Kalamata Olives - Adding sliced kalamata olives brings a bold, briny flavor that complements this Mediterranean dish perfectly.
If you love fry recipes, you also have to try my crispy wedge fries, easy baked oven fries, homemade sweet potato fries and spirallized veggie curly fries!
How To Make Greek Lemon Roasted Potatoes
Step 1
Cut the russet potatoes into long wedges and soak them in a bowl of cold water for 15-30 minutes. This helps remove excess starch for a crispier potato.
Step 2
Drain and rinse the potatoes, then dry them very well with paper towels. Removing excess moisture helps the potatoes roast up golden and crispy instead of sad and soggy.
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Step 3
In a small bowl or jar, whisk together the garlic, yellow mustard, lemon juice, olive oil, oregano, thyme, rosemary, mustard powder, black pepper, and lemon pepper. In a large bowl, toss the potato wedges with the marinade and let them soak up all that flavor for at least 30 minutes, or up to 24 hours in the refrigerator.
Step 4
Spread the potatoes onto parchment-lined baking sheets in a single layer, with space in between each wedge. Reserve the leftover marinade. Roast until deeply golden and crispy, flipping halfway through and brushing with leftover marinade as they bake.
Step 5
Toss the hot potato wedges with salt and serve immediately.
Some good dipping sauce options are roasted garlic aioli or spicy mayo!
Serve alongside bacon-wrapped cream cheese-stuffed chicken breast, clubhouse sandwiches, or spinach and feta turkey burgers for a delicious meal!
Tips For Extra Crispy Potatoes
- Do not overcrowd the pan. The potatoes must be spread in a single layer and not crowded to get the crispiest edges. Overcrowding the pan can lead to soft, soggy potatoes.
- Drying the potato wedges after soaking is an essential step. For the crispiest potatoes, remove as much of the moisture as possible before marinating.
- Soaking the wedges removes excess starch. Removing the excess starch in a potato will help make the crispiest wedge fries.
How To Store And Reheat
Store leftover lemon Greek potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat them in the oven or an air fryer for the crispiest results. The microwave will cause them to steam and soften (still delicious, but no longer crispy).
Frequently Asked Questions
Two things could have happened: either the potatoes were not dried sufficiently after soaking, or the pan was overcrowded and caused the potatoes to steam instead of roasting.
Yes! You have two options for this:
Option 1 (Best Option): Cut, soak, dry, and marinade the potatoes covered in the fridge for up to 24 hours before baking.
Option 2 (Most Convenient): Bake fully and reheat. Fully roast the Greek potatoes, let them cool completely, and store them in an airtight container for up to 3 days in the fridge. Reheat at 400°F for 15 minutes, splash a tiny bit of extra lemon juice or chicken broth on top to help restore the moisture.
I recommend using fresh lemon juice for the best flavor, but bottled can be used in a pinch.
More Delicious Side Dish Recipes
Looking for some more side dish recipes like this? Try these:
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📖 Recipe
Easy Crispy Greek Lemon Roasted Potatoes
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Print Recipe Pin RecipeEquipment
- Mixing Bowls
- Whisk
- Baking Sheets
- Parchment Paper
Ingredients
- 2 ½ pounds Russet Potatoes
- Cold Water
- ½ cup Extra Virgin Olive Oil
- 6 Tablespoons Lemon Juice
- 3 Tablespoons Yellow Mustard
- 2-3 cloves Garlic minced
- 1 Tablespoon Oregano
- 2 teaspoons Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Black Pepper
- ½ teaspoon Mustard Powder
- 1 teaspoon Lemon Pepper optional
- Salt to taste
Instructions
- Wash and scrub the russet potatoes, then cut them into long, evenly sized wedges. Transfer the wedges to a large bowl and cover completely with cold water. Let the potatoes soak for 15-30 minutes to help remove excess starch, which creates crispier edges during roasting.
- Drain the potatoes and rinse them under cold water. Spread the wedges onto paper towels or a clean kitchen towel and dry them thoroughly. Removing as much excess moisture as possible. Transfer the dried potato wedges back into a dry, large mixing bowl and set aside.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, mustard, garlic, oregano, rosemary, thyme, black pepper, mustard powder, and lemon pepper (if using) until fully combined.
- Pour the marinade over the potato wedges and toss well until every wedge is fully coated. Cover the bowl and let the potatoes marinate for at least 30 minutes at room temperature or refrigerate for up to 24 hours for an even deeper flavor.
- Preheat the oven to 375°F and line two large baking sheets with parchment paper. Arrange the potato wedges in a single layer with space between each piece to allow the edges to crisp properly. Reserve any extra marinade. Bake the potatoes for 45 minutes to 1 hour (depending on the level of crispiness you want). Flip the potatoes halfway through the cooking time and brush with any leftover marinade after flipping for extra flavor. Continue roasting until the potatoes are deeply golden brown and crispy on the outside while remaining soft and fluffy in the center.
- Remove the potatoes from the oven and immediately toss with salt while they are still hot. Serve warm.
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Notes
- Russet Potatoes: Russets are the best choice for crispy wedge fries, but Yukon Gold can be used as a substitute.
- Extra Virgin Olive Oil: Olive oil gives the potatoes their classic flavor. Using another oil can still work, but the wedges will not have the same authentic taste.
- Yellow Mustard: I recommend using yellow mustard for this recipe and not Dijon. Dijon is much sharper and will easily overpower the dish.
- Salt: Salt is added at the end, so it will not draw out any excess moisture during the cooking process.
- Optionally, top Greek lemon potatoes with feta cheese, fresh herbs like dill or parsley, red pepper flakes, parmesan cheese, or Kalamata olives.
- Do not overcrowd the pan. This will cause steaming in the oven instead of roasting, and the potatoes will turn out soggy and soft instead of crispy and caramelized.
- Dry the wedges thoroughly. For the crispiest potatoes, remove as much moisture as possible.
- Soaking the wedges removes excess starch and creates a crispier wedge fry.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best results.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Eddie says
These fries are the best!
Jessica says
I tried a version of these Greek potatoes years ago, and ever since, I knew I had to recreate them. These potatoes are loaded with big, bold flavors and are seriously so delicious!