These Greek Potatoes with Lemon are addicting. They have the perfect combination of lemon, garlic, and oregano. I love topping them with fresh parsley to tie the flavors together and add a touch of freshness. 

Greek Potatoes with Lemon Tips:

When using the peel of a lemon try and buy organic if possible. Conventional lemons are sprayed with chemicals that don’t come off easily when washed. At the very least, wash with baking soda or white vinegar. 

I have talked about the vegetable chopper I use to make my Pico de Gallo and I will talk about it again here. The vegetable chopper makes prep time go so quickly, I am completely finished prepping the potatoes before the oven can even preheat. I used to loathe cutting potatoes by hand until I purchased this kitchen gadget. It will make time in the kitchen much more efficient. 

FAQ:

How long can I store these in the refrigerator?

I store mine in the refrigerator for up to a week and they are still great. 

How do I reheat the leftovers?

Just throw the potatoes on a parchment lined baking sheet for about 10 minutes in the oven at 300 degrees. You could use a microwave but I haven’t used one in over a decade so am unsure how long that would take. 

Prep Ahead:

This recipe is incredibly straight forward and simple, there isn’t a prep ahead method this time. 

Favorite Ingredients:

When it comes to buying spices that are fresh and affordable, my go to is Azure Standard. The large bulk size saves more money. Ingredients like oregano, sea salt, and pepper are all things I use often and buy in large quantities. 

If I am buy in small portions, I like to purchase from the bulk section at Natural Grocers. 

Why should I make it? 

I have been on the hunt for a good Greek lemon potato recipe for a few years. A lot of the recipes I find call for broth to be used and add it partway through. The potatoes turned out well and tasted great. However, I didn’t like that I had to add an ingredient partway through and that it would steam them and they would be soft and it took quite a bit of time for the broth to evaporate. I wanted a recipe that had the flavor without all the fuss so I began to experiment with my own flavors and what I thought needs to be in a roasted potato. 

I think I nailed the flavors. I love garlic and the lightness of lemon. Both flavors come through incredibly well. These are a favorite in my house (even my opinionated 6-year-old loved them). I strive to make recipes that will nourish bodies, taste good, and without spending all my precious time in the kitchen. I’m happy to say, this is one of those recipes. 

Greek Potatoes with Lemon

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• Author: Valerie Van Hess

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds Yukon gold potatoes cut into ½ inch cubes
• 2 Tablespoons melted butter (ghee, tallow, or lard will work as well)
• 1 Tablespoon garlic minced
• 1 teaspoon lemon zest
• 1 Tablespoon fresh squeezed lemon juice
• ½ teaspoon dried oregano
• 1 ½ teaspoons sea salt
• ¼ teaspoon black pepper
• 1 Tablespoon of parsley chopped

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Instructions

1. First, preheat oven to 400 degrees if using the convection setting on your oven. If your oven does not have a convection setting, preheat the oven to 425 degrees. 
2. Next melt your butter or oil of choice.
3. Then mince garlic, grate lemon zest, and measure the lemon juice. Mix together in a small bowl with oregano, sea salt, and black pepper. Set aside.
4. Line a large rimmed baking sheet (12x17) with parchment paper. Then place shopped potatoes on the baking sheet and spread them out evenly. Then take your oil and drizzle it evenly on your potatoes. Then add the ingredients mixed together from the bowl over the potatoes. Use your hands to ensure the ingredients coat the potatoes evenly.
5. Next, place the sheet pan with potatoes in the oven on the middle rack and bake for approximately 20-25 minutes. The potatoes will begin to turn a light golden brown. Use oven mitts to safely remove the potatoes from the oven. Use a metal spatula spatula to flip the potatoes. If the potatoes on the edge are becoming browned too quickly, move them to the center of the baking sheet. Place potatoes back in the oven for 10-15 minutes longer.
6. The potatoes are done when they are a golden brown color and slightly crisp. Remove from the oven and sprinkle fresh chopped parsley on top if desired. Serve with your favorite protein of choice and enjoy!