Monday Menus: Greek Lemon Roasted Potatoes

Happy Monday!

Last week around Wednesday, it occurred to me that Sunday WAS EASTER, and boy, I’d better get hopping or else we’d be eating canned tuna for Easter dinner. While canned tuna has a certain simplicity about it that I can appreciate on a Sunday afternoon, I didn’t want that to be the highlight of our Easter meal, you know?

So along with the requested lamb and chimichurri sauce, I served these potatoes, originally found here. They were easy and quite frankly, my favorite part of the meal.


  • 4 large russet baking potatoes (8 medium), peeled and quartered
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice (2-3 lemons)
  • 1 tablespoon dried oregano
  • Salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
  2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.


One Response to “Monday Menus: Greek Lemon Roasted Potatoes”

  1. Donna Michell Says:

    Thank you for including your name! The new format sounds easier for those who post.

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