The perfect side dish does exist. These Greek Lemon Potatoes are roasted to golden perfection with a crisp exterior and fluffy interior. Coated in fresh lemon juice, garlic powder, and dill, each bite is full of zesty, herby flavor. Topped with creamy, salty feta, they’re a dish everyone will want seconds of.
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I’m a proud potato enthusiast—give them to me anytime, in any form. While I adore a good garlic butter potato, these take things to the next level. Roasted to golden perfection, they deliver a perfect crunch on the outside with a melt-in-your-mouth, fluffy center.
The perfect tangy roasted potatoes tossed with a blend of fresh lemon juice, garlic powder, and dill, every bite has a bright, herby goodness. To top it off, a sprinkle of crumbled feta adds a creamy, salty finish that’s simply irresistible. Whether you’re serving them as a side dish or enjoying them straight from the pan, these potatoes are guaranteed to be the star of any meal.
Ingredients
- Yellow potatoes. I used Yukon gold potatoes, which are buttery and perfect for roasting.
- Garlic powder. Adds a savory, earthy flavor that soaks into the potatoes while roasting.
- Lemon. For a bright, tangy, and fresh flavor.
- Fresh herbs. I used fresh dill and parsley, but you can also use rosemary or thyme.
- Feta cheese. Adds a creamy, tangy, and slightly salty flavor.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 430°F. Cut the potatoes into even wedges and add them to a mixing bowl with garlic powder, olive oil, salt, and black pepper. Toss to coat the wedges evenly.
Step 2
Add the potato wedges to a baking dish and place in the preheated oven. Bake for 35-40 minutes, until golden and soft.
Step 3
Remove the potatoes from the oven and add them back to the bowl. Add in the lemon juice, dill, parsley, and feta cheese. Toss to coat the potatoes. Serve and enjoy!
Sarah's Top Tips
- If you like crispier potatoes, soak them for about 20 minutes before baking to remove some starch and allow the potatoes to release some water.
- Cut the potatoes into similar-sized wedges to ensure they cook evenly and achieve a uniform golden crust.
- Spread the potatoes in a single layer on the baking sheet or pan with enough space between them. Crowding the pan can lead to steaming instead of roasting.
Serving
These tangy potatoes are the perfect side dish for any weeknight meal alongside my lemon pepper chicken thighs or a holiday dinner. They pair beautifully with grilled lamb, roasted salmon, or a fresh Greek salad, and they’re just as delicious, served with a simple fried egg for a hearty breakfast or brunch.
Storage & Reheating
To store Greek lemon potatoes, let them cool completely to room temperature to prevent condensation, which can make them soggy. Once cooled, transfer them to an airtight container and refrigerate for up to 4–5 days.
To reheat, the best method is in the oven. Preheat your oven to 375°F. Add the potatoes to a baking and drizzle with olive oil to restore their crispiness. Heat for 10–15 minutes or until warmed through.
More Potato Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Greek Lemon Potatoes
See the full post for extra tips and photos
Ingredients
- 1 pound yellow potatoes, cut into wedges
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ lemon, juiced
- 1 tablespoon fresh dill, parsley, etc.
- ¼ cup crumbled feta
Instructions
- Preheat the oven to 430 degrees F.
- In a bowl, toss the potato wedges in garlic powder, olive oil, salt, and pepper.
- Place them in a baking pan and bake for 35-40 minutes until golden.
- Remove the potatoes from the oven and toss them with lemon juice, dill, parsley, and feta cheese.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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Sarah's Tips
- If you like crispier potatoes, soak them for about 20 minutes before baking to remove some starch and allow the potatoes to release some water.
- Cut the potatoes into similar-sized wedges to ensure they cook evenly and achieve a uniform golden crust.
- Spread the potatoes in a single layer on the baking sheet or pan with enough space between them. Crowding the pan can lead to steaming instead of roasting.
- To store Greek lemon potatoes, let them cool completely to room temperature to prevent condensation, which can make them soggy. Once cooled, transfer them to an airtight container and refrigerate for up to 4–5 days.
- To reheat, the best method is in the oven. Preheat your oven to 375°F. Add the potatoes to a baking and drizzle with olive oil to restore their crispiness. Heat for 10–15 minutes or until warmed through.
KITCHEN TOOLS NEEDED
- Bowl
- Baking Dish or sheet pan
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