Greek Lemon Potato Bake
A zesty and crunchy twist on classic lemon potatoes, perfect for family gatherings or a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds Yukon gold or russet potatoes, peeled and chopped
- Juice of 2 lemons
- ½ cup olive oil
- Salt and pepper to taste
- 1 tablespoon dried oregano
- Feta cheese, crumbled (or dairy-free tofu with nutritional yeast)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes by peeling and chopping them into bite-sized wedges.
- Mix the lemon juice, olive oil, salt, and pepper in a bowl.
- Toss the potatoes with the lemon-oil mixture and oregano in a baking dish.
- Bake for 45 minutes, tossing halfway through.
- Add crumbled feta on top and return to the oven for an additional 10 minutes.
- Final touches: Squeeze extra lemon juice over the top before serving.
Notes
For a vegan option, replace feta with vegan cheese. Leftovers make a great breakfast skillet with scrambled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Greek, Lemon, Potatoes, Vegetarian, Side Dish