Greek-Style Lemon Potatoes

"Lemon, fresh oregano, and feta to brighten up potatoes-leave skin on or off. Serve alongside grilled fish, steak, or chicken with a tomato salad. Leftovers would be good, too. TY Just Jan for helping me improve this recipe. :)"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by Tea Jenny photo by Tea Jenny
Ready In:
1hr 5mins




  • Preheat oven to 450°.
  • Remember to BOIL the chicken broth.
  • Spray a 9- by 13-in. baking dish with cooking spray.
  • In a large bowl, toss potato cubes with lemon juice, olive oil, oregano, lemon zest, salt, and garlic; layer slices in baking dish.
  • Pour 1 cup BOILING chicken broth over potatoes and bake, uncovered, until most of the broth has evaporated and potatoes are tender, about 30 minutes.
  • Top with feta and bake until golden, about 15 minutes more.

Questions & Replies

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  1. I love anything to do with potatoes and feta cheese, so I knew I would love this recipe! Beautiful flavours. I couldn't get hold of lemon basil so had to leave it out. Thank you, WiGal, for sharing this wonderful recipe, this is definitely a keeper for me!
  2. I made a big batch of these and ate them for 2 days. So so good!
  3. The flavours here really come together well, more so than other oven baked potatoes. I think the chicken broth does the trick. Made by a fellow Unruly / ZWT6
  4. Potatoes are one of my favourite foods, they are so versatile and this recipe shows you how you can make them so different from just plain old pot’s. Greek food is another of my favourites, and I have had a similar recipe in Greece while on many holidays there, and these potatoes have the taste of Greece, all the familiar flavours were there, and I loved it. This one is a definite keeper. Thank you for posting. Made for ZWT#6 2010.
  5. A great recipe for potatoes. The use of the stock helps the potatoes maintain moisture while cooking. Used dried basil but do look forward to trying the recipe again with fresh. Made for PAC Spring 2013.



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