Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

Crispy Greek Lemon Potatoes are the perfect side dish with a crispy exterior and a soft, fluffy interior. After making this many times, I’ve discovered the trick to getting them just right every time. The crispy golden potatoes are a cozy addition to any meal, and they pair perfectly with my Easy Baked Lemon Pepper Chicken Breasts. If you love recipes like this, you’ll also enjoy Easy Baked Lemon Pepper Chicken Breasts and Slow Cooker Chuck Roast with Potatoes and Carrots.

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.

• 4 large russet potatoes
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

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

1. Prepare the potatoes: Cut potatoes into 1/4-inch thick rounds. Soak in cold water for 30 minutes to remove excess starch.
2. Boil the potatoes: Boil potatoes in salted water for 10-12 minutes until tender. Drain and pat dry.
3. Mix the seasonings: In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
4. Toss the potatoes: Add potatoes to the bowl and toss to coat evenly.
5. Bake the potatoes: Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet and bake for 20-25 minutes, flipping halfway, until crispy and golden.

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 for up to 5 days. Make-ahead tip: Potatoes can be par-cooked and stored in the fridge for up to 24 hours before finishing in the oven.

Freezing Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

Freeze cooked potatoes for up to 3 months. Reheat in the oven.

How to Reheat Without Drying It Out

Oven: Reheat at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: Use a mandoline slicer for even potato slices.
• Best substitution: Substitute red potatoes for a different flavor and texture.
• Make-ahead: Potatoes can be par-cooked and stored in the fridge for up to 24 hours before finishing in the oven.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If potatoes are not crispy, increase the oven temperature and baking time.

Crispy Greek Lemon Potatoes – Better Than Takeout Side Dish

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 4 large russet potatoes
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Seasonings

• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Prepare the potatoes: Cut potatoes into 1/4-inch thick rounds. Soak in cold water for 30 minutes to remove excess starch.
2. Boil the potatoes: Boil potatoes in salted water for 10-12 minutes until tender. Drain and pat dry.
3. Mix the seasonings: In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
4. Toss the potatoes: Add potatoes to the bowl and toss to coat evenly.
5. Bake the potatoes: Preheat oven to 425°F (220°C). Spread potatoes on a baking sheet and bake for 20-25 minutes, flipping halfway, until crispy and golden.

Notes

• Chef tip: Use a mandoline slicer for even potato slices.
• Best substitution: Substitute red potatoes for a different flavor and texture.
• Make-ahead: Potatoes can be par-cooked and stored in the fridge for up to 24 hours before finishing in the oven.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If potatoes are not crispy, increase the oven temperature and baking time.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze cooked potatoes for up to 3 months. Reheat in the oven.
• Oven reheat: Reheat at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: Potatoes can be par-cooked and stored in the fridge for up to 24 hours before finishing in the oven.

Nutrition Per Serving

• Calories: 260
• Protein: 4g
• Fat: 15g
• 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!