Greek Lemon Potatoes

by Erin

Looking for a side dish for your slow cooker gyros? These Greek lemon potatoes are a great option for any meal. Soft inside, slightly crisp outside and infused with lemon.

Greek Lemon Potatoes

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Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Alright folks these are not your regular everyday spuds. Not because they take over an hour to cook and convincing you to cook them on a regular basis would be crazy talk (or is it?) but because they are one the best potato side dishes I’ve ever had. Other than the cook time they are actually quite easy to make.

Slow Roasted Greek Lemon Potatoes

Greek Lemon Potatoes

The potato wedges are roasted in a mixture of olive oil, water, lemon juice, oregano, and garlic which gets infused through the entire wedge making them both soft and flavorful. Then with the help of a secret ingredient, flour, the outsides get just a little crispy. In the end these potatoes became the stars of my dinner plate despite the beautiful gyro sitting beside them.

“And the award for best spot-light stealing side dish goes to…”

But if you prefer to sneak in some more vegetables, I also have a Greek potato casserole.

Greek Lemon Potatoes 1

Friday #LemonWeek Recipes

Greek Lemon Potatoes 2

Post updated 5/27/21, Two photos above are the originals.

One year ago: Oven-Fried Mac and Cheese Ravioli Salad

Two years ago: Baked Banana-Pecan Oatmeal

Greek Lemon Potatoes


Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 lb. yellow potatoes
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 Tbsp fresh minced oregano (or 1 tsp dried)
  • 1 lemon, juiced
  • 1 tsp all-purpose flour
  • Salt and pepper, to taste


  1. Preheat the oven to 400 degrees F. Line a roasting pan (or large rimmed baking sheet) with foil and lightly coat with nonstick spray.
  2. Cut the potatoes into wedges and place them on prepared pan. In a medium bowl whisk together the remaining ingredients and pour over the potatoes, stirring to coat.
  3. Bake for 70-80 minutes, flipping halfway through, until a nice golden crust has formed on the potatoes. If all of the liquid absorbs before they are done, add another 1/4 cup of hot water.
Did You Make This Recipe?
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Source: Adapted from My Greek Dish.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Susan February 26, 2015 - 10:18 pm

You are on an amazing recipe streak lately. Seems like every day I want to make whatever you post. A good thing (if I had time to make everything that sounds really good). Keep up the good work!

spiffycookie February 27, 2015 - 8:32 am

Yay thanks Susan! NI hope I continue to keep you interested next week as I start diving into St. Patrick’s Day inspired recipes :-)


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