Lemony Greek Potatoes

I never thought that I liked lemon on anything savory. Well, this little blog has given me the inspiration and courage to go outside my food comfort zone and I’m sure glad I did because it turns out I do like lemon on other dishes besides dessert.

These potatoes were just lemony enough without being overpowering. Combined with the olive oil, oregano and parsley they became the perfect compliment to the grilled pork souvlaki and tzatziki I made.

The original recipe called for double the vinaigrette, using 2/3 of it to drizzle on top but we like our potatoes super crispy so I decided to skip the drizzling after baking so I cut the vinaigrette recipe in half and only used 1/4 cup of chicken stock. The chicken stock helps keep them moist while the oil crisps them up. Oooh, and I got to use my fresh herbs which made these potatoes extra delectable.

Lemony Greek Potatoes
recipe adapted from foodnetwork.com

3/4 cup olive oil
3 Tbsp. lemon juice
1/2 large shallot, diced
2 garlic cloves, minced
2 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh Italian parsley
Salt and freshly ground pepper
3 lbs. large russet potatoes, each cut lengthwise into 6 wedges
1/4 cup chicken stock

1. Preheat oven to 425 degrees F.
2. Whisk olive oil, lemon juice, shallots, garlic, oregano and parsley in a medium bowl to blend; season with salt and pepper.
3. Toss potatoes with the vinaigrette in a large, rimmed baking sheet. Pour chicken stock around potatoes and roast for 45 minutes, turning occasionally until golden brown.

Recipe linked to Recipe Sharing Monday by Jam Hands, Mouthwatering Monday, Full Plate Thursday , This Chick Cooks and Fat Camp Fridays.


  1. I love anything “Greek” and your potatoes sound fantastic. I’m sure they were absolutely delicious with your souvlaki. I’ve never had it with pork….only chicken. I’m off to look at that dish now. Thanks for sharing! Have a great weekend!

  2. […] The oregano, lemon juice, vinegar and onion really stand up in this marinade to create a zingy, delicious pork skewer. I marinated the pork overnight which really enhanced the flavor profiles. The pork was grilled at a high temperature to sear in the juices and get a nice sear on the meat. I served this alongside delicious Lemony Greek Potatoes. […]

  3. Congratulations!
    Your great recipe is featured on Full Plate Thursday, hope you enjoy your Red Plate!
    Miz Helen

    1. Thanks so much! I’m so excited to be featured!

  4. I don’t see fresh oregano used often. It’s so mild and I love it. This recipe looks delicious. I could really match it with several different things.

  5. […] fact is pretty evidenced by Creamy Mashed Potatoes, Potato Pancakes, Roasted Teeny Tiny Potatoes, Lemony Greek Potatoes and Smoky Cheddar Potatoes….and believe me there are more! It’s kind of ridiculous! I […]

  6. […] so I have totally been on a lemon kick lately. Lemon Bars, Pork Souvalki, Lemony Greek Potatoes. And this recipe is no exception. I’ve bought too many lemons to count. Before starting my […]

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