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."

Martha Stewart Living, May 1999


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Reviews (2)

29 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
These always turn out well. I find they work better using waxy salad potatoes rather than floury baking potatoes. I put in less salt and agree that the water often doesn’t evaporate in the cooking time or that they take longer. All that said these are a great alternative. Dried mint also works instead of oregano or as an addition.
Rating: 5 stars
I love these potatoes and bring them to potluck s all the time by request. Sometimes I toss in a handful of peeled garlic cloves that end up carmelizing nicely. I usually don’t pay too much attention to how many potatoes I’m using, just fill a lasagna pan with the wedges. I do find it takes longer than stated to bake, so if I’m in a hurry and only have an hour, I put less water in. With the full amount it hasn’t evaporated after 50 minutes, I find.