These Greek potatoes are tossed with lemon and Greek seasoning then roasted until creamy on the inside with crispy edges. It’s a flavorful side for a variety of main dishes!
Our family loves potato side dishes including roasted red potatoes, rosemary roasted potatoes and smashed potatoes.
Why I Love This Recipe
- Easy and flavorful. Coated in oil, lemon juice, chicken broth, and plenty of Greek seasoning for that touch of Mediterranean flavor.
- Versatile. Whether it’s Greek chicken kabobs or Greek sheet pan chicken, this potato side dish goes with a variety of meals!
Substitutions and Variations
- Toss some grated parmesan or feta crumbles on top of the Greek potatoes for the last few minutes of roasting to take this dish over the top.
- Instead of Greek seasoning try Italian seasoning.
- Instead of a seasoning blend, use oregano, garlic powder, salt and pepper.
- For a vegetarian dish, use vegetable broth.
How to Make Greek Potatoes
Wash and cut the potatoes in half or quarters. Add them to a large mixing bowl with olive oil, broth, fresh lemon juice and zest, seasoning, salt, garlic powder, and pepper to the potatoes. Toss to combine, ensuring all pieces are evenly coated.
Transfer to baking sheet and spread out in an even single layer. Bake for 40 minutes at 425°F flipping halfway.
Once the edges are crispy and potatoes are fork-tender, remove from the oven and squeeze remaining lemon juice overtop. Sprinkle with chopped parsley and season with salt and pepper to taste.
More potato recipes include Hasselback potatoes recipe, grilled potatoes, warm German potato salad and garlic mashed red potatoes.
More Easy Side Dishes
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Greek Potatoes
Video
Ingredients
- 1 ½ pounds baby gold potatoes
- ¼ cup low-sodium chicken broth
- 2 Tablespoons extra virgin olive oil
- 1 lemon , juiced and zested
- 1 teaspoon Greek seasoning , or Italian seasoning
- 1 teaspoon Kosher salt , more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 Tablespoons chopped parsley , for topping
Instructions
- Preheat the oven to 425°F. Then cut the red potatoes into 4 (about 1 1/2-inch pieces).
- Combine the potatoes, olive oil, broth, 1/2 lemon (juiced and zested), Greek seasoning, salt, garlic powder and pepper in a large bowl. Toss until combined.
- Spread evenly onto a baking sheet. Bake in preheated oven for 40 minutes, or until edges are crispy and golden brown. Flip half way through.
- Remove from oven and squeeze the remaining half the lemon over top. Sprinkle the chopped parsley over top. Season with salt and pepper to tase. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Dairy-Free, Gluten-Free, Mediterranean, Nut-Free, Potatoes, Side Dishes, Vegetables, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are so good! I make them with a simple greek chicken and it’s the perfect meal.
Mmm sounds delicious!
Delicious! Loved the seasoning. Thanks for sharing!