Greek Lemon Potatoes

4.69 from 32 votes

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These super crispy Greek Lemon Potatoes with feta are are THE BOMB 💣 and quite possibly the only 🥔 potato recipe you need. For those that are new here, my family and I lived on the island of Crete for years: after my Dad competed in the Olympics for water polo, he was given 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.

Why You’ll Love Greek Lemon Potatoes

These Greek Lemon Potatoes take the basic roasted potatoes to the next level. In my opinion, what makes these absolutely irresistible is that they’re perfectly tender and creamy on the inside but have an amazing crispy crunch on the outside. These potatoes are bursting with bright flavors: fresh 🍋 lemon, creamy and tangy Dijon and earthy Greek oregano that takes me right back to the Cretan 🌊 shores.

How to Prepare Greek Lemon Potatoes

🔥 Preheat the oven to 400F (200C).

🔪 Peel the potatoes and then cut each potato in half and then cut each half into 3 wedges.

💧 Next, bring a large pot of water to a boil over high heat and then add the potatoes and boil for 6 minutes.

🥔 Drain the potatoes and then transfer them to a baking dish.

🧄 Now, add the olive oil, dry oregano, unpeeled garlic cloves, lemon juice, mustard and salt to the dish.

🥄 Give everything a gentle mix.

⏲️ Now, bake for 60 to 75 minutes, or until golden and crispy.

🌿 Top the potatoes with feta and fresh oregano. Enjoy!

Nonna’s Tip ⏲️

Please keep an eye on the potatoes as they roast. Since every oven is different, yours may take a bit more or less time.

Greek Lemon Potatoes

Variations and Substitutions for Greek Lemon Potatoes

  1. You can use whatever mustard you enjoy in this Greek Lemon Potatoes recipe . I used creamy Dijon, but you could use grainy Dijon or omit it altogether if you prefer.
  2. Oregano is the classic Greek herb, but you could also use 🌿 parsley or dill in this recipe as well.
  3. Use whichever 🥔 potato variety you love or have on hand. You could also make this recipe with baby potatoes, just keep an eye on the boiling and baking time and adjust accordingly.

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Common Questions

do I have to boil the potatoes for this recipe?

Boiling the potatoes briefly before baking helps to partially cook them, ensuring they are tender inside and get crispy on the outside while baking.

what type of mustard did you use?

You can use whatever mustard you enjoy in this recipe. I used creamy dijon, but you could use grainy dijon or omit it altogether if you prefer.

can I make these Greek lemon potatoes ahead?

You can let the potatoes marinate for 1 to 2 hours, anymore than that and they may start to go brown on the edges.

what can I do with the potato skins?

Do not discard the potato skins because you can make these crispy potato skins in the air fryer for a phenomenal snack.

What can I make with the garlic cloves?

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.

can I use minced garlic instead of whole garlic cloves?

Using unpeeled garlic cloves adds a sweeter garlic flavor to these Greek Lemon Potatoes as they roast. If you prefer a stronger garlic flavor, you can certainly use minced garlic, but be careful as it may burn during the long baking time.

can I make these geek lemon potatoes vegan?

Yes, you absolutely can. Simply omit the feta cheese or replace it with a plant-based alternative.

Greek Lemon Potatoes

These potatoes will be your new favorite side dish. They are crispy on the outside, soft and lemony on the inside. This is what potato dreams are made of and I highly recommend you give this recipe a try.
4.69 from 32 votes
Course: Side Dish
Cuisine: Greek
Servings: 2
Author: The Modern Nonna
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients 

  • 5 yellow potatoes
  • cup extra virgin olive oil
  • 1.5 tablespoons dry oregano
  • 6 cloves garlic , unpeeled
  • 1.5 lemon, juiced
  • 1 tablespoon dijon mustard, optional
  • 2 teaspoon salt , to taste
  • 1 tablespoon feta , cubed or crumbled, for garnish
  • fresh oregano leaves for garnish

Instructions 

  • Preheat the oven to 400F (200C). I have also baked these at 425F (220C) 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!

Video

Nutrition

Calories: 719kcal, Carbohydrates: 88g, Protein: 12g, Fat: 39g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 27g, Cholesterol: 8mg, Sodium: 2535mg, Potassium: 2002mg, Fiber: 14g, Sugar: 6g, Vitamin A: 132IU, Vitamin C: 130mg, Calcium: 197mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Greek
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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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16 Comments

  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