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–+ servings
A bowl of roasted potatoes topped with crumbled feta cheese, chopped herbs, and two lemon wedges, with a spoon and garnishes nearby.
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5 from 2 votes

Greek Lemon Potatoes

Braised in a Greek-seasoned lemon garlic broth then roasted to crispy perfection, these lemon Greek potatoes are seriously addictive!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 4
Author: Julie Chiou

Equipment

Ingredients 

  • 1 pound (454 g) yellow/butter/yukon gold or russet potatoes cut into quarters
  • ½ cup (118 ml) chicken stock
  • ¼ cup (59 ml) olive oil
  • 4-5 cloves garlic finely minced
  • Juice of 2 lemons about ¼ cup of lemon juice
  • 2 tablespoons Greek seasoning
  • ½ teaspoon fresh ground black pepper
  • ½ cup (75 g) or more of crumbled feta
  • Fresh chopped parsley for garnish

Instructions

  • Preheat the oven to 400 °F (204 °C)
  • Add quartered potatoes into an oven-safe casserole dish.
    1 pound yellow/butter/yukon gold or russet potatoes
  • In a measuring cup, mix together chicken stock, olive oil, garlic, lemon juice, Greek seasoning, and black pepper. Stir to incorporate.
    ½ cup chicken stock, ¼ cup olive oil, 4-5 cloves garlic, Juice of 2 lemons, 2 tablespoons Greek seasoning, ½ teaspoon fresh ground black pepper
    A glass measuring cup with a herb and oil mixture next to a metal whisk and sliced lemons on a blue surface.
  • Pour liquid into and over the potatoes in the casserole dish.
    Cubed potatoes in a white baking dish are topped with herbs and seasoning, with a mixture being poured over them. Two halved lemons are beside the dish.
  • Bake uncovered for 45 minutes.
  • In the meantime, lightly grease a rimmed baking sheet.
  • Once the potatoes are done, carefully remove the casserole dish from the oven and use a slotted spoon to scoop out the potatoes and place onto the prepared baking sheet. Reserve the liquid!
    Cubed roasted potatoes on a metal baking sheet, seasoned and baked until golden brown.
  • Reduce the oven temperature to 350 °F (177 °C) and bake the potatoes for an additional 20 minutes or until the exterior is crispy and golden brown.
  • Remove from the oven and place into a large bowl. Spoon reserved liquid over the potatoes (you don’t need to use it all) then sprinkle crumbled feta over the top. Toss to incorporate and garnish with fresh chopped parsley.
    ½ cup or more of crumbled feta, Fresh chopped parsley

Nutrition

Serving: 1 serving (158 grams) | Calories: 272 kcal | Carbohydrates: 23 g | Protein: 6 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Cholesterol: 18 mg | Sodium: 264 mg | Potassium: 533 mg | Fiber: 3 g | Sugar: 1 g

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