Discover What Greeks Really Love on Their Baked Potatoes!

It’s the quintessential Sunday noon dish, arriving at the center of the table alongside roasted chicken: oven-baked potatoes. They’re cut into large or small wedges, often unpeeled to maintain a rustic feel, generously seasoned, laid out in a single layer in a large dish (to avoid mushiness), and baked until golden on the outside and tender at the core.

To infuse them with personality, everyone has their own little secret. In the Southwest, traditional recipes often call for duck fat; in Provence, it’s typically a locally sourced olive oil. When it comes to spices, fresh or dried garlic, paprika, chili, thyme, rosemary, or Provencal herbs are commonly in the limelight.

However, on the other side of the Mediterranean, the Greeks rely on a citrusy twist to energize their oven-roasted potatoes: lemon! This recipe was brought back by Natacha, known as @freethepickle_ on Instagram, from her travels in Greece and she now shares it with her followers.

Start by peeling 7 to 8 large potatoes—yes, in this recipe, you do peel them! Cut each potato in half, then into quarters (or more if they’re very large), and place them in a mixing bowl. Drizzle with the juice of half a lemon and add about 7 to 8 tablespoons of olive oil (don’t skimp). Then season with 1 teaspoon of dried oregano, salt, and pepper to taste. If desired, you can also add whole, unpeeled garlic cloves which will roast and add flavor without bitterness, but this is entirely optional.

Toss everything together to coat the potato pieces well, spread them out on a baking sheet, and bake in the middle of the oven at 200°C (392°F) for 40 to 50 minutes, until the potatoes are tender. Stir once or twice during cooking to ensure they brown evenly. Natacha suggests serving them warm, with or without Greek feta—of course.