[Foodie Friday Recipe] Greek-Style Lemon Skillet Potatoes

Enjoy these tasty Greek Lemon Skillet Potatoes as a side dish with your favorite meat or a simple salad for an easy & satisfying meal…

If you’re looking for a simple side dish that delivers big flavor with wholesome, real-food ingredients, these Greek-Style Lemon Potatoes are a perfect addition to your table! Crispy on the outside, tender on the inside, and infused with bright citrus and savory herbs, this Mediterranean-inspired recipe turns humble potatoes into something truly special.

What makes this dish stand out is the balance of flavors. Fresh lemon juice and zest bring a vibrant brightness, while olive oil, oregano, and garlic powder create that classic Greek flavor profile. As the potatoes roast, they soak up the savory broth and herbs, becoming incredibly tender before finishing with golden, crispy edges in the oven. (You will need a large cast-iron skillet for this recipe.)

Best of all, this recipe uses simple ingredients you likely already have in your kitchen. It’s a wonderful side for weeknight dinners, a nourishing addition to a weekend gathering, or a flavorful complement to grilled meats, roasted vegetables, or a fresh salad.

Let’s take a look at how to make these delicious Greek-Style Lemon Potatoes.

Note: 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.

Greek-Style Lemon Potatoes Recipe

Prep time: 20 minutes
Cook time: 50-55 minutes
Serves: 4-6

Ingredients:

• 2½ lbs. Russet or other starchy potatoes, peeled and cut into thin wedges
• 1 tsp. garlic powder
• Sea salt and black pepper, to taste
• ¾ c. chicken broth
• ¼ c. extra virgin olive oil
• ½ c. fresh lemon juice
• 2 tsp. fresh lemon zest, preferably organic
• ½ TB. dried oregano

Optional: Fresh oregano, for garnish

Directions:

1. Place top oven rack in the center position and pre-heat oven to 400°F.
2. 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.
3. Whisk together the chicken broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
4. Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
5. After cook 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.

6. Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top.