Greek Style Lemon Potatoes

How could you resists Greek style lemon potatoes? It is a must have at any Greek restaurant and if you love them as much as I do they are worth the carb count.

This recipe is a step by step, but really easy to follow and the results are worth the time an effort. There is little prep required and together with the Greek ribs and salad it makes a fantastic meal to serve to family and friends.

It all comes together no matter the location. Whether you are dining in doors, alfresco or on the front porch like we like to do.

Simple ingredients combined together to make a refreshing side dish that can hold it’s own as a stellar star of the meal.

Potatoes can be a bit predictable and boring, but with zest of the lemon, the freshness of the oregano and the fragrant Parmesan cheese you really can really elevate it to another level. No longer the filler side dish, these potatoes command your attention.

Truth has been told in the cleaned plate of our daughter who for some reason is not a really potato fan (french fries excluded).

They are baked to perfection with a crisp outside and tender break apart interior. The lemon flavour is absorbed within and is present in every bite. It is made all in a single dish that makes clean up a breeze for those busy days or those days where you really don’t want to go a lot of dishes.

Happy dining! Opa!

Greek Style Lemon Potatoes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6 servings

Greek Style Lemon Potatoes

Zesty lemon potatoes with fresh oregano and Parmesan cheese. A delight for the senses.


  • 3-4 lbs of potatoes peeled and cut into cubes
  • 1/2 cup olive oil
  • 3 garlic cloves finely chopped
  • 2 tsp dried oregano
  • salt and pepper to taste
  • 1/2 cup beef stock
  • 3 lemons (juice and grated rind)
  • 3 tbsp fresh oregano chopped
  • 1/3 cup Parmesan cheese grated


  1. Preheat oven to 400 degrees
  2. In a 9X13 baking dish, place the potatoes in a single layer. Add the olive oil, garlic, dried oregano, salt and pepper and toss until coated.
  3. Bake the potatoes for 15 minutes and add the beef stock. Stir lightly.
  4. Bake for 10 minutes and add the lemon juice and rind. Stir lightly.
  5. Bake for 15 minutes more or until potatoes are cooked.
  6. Set oven to broil at 400 for 3-5 minutes until potatoes are golden brown.
  7. Remove from the oven. Top with fresh oregano and grated Parmesan cheese.
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