Lemon herb potatoes Recipe

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2 votes | 4390 views

Lemon, fresh oregano and the cheese of your choice brighten up russet potatoes.

Prep time:
Cook time:
Servings: 6


  • 4 large russet potatoes, scrubbed and sclied crosswise into 1/4-inch thick rounds
  • 1/4 cup lemon juice
  • 1 tsp. olive oil
  • 1 1/2 Tbsp. oregano leaves, copped
  • 2 tsp. lemon zest
  • 3 garlic cloves, minced
  • 2 tsp. salt
  • ground pepper
  • 2/3 cup cheese (crumbled feta, grated mozarella, or parmesan)


  1. Preheat oven to 450 and prepare a 9 x 13-in baking dish with cooking spray or butter.
  2. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic and salt. Layer slices in baking dish.
  3. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes.
  4. Top with cheese and bake until golden, about 14 minutes more.


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  • Julie Saqueton
    May 28, 2008
    Looks great Rose. Great picture too. Thanks for contributing.

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