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Lemony roasted Greek style potatoes are

much easier than you might think. It takes

only a few simple ingredients and patience.

Breathing in the aroma when they bake is

a divine experience and they are pretty

enough to serve at a dinner party or

romantic meal for two.  Don't worry about

making too many, if they are not all gobbled

up they are great reheated and served along

side scrambled eggs and sausages the next morning.


4 large Russet potatoes quartered
3 tablespoons of Olive oil
Juice from one lemon
A good pinch dried oregano
Salt and pepper to season
Two cups chicken stock heated
Homemade is best of course, but any good quality packaged low sodium will do. 


Check out the recipe on our scratch page for homemade chicken stock.

Preheat your oven to 300 degrees

In a baking dish toss the potatoes in olive oil until coated, sprinkle with seasonings.


Gently pour in the chicken stock, and drizzle the whole mixture with the lemon juice.


These guys take a fair bit of time to absorb the stock and get to a lovely caramelized state; you can use it to prepare the rest of your meal.

After about thirty minutes the potatoes will need turning. Remove them from the oven and do so with tongs or a spatula.

Return them to the oven and bake until tender and golden brown.

Try serving these with an equally Mediterranean style dish of  Stuffed Roasted Peppers

Greek Potatoes.jpg
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