Crispy on the outside and tender in the center, these twice baked Greek Lemon Potatoes will blow your socks off! Parboiled then roasted to crispy perfection, these potatoes are addictive.

Coated with olive oil, fresh squeezed lemon juice, dried oregano, kosher salt, garlic powder and cracked black pepper these potatoes are well seasoned and flavorful. Finished with crumbled feta, chopped chives and a few wedges of fresh lemon, you’ll have this recipe on repeat.

If you like this side dish recipe, try my One Pan Potatoes, Lebanese Rice or my Sauteed Spring Vegetable Salad.

Ingredients for Greek Lemon Potatoes (twice baked) – Healthyish Foods

Substitutions and Ingredients Needed for Greek Lemon Potatoes

Potatoes – Yukon gold or sometimes called “gold potatoes” are the only potato you need for this recipe. Waxy potatoes or high starch potatoes like russet will not work as well. Be sure to grab Yukon gold.

Oil – This recipe calls for olive oil. Olive oil has a higher smoke point than extra virgin olive oil which makes it better for oven roasting. Option to use avocado oil instead.

Lemon – Fresh squeezed lemon juice works best for this recipe. Here is a handy juicer. You can also serve this dish with a few wedges of fresh lemon as well.

Herbs / Seasoning – This recipe calls for dried oregano, kosher salt, garlic powder, cracked black pepper and chopped chives. Option to use chopped green onion or scallions instead.

Cheese – Top this dish with crumbled feta cheese. Be sure to use a high-quality cheese brand.

Finished image - Greek Lemon Potatoes (twice baked) – Healthyish Foods

How to Make Greek Lemon Potatoes

Preheat the oven to 450 degrees. Lightly spray a baking tray with avocado oil cooking spray and set it aside.

Prepare the Potatoes

Wash and quarter the potatoes lengthwise.

Parboil the Potatoes

Add the potato wedges to a pot and cover the potatoes with cold water. You’ll want to cover them with 1-2-inches of cold water. Season the water with kosher salt. Place the pot on the stovetop and bring to a boil. Once the water starts boiling, only boil for 5-8 minutes. DO NOT over boil the potatoes. Otherwise, they will be too soft and break apart.

Drain the water using a colander and let the potatoes steam dry from 2 minutes before placing them in a large mixing bowl. Try my favorite pot with a built-in colander or try this handy clip-on colander for easy draining.

Dress and Season the Potatoes

Coat the potatoes with the olive oil, fresh squeezed lemon juice, dried oregano, garlic powder, kosher salt and cracked black pepper. Gently toss until well combined. Add the potatoes to the prepared baking tray, center side down. Do not overcrowd the pan. Try this handy citrus juicer!

Roast the Potatoes

Roast for 20-25 minutes or until they are golden brown and crispy. Cooking time will vary based on thickness of the wedges. Smaller wedges might need less time, larger wedges might need more time. Option to broil 2-3 minutes for an extra crispy skin. Remove the potatoes from the oven, add them to a serving bowl. Top with crumbled feta and chopped chives. Serve and enjoy!

Beauty image - Greek Lemon Potatoes (twice baked) – Healthyish Foods

Frequently Asked Questions FAQ’s

Why do you twice bake the potatoes? Twice baking the potatoes allows the potatoes to have an extra tender center with a crispy outside.

Why do you parboil the potatoes? Parboiling the potatoes allows the potatoes to absorb flavor from the salt water. It also allows the potatoes to have a soft, tender center. The extra step is worth the result.

What does steam dry mean? Once you drain all the water from the potatoes, cover the potatoes with a lid or clean kitchen towel, allowing them too completely dry. This helps the fat stick to the potatoes yielding a crispy skin. Just make sure your stovetop is off if using a towel.

What type of potatoes should I use? This recipe works best with Yukon gold potatoes. Yukon gold has a moderate starch level, which allows them to hold up well when parboiled and roasted. Whereas russet potatoes have a high starch content which makes them prone to crumbling. Waxy potatoes have a low starch content which can yield a firmer bite. So, use Yukon gold potatoes for the best result.

Can you over boil the potatoes? Yes! Once the water is boiling the potatoes only need 5-10 minutes to become tender. Cooking time will vary based on the size of the potatoes. However, be sure to not over boil them. Otherwise, they could end up soggy.

FAQ’s continued

What can you serve these potatoes with? Enjoy these potatoes alongside my One Pan Blackened Chicken AlfredoOne Pan Creamy Pesto Chicken, or my Oven Baked Crispy Chicken Thighs

Why do you use olive oil instead of EVOO? Olive oil has a higher smoke point that extra virgin olive oil making it better for oven roasting. Option to use avocado oil instead.

What does it mean to overcrowd the baking tray? When the baking tray is too small, the potatoes will overlap one another preventing them from getting crispy. I love using this griddle pan that doubles as a baking tray!

Side angle image - Greek Lemon Potatoes (twice baked) – Healthyish Foods

How to Store Greek Lemon Potatoes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

If you like this side dish recipe, try my One Pan Potatoes, Lebanese Rice or my Sautéed Spring Vegetable Salad.

Finished image - Greek Lemon Potatoes (twice baked) – Healthyish Foods

Greek Lemon Potatoes (twice baked)

Crispy on the outside and tender in the center, these twice baked Greek Lemon Potatoes will blow your socks off! Parboiled then roasted to crispy perfection, these potatoes are addictive.
No ratings yet
Leave a Review »

Ingredients

Equipment

  • 1 pot with colander
  • 1 baking tray
  • 1 spatula

Instructions 

How to Make Greek Lemon Potatoes

  • Preheat the oven to 450 degrees. Lightly spray a baking tray with avocado oil cooking spray and set it aside.

Prepare the Potatoes

  • Wash and quarter the potatoes lengthwise.

Parboil the Potatoes

  • Add the potato wedges to a pot and cover the potatoes with cold water. You’ll want to cover them with 1-2-inches of cold water. Season the water with kosher salt. Place the pot on the stovetop and bring to a boil.
    Once the water starts boiling, only boil the potatoes for 5-8 minutes. DO NOT over boil the potatoes. Otherwise, they will be too soft and break apart.
  • Drain the water using a colander and let the potatoes steam dry from 2 minutes before placing them in a large mixing bowl. Try my favorite pot with a built-in colander or try this handy clip-on colander for easy draining.

Dress and Season the Potatoes

  • Coat the potatoes with the olive oil, fresh squeezed lemon juice, dried oregano, garlic powder, kosher salt and cracked black pepper. Gently toss until well combined. Add the potatoes to the prepared baking tray, center side down. Do not overcrowd the pan.

Roast the Potatoes

  • Roast for 20-25 minutes or until they are golden brown and crispy. Cooking time will vary based on thickness of the wedges. Smaller wedges might need less time, larger wedges might need more time. Option to broil 2-3 minutes for an extra crispy skin. Remove the potatoes from the oven, add them to a serving bowl. Top with crumbled feta and chopped chives. Serve and enjoy!

Video

Notes

How to Store Greek Lemon Potatoes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

Nutrition

Serving: 1serving or 1/6th of the entire dish, Calories: 305kcal, Carbohydrates: 41g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 7mg, Sodium: 1660mg, Potassium: 985mg, Fiber: 5g, Sugar: 2g, Vitamin A: 71IU, Vitamin C: 49mg, Calcium: 79mg, Iron: 2mg