Roasted Greek Potatoes

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Roasted Greek Potatoes

Course Side Dish
Cuisine Greek
Keyword Cooking, Dinner, Recipe
Servings 2 people
Author Daniel


  • 2-3 Yukon or other yellow/gold potatoes or 3-4 medium
  • 1/4 cup olive oil
  • zest of one lemon
  • 1/2-3/4 cups fresh lemon juice
  • 2 cloves garlic minced
  • 2 tsp oregano or 1 tsp dried
  • salt and pepper
  • Italian parsley coarsely chopped


  • Preheat oven to 350 F.
  • Scrub and quarter or eighth potatoes and place in mixing bowl. Toss with olive oil.
  • Add half of the lemon juice and toss with remaining ingredients.
  • Bake potatoes in a lipped cookie sheet or low cake pan 350 F for 30-40 minutes or until potatoes begin to brown.
  • Turn potatoes and pour remaining lemon juice over them. Use the juice of the entire lemon for extra lemon flavor. Garnish with parsley and serve hot.


Note: This is a short-cut version of classic roasted Greek potatoes, which involves roasting peeled chunks of potatoes as above for over an hour in a covered pan and half submerged in chicken broth. The idea is to get a crispy, lemony skin and creamy interior. My short cut gets the potatoes nearly as crispy and just as lemony and creamy in half the time.

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