Greek Lemon Potatoes

These Crispy Greek Lemon Potatoes with Feta are quite possibly the only potato recipe you need—they’re that delicious and complement any meal. For those that are new here, my family and I lived on the island of Crete for years following my Dad’s career, shortly after he competed in the Olympics for water polo and then had the opportunity to be a coach in Greece. My family and I were lucky enough to have lived in one of the most beautiful places on earth and to have had our Greek family and friends teach us how to make authentic recipes just like these potatoes. These are crispy on the outside, creamy and lemony on the inside, and bursting with flavor. The mustard is not traditional, it’s my MODERN twist and it’s completely optional.

Greek lemon potatoes by the modern nonna crispy greek lemon potatoes

Crispy Greek Lemon Potatoes

These potatoes will be your new favourite side dish. They are crispy on the outside, creamy and lemony on the inside. This is what potato dreams are made of and I highly recommend you give this recipe a try.
4.41 from 25 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Servings 2


  • 5 yellow potatoes
  • cup extra virgin olive oil
  • 1.5 tablespoons dry oregano
  • 6 unpeeled garlic cloves
  • juice of 1.5 lemons
  • 1 tablespoon dijon mustard (optional)
  • salt to taste
  • cubed or crumbled feta for garnish
  • fresh oregano leaves for garnish


  • Preheat the oven to 400F. I have also baked these at 425F and both temperatures work.
  • Peel the potatoes and reserve the skins for making my crispy potato skins recipe which is on the blog and linked in my notes below as well. Cut each potato in half and cut each half into 3 wedges.
  • Bring a large pot of water to a boil over high heat. Add the potatoes and boil for 6 minutes.
  • Drain the potatoes and transfer them to a baking dish. Add the olive oil, dry oregano, unpeeled garlic cloves, lemon juice, mustard, if using, and season with salt. Give everything a gentle mix. You can let the potatoes marinate for 1 to 2 hours or bake them right away.
  • Bake for 60 to 75 minutes, or until golden and crispy. Mine took exactly 75 minutes.
  • Top the potatoes with feta and fresh oregano. Enjoy!


The garlic is unpeeled so that it does not burn. Once cool, you can squeeze the garlic or remove the skin. The roast garlic makes for a delicious spread on fresh bread or mixed with the hot potatoes.
This recipe is perfect with chicken, on its own as a side dish, or alongside any protein of choice, like lamb chops.
Please keep an eye on the potatoes as they roast, as every oven is different. These would be amazing with my yogurt chicken recipe, or any of my chicken recipes and my homemade tzatziki as well.
Do not discard the potato skins because you can make crispy potato skins as a snack in the air-fryer which are absolutely phenomenal.
Tried this recipe?Let us know how it was!
If you love one of my recipes, please leave a review. It would mean so much to me if you did. Thank you for being here and bringing me into your kitchen.

6 Responses

  1. Made these yesterday with an oven roasted chicken and a salad. Delicious!! It will replace the other recipes I have for Greek potatoes. So easy to make and I had all the ingredients in my pantry/fridge. Another keeper recipe from Modern Nonna

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