Greek Lemon Potatoes

These 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, our family and we lived on the island of Crete for years: after our Dad competed in the Olympics for water polo, he was given the opportunity to be a coach inGreece. Our family and we 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.

What stands out

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

Kitchen 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.

Swaps

1. You can use whatever mustard you enjoy in this Greek Lemon Potatoes recipe. We 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.

Serve it with

• This recipe is with chicken on its own as a side dish, or alongside any protein of choice, such as our Roasted Leg of Lamb.
• These would be with our yogurt chicken recipe as well as our homemade tzatziki.

Questions

do we 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. br

what type of mustard did you use?

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

can we 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 we do with the potato skins?

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

What can we make with the garlic cloves?

Once cool, you can squeeze the garlic or remove the skin. The roast garlic makes for a spread on fresh bread or mixed with the hot potatoes.

can we 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 we make these geek lemon potatoes vegan?

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

Ingredients

Makes 2 servings

• 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

Equipment

• Peeler
• Nakiri Knife
• Cutting Board
• Large Pot
• Baking Dish
• strainer
• Redmond Real Salt

Method

1. Preheat the oven to 400F (200C). We have also baked these at 425F (220C) and both temperatures work.
2. Peel the potatoes and reserve the skins for making our crispy potato skins recipe which is on the blog and linked in our notes below as well. Cut each potato in half and cut each half into 3 wedges.
3. Bring a large pot of water to a boil over high heat. Add the potatoes and boil for 6 minutes.
4. 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.
5. Bake for 60 to 75 minutes, or until golden and crispy. Mine took exactly 75 minutes.
6. Top the potatoes with feta and fresh oregano. Enjoy!