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Baked lemon potato Greek style

Prep12 min
Cook1h
Total1h 12m
Servings8
DifficultyEasy
Ingredients
  • 2 lbs small potatoes (or 1 pound big ones cut in quarters)
  • 3/4 cup olive oil
  • 1 cup greek yogurt
  • 1/2 cup feta cheese
  • 1/4 cup minces garlic
  • 1/4 cup oregano
  • 1 lemon juice
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 lemon skin grated

Instructions

  1. 1

    Start by adding the juice of one lemon, three-quarters of the olive oil, minced garlic, salt, pepper (to taste), and oregano to a bowl. Mix well until fully combined.

  2. 2

    Cut the potatoes in halves if they are small, or into quarters if they are larger. Add the prepared mixture to the potatoes and toss thoroughly to ensure they are well coated.

  3. 3

    Transfer the potatoes to an oven dish, cover, and bake in a preheated oven at 425°F (220°C) for 50 minutes to 1 hour, until tender. Finish by placing them under the broiler for about 5 minutes to achieve a golden, crispy exterior.

  4. 4

    Meanwhile, prepare the base by blending feta cheese, yogurt, the remaining olive oil, and grated lemon zest until smooth and creamy.

  5. 5

    To serve, spread the sauce evenly on a serving plate, arrange the potatoes on top, and finish with a light sprinkle of oregano for garnish.

Chef's Notes

Greek lemon potatoes—known as patates lemonates—aren’t just roasted, they’re actually slow-baked in a mixture of lemon juice, garlic, oregano, and olive oil, which means they partly braise before they crisp up. That’s why they’re so soft and flavorful inside while still getting that golden, crispy edge on the outside. It’s a technique that goes back generations in Greek home cooking—simple ingredients, but done the right way, and it beats most fancy restaurant potatoes every time.

Tags

greeklemonoreganoolive oilpotatogreek potatofetaBaked