Lemon Roasted Potatoes

lemon roasted potatoesDid you know potatoes are a great source of Vitamin C and contain more potassium than a banana? The French Fry has given potatoes such a bad rep, but when prepared and cooked in a healthy manner, potatoes offer great nutritional value. Naturally gluten-free and a source of good cards, they’re also a great substitution for bread and grain based dishes; helping boost energy!

Growing up Greek, there were always bags of potatoes stored away in our cooler-room for all the amazing potato dishes my mom would make. One of the most popular was her Greek potatoes. Although I will never master roasted potatoes they way she does, I’d like to believe that I’ve come very close and only with a few minor additions to her original recipe; don’t worry mom, just a pinch of garlic powder and paprika.close up of lemon roasted potatoes

So if YOU love roasted potatoes and have been looking to mimic those tasty Greek potatoes you get in the restaurants, then I’ve got just the recipe for you! I might even go as far as to say that these potatoes taste even better! So easy to make, you’ve got to give them a try for your next family meal. This recipe serves about 6 but it can easily be doubled or tripled to accommodate a large party!

Lemon Roasted Potatoes Recipe

Course Side Dish
Cuisine Mediterranean
Keyword Lemon Potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Fay


  • 6 medium-large sized white organic potatoes
  • 1/3 cup organic extra virgin olive oil
  • Juice from 2 lemons
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp garlic powder
  • Pinch of paprika
  • ½ cup water


  • Wash and cube potatoes. I like to leave the skin on when the potatoes are organic but you can remove if you prefer.
  • Add potato cubes to aluminum baking pan and top with remaining ingredients except water. Combine well with hands and add in 1/2 cup water to the base of the pan.
  • Cover tightly with foil paper and place in oven at 400F for 30 minutes.
  • Remove foil paper gently (careful, there will be lots of steam). Place back in the oven uncovered for 20-30 more minutes.


Total time on this recipe varies based on the size of the potato cubes. Anything smaller then two inches will take less time to cook.

Like the recipe? Give it a try and let me know your thoughts in the comment section below or on social media! Oh and don’t forget to tag me in your chickpea masala food pics using @wellness1st_net.

Helping you put Wellness 1st,


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