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    Home » Eat Like A Greek » Greek Lemon Potatoes with Garlic & Oregano

    Greek Lemon Potatoes with Garlic & Oregano

    Last updated September 23, 2021. Originally posted August 29, 2020 By Jenny Skrapaliori-Graves. 11 Comments.

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    These delicious Greek lemon potatoes with garlic and oregano will be the star at your next dinner party. Easy to make with few ingredients, they are the perfect side to a chicken or lamb roast or anything grilled.

    A plate with lemon potatoes a serving spoon and a cloth napkin.

    How to make Greek lemon potatoes

    This is one of those simple, beautiful Greek lemon potato recipes with minimal effort and great results. Yukon gold potatoes, extra virgin olive oil, lemons, and lots of dry oregano -preferably Greek- create a decadent side dish. Make sure you have enough for seconds. In our house, there are never any leftovers. These decadent roasted lemon potatoes disappear very quickly from the dinner table.

    A plate with lemon potatoes a serving spoon and a cloth napkin.

    Ingredients

    • Yukon gold potatoes scrubbed and cut into wedges
    • Extra virgin olive oil
    • Garlic
    • Dry Greek oregano
    • Sea salt
    • Chicken or veggie stock
    • Lemons 
    • Fresh oregano leaves (optional)

    I like Yukon gold potatoes because they are buttery and have thin skin that I leave on. I just scrub the potatoes really well and cut them into wedges. You can also use baby gold potatoes, cut them in half, and adjust cooking time as needed.

    A large baking pan with raw potatoes.

    Preheat the oven to 400 F.

    Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well. 

    Bake potatoes for 15 min.

    Add the stock and bake for another 15 minutes. 

    Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.

    Place potatoes on a platter, pour the delicious lemon & garlic olive oil liquid all over them, sprinkle some fresh oregano on top (optional) and serve immediately.

    A plate with lemon potatoes a serving spoon and a cloth napkin.

    These perfect greek roasted lemon potatoes are a great side dish to a lamb or chicken roast as well as anything grilled.

    Recipe adapted from Aglaia Kremezi's book The Foods of the Greek Islands.

    You may also like

    • Greek slow-roasted leg of lamb in a parcel - kleftiko comes out-melt-in-your-mouth delicious!
    • Arakas – Greek sweet peas are an easy & aromatic side dish. 
    • This traditional tomato salad is a must at every Greek table.
    • Peinirli is a cheesy long open pie and a fun appetizer.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A plate with lemon potatoes a serving spoon and a cloth napkin.

    Greek Lemon Potatoes with Garlic & Oregano

    by Jenny | The Greek Foodie
    Delicious roasted lemon potatoes you can't have enough of.
    4.75 from 12 votes
    Print Recipe
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    Prep Time 10 mins
    Cook Time 45 mins
    Course Side Dish
    Cuisine Greek
    Servings 6
    Calories 352 kcal

    Ingredients
      

    • 3 pounds yukon gold poatoes scrubed and cut into wedges
    • ½ cup extra virgin olive oil
    • 4-5 garlic cloves thinly sliced or minced
    • 1 tablespoon dry Greek oregano
    • 1 teaspoon sea salt
    • ½ cup chicken stock You can use veggie stock if you like.
    • 3 lemons juiced
    • 1 handful fresh oregano leaves

    Instructions
     

    • Preheat the oven to 400 F.
    • Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well.
    • Place potatoes in preheated oven and bake for 15 min.
    • Add the stock and bake for another 15 minutes.
    • Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.
    • Serve immediatelly on a platter with the lemongarlic olive sauce all over potatoes and a sprinkle of fresh oregano leaves on top.

    Notes

    Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.

    Nutrition

    Calories: 352kcalCarbohydrates: 43gProtein: 5gFat: 19gSaturated Fat: 3gCholesterol: 1mgSodium: 431mgPotassium: 1028mgFiber: 6gSugar: 3gVitamin A: 51IUVitamin C: 50mgCalcium: 75mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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