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Greek Lemon Potatoes

What makes these unique is that they are cooked in a heavily flavored, lemony, mountain oregano olive oil broth, so they suck up all that flavor before roasting to golden perfection. They are, indeed, the perfect potato.

Greek Lemon Potatoes


  • 4 large Yukon gold potatoes
  • ½ cup Fancy Peasant GEVOO
  • 1 cup filtered water
  • 1 lemon, juiced
  • 1 teaspoon oregano
  • Salt and black pepper


  1. Preheat oven to 400°
  2. Peel potatoes and cut into thick wedges — about 3cm / 1.2” thick — and medium ones into 3. (see video in post)
  3. Place them in a depsi (aluminum pan) and cover with GEVOO, water, lemon juice, salt, oregano, and black pepper. Mix well.
  4. Cover your pan with aluminum foil and bake for 25-30 minutes
  5. Remove foil and bake them for another 10 minutes.