Lemon Roasted Potatoes, Greek Style

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A different way to bake potatoes. Yassou!


  1. Place peeled and quartered baking potatoes in a pan just big enough to hold them in one layer.
  2. Place lemon juice in a one-cup measure.
  3. Add enough water to make one cup liquid.
  4. Pour lemon and water over potatoes.
  5. Drizzle oil over potatoes.
  6. Bake uncovered at 400 degrees for 45 minutes to an hour, adding more water as needed, until potatoes are golden brown and soft.
  7. Salt and pepper to taste.


Most Helpful

The taste of these potatoes was milder than I expected. It took a lot longer to cook than the amount indicated. After 1 1/2 hours in the oven, I popped the dish in the microwave for a few minutes to get the potatoes soft enough for our liking. My husband did not care for these at all, but my daughter enjoyed them. I would add lemon zest to punch up the lemon flavor a bit and perhaps some lemon pepper seasoning. These needed quite a bit of seasoning. A good recipe, but not for all tastes.

HeatherFeather February 05, 2002

This was a good recipe,the only problem,was that it needed a little more lemon.I also adjusted the cooking time to 1hour 15 min.The children enjoyed them too. Annette

Annette1 January 29, 2002

Excellent! This was so easy Mirj and really good. :) I used an 8 inch square baking pan and 3 medium-small Russet potatoes. I cut one lengthwise in half then in thirds, then thought the pieces might be too small, so cut the other two lengthwise in half and then in half the other way to make quarters. I used the full amt of lemon juice and water. I used bottled instead of fresh (3 Tbsp). After I drizzed just under 2 Tbsp of olive oil over the potatoes, I sprinkled a bit of salt and black pepper over all. I cooked the full 45 mins and thought the potatoes needed a little longer. The cooking liquid was gone so I added another 1/4 cup of water to the bottom of the pan and added another 10 mins to the time. The potatoes had a pretty golden crust and were tender and mildly flavored with the lemon. Bf enjoyed them, also. Thanks Mirj, for a recipe I'll make again. :) I served this with Recipe #126474 and green beans. UPDATE: I was craving these so made them for breakfast and it was just me, but I peeled/quartered 2 small-medium Russets, halved the lemon juice/water, used approx the same amt of oil. Also added a bit of black pepper before roasting as above. I was craving potatoes and onions and I thought onions might be interesting. I quartered then sliced thickly and laid them in a single layer w/the potatoes, then poured the lemonwater over all. I forgot the olive oil and didn't realize this until 38 mins were left, however the potatoes were browning. I decided to add it anyway and finished them w/another 12 mins of time so they were very tender and crispy-btown on top. Also halfway through cooking, I added another 1/4 cup of water as the original liquid was absorbed. There was a Tbsp of cooking liquid left in the bottom of the pan, which I decided to just drizzle over the potatoes as it was infused with lemon, onion, black pepper, and olive oil. I can't say how authentically greek-style adding onions is, but I thought it was a nice addition. The onions got cooked tenderly, but also browned a tiny bit. They will shrink too as they cook. Yummy breakfast, Mirj. Yeah, I'm silly, I eat side dishes for breakfast. :)

blancpage August 31, 2007

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