Greek-Style Lemon Potatoes Recipe

For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.

Special Equipment:

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Lemon Potatoes

Greek-Style Lemon Potatoes

Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Appetizer
Servings 4 - 6


  • 17” Cast Iron Skillet


  • 2 1/2 lbs Russet or other starchy potatoes, peeled and cut into thin wedges
  • 1 tsp garlic powder
  • Sea salt and black pepper, to taste
  • 3/4 cup chicken broth
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • 2 tsp fresh lemon zest, preferably organic
  • 1/2 tbsp dried oregano

Optional: Freshoregano, for garnish


    • Place the top oven rack in the center position and pre-heat the oven to 400°F.
    • Prep and arrange the potatoes in a single layer in a large cast-iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
    • Whisk together the chicken broth, olive oil, lemon juice, lemon zest, and oregano in a medium bowl and pour over the potatoes.
    • Place the skillet in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
    • After cooking time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes nicely browned on the edges.
      Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
    • Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!
    Keyword Lemon Potatoes

    Greek-Style Lemon Potatoes

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