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Greek lemon baked potatoes shown in a black & white casserole dish with a silver spoon for serving
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Ellinikos Lemoni Patatas (Greek Lemon Potatoes)

Ellinikos lemoni patatas are the Greek version of baked potatoes. They combine crispy baked potatoes with a light lemon marinade for a fresh take on the classic side dish you'll love!
Prep Time15 mins
Cook Time1 hr 10 mins
Marinade Time2 hrs
Total Time3 hrs 25 mins
Course: Side, Side Dish
Cuisine: Greek
Servings: 8
Calories: 221kcal


  • 3 lbs white potatoes
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 2 tbsp minced garlic
  • 2 tsp dried oregano
  • salt & pepper to taste
  • 2 cups chicken broth


  • Scrub and rinse the potatoes to remove and dirt. Chop them and add them to a large mixing bowl.
  • Add water to the bowl, just to cover the potatoes, and then let them sit undisturbed while prepping the marinade.

Making The Marinade

  • Add all of the remaining ingredients to a large zip locking bag. Gently squish them together, just until mixed together.
  • Drain the cut potatoes completely, before carefully transferring them to the marinade bag.
  • Carefully seal the bag, removing any excess air as you do so.
  • Lay the sealed bag flat in the refrigerator for 2 hours, flipping half way through.

Baking The Potatoes

  • Working carefully to avoid and mess or spillage, transfer the contents of the bag (potatoes and marinade both) to a 9x13" baking dish that's at least 2 inches deep.
  • Bake the potatoes at 400° for 1 hour and 10 minutes, gently stirring them twice during the baking time.
  • If the potatoes are not crisp enough for your preferences, you can then broil them for up to 5 minutes. Watch them carefully to avoid burning.
  • Let the cooked, crisped potatoes rest for 2-3 full minutes before serving with a slotted spoon.


  • Add 1 to 2 chopped chicken breasts and chopped fresh green beans to make it a meal.
  • Skinning the potatoes is optional. Although it isn't traditional, I almost always leave the peels on to get the added nutrients.
  • Use fresh lemon juice for a brighter flavor.
  • Add freshly grated lemon zest for an even stronger lemon flavor.
  • If you want to make this vegetarian sub vegetable broth for chicken broth.
  • You can skip the bag marinade by placing the potatoes and marinade in baking pan and covering with plastic wrap.


Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 793mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 2mg