My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting.

Recipe Summary

prep:
25 mins
cook:
1 hr 30 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C).

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  • Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.

  • Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

Nutrition Facts

156 calories; protein 2.4g 5% DV; carbohydrates 21.1g 7% DV; fat 7.4g 11% DV; cholesterolmg; sodium 397.1mg 16% DV. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2009
Did not make exactly as directed: subbed chicken stock for water. Why not add a little more flavour, unless going vegetarian? subbed olive oil for vegetable oil. increased oregano slightly. Let's just say that I eyeballed my measurements :). Amazing recipe: and I've passed it on to my friends. Tangy, fresh flavour. Kept me coming back for more! This is a keeper. Thank you for submitting this. ***edited to add: If you use a stock that isn't homemade, don't use the amount of salt noted in the recipe; it will be overly salty. Read More
(43)

Most helpful critical review

Rating: 3 stars
01/22/2010
These smelled heavenly while they cooked. And they're super easy to make. Unfortunately they were FAR too lemony for my family. I'll try these again but only use half the lemon juice. Read More
(1)
99 Ratings
  • 5 star values: 71
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2009
Did not make exactly as directed: subbed chicken stock for water. Why not add a little more flavour, unless going vegetarian? subbed olive oil for vegetable oil. increased oregano slightly. Let's just say that I eyeballed my measurements :). Amazing recipe: and I've passed it on to my friends. Tangy, fresh flavour. Kept me coming back for more! This is a keeper. Thank you for submitting this. ***edited to add: If you use a stock that isn't homemade, don't use the amount of salt noted in the recipe; it will be overly salty. Read More
(43)
Rating: 5 stars
04/09/2009
This dish is so flavorful! And the garlic and lemon compliment each other perfectly without over powering one another. I did use only olive oil instead of vegetable oil & olive oil but other than that I didn't change a thing. I stirred every 30 minutes and added a half cup of additional water twice in the first hour. The potatoes browned perfectly. This one is a keeper thanks for sharing it. Read More
(23)
Rating: 5 stars
02/09/2009
What a quick, simple and wonderful recipe. No leftovers that night. I kept the skins on poataoes for that extra texture. Read More
(18)
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Rating: 4 stars
05/27/2010
Very tasty with these modifcations, triple the garlic, double the oregano and black pepper, use chicken stock in place of water and omit salt (as the chicken stock removes the need for it). Read More
(12)
Rating: 5 stars
05/25/2009
These potatoes are awesome! They are better than ones served in a Greek restaurant. The only thing I substituted was extra virgin olive oil for the vegetable oil. I also didn't have any fresh parsley so I just added a little dried parsley. You have to try this recipe. Thanks for submitting. Read More
(10)
Rating: 5 stars
06/01/2009
I didn't get the chance to do these right as someone threw a 6 week old puppy out in front of our house and I was busy debugging her. Lost track of when to stir and add water etc. and they still turned out absolutely fabulous! Will make again next chance I get! Anyone want a cute little puppy? Read More
(8)
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Rating: 4 stars
01/17/2012
These were very yummy!! We don't often eat potatoes and I liked the sound of these as I love lemon! I scaled the recipe back using red potatoes and at least double the garlic called for. I upped my herbs somewhat as well and used all olive oil instead of both olive and vegetable. I really liked how the recipe used the hot water while they baked have never done potatoes like that before. Unfortunately I was out of fresh parsley they would have been even better with it. Served these along with Red Wine Flavoured Beef (also from AR) and a salad. - great! Read More
(6)
Rating: 5 stars
03/21/2013
Thanks for a fabulous recipe. Made nearly as directed except didn't peel the red potatoes must have cut smaller chunks of potatoes as mine were done in much less time tripled the garlic and used all olive oil. Everyone had seconds--even my "picky" niece who then took leftover potatoes for lunch the next day. Believe me there is no more resounding endorsement than that. The picture looked like it had feta sprinkled on top but the recipe did not include. I'll try that next time as I think that would be really good. I will also use even more garlic next time. And next time will be both soon and often. Read More
(5)
Rating: 5 stars
07/09/2009
Excellent taste. I agree with previous reviews: if you're using stock don't use that much salt. I also used all olive oil instead of vegetable oil. Read More
(5)
Rating: 3 stars
01/22/2010
These smelled heavenly while they cooked. And they're super easy to make. Unfortunately they were FAR too lemony for my family. I'll try these again but only use half the lemon juice. Read More
(1)