This Greek Roasted Potatoes Recipe with lemon, oregano, and olive oil is a truly authentic Mediterranean side dish that delivers crispy edges and fluffy interiors in just 1 hour. Simple ingredients and incredible flavor with minimal prep!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Jump to:
🍽️ With just seven ingredients and one baking dish, this recipe proves that the best flavors come from simplicity. No complicated techniques or hard-to-find ingredients required – just slice, season, and bake.
My 2 Best Tips For Making This Greek Roasted Potatoes Recipe
Don’t Skip the Resting Period: The 5-minute rest after baking isn’t just a suggestion – it’s crucial for perfect texture. During this time, the potatoes finish cooking with residual heat, the flavors finish their thing, and any remaining liquid gets absorbed. This step transforms good potatoes into exceptional ones!
Use Fresh Lemon Juice: Bottled lemon juice simply can’t compete with fresh. The bright acidity and natural oils from fresh lemon zest (even though zest isn’t in this recipe) that clings to fresh juice makes an enormous difference in the final flavor profile.
This recipe captures the essence of traditional Greek cuisine with its perfect blend of fresh lemon juice, aromatic oregano, and quality olive oil. You’ll think you’re in a sunny Greek taverna overlooking the Mediterranean Sea — dreamy!
The combination of chicken broth and lemon juice creates steam that keeps the potatoes tender inside while the high heat develops beautifully crispy, golden edges. You’ll get that coveted contrast of textures in every wedge.
These Greek roasted potatoes go with pretty much any main course, from grilled chicken and lamb to seafood and vegetarian dishes. Make them for an average weeknight dinner or even a special meal with guests.
🩷 Melissa
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Greek Roasted Potatoes Recipe
Ingredients
- 3 pounds yukon gold potatoes sliced into wedges
- 1 cup chicken broth
- 1 juice from 1 large lemon freshly squeezed
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes before slicing them into wedges about ½ to 1-inch thick.
- Place all of the ingredients in an 8×8 inch baking dish. Fold the ingredients together so that the potato wedges are evenly coated in the spices and liquid.
- Place the pan in the oven and bake the potatoes for 1 hour. Remove the pan from the oven and allow the potatoes to rest for 5 minutes before serving.
Notes
- These potatoes are great topped with some extra dried oregano.
- These potatoes are great served as is or with a side sauce like garlic aioli.
- While these potatoes are best served fresh, they can be stored in the fridge for up to 4 days in an airtight container.
- The potatoes will not be very crunchy reheated, but the inside of the potatoes will be just as soft reheated.
- For crispy results, reheat in a 375°F oven for 10-15 minutes rather than using the microwave.
- You can also pan-fry them in a skillet with a little olive oil for 3-4 minutes per side to restore some crispiness.
Nutrition
How To Make Greek Roasted Potatoes
Step 1: Preheat your oven to 400°F. Wash and pat dry all of the potatoes, then cut into wedges.
Step 2: Put the potato wedges into the baking dish and add the rest of the ingredients. Toss until the potatoes are well coated in the seasonings.
Step 3: Bake until the potatoes are fragrant and most of the liquid has evaporated, about 1 hour.
Step 4: Remove from the oven and let rest for 5 minutes before serving to finish absorbing the liquid.
Recipe FAQs
While Yukon Gold potatoes work best due to their creamy texture and ability to hold their shape, you can substitute with Russet potatoes for a fluffier interior or red potatoes for a firmer texture. Avoid waxy potatoes like fingerlings, as they won’t achieve the same crispy exterior.
The potatoes are ready when they’re golden brown on the edges and easily pierced with a fork. The liquid should be mostly absorbed, and you should hear a gentle sizzling sound. If they need more browning, increase the oven temperature to 425°F for the last 10 minutes.
Yes! Substitute the chicken broth with vegetable broth or even water. The lemon juice and olive oil provide most of the flavor, so you won’t sacrifice much taste. You might want to add an extra pinch of salt to compensate.
More Simple Side Dish Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Leave a Reply