Go Back
Easy Oven-Roasted Lemon Greek Potatoes photo

Oven-Roasted Lemon Greek Potatoes

These Oven-Roasted Lemon Greek Potatoes are bursting with flavor! A zesty, herby side dish that's perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup reduced-sodium chicken broth or vegetable broth if desired
  • ½ cup olive oil
  • 6 tablespoons fresh lemon juice (from about 2 lemons)
  • ¼ cup reduced-sodium soy sauce (gluten-free if needed)
  • 4 teaspoons fresh garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest packed (about 1 lemon)
  • 3 pounds yellow potatoes washed and quartered

Equipment

  • Large mixing bowl
  • Roasting pan or baking sheet
  • Measuring cups and spoons
  • Chef’s knife

Method
 

  1. Preheat your oven to 425°F (220°C) to ensure those potatoes roast beautifully.
  2. In a large mixing bowl, whisk together the reduced-sodium chicken or vegetable broth, olive oil, fresh lemon juice, soy sauce, minced garlic, dried oregano, sea salt, and lemon zest.
  3. Wash and quarter the yellow potatoes, ensuring they are of similar size for even cooking.
  4. Add the quartered potatoes to the mixing bowl with the marinade. Toss until all the potatoes are well-coated in the flavorful mixture.
  5. Spread the coated potatoes in a single layer on a roasting pan or baking sheet.
  6. Place the pan in the preheated oven and roast for about 45-50 minutes, stirring halfway through.
  7. Once roasted, remove the pan from the oven. Serve the potatoes hot, garnished with additional lemon zest or fresh herbs if desired.

Notes

  • These potatoes are perfect for meal prep—store leftovers in an airtight container for up to 4 days.
  • For a vegan version, use vegetable broth instead of chicken broth.
  • Reheat in the oven or microwave for a quick side dish.