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Greek Garlic-Lemon Potatoes

Greek Garlic-Lemon Potatoes


"My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting."
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1 h 55 m servings 156 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 475 degrees F (245 degrees C).
  2. Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
  3. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

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Read all reviews 55
  1. 72 Ratings

Most helpful positive review

Did not make exactly as directed: subbed chicken stock for water. Why not add a little more flavour, unless going vegetarian? subbed olive oil for vegetable oil. increased oregano slightly. Let...

Most helpful critical review

These smelled heavenly while they cooked. And they're super easy to make. Unfortunately, they were FAR too lemony for my family. I'll try these again, but only use half the lemon juice.

Most helpful
Most positive
Least positive

Did not make exactly as directed: subbed chicken stock for water. Why not add a little more flavour, unless going vegetarian? subbed olive oil for vegetable oil. increased oregano slightly. Let...

This dish is so flavorful! And the garlic and lemon compliment each other perfectly without over powering one another. I did use only olive oil instead of vegetable oil & olive oil but other th...

What a quick, simple and wonderful recipe. No leftovers that night. I kept the skins on poataoes for that extra texture.

Very tasty with these modifcations, triple the garlic, double the oregano and black pepper, use chicken stock in place of water and omit salt (as the chicken stock removes the need for it).

These potatoes are awesome! They are better than ones served in a Greek restaurant. The only thing I substituted was extra virgin olive oil for the vegetable oil. I also didn't have any fresh pa...

Thanks for a fabulous recipe. Made nearly as directed except didn't peel the red potatoes, must have cut smaller chunks of potatoes as mine were done in much less time, tripled the garlic, and ...

These were very yummy!! We don't often eat potatoes, and I liked the sound of these as I love lemon! I scaled the recipe back, using red potatoes and at least double the garlic called for. I ...

Too good! And, yeah, just olive oil instead of the oil mix. Might want to try Oregano/thyme mix instead of just thyme. Honestly, next time I get served those dried up potato chunk ideas at on...

Excellent taste. I agree with previous reviews: if you're using stock, don't use that much salt. I also used all olive oil instead of vegetable oil.

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