Greek Lemon Potatoes

Greek Lemon Potatoes Olive Oil

Greek Lemon Potatoes

This recipe is one of the staples of Greek cuisine and they can be found on every table for both Holidays and inconsequential weekdays. 


6-7 Russet Idaho® Potatoes medium size, peeled, cut lengthwise in halves or quarters
1 1/2 cups Chicken Broth see Recipe Tip below
1/2 cup Coronado Taste of Oil California Arbequina Extra Virgin Olive Oil
1/3 cup Lemon Juice freshly squeezed
3 cloves Garlic minced
1 tablespoon Dry Oregano
1 tablespoon Semolina
Salt to taste

Greek Lemon Potatoes Olive Oil



  1. 1. Preheat your oven to 400°F.

    2. Peel and cut your Idaho® Potatoes into halves or quarters. Place them into the “9X13” baking dish.

    3. Combine Chicken Broth, Olive Oil, Lemon Juice, Garlic, and Oregano (now would be the time to check for the saltiness of your liquid). Keep in mind, this is the liquid in which the potatoes will cook and they’ll soak in all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, then add more salt.

    4. Add Semolina to the liquid, mix it well and then pour it over the potatoes. Cover the potatoes with the foil and roast for 40 minutes.

    5. Remove from the oven, take off the foil, mix the potatoes and put them back into the oven, uncovered for 20-30 minutes, until most of the liquid has evaporated and the edges are slightly crispy.

    6. Remove potatoes from the oven, and let them cool off slightly before serving. You may garnish some parsley and some fresh lemon slices for an extra touch. Serve them on your Easter table and I swear they’ll have no competition!


Recipe first feature here.


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