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Greek Lemon Potatoes

By Snejana Andreeva

on May 12, 2022, Updated May 22, 2024

These super crispy Greek Lemon Potatoes with feta are are THE BOMB 💣 and quite possibly the only 🥔 potato recipe you need. For those that are new here, my family and I lived on the island of Crete for years: after my Dad competed in the Olympics for water polo, he was given the opportunity to be a coach in 🇬🇷 Greece. My family and I were lucky enough to have lived in one of the most beautiful places on earth and to have had our Greek family and friends teach us how to make authentic recipes just like these potatoes.

Why You’ll Love Greek Lemon Potatoes
How to Prepare Greek Lemon Potatoes
Nonna’s Tip ⏲️
Variations and Substitutions for Greek Lemon Potatoes
Similar Recipes
Best Served With
Common Questions
Greek Lemon Potatoes Recipe

Why You’ll Love Greek Lemon Potatoes

These Greek Lemon Potatoes take the basic roasted potatoes to the next level. In my opinion, what makes these absolutely irresistible is that they’re perfectly tender and creamy on the inside but have an amazing crispy crunch on the outside. These potatoes are bursting with bright flavors: fresh 🍋 lemon, creamy and tangy Dijon and earthy Greek oregano that takes me right back to the Cretan 🌊 shores.

How to Prepare Greek Lemon Potatoes

🔥 Preheat the oven to 400F (200C).

🔪 Peel the potatoes and then cut each potato in half and then cut each half into 3 wedges.

💧 Next, bring a large pot of water to a boil over high heat and then add the potatoes and boil for 6 minutes.

🥔 Drain the potatoes and then transfer them to a baking dish .

🧄 Now, add the olive oil, dry oregano, unpeeled garlic cloves, lemon juice, mustard and salt to the dish.

🥄 Give everything a gentle mix.

⏲️ Now, bake for 60 to 75 minutes, or until golden and crispy.

🌿 Top the potatoes with feta and fresh oregano. Enjoy!

Nonna’s Tip ⏲️

Please keep an eye on the potatoes as they roast . Since every oven is different , yours may take a bit more or less time .

Variations and Substitutions for Greek Lemon Potatoes

You can use whatever mustard you enjoy in this Greek Lemon Potatoes recipe . I used creamy Dijon, but you could use grainy Dijon or omit it altogether if you prefer.
Oregano is the classic Greek herb , but you could also use 🌿 parsley or dill in this recipe as well.
Use whichever 🥔 potato variety you love or have on hand. You could also make this recipe with baby potatoes, just keep an eye on the boiling and baking time and adjust accordingly.

Similar Recipes

Greek Potatoes with Feta

1 hr 15 mins

A white speckled bowl filled with roasted baby potatoes garnished with herbs and two lemon wedges, with a gold fork resting on the edge, on a wooden surface. - 6

Air Fryer Lemon Potatoes (Greek)

23 mins

Grilled Greek Potatoes

35 mins

Crispy Smashed Potatoes

45 mins

Best Served With

This recipe is perfect with 🍗 chicken , on its own as a side dish, or alongside any protein of choice, such as my Roasted Leg of Lamb .
These would be amazing with my yogurt chicken recipe as well as my homemade 🥒 tzatziki .

Common Questions

Boiling the potatoes briefly before baking helps to partially cook them, ensuring they are tender inside and get crispy on the outside while baking.

You can use whatever mustard you enjoy in this recipe. I used creamy dijon, but you could use grainy dijon or omit it altogether if you prefer.

You can let the potatoes marinate for 1 to 2 hours, anymore than that and they may start to go brown on the edges.

Do not discard the potato skins because you can make these crispy potato skins in the air fryer for a phenomenal snack.

Once cool, you can squeeze the garlic or remove the skin. The roast garlic makes for a delicious spread on fresh bread or mixed with the hot potatoes.

Using unpeeled garlic cloves adds a sweeter garlic flavor to these Greek Lemon Potatoes as they roast. If you prefer a stronger garlic flavor, you can certainly use minced garlic, but be careful as it may burn during the long baking time.

Yes, you absolutely can. Simply omit the feta cheese or replace it with a plant-based alternative.

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Video

Equipment

▢ Peeler
▢ Nakiri Knife
▢ Cutting Board
▢ Large Pot
▢ Baking Dish
▢ strainer
▢ Redmond Real Salt

Ingredients

▢ 5 yellow potatoes
▢ ⅓ cup extra virgin olive oil
▢ 1.5 tablespoons dry oregano
▢ 6 cloves garlic , unpeeled
▢ 1.5 lemon , juiced
▢ 1 tablespoon dijon mustard , optional
▢ 2 teaspoon salt , to taste
▢ 1 tablespoon feta , cubed or crumbled, for garnish
▢ fresh oregano leaves for garnish

Instructions

▢ Preheat the oven to 400F (200C). I have also baked these at 425F (220C) and both temperatures work.
▢ Peel the potatoes and reserve the skins for making my crispy potato skins recipe which is on the blog and linked in my notes below as well. Cut each potato in half and cut each half into 3 wedges.
▢ Bring a large pot of water to a boil over high heat. Add the potatoes and boil for 6 minutes.
▢ Drain the potatoes and transfer them to a baking dish. Add the olive oil, dry oregano, unpeeled garlic cloves, lemon juice, mustard, if using, and season with salt. Give everything a gentle mix. You can let the potatoes marinate for 1 to 2 hours or bake them right away.
▢ Bake for 60 to 75 minutes, or until golden and crispy. Mine took exactly 75 minutes.
▢ Top the potatoes with feta and fresh oregano. Enjoy!

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.