Crispy Baked Greek Lemon Potatoes – 7 Ingredient Sunday Magic

Name: Crispy Baked Greek Lemon Potatoes - 7 Ingredient Sunday Magic
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4 large potatoes, peeled and cut into wedges; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 cup chicken or vegetable broth

Author: lia

Published: December 15, 2025

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There’s something magical about the smell of crispy Baked Greek lemon potatoes wafting through the house on a Sunday afternoon. It instantly takes me back to my aunt’s kitchen—her laughter, the clatter of plates, and that first bite of golden, lemony potato wedges that somehow disappeared off the serving platter every time. This
Baked Greek lemon potatoes Sunday side - detail 1
Sunday side dish is more than just potatoes; it’s a flavor-packed tradition, perfect for lazy family dinners or impressing last-minute guests. Trust me, once you try these, they’ll become your go-to for any gathering where you want big flavor with minimal fuss.

Why You’ll Love This Baked Greek Lemon Potatoes Sunday Side

Oh, where do I even start with these potatoes? They’re the kind of dish that makes people hover around the oven, sneaking bites before dinner’s even ready. Here’s why they’ve become my absolute favorite:

That perfect crispy-golden outside gives way to the creamiest center you’ll ever taste
Just 7 simple ingredients you probably have right now
The lemon-garlic aroma fills your whole house with Sunday comfort vibes
They pair with literally anything – roast chicken, fish, even breakfast eggs!

Perfect for Gatherings

I can’t tell you how many times these potatoes have saved my hosting reputation. Last Easter, I doubled the batch last-minute when my in-laws surprised us with extra guests – and you should’ve seen everyone fighting over the last wedge! The magic? That crispy coating holds up beautifully, even when left on the buffet. No sad, soggy potatoes here!

Simple Ingredients, Big Flavor

My secret weapon? The humble lemon juice. Not the bottled stuff – we’re talking fresh squeezed, the kind that makes your nose tingle when you zest it. Combined with garlic and oregano, it transforms basic potatoes into something extraordinary. The best part? You probably have everything in your pantry right now. No fancy techniques, no obscure ingredients – just pure, vibrant Greek flavors that’ll make everyone think you slaved for hours.

Ingredients for Baked Greek Lemon Potatoes Sunday Side

Gather these simple ingredients—I bet you have most already! Here’s what makes these potatoes sing:

4 large Russet potatoes (peeled and cut into thick wedges—none of those skinny fries!)
1/4 cup olive oil (the good stuff—this isn’t the time for bargain oil)
1/4 cup fresh lemon juice (about 2 juicy lemons, none of that bottled nonsense)
2 cloves garlic, minced (or 3 if you’re feeling bold like me)
1 teaspoon dried oregano (crush it between your palms to wake up the flavor)
1 teaspoon salt (kosher salt is my go-to)
1/2 teaspoon black pepper (freshly ground makes all the difference)
1 cup chicken or vegetable broth (low-sodium works great here)

How to Make Baked Greek Lemon Potatoes Sunday Side

Okay, let’s get these golden beauties in the oven! I promise it’s easier than you think—just follow these simple steps:

Prep the Potatoes

First, grab your biggest mixing bowl—the one that always seems too large until you start tossing. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until it looks like a sunny, aromatic dressing. Now, add those gorgeous potato wedges (make sure they’re dry!) and get your hands in there. Massage that lemony goodness into every nook and cranny until each wedge glistens. I always sneak a taste of the marinade at this point—that punch of garlic and lemon tells me we’re on the right track!

Bake to Perfection

Arrange the wedges in a single layer on your trustiest baking dish—no overlapping allowed! Pour the broth around the edges (you’ll hear that satisfying sizzle) and slide it into a preheated 400°F (200°C) oven. Set your timer for 25 minutes, then flip each wedge with tongs—this is when the magic starts happening as you see the edges crisping up beautifully. Bake another 20-25 minutes until they’re golden and irresistible. Want that extra crunch? Broil for 2-3 minutes at the end—just don’t walk away, or you’ll have charred lemons instead of crispy potatoes (I may have learned this the hard way).

Tips for the Best Baked Greek Lemon Potatoes Sunday Side

After making these potatoes more times than I can count (and eating way too many “test” wedges), here are my can’t-live-without tips:

Broil for crunch: That last-minute broil makes all the difference! Just watch closely—they go from golden to charcoal in seconds.
Taste your lemons: Some are tarter than others. Adjust juice to your taste after mixing the marinade.
Fresh oregano magic: If you’ve got it, use it! Rub fresh leaves between your palms to release oils before adding.

Serving Suggestions for Your Baked Greek Lemon Potatoes

Oh, these potatoes deserve center stage, but they play so well with others! My favorite way? Piled next to juicy roasted chicken with all the crispy skin—the lemony flavors are a match made in heaven. For a full Greek feast, add a chunky tomato-cucumber salad and a big dollop of cool tzatziki to balance the zing. And here’s my secret move: leftovers make the
Baked Greek lemon potatoes Sunday side - detail 2
best breakfast with a runny fried egg on top. You’re welcome!

Storing and Reheating Baked Greek Lemon Potatoes Sunday Side

Here’s the good news—these potatoes reheat like a dream! Let them cool completely (if you can resist sneaking one), then tuck them into an airtight container in the fridge for up to 3 days. When cravings hit, skip the microwave—toss them on a baking sheet and reheat at 375°F (190°C) for 10-15 minutes. That crispy exterior comes right back, almost like they’re fresh from the oven. My family swears the lemony flavor gets even better overnight!

Nutritional Information

Now, let’s talk nutrition – but remember, these numbers are just friendly estimates! The exact counts will dance around depending on your potato size, how much olive oil you use (we’ve all had those “whoops” pours!), and whether you swap ingredients. What really matters? These Greek lemon potatoes pack flavor and goodness. You’re getting vitamin C from those fresh lemons, heart-healthy fats from olive oil, and all the fiber-rich potato skins if you leave ’em on (my personal favorite way). So while I can’t give you lab-perfect numbers, I can promise every crispy bite brings both joy and nourishment to your table!

FAQs About Baked Greek Lemon Potatoes Sunday Side

I get asked about these potatoes all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I Make These Potatoes Ahead?

Absolutely! My Sunday secret: prep everything the night before. Toss the potato wedges in the lemony marinade and let them soak overnight in the fridge—they’ll absorb even more flavor. Just pour them into the baking dish and add broth when you’re ready to bake. The extra time makes them extra delicious, and you’ll look like a kitchen wizard with zero last-minute stress!

What Potatoes Work Best?

Russets are my ride-or-die for this recipe—their starchy texture gets that perfect crispy-creamy contrast. Yukon Golds work in a pinch (they’re naturally buttery!), but they won’t crisp up quite as nicely. Whatever you do, avoid waxy potatoes like redskins—they stay too firm and just don’t soak up that glorious lemony broth the same way.

Can I use bottled lemon juice? I won’t lie—fresh makes all the difference! Bottled juice lacks that bright, vibrant zing. But in an emergency? Use half the amount (it’s more concentrated) and add a teaspoon of zest to boost the flavor.

Why add broth? That golden liquid works magic! It steams the potatoes from below while the tops crisp up, creating that irresistible texture contrast. Chicken broth adds depth, but veggie broth keeps it vegetarian—both work beautifully.

Now go make these potatoes—and tag me when you do! I love seeing your crispy golden creations.

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