Greek lemon potatoes

By Sebastien Centner
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  • 4 liter size ziploc bag
  • 4 large Yukon gold potatoes, peeled and sliced into thick wedges
  • 1/3 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dry thyme
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 1/2 cups chicken broth
  • 4-5 lemon slices
  • Micro greens to garnish


  1. Peel and slice the four large potatoes into wedges and set aside in water. 
  2. In a large ziplock bag, add the chicken stock, lemon juice, olive oil, garlic, oregano, thyme, sea salt, and pepper. 
  3. Remove the potatoes from water and pat dry. Add to the ziplock bag and marinate for two hours. 
  4. Preheat the oven to 390 degrees. Pour the mixture into a large casserole dish and cook for one hour - to one hour and a half (depending on how crispy you like the potatoes) turning once or twice throughout the cooking time.
  5. Garnish with lemon slices and micro greens. Serve!


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