Greek Lemon Potatoes

Greek lemon potatoes is a simple and fragrant dish that tastes of summer. This side dish is perfect for a quick supper, a mezze or barbecue with friends. 

Greek Potatoes

I love to bring home new ideas for food to make in my kitchen whenever we travel. Ever since visiting Tinos, and discovering the local food, I’ve had requests for more Greek-inspired recipes.

Greek lemon potatoes is a delicious side dish combining the fresh zing of the lemon, salty feta with the richness earthiness of the potatoes. This lovely variation on roast new potatoes is easy to make and quick enough to rustle up after work.

Greek oregano is very different from what you will find in the supermarkets. I have used a mixture of oregano and thyme as a substitute, but if you grow it at home, use Greek oregano instead. Either way, these lemon potatoes will transport you back to balmy days in the sun. 

How to make Greek Lemon Potatoes

Step one – Measure out the ingredients. Cut the lemon into eight and the feta cheese into 1/2 cm cubes. Cut the larger potatoes in half. Heat the oven to 170°C (Fan) /340°F (Fan) / Gas Mark 5.

Step two – Put the potatoes in a pan, cover with water, bring to the boil and then turn the ring down to a gentle simmer. Cook for ten minutes.

Step three – Drain the potatoes and add to a generously sized roasting tin. You don’t want the potatoes to be crowded, but to have plenty of space. Add the olive oil. Then use a spatula to turn the potatoes in the oil, making sure each is evenly coated.

Step four – Add the feta, herbs and lemon to the potatoes.

Step five – Roast for 20 minutes, until cooked. Serve Greek lemon potatoes immediately garnished with some extra herbs.

Hints, Tips and Variations

• To avoid the potatoes overcooking and breaking up, don’t simmer them too fast. The water should be just moving. 
• Try making this with different herbs or add some Greek olives. 
• Lemon potatoes work well with fish dishes. Alternatively, serve them as part of a mezze or a barbecue spread.

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5 from 9 votes

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Greek Lemon Potatoes

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Greek lemon potatoes is a simple and fragrant dish that tastes of summer. This side dish is perfect for a quick supper, a mezze or barbecue with friends. 

Course: Side Dish

Cuisine: Greek

Keyword: Greek lemon potatoes, Greek potatoes

Servings: 2 people.

Calories: 170 kcal

Author: Helen Best-Shaw

Ingredients

• 1/2 lemon
• 220 g new or salad potatoes
• 1 tbsp olive oil
• 25 g feta cheese (cubed)
• 1 sprig oregano
• 1 sprig thyme
• salt and pepper to taste

Instructions

1. Preheat the oven to 170°C (Fan) / 340°F (Fan) / Gas Mark 5.

2. Cut the lemon into segments. Clean the potatoes, cutting the larger ones in half. Cut feta into 1 cm cubes.

3. Put the potatoes in a pan, cover with water, a pinch of salt, bring to the boil and then turn the ring down to a gentle simmer. Cook for ten minutes.

4. Drain potatoes and add to a large roasting dish. Each piece should have plenty of room. Add the olive oil, and turn the potatoes with a spatula to coat evenly.

5. Add the feta, lemon and herbs.

6. Roast the potatoes for 25 minutes, until cooked through. Serve Greek lemon potatoes immediately.

Recipe Notes

• To avoid the potatoes overcooking and breaking up, don’t simmer them too fast. The water should be just moving. 
• Try making this with different herbs or add some Greek olives. 
• Greek lemon potatoes work well with fish dishes. Alternatively, serve them as part of a mezze or a barbecue spread.

Nutritional Information

• This recipe is 6 Weight Watchers Smart Points per portion

Nutrition Facts

Greek Lemon Potatoes

Amount Per Serving

Calories 170 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 3g 15%

Cholesterol 11mg 4%

Sodium 151mg 6%

Potassium 492mg 14%

Total Carbohydrates 18g 6%

Dietary Fiber 4g 16%

Sugars 1g

Protein 5g 10%

Vitamin A 1.1%

Vitamin C 33.5%

Calcium 11.8%

Iron 22.7%

* Percent Daily Values are based on a 2000 calorie diet.

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