Greek Style Baked Lemon Potato Wedges

Let me tell you something about potatoes. Most people either fry them or mash them. Both are delicious. Don’t get me wrong. But there’s a third way – a Greek way – that’ll change how you think about spuds forever.

These Greek Style Baked Lemon Potato Wedges are roasted in a bath of vegetable broth, olive oil, fresh lemon juice, lemon zest, garlic powder, and oregano. They come out crispy on the edges, tender on the inside, and bursting with bright, herbaceous flavor.

The secret? You roast them twice, drain the liquid, then hit them with a final blast of heat. That’s how you get wedges that are caramelized and golden without being dried out.

Serve them alongside grilled chicken, lamb, or fish. Or just eat the whole skillet yourself. I won’t judge.

Let’s make some potatoes.

Try my Harissa Sweet Potato Fritters recipe.

Why You’ll Love This Recipe

1| Crispy edges, tender insides. The double-roast method is magic.

2| Bright, zesty Greek flavors. Lemon, garlic, oregano. Simple and perfect.

3| One skillet. Minimal cleanup.

4| Vegan + gluten free + dairy free. Fits almost every diet.

5| Budget friendly. Potatoes are cheap. Lemon is cheap. Oregano is cheap.

6| Impressive side dish. Bring this to a dinner party. Watch it disappear.

7| Great for meal prep. Reheat in the oven or air fryer. Still crispy.

Try my Miso Potato and Cabbage Salad recipe.

What You’ll Need to Make

Prep Time: 20 mins | Cook Time: 54 mins | Serves: 4

You’ll need a large cast iron skillet (or any oven-safe skillet), a medium bowl for whisking the liquid, a whisk, a cutting board, a knife, and a peeler.

Ingredients (Serves 4):

• 2.5 lb Russet or other starchy potatoes (peeled and cut into thin wedges)
• 1 tsp garlic powder
• Sea salt and black pepper, to taste
• ¾ cup vegetable broth
• ¼ cup extra virgin olive oil
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tsp fresh lemon zest (preferably organic)
• ½ tbsp dried oregano
• Fresh oregano, for garnish (optional)

Try my Potato and Salmon Hash recipe.

What You’ll Need to Do

Alright, let’s make the best potato wedges you’ve ever had. They take a little time. But most of it is hands-off oven time.

1| First, preheat your oven to 400°F. Make sure the top rack is in the center position.

2| Peel your potatoes. Then cut them into thin wedges. Not too thick, not too thin — about ½ inch at the thickest part. Even sizes mean even cooking.

3| Arrange the wedges in a single layer in a large cast iron skillet. If they’re piled on top of each other, they’ll steam instead of roast. Spread them out.

4| Sprinkle with garlic powder, salt, and pepper. Give them a little toss right in the skillet so the seasoning gets everywhere.

5| Now make the magic liquid. In a medium bowl, whisk together the vegetable broth, olive oil, fresh lemon juice, lemon zest, and dried oregano.

6| Pour it all over the potatoes. Make sure every wedge gets some love.

7| Place the skillet in the oven. Bake for 25 minutes.

8| After 25 minutes, carefully pull the skillet out. Use a spatula to turn the potatoes. Get them flipped over so the other side can crisp up.

9| Return to the oven for another 25 minutes.

10| Now for the crispy finish. After the second 25 minutes, remove the skillet from the oven. Carefully drain and reserve the excess liquid in a bowl or measuring cup. You’ll use this for drizzling later.

11| Put the skillet back in the oven (without the liquid) for another 5 minutes. This dries out the edges and makes them nice and browned.

12| Want even crispier wedges? Hit them under the broiler for 2-3 minutes. Watch closely so they don’t burn.

13| Remove from the oven. Let them cool slightly.

14| Drizzle with some of that reserved cooking liquid right before serving.

15| Garnish with fresh oregano if you’re feeling fancy.

16| Serve hot. These wedges don’t wait.

Try next Protein Boosted Mashed Potatoes recipe.

Easy Ingredient Swaps

1| No Russet potatoes? Use Yukon Gold or any starchy potato. Waxy potatoes (red, new) work but won’t get as crispy.

2| No vegetable broth? Use chicken broth (not vegan) or water with a pinch of salt.

3| No fresh lemon? Use bottled lemon juice in a pinch. Fresh is better.

4| No cast iron skillet? Use any oven-safe baking dish. A glass or ceramic dish works fine.

5| No dried oregano? Use fresh oregano (1 tbsp) or dried marjoram, thyme, or Italian seasoning.

6| No garlic powder? Use 2 minced fresh garlic cloves. Add them to the liquid.

7| No lemon zest? Skip it. Still delicious.

Try my Loaded Taco Sweet Potatoes recipe.

Some Twist and Tweak Ideas

1| Spicy version: Add ½ tsp red pepper flakes to the liquid.

2| Rosemary lemon: Swap oregano for fresh or dried rosemary.

3| Paprika version: Add 1 tsp smoked paprika to the seasoning.

4| Garlic lover: Double the garlic powder or add fresh minced garlic.

5| Parmesan finish: Sprinkle with vegan or dairy Parmesan after roasting (not traditional Greek but delicious).

6| Herby version: Add fresh parsley, dill, or thyme with the fresh oregano garnish.

7| Feta crumble: Top with crumbled feta after roasting (adds saltiness and creaminess).

Try my Crispy Smashed Potato Salad recipe.

Some Helpful Tips

1| Use starchy potatoes. Russets are best. They get fluffy on the inside and crispy on the outside. Waxy potatoes stay firm and don’t crisp as well.

2| Cut wedges evenly. Same size = same cook time. No burnt small ones. No raw big ones.

3| Don’t crowd the skillet. Single layer only. If your skillet is too small, use two baking sheets.

4| Turn the potatoes halfway. This ensures even browning on all sides. Don’t skip this step.

5| Drain the liquid before the final roast. That’s the secret to crispy edges. The liquid creates steam. Removing it lets the potatoes crisp up.

6| Watch the broiler if you use it. Broilers are fast and unforgiving. 2-3 minutes max. Stay nearby.

Try my Ground Beef and Potato Curry recipe.

Some Budget-Friendly Tips

1| Potatoes are cheap. Russets are one of the most affordable vegetables. Buy a big bag.

2| Lemons on sale. One lemon gives about 2 tbsp juice. You’ll need 3-4 lemons. Buy when they’re cheap.

3| Vegetable broth from bouillon. Cheaper than boxed broth. Better than Bouillon or cubes work great.

4| Olive oil is the splurge. Use a good one. It’s the backbone of the flavor. Store brand is fine.

5| Dried oregano lasts forever. One jar will last for years.

6| Grow your own oregano. One plant costs a few dollars and gives you fresh herbs all summer.

Try my Potato, Bean and Asparagus Traybake recipe.

Some Serving Ideas

1| As a side dish for Greek chicken. Lamb, chicken, or fish. Classic pairing.

2| With grilled meats. Steak, pork chops, or burgers.

3| For breakfast. Serve with eggs and avocado.

4| Alongside a Greek salad. Cucumber, tomato, red onion, olives, feta.

5| As a snack. Eat them straight from the skillet. No shame.

6| With tzatziki sauce. Greek yogurt, cucumber, garlic, dill. Perfect dipping.

7| For meal prep. Make a big batch. Reheat in the oven or air fryer.

Try my Vegan Crispy Potato Salad recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 2 months. Spread them on a baking sheet to freeze individually, then transfer to a bag. Prevents clumping.

Reheating (best methods):

• Oven (best): 400°F for 8-10 minutes. Gets them crispy again.
• Air fryer: 375°F for 4-5 minutes. Even crispier.
• Skillet: Reheat over medium heat with a splash of oil. Toss until hot.
• Microwave (fast but not crispy): 60-90 seconds. Soft, not crispy. Fine in a pinch.

Reheating from frozen: Roast at 400°F for 12-15 minutes. No need to thaw.

Do not reheat more than once. Take out only what you’ll eat.

Try my Sweet Potato Hash with Smoked Salmon recipe.

Final Thoughts

Look, I love a simple roasted potato. But sometimes simple is boring. These Greek Style Baked Lemon Potato Wedges are simple in the best way – just potatoes, lemon, olive oil, garlic, and oregano. But the method? That’s where the magic happens.

Roast them in the liquid. Flip them. Drain the liquid. Roast them again until crispy. The result is wedges that are tender on the inside, crispy on the edges, and bursting with bright, zesty flavor.

They’re vegan. They’re gluten free. They’re cheap. And they’ll impress anyone you serve them to.

Make them for a weeknight dinner. Make them for a Greek feast. Make them because you have potatoes and lemons and you want something delicious.

Now go wedge some potatoes.

~ Danny Davis

P.S. If you try the rosemary version, let me know. That’s my go-to for winter. Swap the oregano for fresh rosemary. So cozy.