Greek Lemon Potatoes
on May 12, 2022, Updated May 22, 2024
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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.
Variations and Substitutions for Greek Lemon Potatoes
- 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.
- Oregano is the classic Greek herb, but you could also use 🌿 parsley or dill in this recipe as well.
- 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.
Similar Recipes
Greek Potatoes with Feta
1 hr 15 mins
Air Fryer Lemon Potatoes
23 mins
Grilled Greek Potatoes
35 mins
Crispy Smashed Potatoes
45 mins
Best Served With
- This recipe is perfect with 🍗 chicken, on its own as a side dish, or alongside any protein of choice, such as my Roasted Leg of Lamb.
- These would be amazing with my yogurt chicken recipe as well as my homemade 🥒 tzatziki.
Common Questions
Boiling the potatoes briefly before baking helps to partially cook them, ensuring they are tender inside and get crispy on the outside while baking.
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.
You can let the potatoes marinate for 1 to 2 hours, anymore than that and they may start to go brown on the edges.
Do not discard the potato skins because you can make these crispy potato skins in the air fryer for a phenomenal snack.
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.
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.
Yes, you absolutely can. Simply omit the feta cheese or replace it with a plant-based alternative.
Greek Lemon Potatoes
Ingredients
- 5 yellow potatoes
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I boiled the potatoes; seasoned them and baked them. But I had to turn them halfway so they crisp on both sides. This recipe is now party of my repertoire. Parboiling is genius! Ty
Thank you Patricia! So glad you love them. Thanks for the note.
6 stars! These are the BEST potatoes, everyone loves them. So crispy and the feta takes it over the top.
⭐⭐⭐⭐⭐⭐!!
Would russets work? All i have rn
Absolutely 🙂
Can I leave the skins on for the Crispy lemony Greek potatoes?
Thanks!
Of course!
Delicious and so easy !! It beats restaurant’s potatoes. Thank you so much.
You’re welcome, Sylvie! So glad you enjoyed them. ❤️
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!
Sonja, thank you so, so much! You are so kind. ❤️
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).
Aw Diana so happy you loved this recipe. Parakalo
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
So happy Alida!
Loved these!! I only had red potatoes and I added some Parmigiano too! Thanks for the recipe
My pleasure 🙂 So happy you loved it
Best potatoes I’ve ever made! Thanks so much. Will be on repeat.
WOOHOOOO LISA! So happy to hear 🙂