Roast Potatoes with Lemon

Perfect your roast potato skills

You've had roast potatoes before, but never like this. In this recipe from Greece: The Cookbook, potatoes are marinated in lemon juice and garlic before getting roasted to a golden ideal. They're the perfect accompaniment for a whole roast leg of lamb, and pro tip: Pour some drippings over the potatoes before serving.

To learn more, read "My Big Fat Greek Easter."

Recipe adapted from 'Greece: The Cookbook,' by Vefa Alexiadou

Roast Potatoes With Lemon
4.8 from 59 ratings
Toss potato wedges with lemon juice, garlic and oregano before steaming them until tender and roasting until crispy and golden brown.
Prep Time
Cook Time
to 10 servings
Total time: 30 minutes
  • 4½ pounds Yukon Gold and red-skin potatoes, cut into wedges
  • 5 tablespoons fresh lemon juice
  • Pinch dried oregano
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 5 tablespoons olive oil
  • 5 tablespoons unsalted butter, cubed
  1. In a large bowl, toss the potatoes with the lemon juice, oregano, garlic, salt and pepper. Let sit for 1 hour, covered with plastic wrap at room temperature. Preheat the oven to 350°.
  2. Transfer the potatoes to a roasting pan, then drizzle with olive oil and dot with butter. Cover with foil and roast for 1 hour.
  3. Remove the foil and continue to roast the potatoes for 25 minutes until lightly brown. Then turn on the broiler and cook until crisp and golden, 2 to 3 minutes. Transfer to a platter and serve.
Calories per Serving 430
Total Fat 12.9 g
Saturated Fat 4.7 g
Trans Fat 0.2 g
Cholesterol 15.3 mg
Total Carbohydrates 72.8 g
Dietary Fiber 9.3 g
Total Sugars 3.4 g
Sodium 1,003.0 mg
Protein 8.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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