Go Back
+ servings
whole30 greek lemon potatoes

whole30 greek lemon potatoes

Crispy on the outside, soft on the inside, these Greek Lemon Potatoes are the perfect, comforting side dish to go with any meal!
No ratings yet
Print Pin
Course: Breakfast, Main Course, Side Dish
Cuisine: American, Mediterranean
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 340kcal


  • 2 lbs Russet potatoes (or Yukon gold) - peeled and diced into 1-inch chunks
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chicken stock - low-sodium
  • 1/4 cup fresh lemon juice - approx juice of 1 lemon
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoon salt - Kosher, suggested
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons ghee (optional) - or 1 1/2 tbsp melted butter


  • Preheat oven to 350F. 
  • Scrub potatoes clean, and peel. Dice peeled potatoes into approx 1-inch coins. Quarter each coin for 1-inch chunks.
  • To a deep baking pan (9x13), toss potatoes with remaining ingredients, except ghee (so, olive oil through black pepper). Spread potatoes evenly into a layer and bake.
  • Bake until potatoes are tender in the center and slightly crispy on the outside edges, tossing every 30 minutes, or so. This should take approx 1 hour 15 minutes in the oven. If at the 1-hour mark, the potatoes stick to baking dish, add 1-2 tablespoons ghee (or melted butter), and toss. This should take approx 1 hour 15 minutes. 


nutrition info includes ghee added at the end. This step is optional.


Serving: 1serving | Calories: 340kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Fiber: 6g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!