These potatoes are my version of Greek Athenian Potatoes. A perfect side dish to chicken, fish, and lamb meat dishes. Only a few ingredients are used to make these bright and flavorful tasting potatoes.

Prep Time: 15 mins
Cook Time: 1 hr and 30 mins (approx.)
Total Time:1 hr and 45 mins
Servings: 6

Ingredients:

russet potatoes
lemon
dried oregano
sugar
salt
pepper
1olive oil
water

5 potatoes, 2 lemons, salt, sugar, olive oil, and dried herb seasoning on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Preheat the oven to 400º F. Coat a 9×13 inch pan or a large rimmed baking pan with olive oil.

Step 2: Place cut potatoes into a large pot with water enough to cover them and bring to a boil over high heat. Lower heat and cover. Cook for about 5 minutes, or until potatoes are partially cooked. Drain potatoes.

Cutting peeled potatoes into quarters lengthwise on a cutting board

5 cut lengthwise and quartered potatoes on a cutting board

Step 3: Place the potatoes in the baking pan. Pour lemon juice, along with 2 cups of water over the potatoes. Sprinkle with dried oregano. Mix together and cover with aluminum foil and bake for 1 hour. Add additional water to pan, if needed.

Potatoes on a lined baking sheet with oregano, lemon juice and water.

Covered potatoes with aluminum foil in the oven.

Step 4: Uncover potatoes and sprinkle with the sugar, salt and pepper. Continue roasting the potatoes for another 30 minutes, uncovered, or until tender, brown and crisp.

*Caution-potatoes will be hot when transferring from pot and when removing from the oven.

Lemon Oregano Roasted Potatoes

The potatoes are my version of the Greek Athenian Potatoes. A perfect side dish to chicken, fish, and lamb meat dishes. Only a few ingredients are used to make these bright and flavorful tasting potatoes.

Tara

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Equipment

baking pan
knife
measuring cup

Ingredients

5 large baking potatoes peeled and cut lengthwise into quarters.
1/2 cup lemon juice *more or less
1 tbsp dried oregano
1/2 tsp sugar
1/4 tsp salt
1/4 tsp fresh ground pepper
2 cups water *plus more if needed in roasting pan

Instructions

Preheat the oven to 400º F. Coat a 9×13 inch pan or a large rimmed baking pan with olive oil or cooking spray.
Place cut potatoes into a large pot with water enough to cover them and bring to a boil over high heat. Lower heat and cover. Cook for about 5 minutes, or until potatoes are partially cooked. Drain potatoes.
Place the potatoes in the baking pan. Pour lemon juice, along with 1 1/2 cups of water over the potatoes. Sprinkle with dried oregano. Cover with aluminum foil and bake for 1 hour. Add additional water to pan, if needed.
Uncover potatoes and sprinkle with the sugar, salt and pepper. Continue roasting the potatoes for another 30 minutes, (uncovered) or until tender, brown and crisp. *Caution-potatoes will be hot when transferring from pot and when removing from the oven.