Greek Lemon Potatoes

BevBev Muirhead
Rate this


  • 1/3 cup fresh lemon juice
  • 1 tbsp. crumbled oregano
  • 1 tbsp. chopped fresh parsley
  • 4 cloves garlic fine chop
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 3/4 cup olive oil
  • 3/4 cup Yukon Gold Potatoes
  • (in chunks)
Save a shopping List


  • 1

    Grease a large baking sheet. Whisk first 6 ingredients. Gradually whisk in olive oil. Reserve 1/4 cup to toss with cooked potatoes. Add remaining with raw potatoes.

  • 2

    Place in single layer in prepared pan.

  • 3

    Bake uncovered @ 425 degrees F.(Stir twice) for 1 1/4 hour.

  • 4

    Transfer to serving dish and toss with 1/4 cup vinaigrette.

  • 5

    Serve HOT

  • 6

    Serves 8

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.