Crispy on the outside, soft on the inside, these roasted Greek Lemon Potatoes are the perfect side dish to any meal!
Roasted potatoes are definitely my love language, and anything Greek is an extra bonus. One of my favorite sides to order when we eat at a Greek restaurant are roasted lemon potatoes; they’re always (always!) perfectly crispy on the outside, and soft on the inside with loads of lemon and butter, and herbs. Seriously, these lemon potatoes are the ultimate comfort food!
You guys, it’s taken me ages to perfect these Greek Lemon Potatoes. Because you see, this isn’t your typical roasted potato recipe. You want that buttery, lemon-y, soft, but crispy texture when you bite into a Greek Lemon Potato. Regular roasting won’t give you soft-on-the-inside, crispy on the outside texture. The secret is to braise your potatoes in a lemony broth for one-ish hour.
Patience is definitely the key here! Braising potatoes in a lemony broth will allow for so much flavor, while keeping the insides soft, and the outsides crispy.
What kind of potatoes to use for Greek Lemon Potatoes
The starchier, the better. I would recommend Russet Potatoes or Yukon Gold. A starchier potato will soak in more of the braising liquid while cooking. I love red potatoes, but they’re a waxier potato, and have more of a creamy texture. We want a starchy potato to hold up for this recipe.
How to cut potatoes for this recipe
You don’t want super small, or fine pieces. And while I love potato wedges, they’re too big for braising over an hour in a lemony broth. I suggest you cut in medium sized chunks.
Peel your potatoes and then slice into 1-inch coins. From there you can quarter each coin for medium, 1-inch chunks, perfect for braising!
When you order these Greek Lemon Potatoes at a restaurant, you can taste the love and the BUTTER. And I’m not mad about it. But at home, I want to clean it up a bit. These Greek Lemon Potatoes are braised in olive oil, fresh lemon and spices.
But halfway through, I do suggest adding 1-2 tablespoons of ghee for two reasons:
this will help the potatoes from sticking to your baking dish. And it will add that buttery flavor at the end without using sticks and sticks of butter. So you’re still getting that comforting flavor, without all of the butter. Using olive oil to braise, and a smidge of ghee at the end, also keeps these lemon potatoes whole30 compliant! If you would prefer butter over ghee and are not on a whole30, go for it.
Though it takes 1-1.5 hours to braise, these whole30 lemon potatoes are SO worth it. They’re great to make in advance for weeknight dinners, but absolutely perfect for a weekend meal, or even brunch. Because whether you’re on a whole30 or not, breakfast potatoes are an absolute must for me, and these greek lemon potatoes, with their herby tang are rich and comforting, and just perfect with every single bite.
items used to make this recipe:
whole30 greek lemon potatoes
- 2 lbs Russet potatoes (or Yukon gold) - peeled and diced into 1-inch chunks
- 1/4 cup extra-virgin olive oil
- 1/4 cup chicken stock - low-sodium
- 1/4 cup fresh lemon juice - approx juice of 1 lemon
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 1/2 teaspoon salt - Kosher, suggested
- 1 teaspoon black pepper
- 1 1/2 tablespoons ghee (optional) - or 1 1/2 tbsp melted butter
- Preheat oven to 350F.
- Scrub potatoes clean, and peel. Dice peeled potatoes into approx 1-inch coins. Quarter each coin for 1-inch chunks.
- To a deep baking pan (9x13), toss potatoes with remaining ingredients, except ghee (so, olive oil through black pepper). Spread potatoes evenly into a layer and bake.
- Bake until potatoes are tender in the center and slightly crispy on the outside edges, tossing every 30 minutes, or so. This should take approx 1 hour 15 minutes in the oven. If at the 1-hour mark, the potatoes stick to baking dish, add 1-2 tablespoons ghee (or melted butter), and toss. This should take approx 1 hour 15 minutes.
recipes to pair with these potatoes:
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