Greek-Style Lemon Potatoes


Tender, moist and yummy potatoes. The lemon makes these taste so good, just like those Greek potatoes you can get at the restaurant! These frequently find themselves on our dinner plates because they are easy to make and everyone likes the taste.


Had a very good Thanksgiving dinner yesterday, and these potatoes were one of the side dishes. The turkey, by the way, was humongous! We had so many things to eat, I think everyone was pretty full afterwards.

To make these potatoes, toss the halved baby potatoes, lemon juice, minced garlic, water, olive oil, salt and pepper in an oven dish.

Sprinkle the oregano on top and cover with aluminium foil. Bake for an hour at 180 °C (356 °F).

Greek-Style Lemon Potatoes

  • Servings: 6
  • Difficulty: Easy
  • Print

1 lemon
1 lb. baby potatoes (around 20 potatoes)
4 garlic cloves, minced
1 cup water
3 tbsp. olive oil
1 tsp. salt
1 tbsp. pepper
2 tsp. dried oregano, crushed


  1. Preheat oven to 180 °C (356 °F). Squeeze the lemon juice out of the lemon and toss the lemon juice with the baby potatoes, garlic, water, olive oil, salt, and pepper in a 9 x 5 oven dish.
  2. Sprinkle the oregano over top and cover with aluminium foil. Bake in the oven for an hour, or until potatoes are tender and smell like lemons. Serve as a side dish when hot. If you don’t finish eating all the potatoes, let it cool down before refrigerating up to 3 days.


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