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These are the herbiest, creamiest potatoes that I am currently obsessed with. I add chicken broth to braise them, creating a soft, moist center, and then roast them to get that perfectly crispy outside. Pair the potatoes with roasted chicken for fall perfection, or grilled steak for something equally as delicious.
I always say, no diets, just good food… and I firmly believe that! This is the kind of recipe that’s nutritious and so satisfying, no guilt required.
Ingredients
Yukon gold potatoes – The perfect potato for this dish…creamy on the inside, and they crisp up beautifully on the outside.
Lemons, juiced – Brings bright, tangy acidity that balances the richness of the olive oil and broth.
Extra virgin olive oil – Helps the potatoes roast up crispy and adds rich flavor.
Chicken broth (or vegetable broth) – The secret to the soft, moist center…braises the potatoes as they roast.
Fresh parsley – Adds a fresh, herby brightness both mixed in and as a finishing garnish.
Garlic powder – Infuses the potatoes with warm, savory flavor throughout.
Dried oregano – Adds a subtle earthy, herbal note.
Kosher salt – Enhances and balances all the other flavors.
Black pepper – Adds a touch of warmth and spice.
How to Make my Lemony Herb Greek Potatoes
Preheat oven: Preheat the oven to 400°F.
Prep the potatoes: Slice the potatoes in half lengthwise, then into wedges (no need to peel). Pat the cut sides dry with paper towels.
Season the potatoes: In a large bowl, combine the potatoes, lemon juice, olive oil, chicken broth, about ¼ cup of the parsley, garlic powder, oregano, salt, and pepper. Mix well to coat the potatoes fully.
Arrange in baking dish: Transfer the seasoned potatoes to a large baking dish so they sit in a shallow layer, and drizzle any remaining liquid from the bowl over the top.
First roast: Roast on the middle rack.
Toss and increase heat: Remove the potatoes from the oven, increase the heat to 450°F, and toss gently with a spoon.
Final roast: Return to the oven and roast until the potatoes are browned.
Serve: Serve right away, topped with the remaining fresh parsley, if desired.
Commonly Asked Questions:
Nope! No need to peel — just wash them well before slicing into wedges.
Yukon golds are recommended for their creamy texture, but red potatoes or baby potatoes could work as a substitute, though cook times may vary slightly.
The broth helps create a soft, moist interior while the high heat gives the outside a crispy, golden finish — it’s the best of both worlds.
This recipe is best served fresh and crispy right out of the oven, but leftovers can be reheated in the oven or air fryer to help re-crisp them.
Lemony Herb Greek Potatoes
Ingredients
- 2 lbs Yukon gold potatoes
- 3 juicy lemons, juiced
- 1/3 cup extra virgin olive oil
- 1/3 cup chicken broth, reduced sodium
- 1/3 cup fresh parsley, divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/3 tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Slice the potatoes in half lengthwise, then into wedges (no need to peel). Pat the cut sides dry with paper towels.
- Season the potatoes: In a large bowl, combine the potatoes, lemon juice, olive oil, chicken broth, about ¼ cup of the parsley, garlic powder, oregano, salt, and pepper. Mix well to coat the potatoes fully.
- Arrange in baking dish: Transfer the seasoned potatoes to a large baking dish so they sit in a shallow layer, and drizzle any remaining liquid from the bowl over the top.
- First roast: Roast on the middle rack for 30 minutes.
- Toss and increase heat: Remove the potatoes from the oven, increase the heat to 450°F, and toss gently with a spoon.
- Final roast: Return to the oven and roast until the potatoes are browned about 20-25 minutes.
- Serve right away, topped with the remaining fresh parsley, if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
