Greek Style Potatoes with Lemon and Fresh Parsley
These Greek lemon roasted potatoes are crispy outside and fluffy inside with bright, fresh flavor.
Simple ingredients like olive oil, oregano, garlic, and lemon make this recipe easy and reliable.
Perfect for busy families, weeknight dinners, or holiday meals.
Grow strong, live simply, and eat well with this classic comfort recipe.
Greek Style Potatoes
The other day, I was thinking about a potato recipe my mom used to make called “Criss Cross Potatoes.”
She made them every couple of weeks, and they were always so good.
She would cut the potatoes in half, then slice little criss-cross lines across the top.
After that, she covered them in margarine and baked them until golden brown.
Simple, cozy, and always a hit. ( Her grandkids love them!)
I wanted to create a lighter version of that recipe, and I think this Greek-style potato dish does just that.
It keeps things simple but adds fresh flavor with lemon and herbs.
If you prefer, you can skip the lemon and serve these like breakfast potatoes.
But honestly, there is something so fresh and happy about lemon and herbs in the summertime.
Give these Greek-style oven baked potatoes a try.
They are kid-tested and approved.
Just be sure to save a few without parsley for your picky eaters.
Greek Lemon Roasted Potatoes with Fresh Parsley
Bright, simple, and full of flavor.
These Greek-style roasted potatoes are crispy on the outside, fluffy on the inside, and finished with fresh lemon and parsley. They are easy enough for a weeknight dinner but beautiful enough for a holiday table. Just a few ingredients transform simple potatoes into something truly special.
- Total Time45 minutes
- Yield6 servings 1x
- DietVegan, Vegetarian
Ingredients
- 2 pounds Yukon Gold potatoes (medium to large)
- 2 tablespoons olive oil (add a little more if needed)
- Juice of 1 lemon
- 2 teaspoons dried oregano (use less if you prefer mild flavor)
- 1–2 teaspoons garlic powder
- 3/4 teaspoon salt
- Fresh ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F.
Line a large baking sheet with parchment paper. ( you may need to use two baking sheets) - Slice the potatoes.
Cut potatoes into ½-inch thick rounds. Try to keep them close in size so they cook evenly. - Season the potatoes.
Place the sliced potatoes in a large bowl.
Add olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Toss gently until all the potatoes are coated. - Arrange on baking sheet.
Spread potatoes in a single layer on the prepared baking sheet.
Avoid overlapping so they roast instead of steam. - Roast until golden.
Bake for about 30 minutes, or until the potatoes are golden brown on the outside and tender inside. - Finish and serve.
Transfer potatoes to a serving platter.
Sprinkle with fresh chopped parsley and serve with lemon wedges for extra brightness.
Notes
Momma Can Notes
- ½-inch slices give the best texture: crispy edges and soft centers.
- If potatoes look dry before roasting, drizzle a tiny bit more olive oil.
- Fresh lemon at the end makes the flavor pop.
- Yukon Gold potatoes are naturally creamy and hold their shape well.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baking, Oven
- Cuisine: Greek
Childhood food memories can spark so much joy. One simple smell or taste can take us right back to feeling loved and cared for. Sometimes the easiest meals become the happiest memories because someone made them just for us.
When we serve nourishing food with love, we create little moments our families may remember for years. My hope is these Greek potatoes bring a little joy to your table and become part of your happy story. Grow strong, live simply, and eat well.
that looks sooo good! I’ll make it for dinner for grilled chicken. I love potatoes, I would eat them every day. One day in mash one day fried :)) My family doesn’t appreciate my passion though.
I make a similar recipe but yours is healthier. I am going to try this way instead,
I use to make these by boiling them in butter, chicken broth and lemon. This one looks much lighter. Pinned. Thanks for sharing.
I make greek chicken with potatoes and this is really similar, but without the chicken. Such a yummy combo. Thanks for sharing on Merry Monday. Pinned.