Roasted Greek Potatoes with Garlic and Herbs


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roasted potatoes in a white baking dish

Roasting potatoes in a mix of chicken stock, fresh herbs, and fragrant garlic takes this Mediterranean inspired recipe to a whole new level. A little lemon gives this simple, gluten-free side dish a beautiful, bright flavor!

Roasted potato side dishes are always in style. They’re the ultimate comfort food, and go great with just about every protein, especially hearty slow cooked meats. But, have you tried roasting potatoes in chicken stock? When you roast potatoes in chicken stock, something magical happens. This secret ingredient not only helps the potatoes roast to a beautiful, crispy golden brown, but adds just an extra touch of savoriness. A few lemon wedges on the pan add an unexpected zing of citrus to an already amazing dish.


In order for your potatoes to get that perfect golden brown crispy skin, you’ll need to preheat your oven to 425°F / 220°C. Any hotter than this and you risk burning the potatoes. When roasting any vegetable, always make sure your pieces are spread evenly across the pan. This way, everything will cook at the same rate.


For this recipe, you’ll want to keep the skin on the potatoes. If the potatoes are peeled, they won’t achieve that crispy, golden brown outside. 

adding oil to potatoes


Serve Greek potatoes warm and straight from the oven. Potatoes have a wonderful way of melting into meat dishes, especially if they’re braised or have been simmering in the slow cooker for hours. Try these potatoes with lamb, roasted chicken, pot roast, pork loin, or whole fish. You can’t go wrong when pairing potatoes. 


These potatoes are so fragrant, that once they’re removed from the oven, they may not even make it to the table. If you happen to have leftovers, they will store for 3-4 days in the fridge. Be sure the potatoes are in an airtight container, or covered with foil to maintain maximum freshness.


  • Potatoes – Baby Yukon Gold potatoes are a yellow potato that’s an ideal blend of waxiness and starch. These potatoes manage to keep their creamy texture while roasting, and their thin-skin allows them to cook to crispy perfection. For more information about why Yukon Gold potatoes are the ideal roasting potato, take a look at this article from Bon Appetit.
  • Herbs – Herbs can make or break a dish. Using one herb is great, but utilizing two or three adds even more flavor complexity. For this potato side dish, try a combination of traditional savory herbs like thyme, rosemary and oregano.
  • Chicken Stock – Potatoes love roasting in chicken stock because they absorb moisture (and extra flavor), while getting crispy on the outside and tender on the inside. If you’re watching sodium levels, feel free to swap regular chicken stock for low sodium.

uncooked potatoes and lemon slices on a sheet pan

Possible Variations 

Make it vegan — Substitute vegetable stock for chicken stock to make this potato side dish vegan. Vegetable stocks are typically made with onions, garlic, celery, carrot, and leeks, along with aromatic herbs – a powerhouse of flavor.

Add butter — Melted butter over potatoes is never a bad idea. 

Add some spice — If you like your potatoes with a little heat, sprinkle them with crushed red pepper flakes before putting them in the oven.  

What to Serve with Roasted Greek Potatoes

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roasted potatoes in a white baking dish
5 from 2 votes

Roasted Greek Potatoes with Garlic and Herbs

You won’t believe the delicious result from this unique method to make Roasted Greek Potatoes. Roast the potatoes right in chicken stock with garlic and herbs for a tender, crispy, golden result and your new favorite side.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 4


  • Mixing Bowl
  • Rimmed Sheet Pan
  • aluminum foil


  • 2 pounds Baby Yukon Gold Potatoes, halved
  • 1/4 cup Extra-Virgin Olive Oil, divided
  • 4 cloves Garlic, peeled and crushed with the palm of your hand
  • 1 Lemon, sliced into wedges
  • 3/4 cup Chicken Stock
  • 1 teaspoon Kosher Salt
  • Foil, for roasting
  • 8 sprigs Fresh Herbs (like rosemary, thyme, oregano, or a combination)


  • Preheat oven to 425°F / 220°C.
  • In a large mixing bowl, combine potatoes, 3 Tbsp olive oil, garlic cloves, lemon wedges, chicken stock, and salt. Stir gently to combine.
  • Pour mixture out on a rimmed sheet pan, scraping all of the liquids out of the bowl and onto the potatoes. Spread everything out, making sure the potatoes are in a single layer (if not, you’ll need to use a second sheet pan).
  • Cover pan tightly with foil.
  • Roast potatoes, covered, for 40 minutes.
  • While the potatoes roast, coat the herb sprigs in remaining 1 Tbsp olive oil (this will help them to release their flavor into the potatoes without burning).
  • After potatoes have been roasting for 40 minutes, remove foil. Flip potatoes with a spatula, and gently fold in herb sprigs.
  • Return potatoes to oven and continue roasting, uncovered, until nearly all of the stock has cooked off and potatoes are golden brown, 15 to 20 minutes more.
  • Discard herb sprigs. Season potatoes with some black pepper. Serve warm.


Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.


Calories: 323kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 662mg | Potassium: 1063mg | Fiber: 6g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 63mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $5.00
Calories: 323
Keyword: easy roasted vegetables, easy side dish, easy vegetable side, gluten free, potatoes
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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