Go Back
+ servings

Greek Lemon Fries

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Calories: 296kcal


  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves finely minced
  • 2 tsps coarse sea salt or kosher salt
  • 2 tsps dried oregano
  • 1/2 tsp freshly ground pepper
  • 6 medium/large Yukon gold potatoes washed well
  • 1/2 cup boiling water + more if needed
  • Salt to taste
  • Chopped fresh parsley leaves for garnish


  • Preheat your oven to 450°F and make sure you have all your ingredients.
  • in a mixing bowl, whisk together the lemon juice, olive oil, garlic, salt, oregano, and pepper. Set aside.
  • Peel the potatoes, if desired. Cut them in half lengthwise through the center. Cut the potato halves in half again lengthwise. Cut the 4 potato sections in half through the center to create wedges.
  • Place the potato wedges in a large shallow baking dish. Pour the lemon and oil sauce over the potatoes and toss them to coat evenly. Pour the boiling water over the dressed potatoes.
  • Place the baking dish in the oven and bake for 60 to 90 minutes, stirring every 20 minutes. The potatoes are ready when all the liquid has been absorbed and the interior of the potatoes are cooked through when tested with a fork. The outside should be browned and a little crispy. If the liquid evaporates too quickly, add a little more water just a couple of tablespoons at a time.
  • Transfer the cooked potatoes to a serving platter. Season with salt to taste and garnish with fresh parsley leaves. Serve while hot.



Calories: 296kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 741mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg