Greek Garlic-Lemon Potatoes Recipe -
Greek Garlic-Lemon Potatoes Recipe
  • READY IN ABOUT 2 hrs

Greek Garlic-Lemon Potatoes

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 30 mins

    1 hr 55 mins


  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.
Kitchen-Friendly View

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.

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.

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.

Feb 09, 2009

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

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).

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.

Mar 21, 2013

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 used all olive oil. Everyone had seconds--even my "picky" niece who then took leftover potatoes for lunch the next day. Believe me there is no more resounding endorsement than that. The picture looked like it had feta sprinkled on top, but the recipe did not include. I'll try that next time as I think that would be really good. I will also use even more garlic next time. And next time will be both soon and often.

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Greek Lemon Chicken and Potatoes

This simple and inexpensive recipe is a proven crowd-pleaser.

How to Make Roasted Red Potatoes

See how to make amazing oven-roasted red potatoes.

Chef John’s Special Roasted Potatoes

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States