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Greek Lemon Potatoes


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  • 3 lbs yukon gold potatoes or 3 lbs other waxy potatoes , peeled
  • 1/2 cup fresh squeezed lemon juice
  • 1/3 cup olive oil
  • 2 garlic cloves , minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock


Servings 6
Preparation time 20mins
Cooking time 21mins
Adapted from


Step 1

Peel potatoes and cut them in half (from medium size potatoes, quarter if large).

Let them stand in water while preparing sauce.

Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.

Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.

Preheat oven to 400 degrees.

Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.

Roast for 1hr 10min, turning occasionally.

There should be plenty of sauce left over after roasting.

You can put these under the broiler for 5 minutes to crisp them up if you prefer.


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