Lemon-oregano roasted potatoes, Greek style

September 18, 2014 Published by Dina

Here is a recipe for delicious and simple roasted potatoes Greek style, roasted in a sauce of olive oil, lemon, garlic and a handful of fresh oregano. I have made this a few times lately without a chance of photographing the dish for the blog, they were snapped from the kitchen and devoured quickly. Finally tonight I managed a couple of pictures before they disappeared.

The potatoes are soft inside, a little crispy on the outside, moist and delicious with lemony-garlicky-oregano”y” flavours permeating the spuds and making them very special. For us this can be a whole quick meal with bread to dip into the sauce and preceded by a salad (today it was beet salad, to be posted next).


Lemon-oregano roasted potatoes

Lemon-oregano potatoes ready for roasting

When roasting the potatoes it is important not to let the pan dry as you need the sauce to pour over the cooked potatoes. I start with 2 cups water and it is often enough for the duration of the cooking but check your oven frequently to make sure it’s not dry. Have a pot of boiling water ready and add some water to the roasting pan as the potatoes cook and the liquid evaporates.

I have made this with all kinds of potatoes, each type cooks a little different but in this recipe any type of potatoes would work. I used white skinned potatoes today and cut them in half lengthwise, (cut in quarters if they are larger). You can use brown skinned potatoes as well.

Adapted from the Greek Lemony Potatoes recipe from the Moosewood Restaurant Favourites cookbook.



Lemon garlic oregano Greek potatoes

3 lb potatoes, not too large

1/3 cup olive oil

Juice from 2 large lemons

Zest from 2 lemons, minced (reserve some for garnish)

3 garlic cloves, minced

1/3 cup fresh oregano leaves, roughly chopped (reserve some for garnish)

1 1/2 teaspoon coarse sea salt

1 1/2 – 2 cups boiling water or stock




Preheat oven to 400℉.

Scrub the potatoes but do not peel. Cut each potato lengthwise in halves or quarters and place in a roasting pan (not a baking sheet, you need higher sides for the sauce).

Drizzle oil over the potatoes, then add lemon juice, lemon zest, garlic, oregano, salt and pepper and mix well.

Add the boiling water to the potatoes.

Place in the oven and roast uncovered until the potatoes begin to turn golden and brown in spots.

Stir the potatoes carefully every now and then making sure there is enough sauce, adding more water as needed and basting them as you go.

Once the potatoes are golden cover loosely with a sheet of foil and continue cooking until the potatoes are cooked through and tender and some of the sauce remains in the pan.

To serve scoop the potatoes into a serving dish, pour the remaining sauce over, add salt and pepper if needed and garnish with additional fresh oregano and lemon zest.



Lemon-oregano roasted potatoes

Lemon-oregano roasted potatoes



  • What a delicious flavour combination to marinade the potatoes in. Roast potatoes usually make a regular appearance on my dinner table so this recipe is definitely one i will be recreating.. thanks Dina for the idea and recipe!

  • Barbara says:

    Thank you for the recipe for roasted lemon potatoes. Sounds wonderful. Also, I appreciate the cooking tips for a good outcome — eliminates trial and error. I am trying this dish tonight. Can hardly wait to taste it. Thanks, Dina. I enjoy your blog and the great pictures.

    • Dina says:

      Hi Barb, thanks for the comment. I hope the recipe works for you. I made it a few times and we are not tired of it yet. You can reduce the oil if you want but it does make a more flavourful sauce. Ciao.

  • I adore lemon roasted potatoes. They always remind me of this tiny little Greek restaurant by my undergrad university, where I would sneak off during breaks in order to indulge in the cheapest things on the menu – sauteed mushrooms and garlicy, lemony potatoes. I look forward to recreating them at home!

    • Dina says:

      Hi Ksenia, food memories are the best, they take you right back to a moment in time and place. We love these potatoes as well. Thanks for the comment.