Greek Lemon Potato Stacks
on Nov 13, 2025
This post may contain affiliate links. Please read our disclosure policy.
My Greek Lemon Potato Stacks are not only gorgeous showstoppers, but they are incredibly delicious! Crispy on the outside, tender on the inside, and bursting with fresh Mediterranean flavors: oregano, lemon, and olive oil 👌. This recipe is perfect for entertaining. Towering stacks of roasted potato slices look fancy and impressive 😍, but are actually very easy to make, with the help of a mandoline.
Key Takeaways
- Greek Lemon Potato Stacks are crispy, tender, and bursting with Mediterranean flavors, making them perfect for entertaining.
- These potato stacks pair well with holiday dishes like roasted chicken and lamb for a comforting meal.
- A mandoline simplifies slicing, but a sharp knife can work for those without one; just be cautious.
- The recipe is vegan, gluten-free, and can be adapted with various herbs and potato types.
Table of Contents
Why You’ll Love Greek Lemon Potato Stacks
If you love cozy, comforting potato dishes, but also want something that will wow everyone at your dinner table, look no further than these roasted potato stacks 🥔. Paper-thin slices of potatoes soak up a flavorful marinade of fresh garlic, lemon, and oregano and then bake in tall stacks. User be warned: if you bring these to a holiday table, they will win “Best Side Dish” 😉.
Ingredients
🥔 Medium Yellow Potatoes: Pick waxy, yellow potatoes for this recipe, and be sure to peel them before slicing.
🫒 Olive Oil: Of course a Greek recipe must be drenched in excellent olive oil!
🌿 Dry Oregano: Dried herbs are concentrated in flavor (and have a way longer shelf life than fresh), but you can use 3 times as much fresh herbs, if you prefer.
🧄 Fresh Garlic: The king of the kitchen; what recipe couldn’t benefit from fresh garlic. In a pinch, you can use powdered or pre-minced garlic.
🍯 Honey Dijon Mustard: Use your favorite variety of mustard here. If you’re feeding vegans, opt for a honey-free mustard.
🍋 Lemon Zest and Juice: Always zest your lemon first, then juice it. Reversing the order makes the zesting tricky.
🧂 Salt: You can use any salt you like here: flaky, table, Kosher, etc.
Nonna’s Tip 🥔
Waxy yellow potatoes, such as Yukon Gold or Yellow Finn work best here. Floury potatoes, like Russets, don’t keep their structure as well when sliced and baked.
Variations and Substitutions for Greek Lemon Potato Stacks
- Instead of dried oregano, you can also use fresh oregano (increase to about 1 tablespoon fresh leaves to compensate for the concentrated flavor of dried herbs).
- You can also use other fresh or dried herbs, such as rosemary, thyme, or tarragon 🌿.
- In addition to or in place of yellow potatoes, you can also use sweet potatoes 🍠.
- You can use melted butter instead of olive oil, if you prefer 🧈.
Best Served With
- These are perfect for a holiday table. I like to serve these potato stacks with my Easy Thanksgiving Turkey 🍗 or Roasted Chicken.
- Serve up a whole meal of entertaining-worthy side dishes: Greek Lemon Potato Stacks, Kale Pomegranate Salad 🥗, and Honey Glazed Carrots with Whipped Boursin.
- What’s more Greek than a Roasted Leg of Lamb? 🇬🇷 It pairs perfectly with these Greek potatoes!
What is a Mandoline? And How to Use One.
Owning a mandoline will change the way you cook. These super-sharp, precise cutting tools 🔪 make paper-thin slices out of any vegetable, and also julienne them into small strips, in seconds. Mandolines work best with firm vegetables and fruits, such as carrots, fennel, potatoes, apples, cabbage, etc. I use them to shred vegetables finely for slaws, make slices for my Invisible Apple Cake, and prepare my Onion Ring Chips.
Most mandolines come with a safety guard, and you can also purchase a safety glove too. Mandolines have incredibly sharp blades and they work best when you use a swift, fast motion. ⚠️ Always use the safety guard and/or a safety glove when using your mandoline.
To use a mandoline: place a firm vegetable or fruit on the blade, and use the safety guard to apply pressure on the ingredient. Then, using pressure, slide the ingredient back and forth over the blade. Thin slices will drop from the underside of the blade.
Similar Recipes
Parmesan Smashed Potatoes
50 mins
Air Fryer Potato Skins
15 mins
Grilled Greek Potatoes
35 mins
Crispy Smashed Potatoes
45 mins
Greek Potatoes with Feta
1 hr 15 mins
Greek Lemon Potatoes
1 hr 30 mins
Common Questions
Waxy potatoes, such as Yukon Gold, are the best choice here since they hold their shape after being thinly sliced and baked.
You can use a very sharp chef’s knife to cut thin slices. Work slowly and carefully.
Yes, this recipe is gluten-free.
I would not recommend preparing this recipe more than 1 hour ahead of time. The uncooked potatoes will oxidize and turn brown, and reheating the cooked stacks will take away from the crispiness.
Yes, this recipe is dairy-free, as it uses olive oil instead of butter.
Yes, they are vegan. However, some vegans do not consume honey, so be sure to use a different variety of mustard that does not include honey.
Greek Lemon Potato Stacks
Ingredients
- 4 medium yellow potatoes
- 2 tablespoons olive oil
- 1 teaspoon dry oregano
- 3 cloves garlic, minced
- 1 teaspoon honey dijon mustard, or any mustard variety
- zest of 1 lemon
- ½ lemon juiced
- ½ teaspoon salt
Instructions
- Preheat oven to 400F (20C).
- Peel the potatoes. Next, using a mandoline on the thinnest setting, slice each potato into thin slices (making sure to use the safety guard). I like 1/16th inch slices; they will look translucent but hold their shape.
- Make the marinade: In a large bowl, mix the olive oil, oregano, garlic, mustard, lemon zest, lemon juice, and salt and mix well. Add the potato slices. Massage the marinade well with your hands making sure all the potato slices are coated.
- Stack the potato slices in the wells of the muffin pan, making sure to stack higher than the muffin pan (the potatoes will shrink while they bake). This recipe makes 6 stacks.
- Cover the muffin pan with foil and bake for 20 minutes. Uncover and bake for another 25 minutes, or until golden and crispy. Enjoy!
Nonna’s Notes
- Towering Stacks: These stacks look most impressive when they are stacked tall…at minimum, they should reach above the walls of the muffin pan. The number of slices per stack will vary, depending on the size of the potatoes you use. It’s always a good idea to have extra potatoes on hand when making this recipe.
- Make it Cheesy: About 5 minutes before the potatoes are done cooking, sprinkle them with a generous amount of Parmigiano Reggiano or your favorite grated, firm cheese.
- Serve them Up: Allow the potato stacks to cool slightly in the muffin pan. Then, using a butter knife or an offset spatula, carefully lift each stack out of the pan and place on a serving plate. Decorate the plate with lemon slices and/or sprigs of fresh oregano.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so crispy and delicious! 10/10!
This recipe is PERFECTION! Thank you!
I wanted to give these 6 or 7 stars if Im being honest!
So yummy! 😋 These are adorable and delicious especially with the mustard!
These were incredible. They’re so lemony, crispy on the edges, and full of flavor. Such a fun twist on potatoes, and I’ll absolutely make them again!
Adding this recipe to my Thanksgiving menu asap!!