Rating: 4.9 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Recipe Summary test

prep:
10 mins
cook:
1 hr 15 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Arrange potatoes in a single layer in a large baking dish or roasting pan.

  • Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.

  • Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Cook's Notes:

The type of potato makes all the difference in this dish; use Yukon Gold or yellow potatoes for best results.

The mustard is optional, but adds nice flavor without tasting of mustard. Use a Dijon, German, or even whole grain mustard.

Check occasionally to ensure the potatoes aren't drying out too much; add a little more water if needed.

Nutrition Facts

399 calories; protein 5.9g; carbohydrates 53.3g; fat 19g; sodium 150.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
06/30/2020
Those were excellent, lots of flavor and minimal effort. The mustard does the trick Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2021
I missed the part about adding water and thought there was a lot of liquid, it worked out great! Read More
Rating: 4 stars
09/07/2021
We really liked these but! While I made as instructed by the recipe- my personal preference may still be a little broth. Maybe not entirely but a little. Or More oregano? Or pepper? Made as a side to Happy Roast Chicken tonight (both recipes have Dijon and lemon) and yes! Cooking time says an hour but no - it’s really 90 min or better to dissolve most of the liquid. It may also depend on what else you have in the oven (for me! A whole chicken!). While we didn’t tonight; Parmesan might be a nice add. Overall, we liked this one but - my preference- I feel like I may need to play a little with this yet. So thankful you shared!! Read More
Rating: 5 stars
07/16/2020
Absolutely delicious! I cut the potato wedges in half, for smaller chunks. Went the full 90 minutes, checking for liquid loss at 60 and 75 - didn't need to add water at all. Perfect! Read More
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Rating: 5 stars
06/25/2021
Followed the recipe exactly as written. Absolutely amazing flavor! Read More
Rating: 5 stars
11/03/2020
Would definitely make these again! Tasty and very easy. (I decided to broil them for a few minutes at the end.) Read More
Rating: 5 stars
07/22/2020
We loved it! Although my Yukon Gold potatoes were on the dry side and will add more olive oil & lemon juice next time, they were delicious! Read More
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Rating: 5 stars
06/30/2020
Those were excellent, lots of flavor and minimal effort. The mustard does the trick Read More
Rating: 5 stars
05/06/2021
Our granddaughters love these, even our “I hate potatoes “ girl eats these! Read More