Greek Style Roasted Lemon Butter Potatoes made with baby potatoes, butter, lemon juice, garlic, herbs, chicken broth, and Parmesan cheese.

You know how some recipes just sneak up on you? That’s exactly what happened with these Greek Style Roasted Lemon Butter Potatoes. I didn’t set out to create anything special. It was one of those nights where the main dish was fine—nothing exciting—and I needed a side that wouldn’t require a grocery run or a whole mental commitment. Potatoes felt safe. Butter felt necessary. Lemon was sitting there, quietly judging me from the fruit bowl.

Somewhere between pulling them out of the oven and burning my tongue because I absolutely could not wait, I realized this wasn’t just a side anymore. It reminded me of meals I had years ago at tiny family-run Greek spots where the food wasn’t fancy, but it tasted like someone cared. Ever had that feeling? Like the food hugs you a little? Yeah. That.

Now, these lemon butter potatoes show up a lot. Weeknights. Family dinners. Even holidays when I say, “I’ll bring something easy,” and then people ask for the recipe anyway. Funny how that works.

Why you’ll Love this Greek Style Roasted Lemon Butter Potatoes?

There’s a balance here that I don’t think gets enough credit. These potatoes are rich, sure, but the lemon keeps them from feeling heavy. The butter gives comfort, the garlic brings warmth, and the herbs do that subtle background thing where you don’t notice them individually, but you’d miss them if they weren’t there.

What I really appreciate about Greek Style Roasted Lemon Butter Potatoes is that they don’t demand perfection. Too much garlic? Still good. A little extra lemon because you squeezed the whole thing without thinking? Honestly… probably better. This is forgiving food. Real food. The kind you make when you’re tired but still want dinner to feel like something.

Ingredient Notes

Before you start, here’s how I think about the ingredients — not rules, just thoughts.

• Baby golden potatoes are ideal because they hold their shape and soak up flavor like they were designed for it. Slice them evenly-ish. Close enough is fine.
• Butter is non-negotiable for me here. Could you reduce it? Sure. Would I? Probably not. This is lemon butter potatoes, after all.
• Fresh lemon juice is where the Greek-style vibe really shows up. Bottled works in emergencies, but fresh has that brightness that cuts through everything else.
• Chicken broth keeps the potatoes tender and flavorful instead of dry. It’s doing quiet work in the background.
• Garlic, oregano, and rosemary bring in that Mediterranean feel. I don’t measure these perfectly anymore. I go by smell and mood.
• Parmesan cheese at the end is optional… but also not really. It adds salty, crispy edges that make people hover around the pan.

How to Make Greek Style Roasted Lemon Butter Potatoes?

I’ll walk you through it the way I actually do it — not the overly perfect version.

1. First, heat your oven to 375°F and grab a 9×13 baking dish. Spray it lightly. Then pour the melted butter straight into the bottom and spread it around. Yes, it looks like a lot. No, you shouldn’t panic.
2. Layer the sliced potatoes in the dish. Try to keep them mostly flat, but don’t stress if some overlap. They’ll cook. In a bowl, mix the chicken broth, lemon juice, garlic, oregano, rosemary, salt, and pepper. Give it a stir, then taste a drop if you’re curious. It should be lemony and savory — kind of mouthwatering already.
3. Pour about half of that mixture over the potatoes and gently toss them around. Then add the rest and do it again so everything’s coated. Cover the dish tightly with foil and bake for about 40 minutes. This is the softening stage. This is where the potatoes become something worth caring about.
4. After that, pull off the foil, sprinkle the Parmesan generously over the top, and put it back in the oven. Bake uncovered for another 25–30 minutes until the edges are golden and the smell makes people wander into the kitchen asking, “What’s that?”
5. Let them sit for a few minutes before serving. Mostly for safety. Hot potatoes are ruthless.

Storage Options

If you’ve got leftovers, put them in an airtight container and refrigerate for up to four days. I reheat them in the oven when I can, or the air fryer if I’m feeling fancy. Microwave works too — they’ll be softer, but still good. And yes, I’ve eaten them cold out of the fridge. I’m not proud. Or ashamed.

Variations & Substitutions

One thing I love about these Greek Style Roasted Lemon Butter Potatoes is how adaptable they are.

• Swap half the butter for olive oil if you want them lighter (they’ll still be delicious).
• Use vegetable broth to keep them vegetarian-friendly.
• Add red pepper flakes if you like a little heat.
• Try thyme or dill instead of rosemary for a different vibe.
• Skip the Parmesan if needed — they’re still flavorful without it.

What to Serve With Greek Style Roasted Lemon Butter Potatoes?

These potatoes are friendly. They get along with almost everything.

• Roasted or grilled chicken, lamb, or pork
• Fish, especially anything pan-seared
• A simple Greek salad
• Or honestly? Bread, a salad, and these potatoes can be dinner. I’ve done it more than once.

FAQ

Can I make these ahead of time?
Sort of. You can prep earlier and bake later. Fresh is best, but leftovers reheat well.

Why aren’t my potatoes crispy?
They may be crowded or still covered. That final uncovered bake matters more than you think.

Can I use dried herbs?
Yes — that’s what this recipe uses. No guilt here.

Are these authentic Greek potatoes?
They’re inspired by Greek flavors, not traditional. Think Greek-style comfort, not museum accuracy.

If you make these Greek Style Roasted Lemon Butter Potatoes, I’d honestly love to hear how it went. Did you add extra lemon? More garlic? Eat a few straight from the pan? Same. Always same.

Greek Style Roasted Lemon Butter Potatoes

Greek Style Roasted Lemon Butter Potatoes are made with sliced baby potatoes baked in butter, lemon juice, garlic, herbs, and chicken broth, then finished with grated Parmesan cheese until tender and golden.

Print Pin Rate

Course: Side Dish

Cuisine: Greek-Inspired, Mediterranean

Keyword: Greek Style Roasted Lemon Butter Potatoes

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Ingredients

• 3 lb baby golden potatoes sliced evenly
• ⅓ cup unsalted butter melted
• ½ to 1 tbsp fresh lemon juice
• ⅔ cup low-sodium chicken broth
• ¾ tsp dried rosemary
• 1 tsp dried oregano
• 3 tbsp fresh garlic minced
• ¾ to 1 cup Parmesan cheese freshly grated
• Salt and black pepper to taste

Instructions

• Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
• Pour the melted butter evenly across the bottom of the prepared baking dish.
• Arrange the sliced potatoes in an even layer over the butter.
• In a mixing bowl, combine the chicken broth, lemon juice, rosemary, oregano, minced garlic, salt, and pepper. Stir until well blended.
• Pour approximately half of the broth mixture over the potatoes and gently toss to coat. Add the remaining broth mixture and toss again until evenly distributed.
• Cover the baking dish tightly with aluminum foil and place on the center oven rack. Bake for 40 minutes.
• Remove the baking dish from the oven and carefully remove the foil. Sprinkle the grated Parmesan cheese evenly over the potatoes.
• Return the dish to the oven uncovered and bake for an additional 25–30 minutes, or until the potatoes are tender and the top is lightly golden.
• Remove from the oven and allow the potatoes to rest for several minutes before serving.

Notes

This recipe can be made gluten free by ensuring the chicken broth and Parmesan cheese are certified gluten free. All remaining ingredients are naturally gluten free, but product labels should be checked to avoid cross-contamination.