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Greek Lemon Potatoes


I’ve tested many different variations of Greek potatoes and finally settled on this multi-step recipe from Epicurious. While it does involve a little bit of watching and timing, its easy to prepare and I found this to have the best balance of the essential ingredients of lemon, garlic and oil. 



3 lbs baking potatoes, peeled and cut into large chunks 

½ cup olive oil

4 garlic cloves, minced

1½ tsp dried oregano, crumbled

1 tsp salt

Freshly ground black pepper

½ cup chicken stock

⅓ cup freshly squeezed lemon juice

23 Tbsp chopped fresh oregano


Preheat oven to 400°F.

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 20 minutes. Add the stock, toss and bake for 15 minutes more. Add the lemon juice, toss and bake for 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve at once.