Greek oven potatoes roasted with lemon juice, olive oil, garlic, oregano, and a small amount of stock.
15 min prep 55 min cook
Keeps the screen on · step-by-step guide · built-in timer
Heat the oven to 205°C.
Cut the potatoes into large wedges, crush the garlic, and chop the parsley.
Mix the olive oil, two thirds of the lemon juice, garlic, oregano, vegetable stock, salt, and black pepper.
Toss the potatoes with the sauce and spread them in a single layer on a wide tray.
Bake the potatoes covered for 35 minutes.
Uncover and bake for 20 minutes more until browned.
Drizzle with the remaining lemon juice and serve the Greek lemon potatoes with parsley.
💡 Tip: Do not add all the lemon juice at the start; a little added at the end gives freshness without making the potatoes firm.
🍽️ Serving suggestion: Serve Greek lemon potatoes hot with grilled chicken, cacik if desired, and a green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
6
g protein
45
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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