Greek Lemon Potatoes

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Published on May 3, 2020

These potatoes are a great addition to any dinner. They are tangy from the turmeric and lemon juice and doubling cooking them in the microwave then the oven forms a beautifully crisp crust.


  • 3 large Russet Potatoes, peeled and cut into 1 inch cubes
  • 1 tbsp tumeric powder
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • 3 tbsp olive oil
  • 0.25 cup lemon juice (about half a lemon)
  • salt and pepper to taste


Servings: 3

Prep time: 5m

Cook time: 20m

Total time: 25m

  1. Sandwich the peeled and cubed potatoes in between two points and microwave for 5 minutes, flip and microwave for another 4 minutes.

    Once the potatoes are done, toss them in a bowl with the spices, lemon juice, and oil. Spread over a baking sheet a broil for 10 minutes, shaking every 3 or 4 minutes.

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