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Potatoes in a roasting dish with a bowl of white dip.
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5 from 2 votes

Greek Lemon Potatoes

Potato wedges, oven-roasted with lemon juice, oregano, and garlic for a bright and savory Greek-inspired side dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Greek Inspired
Servings: 4
Calories: 284kcal
Author: Jacqueline Piper

Ingredients

  • 2 lbs russet potatoes about 4 large russet potatoes
  • 3 tablespoon olive oil
  • 1 cup water or broth
  • 2 lemons juiced + zested
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200℃).
  • Peel and cut the potatoes into wedges.
  • Place wedges into a high sided casserole dish. (I line mine with parchment paper so nothing sticks.)
  • Add the oil, water, lemon zest and juice and the lemon wedges, garlic, and oregano. Mix around and then sprinkle with salt and pepper.
  • Bake for 25 minutes, stir and then bake for another 20 minutes or until potatoes are done.
  • Serve hot with Tzatziki Sauce. Optional garnishes: fresh parsley, red onion, or crumbled feta cheese.

Notes

  1. I use Russet potatoes.  Yukon Gold is good too.
  2. Optional garnishes: fresh parsley, diced red onion, crumbled feta cheese.
Store leftovers in the fridge for 4-5 days. Reheat in the microwave in the oven at 350°F (175°C) until heated through.

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Fiber: 4g | Sugar: 2g | Calcium: 55mg | Iron: 2mg