Greek Lemon Potatoes with Garlic and Oregano
These Greek lemon roasted potatoes are tender and fluffy inside, with golden, caramelized edges and plenty of bright lemon, garlic, oregano, and olive oil flavor. An easy, versatile side dish for everything from grilled meats to a Mediterranean-style spread.
Ingredients
- 8–9 medium-sized potatoes (about 1.5kg or 3½ lb) peeled and cut each potato lengthwise into 6–8 wedges, depending on size.
- 5–6 tablespoons olive oil
- juice of 3 lemons
- 5 garlic cloves crushed
- 200 ml water
- 1–2 sprigs fresh thyme
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C / 400°F.
- Arrange the potato wedges in a large roasting pan, ideally in a single layer.
- Add the lemon juice, olive oil, garlic, water, oregano, thyme, salt, and pepper. Toss well until the potatoes are evenly coated.
- Cover the pan tightly with foil or a lid and bake for 35–40 minutes, until the potatoes are beginning to soften.
- Remove the covering, turn the potatoes, and return them to the oven for another 25–30 minutes, or until the liquid has mostly evaporated and the potatoes are deeply golden and crisp around the edges.
- Let rest for 5 minutes, then serve hot, with tzatziki or Greek garlic yogurt sauce if desired.
Notes
Chef’s Tips
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- For crispier edges: Move the pan to the upper rack for the final 5 minutes of baking.
- For more lemon flavor: Finish the potatoes with freshly grated lemon zest just before serving.
- For a fluffy interior: Choose a floury, high-starch potato that becomes tender and fluffy when roasted.
- For a mustard variation: Whisk 1 tablespoon of Dijon mustard into the lemon juice before adding it to the potatoes.
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