Drizzle bottled greek vinaigrette and these 2 ingredients over halved baby potatoes into a roasting pan for a satisfying summer dish people always return to

These oven baked Greek lemon potatoes are the kind of simple summer side dish that earns a permanent place on the table, because they ask so little and give back so much. With baby potatoes, bottled Greek vinaigrette, lemon juice, and a sprinkle of seasoning, you get tender centers, golden edges, and that bright, herby flavor folks always seem to go back for. It is the sort of practical shortcut recipe that fits right in with an old Midwestern kitchen, where keeping supper easy and flavorful has always been good sense.

Serve these potatoes alongside grilled chicken, burgers, pork chops, or baked fish, and add a tomato-cucumber salad or a bowl of green beans to round out the meal. They are especially nice with anything coming off the backyard grill, and a spoonful of feta or a little chopped parsley on top makes them feel right at home at a summer potluck table.

Oven Baked 4-Ingredient Greek Lemon Potatoes

Servings: 6

Finished Greek lemon potatoes plated in a rustic serving dish

Ingredients

2 pounds baby potatoes, halved
1 cup bottled Greek vinaigrette
2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Baby potatoes, Greek vinaigrette, lemon juice, and oregano arranged on a kitchen table

Directions

1. Preheat the oven to 400°F and lightly grease a roasting pan or 9x13-inch baking dish.

2. Add the halved baby potatoes to the roasting pan, cut side down and cut side up mixed naturally for even roasting.

Halved baby potatoes spread in a roasting pan before seasoning

3. Drizzle the bottled Greek vinaigrette evenly over the potatoes, then drizzle over the lemon juice and sprinkle with the dried oregano.

Hands drizzling Greek vinaigrette and lemon over potatoes in a roasting pan

4. Toss the potatoes well to coat, then spread them into an even layer.

Seasoned baby potatoes coated in vinaigrette and spread evenly in the pan

5. Roast for 35 to 45 minutes, stirring once halfway through, until the potatoes are fork-tender and browned around the edges.

Greek lemon potatoes roasting until golden in the oven pan

6. Serve hot straight from the pan or transfer to a serving bowl, spooning any pan juices over the top.

Final plated Greek lemon potatoes served with summer meal sides

Variations & Tips

Add feta: For a saltier, creamier finish, scatter crumbled feta over the hot potatoes just before serving. The warmth softens the cheese a little without melting it away.

Greek lemon potatoes topped with crumbled feta

Use garlic: If you do not mind stepping past the four-ingredient idea, add 2 or 3 minced garlic cloves for deeper flavor. Stir them in well so they roast right along with the vinaigrette and lemon.

Make them extra brown: For more color and crispness, place the pan under the broiler for 2 to 3 minutes at the end, watching closely so the edges do not burn.

Choose the right pan: A wide roasting pan helps the potatoes brown better than a crowded deep dish. If they are piled too close together, they will steam more than roast.

Season to taste: Depending on how tangy and salty your bottled Greek vinaigrette is, you may want a small pinch of salt and black pepper before roasting or right at the table.