Simple Sheet Pan Greek Lemon Potatoes
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These Greek Lemon Potatoes are bright, crispy, and anything but boring. Baked on a sheet pan with plenty of lemon, garlic, and oregano, they turn golden on the outside while staying tender and full of flavor inside. The ultimate sidekick for just about any meal. Whether you’re serving them with Greek roasted chicken, grilled lamb chops, or sneaking bites straight from the pan, these potatoes deliver bold, zesty flavor with just a few simple steps.
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I’ve been on a mission to make the perfect Greek potatoes for years. I’ve tried stovetop versions, foil packets, parboiling, and everything in between—but nothing ever quite hit the mark. I wanted that bold lemony flavor soaked right in, with golden edges and crispy bits that you actually look forward to fighting over at the table.
After plenty of experimenting, this version finally checks all the boxes. Roasted on a sheet pan with the right balance of lemon juice, garlic, and olive oil, the potatoes soak up all that flavor as they cook and finish with those irresistibly crispy edges I’ve been chasing.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for these Baked Greek Lemon Potatoes in the recipe card below.
What Potato Works Best?
Yukon Gold Potatoes, I think, are the best choice. I like these potatoes best because you can bake them with or without the skin. They tend to be sweeter than regular white potatoes, and they soften up well in the oven without falling apart.
Fingerling or red potatoes can also work, but I would avoid Russet potatoes. They are much better for mashed potato recipes.
Step-By-Step Made Easy
Leftovers? No Problem!
Seldom are there leftovers of these Greek potatoes at my house, but my kids are getting older and you know, living their lives and all, so sometimes it ends up just being my husband and me now at dinner. So, leftovers happen now more often. To store them, just put them in a sealed container in the fridge for up to 3 days and microwave them to heat.
They will lose the crispy texture once they hit the fridge, but if you want to crisp them back up instead of microwaving, put them back in the oven or even toss them in a pan to reheat with a little more olive oil.
Simple Sheet Pan Greek Lemon Potatoes
Equipment
- 1 sheet pan
Ingredients
- ½ lb Yukon gold potatoes
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 5 cloves garlic; grated or finely minced
- 1 ½ tbsp dried oregano
- 1 ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F.
- Lightly scrub the potatoes clean being sure not to damage the thin potato skin. Then slice the potoes into 1" wedeges.
- Add 1/3 cup of both lemon juice and olive oil to a medium-sized bowl along with 5 cloves of grated for finely minced garlic, 1 1/2 tbsp of dried oregano, 1 1/2 tsp of salt and a 1/2 tsp of black pepper. Whisk to combine.
- Place the potatoes in a large bowl and pour the marinade over the top of them. Use a spoon to toss the marinade and potatoes together to evenly coat.
- Pour the marinated potatoes onto a baking sheet with a lip and space them out evenly. I like to have the flat sides down on the sheet where possible so they get nice and crispy.
- Bake for 20 minutes and then use a spatula to flip them to the other flat side to bake for 10 more minutes. Remove from the oven when fork tender and serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
