Roast Potatoes with Lemon

Perfect your roast potato skills
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100% would make again
Roast Potatoes with Lemon
Photo: Rachel Vanni/Tasting Table

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."

Roast Potatoes with Lemon

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

Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

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.

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