Greek Lemon Potatoes

Contributor: Christine Pittman

These lemon potatoes get browned on the stove and then cooked in flavorful liquid in the oven to create the perfect side dish.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Greek


  • 2 lbs. large Yukon Gold potatoes, peeled
  • 3 Tbsp. olive oil
  • 2 tsp. salt
  • ¾ cup chicken or vegetable stock
  • 1 lemon, zested and juiced
  • 1 large garlic clove, minced
  • 1 Tbsp. fresh minced oregano, thyme, or parsley


  1. Preheat oven to 400°F. 
  2. Cut potatoes into quarters, set aside. 
  3. Preheat a 12 or 14-inch oven-proof skillet over medium-high heat. Add olive oil, swirl to coat. Add potatoes, cut-side down. Sprinkle salt evenly over potatoes. Cook 3 to 5 minutes or until potatoes are golden brown. 
  4. Flip potatoes so browned sides are facing up. Add chicken stock and lemon juice.
  5. Place pan in oven. Bake 40 minutes.
  6. Meanwhile, in a small bowl mix together lemon zest, garlic, and fresh herbs and set aside.
  7. Remove pan from oven. Sprinkle lemon zest mixture over potatoes, toss to coat. Serve warm.


  • If you don’t have fresh herbs, 1 teaspoon of dried oregano or thyme can be used instead.
  • Find the largest Yukon Gold potatoes you can – it’s not easy peeling little ones. Yes, they need to be peeled; it helps the potato absorb flavor.