Greek Potatoes

Not only do we make lemon potatoes frequently, but they are also one of our classic Easter dinner recipes.

You can’t go wrong with potatoes, lemon juice, olive oil and fresh oregano combined in a delectable roast potatoes recipe. The simple, fresh and delicious flavors of classic Greek food speak for themselves.

This authentic Greek recipe is from The Foods of the Greek Islands by Aglaia Kremezi, an Athenian journalist. It’s one of many delicious authentic Greek recipes contributed by locals of the picturesque Greek islands situated between Italy and Turkey.

For this Greek recipe you will need:

3 pounds baking potatoes, peeled and cut into 1- 1/2 inch cubes

1/2 cup olive oil

4 garlic cloves, minced

1- 1/2 teaspoon dried oregano, crumbled

1 teaspoon salt

Freshly ground black pepper

1/2 cup beef stock or chicken stock

1/3 cup freshly squeezed lemon juice

2-3 tablespoons fresh oregano, chopped


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 15 minutes. Add the stock, toss and bake for 10 minutes more.

Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.

If you like, preheat the broiler and broil the roast potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle Greek roasted potatoes with the fresh oregano and serve at once.

This roasted potatoes recipe serves 6 to 8

Greek potatoes are a perfect side for these lamb recipes