Lemon Potatoes

Way back in the day I used to date a Greek guy.  Alas, the guy didn’t stick around but his mother’s lemon potatoes did!  I love these as a side dish to any dinner.
(I’ve even been known to eat them cold out of the fridge. Please don’t tell on me.)


It doesn’t get any better than a plate of lemon potatoes straight from the oven.

4.0 from 1 reviews
Lemon Potatoes
Prep time
Cook time
Total time
Lemon Potatoes
Serves: 6
  • 4-6 russet potatoes, peeled and cubed (enough to cover the bottom of a 9x13 baking dish)
  • ⅓ cup extra virgin olive oil
  • ¾ cup of lemon juice
  • zest of 2 lemons
  • 4 cloves of garlic, grated
  • 1 tablespoon dried basil
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Place the potatoes in a 9x13 baking dish.  In a bowl mix together the rest of the ingredients.  Pour over the potatoes and toss. It might seem like a lot of liquid, but the potatoes will absorb it.
  3. Bake for 30 minutes, tossing the potatoes around a few times while baking, until fork tender.
  4. Eat!

2 thoughts on “Lemon Potatoes

  1. Eileen SANBORN

    Well, yum ~ thanks for the perfect side dish to serve my kids and grand kids tonight at dinner. Heavenly smell of garlic & LEMON wafting through my kitchen right now! This one’s a keeper!


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