Greek-Style Potatoes With Lemon and Thyme

Total Time
1hr 25mins
15 mins
1 hr 10 mins

There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.

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  1. Preheat oven to 375°.
  2. Place potatoes in a casserole large enough to hold them in 1 layer.
  3. In a measuring cup, combine the water, lemon juice, shallots, thyme, salt & 1 T oil.
  4. Pour over the potatoes and nestle the bay leaf in the middle.
  5. Roast, stirring occasionally, until the liquid is absorbed, about 1 hour.
  6. Toss with the remaining 2 tsp oil and return to oven.
  7. Bake 10 min longer, until glazed and golden.
  8. Remove, discard bay leaf and season to taste with black pepper.