Go Back

Greek Style Roasted Lemon Butter Potatoes

These crispy, zesty potatoes are a delightful side dish that adds Mediterranean flair to any meal, combining the richness of butter with the brightness of lemon and garlic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby potatoes Choose evenly-sized potatoes for uniform cooking.
  • 1/4 cup unsalted butter, melted Can substitute with olive oil for a vegan option.
  • 2 lemons, juiced For an extra zing, add some lemon zest.
  • 3-4 cloves garlic, minced Toasting the garlic enhances the flavor.
  • 1 tsp dried oregano
  • to taste salt and pepper
  • to taste fresh parsley, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and halve the baby potatoes, then place them in a large bowl.
  3. In a separate bowl, mix together the melted butter, lemon juice, minced garlic, oregano, salt, and pepper.
  4. Pour the lemon butter mixture over the potatoes and toss until they are well-coated.
Cooking
  1. Spread the potatoes evenly on a baking sheet in a single layer.
  2. Roast in the oven for about 40-45 minutes until golden brown and crispy, stirring occasionally.
  3. Garnish with fresh parsley before serving.

Notes

Got leftovers? Store them in an airtight container in the fridge for about 3–5 days, or freeze for up to three months. Reheat in the oven with a squeeze of fresh lemon juice to refresh the flavor.