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Greek Lemon Roasted Potatoes

Oregano is Greek for "joy of the mountain." Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

  • Servings: 8
Greek Lemon Roasted Potatoes

Source: Martha Stewart Living, May 1999


  • 4 large russet baking potatoes (8 medium), peeled and quartered
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

  2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

Reviews (3)

  • hayley e 30 Sep, 2012

    We've made this recipe several times to go with lamb in a tomato-based sauce! Perfection!

  • Vinylsmack 18 Sep, 2011

    Best recipe! It has become a Sunday night regular, along with some lemon brined chicken!

  • LanieB13 28 Aug, 2008

    These were delicious! I also added some fresh dill to make them authentically Greek. Big hit.

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