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

Greek Lemon Potatoes with Garlic & Oregano

Delicious roasted lemon potatoes you can't have enough of.
Course Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 352kcal
Author by Jenny Skrapaliori Graves


  • 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


  • 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.


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


Calories: 352kcal | Carbohydrates: 43g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 431mg | Potassium: 1028mg | Fiber: 6g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 50mg | Calcium: 75mg | Iron: 3mg