10/14/2026
How to make Greek lemon potatoes like the ones me and Tom had on our honeymoon in Santorini!
-This super easy one dish recipe It’s so good and makes your whole kitchen smells like lemon fabulousness.
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Greek Lemon Potatoes
Ingredients
• 4–5 large russet potatoes, peeled and cut into wedges
• 3 lemons, juiced (about ½ cup juice total)
• 8 cloves garlic, minced
• 2 teaspoons salt
• Freshly ground black pepper, to taste
• 1½ tablespoons dried oregano
• 1 tablespoon Dijon mustard
• 2 cups vegetable broth
• ½ cup olive oil/ 3 tbsp butter
Instructions
1. Preheat oven to 400°F (200°C).
2. Prepare the potatoes:
Peel and cut russet potatoes into thick wedges. Set aside.
3. Make the marinade:
In a large casserole dish (the one you’ll bake in), whisk together the lemon juice, minced garlic, salt, pepper, oregano, Dijon mustard, vegetable broth, and olive oil until well combined.
4. Add potatoes:
Place the potato wedges directly into the marinade in the casserole dish. Toss well to coat all the potatoes evenly.
5. Roast:
Bake uncovered for 40 minutes. Remove from the oven, stir the potatoes gently, and spoon some of the sauce over them.
6. Continue baking:
Return to the oven for another 30–40 minutes, or until the potatoes are tender, golden brown, and most of the liquid has been absorbed or thickened.
7. Finish & serve:
Optional — squeeze a little extra fresh lemon juice over the top and sprinkle with a pinch more oregano before serving.
Tip: For crispy edges, broil for 5 minutes at the end of baking.
