Greek Lemon Potatoes

Serve up a tangy Mediterranean take on a classic with my Greek Lemon Potatoes! These easy Greek roasted potatoes are truly delicious.

Course Lunch, Salad, Side Dishes

Cuisine Greek, Mediterranean

Keyword greek lemon potatoes, lemon greek potatoes, Mediterranean Potatoes, roasted greek potatoes

Prep Time 5

Cook Time 40

Resting time 10

Total Time 55

Servings

Calories 242kcal

Preheat the oven to 400°F. Slice the potatoes into small chunks, then toss them with lemon juice, half the olive oil, parsley, salt, and pepper. Spread them out on a baking tray alongside a quartered lemon.
1 lb Potatoes, ¼ cup Lemon juice, 1 Lemon, 3 Tablespoons Olive oil, 2 Tablespoons Fresh parsley, ½ teaspoon Sea salt, ½ teaspoon Pepper
Roast for 30 minutes, tossing the mixture 1-2 times as it cooks. While it cooks, slice the onion thin, then add it into a bowl with sliced tomato, chives, parsley, minced garlic, capers, and the rest of the olive oil.
1 medium Red onion, 9 oz Cherry tomatoes, ¼ cup Feta cheese, ½ Tablespoon Chives, 2 Tablespoons Capers, 1 clove Garlic
Remove the potatoes from the oven and let them cook for 10 minutes. Then add them to the bowl, toss to combine, and serve!

Make sure to use the right kind of potato for the best texture. I prefer red or fingerling potatoes.
This delicious potato salad can be served warm or chilled; chilling it can add extra levels of flavor!
Kalamata olives and sliced cucumber make excellent additions for added flavor.
You can use bottled lemon juice, but it will impact the flavor. I highly recommend fresh lemon juice only.
Don't try reheating this salad- it won't turn out well. Instead, serve any leftovers chilled.