READY IN ABOUT 2 hrs

Greek Garlic-Lemon Potatoes

Read Reviews (38)

"My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting." — aprilcdavenport

Directions

Preheat oven to 475 degrees F (245 degrees C).
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr 30 mins
READY IN 1 hr 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 10, 2009

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's just say that I eyeballed my measurements :). Amazing recipe: and I've passed it on to my friends. Tangy, fresh flavour. Kept me coming back for more! This is a keeper. Thank you for submitting this. ***edited to add: If you use a stock that isn't homemade, don't use the amount of salt noted in the recipe; it will be overly salty.

—emandme

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Most Helpful Critical Review

Jan 22, 2010

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.

—3CoolKids'Mom

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52 Ratings

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Feb 09, 2009

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

—cookbythesea

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Apr 09, 2009

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 than that I didn't change a thing. I stirred every 30 minutes and added a half cup of additional water twice in the first hour. The potatoes browned perfectly. This one is a keeper, thanks for sharing it.

—Susie

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May 27, 2010

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).

—Sarah-May

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May 25, 2009

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 parsley, so I just added a little dried parsley. You have to try this recipe. Thanks for submitting.

—JAYMEETEE

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Jan 17, 2012

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 upped my herbs somewhat as well and used all olive oil instead of both olive and vegetable. I really liked how the recipe used the hot water while they baked, have never done potatoes like that before. Unfortunately, I was out of fresh parsley, they would have been even better with it. Served these along with Red Wine Flavoured Beef (also from AR) and a salad. - great!

—ANJACKSON

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May 01, 2011

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 one of our trendoid "Greek" restaurants... I may have a glass of free Ouzo coming!

—mackie

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Nutrition

Calories
156 kcal
8%

Carbohydrates
21.1 g
7%

Cholesterol
0 mg
0%

Fat
7.4 g
11%

Fiber
2.7 g
11%

Protein
2.4 g
5%

Sodium
397 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greek Garlic-Lemon Potatoes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 156
Calories from Fat: 66

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 397mg 16 %
Potassium 504mg 14 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 2.7g 11 %
Protein 2.4g 5 %
Sugars 1.2g
Vitamin A 2 %
Vitamin C 48 %
Calcium 3 %
Iron 11 %
Thiamin 11 %
Niacin 14 %
Vitamin B6 22 %
Magnesium 10 %
Folate 12 %

* 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.