Greek Lemon Potatoes
Yield: 6 servings
This adaptable, tried-and-true Greek family recipe for roasted potatoes is simple, fresh, and packs a lot of flavor.  


  • 1½ pounds Yukon gold potatoes*
  • 2 lemons
  • ½ cup (112ml) olive oil
  • 1½ teaspoons Morton Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½-1 teaspoon dried oregano (or ½ tablespoon fresh)*
  • ½ cup chicken stock (optional)


  1. Preheat the oven to 425ºF. If not using the stock, spray the sheet with cooking oil to prevent sticking.
  2. Rinse and scrub potatoes thoroughly and lay on a kitchen towel to air dry before cutting.
  3. Cut potatoes lengthwise and then cut each half into three wedges (for medium or small potatoes, cut lengthwise into quarters).
  4. Spread the potatoes in a single layer on a two-inch deep rimmed cookie sheet or in a roasting pan.
  5. Pour the chicken stock (if using) over the potatoes.
  6. Cut each lemon into four wedges. Squeeze the lemon juice over the potatoes and then nestle them in with the potatoes. This should yield about 3-4 tablespoons of juice. (Feel free to squeeze more lightly the first time if you’re unsure how lemony you’d like them.)
  7. Pour the olive oil over the potatoes.
  8. Using clean hands, toss the potatoes to make sure they are all evenly coated.
  9. Sprinkle the salt and pepper over the potatoes. Do not mix again.
  10. Roast the potatoes for 30-45 minutes until they are brown and crispy on the edges. (If you are using chicken stock, roast for 45 minutes until the potatoes achieve a dark golden color – do always check a few minutes early though, as all ovens vary.) Shake the potatoes at the halfway point to prevent sticking.
  11. When done, remove from the oven and immediately and sprinkle ½ teaspoon oregano over the hot potatoes. Adjust seasonings with more salt, pepper, and/or oregano to taste, and enjoy.


Any Yukon gold potato is fine, but Christina uses the local Pennsylvania brand Huntsinger Farms. We found them at Stauffers and agree they are extra delicious!

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