The roasted lemony potatoes are the best part of going to a Greek restaurant. Luckily, this delicious side dish is easy to put together at home. Serve them with souvlaki, our Greek Lamb Chops or another Greek-style entrée.

Yield: Serves 8.



  • 1/3 cup fresh lemon juice
  • 1 tbsp oregano, crumbled
  • 1 tbsp chopped fresh parsley
  • 4 cloves garlic, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3/4 cup olive oil
  • 10 cups Yukon Gold potato chunks (2 inch)


  1. Preheat oven to 425°F. Grease a large rimmed baking sheet or line with nonstick foil.
  2. To prepare vinaigrette, whisk together lemon juice, oregano, parsley, garlic, salt and pepper until combined. Gradually whisk in oil until blended. Reserve 1/4 cup vinaigrette to toss with cooked potatoes. Add remaining vinaigrette to raw potatoes and toss to combine. Place potato mixture in a single layer in prepared pan.
  3. Bake, uncovered, stirring occasionally, until potatoes are tender and lightly browned, about 1 1/4 - 1 1/2 hours. Transfer to a serving dish and toss with reserved vinaigrette. Serve immediately.
Nutritional analysis per serving:


314 calories, 20.5 g fat, 3.3 g protein, 31 g carbohydrate, 4.8 g fibre, 178 mg sodium