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Greek Style Potatoes

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Greek Style Potatoes



  • 4 red potatoes, cut into 1-inch thick wedges
  • 2 cups Sun Orchard Lemon Juice
  • 1/3 cup olive oil
  • ¼ cup chopped dill
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp black pepper
  • 1 tsp salt


Preheat oven to 350°F. In a large bowl, combine lemon juice, olive oil, dill, garlic, thyme, rosemary, salt and pepper.  Add potato wedges and toss to coat.

Spread potato wedges onto 13×9 in baking dish. Drizzle with excess dressing.

Cover the baking dish with foil and bake until potatoes are soft in the middle, turning occasionally, 60-90 minutes.