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A white plate filled with seasoned, roasted potato wedges—perfect for any Greek roasted potatoes recipe—sits on a marble surface, next to a gold fork and knife and a green-striped napkin.
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Greek Roasted Potatoes Recipe

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6
Calories: 328kcal
Author: Melissa Griffiths

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 8x8 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

Potato Varieties: 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.
Wedge Size: Cut your potato wedges uniformly, about ½ to 1-inch thick. Pieces that are too thin will become mushy, while overly thick wedges won't cook through properly. Consistent sizing ensures even cooking and prevents some pieces from burning while others remain undercooked.
Let Rest After Baking: Allowing the potatoes to rest after coming out of the oven helps the flavors finish distributing evenly. It also gives the inside of the potatoes a little extra time to finish cooking and softening on the inside.
Serving Suggestions:
  • 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.
 
Make Ahead Tips: You can slice the potatoes and mix all ingredients up to 2 hours before baking, but don't let them sit longer as the acid from the lemon can make them mushy. For best results, assemble and bake immediately.
Storage & Reheating: 
  • 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

Serving: 8oz | Calories: 328kcal | Carbohydrates: 48g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 9816mg | Potassium: 1091mg | Fiber: 5g | Sugar: 9g | Vitamin A: 13IU | Vitamin C: 47mg | Calcium: 108mg | Iron: 2mg