Greek Lemon Potatoes

"These potatoes have some zip!! I like to let potatoes marinate all day, and it makes dinnertime easier."
photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by KPD123 photo by KPD123
photo by KPD123 photo by KPD123
Ready In:
1hr 10mins




  • Combine all ingredients in a large zip lock bag. Let marinate all day in the fridge or until you're ready to start cooking!
  • Pour all of mixture, including liquids on a large rimmed baking sheet lined with foil and sprayed generously with cooking spray.
  • Roast potatoes at 400 degrees for 1 hour, or until golden brown and crunchy, stirring every 20 minutes. (I live at high altitude, so mine take longer).

Questions & Replies

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  1. These were very good but too much pepper. I cut the cayenne back to 1/16 t and would reduce the black pepper by half next time. I only had 30 min. to marinate and cook at 325 for 90 min, stirring once. Very tasty and easy.
  2. I hate to give a less-than-rave review, but this didn't work for me. Even with all of the olive oil, the potatoes stuck to the foil and weren't very moist. If I were to make this again I would skip the foil and use a glass or ceramic baking dish. I'd skip the broth, too.
  3. Super simple easy recipe. I did not marinate them very long, maybe a half hour. Still came out terrific. Great flavor. I almost doubled the cayenne.
  4. I cut this down for 2 people. It was very spicy. I marinated only a couple of hours. I did like the way the potatoes held up in the oven. I will try again but be careful with the peppers. Made for 1-2-3 Hits Tag Game 2010.
  5. Delicious! I omitted the cayenne (personal intolerence) but these were still very flavourful. My other favourite part was that when I reheated them the next day for lunch they weren't dry and icky! A repeat recipe 4 sure!



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