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Annabelle Breakey Photo by: Annabelle Breakey

Greek-style Lemon Potatoes

In this Greek-inspired potato side dish, lemon, fresh oregano, and feta brighten up plain russet potatoes. Serve alongside grilled fish or steak.

Sunset FEBRUARY 2007

  • Yield: Makes 6 servings
  • Total:1 Hour, 15 Minutes


  • 4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in.-thick rounds
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons oregano leaves, chopped
  • 2 teaspoons lemon zest
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 2/3 cup crumbled feta cheese


1. Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.

2. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 27%
  • Protein: 5.5g
  • Fat: 5.6g
  • Saturated fat: 2.6g
  • Carbohydrate: 30g
  • Fiber: 2.1g
  • Sodium: 953mg
  • Cholesterol: 13mg

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Greek-style Lemon Potatoes recipe