Greek Lemon Potatoes

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The perfect side dish does exist. These Greek lemon potatoes are roasted to golden perfection with a crisp exterior and fluffy interior. Coated in fresh lemon juice, garlic powder, and dill, each bite is full of zesty, herby flavor. Topped with creamy, salty feta, they’re a dish everyone will want seconds of.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Side Dish

Cuisine: Greek

Servings: servings

Calories: 181.11kcal

Author: Sarah Hill

Equipment

Bowl
Baking Dish or sheet pan

Ingredients

1 pound yellow potatoes cut into wedges
1 teaspoon garlic powder
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ lemon juiced
1 tablespoon fresh dill parsley, etc.
¼ cup crumbled feta

Instructions

Preheat the oven to 430 degrees F.
In a bowl, toss the potato wedges in garlic powder, olive oil, salt, and pepper.
Place them in a baking pan and bake for 35-40 minutes until golden.
Remove the potatoes from the oven and toss them with lemon juice, dill, parsley, and feta cheese.

Video

Notes

If you like crispier potatoes, soak them for about 20 minutes before baking to remove some starch and allow the potatoes to release some water.
Cut the potatoes into similar-sized wedges to ensure they cook evenly and achieve a uniform golden crust.
Spread the potatoes in a single layer on the baking sheet or pan with enough space between them. Crowding the pan can lead to steaming instead of roasting.
To store Greek lemon potatoes, let them cool completely to room temperature to prevent condensation, which can make them soggy. Once cooled, transfer them to an airtight container and refrigerate for up to 4–5 days.
To reheat, the best method is in the oven. Preheat your oven to 375°F. Add the potatoes to a baking and drizzle with olive oil to restore their crispiness. Heat for 10–15 minutes or until warmed through.

Nutrition