Bright and vibrant, these potatoes are sunshine on a plate. Cooking the halved potatoes in a flavorful mix of chicken broth, olive oil, and oregano pumps them up with flavor. A finishing drizzle of extra lemon juice just before serving ensures citrus flavor throughout. 

Lemony Greek Potatoes

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 40 minutes
  • Print


  • ½ cup chicken broth
  • 1 tbsp olive oil
  • 2 tbsp lemon juice, divided
  • 2 tsp oregano
  • 1 lb baby yellow potatoes, halved


1) In a Suvie pan, whisk together ½ cup chicken broth, 1 tbsp olive oil, 1 tbsp lemon juice, 2 tsp oregano, and 1 tsp kosher salt. 

2) Add 1 lb cut potatoes to the pan, stirring to coat. Flip potatoes so that they are cut side down. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Roast at 425°F for 40 minutes

Top Zone: None

3) Once potatoes are done roasting, transfer to a serving bowl and drizzle with remaining 1 tbsp lemon juice. Season to taste with salt and pepper, and serve.

Lemony Greek Potatoes


Nutritional Information per serving (4 servings per recipe): Calories 150, Total Fat 6g, Total Carbohydrates 20g, Total Sodium 780mg, Total Protein 5g.

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