This is probably my most asked for recipe ever – a family staple I am excited to share! I could eat these every day I think. And they often become breakfast, lunch and dinner – whenever I do make a batch.
The secret to these is not to be shy with the lemon or garlic but also to cook them in the morning if you can and let them sit in the marinade all day before reheating to serve. I also like my greek lemon potatoes room temp as opposed to piping hot – but that may be just a personal preference!
Recipe for Greek Lemon Potatoes
Ingredients for Greek Lemon Potatoes:
- 8 large roasting (russet) potatoes, peeled, cut into large wedges
- 1/2 cup extra virgin olive oil
- 2 large lemons, juiced
- 4 garlic cloves, minced
- 1 teaspoon dried Greek oregano
- 1 tablespoon Greek seasoning mix (store bought or homemade)
- ~ 1/2 cup water, divided
- Sea Salt and Pepper to taste
Preparation for Greek Lemon Potatoes:
- Preheat the oven to 420°F.
- Combine the olive oil, lemon juice, water, garlic and seasoning in a small bowl and mix until combined.
- Arrange all the potatoes into a baking pan large enough to hold them and pour the lemon mixture over the potatoes and season with sea salt and black pepper.
- Cover with tin foil and poke holes throughout. Bake for 30 minutes then remove the tin foil and give them a stir. Add a tbsp of water at a time if the pan appears to be getting dry and option to season with more Greek seasoning mix here too.
- Place the potatoes back in the oven, uncovered for about 40 minutes. Keep an eye on them until a golden crust develops and continue to turn and/or add water if the pan appears dry.
- Serve alongside a big scoop of Tzatziki and enjoy!