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5 from 1 vote

Lemon and Oregano Potatoes

These Greek Potatoes with Lemon and Oregano are crispy on the outside and meltingly tender on the inside and so incredibly easy to make!  Fabulous with fish, chicken, beef or pork or anything off the grill, you'll be making these greek lemon potatoes all year round!!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: Greek
Servings: 6
Calories: 152kcal
Author: Nancy Buchanan


  • 2 lbs. russet or yukon gold potatoes cut into 1 1/2 inch size pieces
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon dried oregano or 2 Tablespoons fresh oregano
  • juice and zest of one lemon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • water


  • Pre heat the oven to 400 degrees
  • Spray the bottom and sides of a 7 x 9 casserole dish with cooking spray.
  • In a medium bowl, combine the potatoes, olive oil, oregano, lemon juice/zest, salt and pepper.
  • Toss to combine.
  • Pour into the greased casserole dish.
  • Pour 1/2 cup of water over the potatoes.
  • Bake in the oven, uncovered for 40 minutes until the potatoes are browned and the liquid has been absorbed.



Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 403mg | Potassium: 634mg | Fiber: 4g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 17.2mg | Calcium: 59mg | Iron: 5.2mg