Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

Crispy Greek Lemon Potatoes – The perfect side dish with a golden, crispy exterior and tangy lemon flavor. After making this many times, I’ve discovered the trick to getting them just right every time. The crispy texture and fresh lemony taste will make your whole kitchen smell cozy and inviting. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Salsa Verde Chicken Recipe for Quick Flavorful Dinner and Spicy Potato Noodles with Garlic and Chili Sauce Recipe.

What You'll Need for Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs baby potatoes
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic
• Salt and pepper, to taste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Cut the potatoes into bite-sized pieces and place them in a large pot. Cover with cold water and a pinch of salt. Bring to a boil and cook for 10-12 minutes, until the potatoes are tender.
3. Step 3: Drain the potatoes and return them to the pot. Add the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
4. Step 4: Transfer the potatoes to a baking sheet and spread them out in a single layer. Bake for 25-30 minutes, flipping them halfway through, until they are golden and crispy.
5. Step 5: Garnish with fresh parsley and serve with lemon wedges.

Storing & Reheating Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can boil the potatoes and mix them with the oil and seasonings up to a day in advance.

Freezing Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Not recommended for reheating in the microwave.

Recipe Notes

• Chef tip: For extra flavor, you can add a teaspoon of Dijon mustard to the oil and lemon mixture.
• Best substitution: If you don't have fresh herbs, you can use dried herbs instead. Use half the amount of dried herbs as you would fresh.
• Make-ahead: You can boil the potatoes and mix them with the oil and seasonings up to a day in advance.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the potatoes are not crispy, you can broil them for the last 2-3 minutes of cooking to get them crispy on the outside.

Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Vegetarian

Ingredients

Main Ingredients

• 2 lbs baby potatoes
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic
• Salt and pepper, to taste

Seasonings

• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Cut the potatoes into bite-sized pieces and place them in a large pot. Cover with cold water and a pinch of salt. Bring to a boil and cook for 10-12 minutes, until the potatoes are tender.
3. Step 3: Drain the potatoes and return them to the pot. Add the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
4. Step 4: Transfer the potatoes to a baking sheet and spread them out in a single layer. Bake for 25-30 minutes, flipping them halfway through, until they are golden and crispy.
5. Step 5: Garnish with fresh parsley and serve with lemon wedges.

Notes

• Chef tip: For extra flavor, you can add a teaspoon of Dijon mustard to the oil and lemon mixture.
• Best substitution: If you don't have fresh herbs, you can use dried herbs instead. Use half the amount of dried herbs as you would fresh.
• Make-ahead: You can boil the potatoes and mix them with the oil and seasonings up to a day in advance.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the potatoes are not crispy, you can broil them for the last 2-3 minutes of cooking to get them crispy on the outside.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Not recommended for reheating in the microwave.
• Make ahead: You can boil the potatoes and mix them with the oil and seasonings up to a day in advance.

Nutrition Per Serving

• Calories: 250
• Protein: 4g
• Fat: 12g
• Carbs: 32g
• Fiber: 4g
• Sugar: 2g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish FAQs

A Warm Final Note

I can’t wait for you to try Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!