Greek Lemon Potatoes Recipe


Servings: 6 servings 1 cup chicken stock 1/2 cup extra virgin olive oil 1/4 cup lemon juice 4 garlic cloves, minced 2 tsp dried oregano 2 tsp fine sea salt 2 Tbsp unsalted butter, to dot the top 3 lbs Yukon gold potatoes, cut into quarters or 1-inch thick wedges 1 Tbsp parsley, finely chopped for garnish

Preheat the oven to 400 ̊F. In a 9×13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.


Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok). Dot the tops of the potatoes with butter.

Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. 

By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.

Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.

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