Greek Lemon Roasted Potatoes

Tamara Stimpson

There isn't a person I've served this to that hasn't loved it! Hopefully you're family will too!



4lbs of potatoes (I tend to use Yukon Golds), peeled and cut into 1" dice

1 tbsp dried oregano

1 tbsp Kosher salt

1/2 cup EVOO

1/2 cup lemon juice

1 cup water

freshly ground black pepper, to taste


  • Heat the oven to 500F.
  • Toss the potatoes with the lemon juice, EVOO, salt, pepper and oregano. Put into a casserole dish.
  • Add the water to the casserole dish and place in the oven.
  • Bake for 50 minutes, keeping an eye on the potatoes and stirring to ensure even browning.
  • ENJOY!