Greek Lemon Potatoes

4.63 from 32 votes

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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.

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.
4.63 from 32 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes


  • 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.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. 5 stars
    No way. I thought for sure this dish was going to be okay or decent. But to my surprise, this is probably one of the best potato sides I have ever made, hands down. I’m a big meat & potatoes gal & this is a keeper. I can’t wait to make it for friends & fam. The best flavor profile (I used a quarter lemon, all I had on hand & not as much oregano). Husband approved. I’d give more stars if I could. You are so gifted with your content & recipes, you make average cooks feel like superstars! God Bless You!

  2. This is one of my favorite recipes from Instagram. The tangy lemon and mustard combined with the crispy edges of the potatoes is divine! Looking forward to trying more of your recipes. Definitely a big Evharisto for this one! (I lived on Ios for 6 months).

  3. 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