For extra flavor, try adding a minced garlic clove to the lemon-herb mixture. If the potatoes start to brown too quickly, tent the baking dish with foil for the last 15-20 minutes of cooking. Fresh oregano can be used in place of dried; use about 1 tablespoon of chopped fresh oregano. Yukon Gold potatoes work best for their creamy texture, but Russet potatoes can also be used.
Greek Lemon Potatoes
-
PREP TIME10 mins
-
COOK TIME1 hrs 15 mins
-
TOTAL TIME1 hrs 25 mins
-
SERVING4 People
-
VIEWS44
These Greek Lemon Potatoes are a revelation! Slow-roasted to buttery perfection, they're infused with bright lemon and savory herbs, creating a simple yet unforgettable side dish that perfectly complements any meal. Forget broth – just pure, vibrant flavors that will transport you to the sun-drenched shores of Greece.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate53 g
-
Fiber5 g
-
Protein6 g
-
Saturated Fat3 g
-
Sodium151 mg
-
Sugar1 g
-
Fat19 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View Arrange the potato wedges in a single layer in a large baking dish or roasting pan. Ensure the potatoes have enough space to roast evenly; avoid overcrowding. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the water, lemon juice, olive oil, Dijon mustard, oregano, salt, and pepper until well combined. (3 minutes)
04 Step
Recipe View Pour the lemon-herb mixture over the potatoes, ensuring they are evenly coated. Gently toss to distribute the sauce. (2 minutes)
05 Step
Recipe View Bake in the preheated oven, carefully turning the potatoes over halfway through, until they are tender, golden brown, and most of the liquid has evaporated. This typically takes 75 to 90 minutes, but check for doneness by piercing a potato wedge with a fork. It should be easily pierced with little resistance. (75-90 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Brain White
Jun 29, 2025My family loved these! I will definitely be making them again.
Chasity Gutkowski
Apr 8, 2025The best lemon potatoes I've ever had! I added a little garlic, as suggested, and it was a perfect addition.
Erik Rice
Mar 22, 2025These potatoes were amazing! The lemon flavor was so bright and refreshing, and they were perfectly tender.
Kathryn Hand
Feb 18, 2025I've made these several times, and they're always a hit. So easy and delicious!