Monday, May 4, 2009

Greek Lemon-Roasted Potatoes

Whenever I need a starchy side dish, I must admit that I often seem to be a one-trick pony ... I usually whip up my Greek lemon-roasted potatoes! I invariably serve them with a ricotta and spinach flan or chicken souvlaki, but they are great with any dish that you would serve potatoes beside.
They are super-easy to make, full of flavour, go with almost anything and are great the next day for lunch at room temperature! Try them - they'll soon become a family favourite in your house I bet!



4lbs of potatoes (I tend to use Yukon Golds), peeled and cut into 1" dice
1 tbsp dried oregano
1 tbsp Kosher salt
1/2 cup EVOO
1/2 cup lemon juice
1 cup water
freshly ground black pepper, to taste

  • Heat the oven to 500F.

  • Toss the potatoes with the lemon juice, EVOO, salt, pepper and oregano. Put into a casserole dish.

  • Add the water to the casserole dish and place in the oven.

  • Bake for 50 minutes, keeping an eye on the potatoes and stirring to ensure even browning.

  • ENJOY!


  1. Hi Tamara ... Costco has the best Greek sea Salt! I really notice a difference. A Greek friend of mine told me about it. Blue & white shaker, 3 pack for less than $5. LOL . . . just had to pass this along to you. Happy day, Susan

  2. Thanks so much Susan! I will look into it!! Hope you are doing (and eating!) well!!!