Greek Roasted Potatoes are crispy on the outside, tender on the inside, and bursting with Mediterranean flavors. Infused with garlic, lemon, and oregano, these potatoes are a perfect side dish for grilled meats, seafood, or a simple vegetarian meal.
Why You’ll Love This Recipe
- Crispy & Flavorful: A perfect balance of crispiness and tender texture with bold Greek seasonings.
- Easy to Make: Minimal prep with simple ingredients.
- Pairs Well with Everything: Great alongside lamb, chicken, fish, or Greek salads.
- Authentic Taste: Inspired by traditional Greek flavors with lemon, olive oil, and oregano.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or russet potatoes, cut into wedges
- Olive oil
- Fresh lemon juice
- Garlic, minced
- Dried oregano
- Salt and black pepper
- Chicken or vegetable broth (for extra flavor)
- Fresh parsley (for garnish)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the potatoes: Cut potatoes into wedges and place them in a large bowl.
- Make the marinade: In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Toss & arrange: Pour the marinade over the potatoes and toss to coat evenly. Spread them out on the baking sheet in a single layer.
- Roast: Bake for 40-50 minutes, flipping halfway, until golden brown and crispy.
- Garnish & serve: Sprinkle with fresh parsley and serve hot.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: About 1 hour
Variations
- Extra Crispy: Roast at 425°F (220°C) for added crispiness.
- Herb Boost: Add fresh rosemary or thyme for extra depth.
- Spicy Kick: Sprinkle with red pepper flakes before roasting.
- Cheesy Twist: Top with crumbled feta for a Greek-inspired cheesy finish.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
- Freezing: Not recommended, as potatoes can become mushy when thawed.
FAQs
Can I use baby potatoes instead?
Yes! Halve or quarter them for even roasting.
Do I need to peel the potatoes?
No, but you can if you prefer a smoother texture.
Can I make these ahead of time?
Yes! Prep the potatoes and marinade in advance, then roast when ready.
What’s the best potato variety for this recipe?
Yukon Gold for a creamy texture or russet for extra crispiness.
Can I cook these in an air fryer?
Yes! Air fry at 400°F (200°C) for about 20-25 minutes, shaking halfway through.
How do I make them less tangy?
Reduce the lemon juice slightly if you prefer a milder flavor.
What main dishes pair well with Greek potatoes?
They go great with grilled chicken, lamb, seafood, or tzatziki sauce.
Can I add onions or bell peppers?
Yes! Roast them alongside the potatoes for extra flavor.
What’s the secret to extra crispy potatoes?
Ensure the potatoes are spaced out on the pan and not overcrowded.
Can I use fresh oregano instead of dried?
Yes! Use about three times the amount of fresh oregano for the same flavor.
Conclusion
Greek Roasted Potatoes are a delicious and easy-to-make side dish that pairs perfectly with a variety of meals. With their crispy texture, tangy lemon flavor, and fragrant herbs, they bring a Mediterranean touch to any table. Try them today and enjoy a taste of Greece at home!
Print
Greek Roasted Potatoes
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean
Description
These Greek-style roasted potatoes are infused with lemon, garlic, oregano, and olive oil, then slow-roasted until golden and crispy. They’re the perfect side dish for grilled meats, seafood, or a Mediterranean feast!
Ingredients
- 2 1/2 lbs Yukon Gold or russet potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color)
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
- 1/4 cup water
For Garnish (Optional):
- 2 tablespoons fresh parsley, chopped
- 1/4 cup crumbled feta cheese
Instructions
1. Preheat & Prep:
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan.
2. Season the Potatoes:
- In a large bowl, toss the potato wedges with olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and paprika.
3. Roast with Broth:
- Spread the potatoes in a single layer in the baking dish.
- Pour chicken broth and water over the potatoes—this helps them absorb flavor and stay tender inside.
4. Roast Until Golden:
- Roast for 40 minutes, stirring once halfway through.
- After 40 minutes, increase oven temperature to 425°F (220°C) and roast for 15-20 more minutes until golden and crispy.
5. Serve & Enjoy:
- Garnish with fresh parsley and crumbled feta cheese (optional).
- Serve hot with tzatziki, grilled chicken, or lamb!
Notes
- Extra Crispy? Broil for 3-5 minutes at the end for more crunch.
- Make It Vegan: Use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.