Greek Lemon Potatoes dish

Boiled until tender and dressed in a zesty lemon marinade, these Greek Lemon Potatoes are bursting with Mediterranean flavor. Whether you’re serving up a feast or just looking to spice up your weeknight dinner, these potatoes are sure to steal the show!

What Makes Greek Lemon Potatoes So Tasty?

With countless recipes like baked sweet potato fries, cheesy mashed potatoes, potato nuggets, and more, there are endless ways to prepare potatoes. However, our go-to option by far is these lemon Greek potatoes! A cut above your average boiled potatoes recipe, these Greek potatoes are sliced and boiled to tender perfection. Then, they’re paired with savory olives, zingy onions, fresh herbs, and silky feta. As if that wasn’t tempting enough, we finish them off with a lemon and olive oil dressing that locks in moisture and takes the flavor to the next level! We’re drooling just thinking about it.

The Finest Ingredients for Greek Potatoes

Simple, whole-food ingredients combine to create a rich flavor. The finest part is you probably already have most of what you’ll need!

For the Potatoes

Potatoes – For the softest texture and finest flavor, we recommend using baby gold potatoes. However, fingerling potatoes or new potatoes can be used too.
Olives – For a bit of extra color and a salty, savory taste, we use a combination of Kalamata and green olives, but use whatever you like finest!
Red Onion – This adds a slightly spicy taste and a bit of crunch you’ll love. If you prefer, you can substitute shallots.
Herbs – Fresh Italian parsley and dill both provide a punch of herbaceous flavor that pairs perfectly with the lemon.
Feta – Savory, crumbly, and silky, feta makes these Greek potatoes out-of-this-world good.

For the Lemon Dressing

Olive Oil – Used to form the base of this dressing, olive oil brings out the natural flavors of the herbs and locks in moisture for the finest potatoes ever.
Dijon Mustard – This gives the salad a little zing!
Garlic – Fresh minced garlic works finest.
Herbs – We used a combination of oregano and thyme.
Lemon – For the finest results, you’ll want to include fresh lemon juice along with the zest.
Seasoning – A sprinkle of salt and pepper will round the whole dish out.

How to Make the Finest Lemon Garlic Potatoes

The most flavorful side dish, these Greek potatoes are so simple to make!

Slice the potatoes into 1-inch cubes, and add them to a large pot of water over high heat.
Bring the ingredients to a boil. Then, reduce the heat, letting the potatoes simmer for 15 minutes.
In the meantime, whisk the ingredients for the lemon dressing together in a small bowl.
Drain the potatoes, and let them cool.
To finish, toss the potatoes, olives, red onion, and herbs with the dressing and top with feta.
Serve warm, and enjoy!

Storage Options

These lemon Greek potatoes are finest served fresh, but can be prepared ahead of time, too! Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Or, for a longer-lasting option reliable for nights when you need to cook dinner in a pinch, keep a batch in the freezer for up to 6 months! Before you do, place them in a single layer on a baking sheet, and pop them in the freezer. Once the potatoes are hard and frozen, transfer them to a container or bag to keep them fresh.

Serving Suggestions for Greek Lemon Potatoes

Honestly, there’s not much this recipe can’t be served with for a meal that will have your guests raving. However, some of our go-to pairings are:

Common Questions about Lemon Greek Potatoes

What type of potatoes are finest for this recipe?

We prefer Yukon Gold potatoes — we love their silky texture and that they have the ability to hold their shape during roasting. They also absorb the lemony broth, so they’re super flavorful!

Are Greek lemon potatoes gluten-free?

Yes, this dish is naturally gluten-free. Just make sure that all of the other ingredients are certified gluten-free to avoid any cross-contamination.

Can I use dried herbs instead of fresh ones?

Absolutely — we do! Dried oregano is traditionally used in Greek lemon potatoes and gives them their signature flavor. We also love the flavor that dried thyme adds, too!

Can I make this dish vegan?

Yes! Just omit the feta, and you’ll have a vegan version.

More Savory Side Dishes You’ll Love

Searching for more simple side dishes to pair with your go-to proteins? Try some of our other crowd-pleasing recipes!

Packed with Greek flavors, this Greek Rice Bake is incredibly tasty and so simple to make!
A classic comfort food, everything is better served with Simple Baked Mac and Cheese.
A light and refreshing option, this Green Goddess Salad is super nourishing, too!
One bite and this Fire Roasted Baba Ganoush will be served on a regular rotation.

the Ayyem kitchenServings: 4

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Ready in less than 30 minutes, this Lemon Greek Potatoes Recipe is bursting with fresh flavor for the easiest, tastiest side dish you'll ever make. Email

Ingredients

2 1/2 pounds potatoes
3/4 cup sliced Kalamata olives, pitted
3/4 cup sliced green olives, pitted
1/2 medium red onion, diced or 1 medium shallot, diced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh dill
1/4 cup crumbled feta

Dressing

1/2 cup olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 lemon, juiced
1 tablespoon grated lemon
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Dice the potatoes into 1-inch cubes.2 1/2 pounds potatoes
Add potatoes to a large pot, and submerge them in water.
Bring potatoes to a boil over medium-high heat. Reduce the heat, and simmer on low for 15 minutes or until potatoes are fork tender.
Drain potatoes, and set aside to cool.
Whisk the ingredients for the dressing together in a small bowl. 1/2 cup olive oil, 2 cloves garlic, minced, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 lemon, juiced, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon grated lemon
Combine the remaining ingredients. Pour the dressing on top, and toss to coat. 3/4 cup sliced Kalamata olives, pitted, 3/4 cup sliced green olives, pitted, 1/4 cup chopped Italian parsley, 1/2 medium red onion, diced, 1/4 cup chopped fresh dill
Top with feta and serve warm. 1/4 cup crumbled feta