Greek Lemon-Roasted Potatoes


Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the Greek style") generally means "cooked with lemon."


  • 4 large russet baking potatoes (8 medium), peeled and quartered

  • ½ cup olive oil

  • ½ cup freshly squeezed lemon juice (3 lemons)

  • 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish

  • 1 tablespoon salt

  • ¼ 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.

Cook's Notes

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.

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