Greek Lemon Potatoes

Greek Lemon Potatoes

Edyta Hannas
Food Blogger
Eating European

Yield: 6
Calories: 372
Sugar: 1g
Sodium: 228mg
Fat: 18g
Saturated Fat: 2g
Carbs: 48g
Fiber: 3g
Protein: 6g

This Greek Lemon Potatoes recipe uses the best russet Idaho® Potatoes that are roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, fresh lemon juice, garlic and dry oregano. This is a perfect side dish for the Easter holiday or even a quiet night of Greek food at home.

Read Edyta's full post, including prep photos, here



  1. Preheat your oven to 400°F.
  2. Peel and cut your potatoes into halves or quarters. Place into a 9x13" baking dish.
  3. Combine chicken broth, olive oil, lemon juice, garlic, and oregano. Now would be the time to check for the saltiness of your liquid. Keep in mind, this is the liquid in which the potatoes will cook and they'll soak up all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, add more salt.
  4. Add semolina to the liquid, mix well and pour over the potatoes. Cover with foil and roast for 40 minutes.
  5. Remove from the oven, take off the foil, mix the potatoes and put back in the oven, uncovered for 20-30 minutes; until most of the liquid has evaporated and the edges are slightly crispy.
  6. Remove from oven and let cool slightly before serving. Garnish with parsley and fresh lemon slices for an extra touch.