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  • Julianna Sweeney

Greek Lemon Potatoes

The sun has been shining and although it's not "officially" summer yet, it most definitely feels like it!

When I was planning out my meals this week, I was trying to put together some lighter, more refreshing dinners. Ease was also a priority as I wasn't really looking to spend the whole day in the kitchen. I decided to look back at some Instagram Reels that I'd saved in the past for inspiration and there it was, just the side dish I was looking for!

I built my meal around the potatoes and figured some lightly seasoned wild caught salmon and zucchini were the perfect match for a delicious, nutritious and easy summer meal.


  • 7-8 large potatoes

  • 5 cloves of garlic

  • 1/2 cup extra virgin olive oil

  • 1/2 cup of water

  • Juice of 1 big (or 2 small) lemons

  • 1 tsp dried oregano

  • salt and pepper to taste

  • fresh rosemary (to garnish)

  • 2 tbsp of semolina (optional)


  1. Preheat the oven at 360 degrees F

  2. Wash your potatoes. Then dry and cut into small wedges

  3. Chop your garlic and juice your lemon(s)

  4. Add all ingredients (except for the rosemary) to a baking dish, mix all together, cover with foil or parchment paper and put in the oven for 50 mins

  5. Once they are done cooking for 50 mins, uncover and let them bake for another 10-20 minutes (until golden brown)

  6. Serve and enjoy!


Such an easy recipe and the perfect side for getting your summer kicked off right! Let me know what you think. Happy cooking!

Sending love always,


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