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–+ servings

Greek Lemon Potatoes

Reverse Engineered from a Favorite Greek Restaurant Dish
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4

Equipment

  • 9x13 baking dish
  • 3 quart bowl
  • Mixing spoon
  • Spatula
  • Serving spoon

Ingredients
  

  • 1.5 lb Red or Yukon Gold Potatoes
  • ¼ cup Lemon Juice
  • ⅓ cup Olive Oil
  • 1 tbsp Dried Oregano
  • ¼ cup Water
  • 2 tbsp Minced Garlic
  • ¼ tsp Salt
  • ¼ tsp Ground Black Pepper

Instructions
 

Pre-heat Oven

  • Pre-heat your oven to 400°F

Cut Potatoes

  • Cut potatoes into chunks and place in a single layer in a 9x13 baking dish

Combine Ingredients

  • In a bowl, combine lemon juice, olive oil, oregano, water, minced garlic, salt, and pepper
  • Pour the mixture over the potatoes and stir to coat

Baking Part 1

  • Cover the baking dish with foil
  • Bake 25 minutes at 400°F

Baking Part 2

  • Remove the dish from the oven and discard the foil
  • Using a spatula, carefully flip the potatoes
  • Bake at 425°F for 20-25 minutes, stirring occasionally until potatoes are browned on the outside, tender on the inside

Remove and Serve

  • Remove from the oven and let the potatoes rest for 5 minutes, then serve.
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