Greek Lemon Roasted Potatoes

Greek Lemon Roasted Potatoes are flavourful and pair nicely with almost everything.


  • 4 large russet baking potatoes (or 8 medium), peeled and quartered
  • 1/2 cup Parthena Extra Virgin Olive Oil
  • 1/2 cup freshly squeezed lemon juice (~3 lemons)
  • 1 tablespoon Parthena Greek Mountain Oregano, plus more for garnish
  • 1 tablespoon Parthena Mediterranian Sea Salt
  • 1/4 teaspoon freshly ground black pepper


  1. Pre-heat oven to 350 degrees.
  2. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
  3. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed before they have fully browned.
  4. If desired, garnish with oregano; serve.

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