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Just when you thought potato recipes couldn’t get any better, a recipe for Greek Roasted Potatoes comes along and sets a new standard. You’ll be dreaming about these lemony roasted potatoes every moment you’re not actually devouring them.
This side dish recipe perfectly replicates the boatloads of golden, lemon-garlic-and-oregano-laced roasted potatoes that are served at every Greek restaurant, including my current neighborhood favorite that I frequent a little more than I’d like to admit.
These Greek Roasted Potatoes rank among my top 5 Mediterranean recipes ever (right up there with Greek Salad, Mediterranean Buddha Bowls, Homemade Pita Bread, Homemade Hummus with Za’atar Butter). This easy potato side dish recipe loaded with garlic, fresh lemon juice, and two kinds of oregano.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Potatoes: Any starchy, sturdy baking potato like Russets work well.
- Chicken broth: Store-bought or homemade chicken broth. Or to keep this side dish recipe vegetarian, swap in an equal amount of vegetable stock.
- Oregano: Dried to season the potatoes pre-roast, plus fresh for a garnish.
Step-by-step instructions
- Preheat oven to 400 degrees. Place the potatoes in 9- by 13-inch baking dish and pour the olive oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Arrange the wedges in a single layer.
- Bake the potatoes for 15 minutes. Add the stock, then toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once.
Recipe tips and variations
- Yield: My Greek Roasted Potatoes recipe makes six 8-ounce servings of roasted vegetables, ideal as a side dish serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The potatoes can be sliced and stored in the refrigerator, completely submerged in water, up to 24 hours in advance.
- Make it a meal: To round out your Mediterranean menu, try these easy Greek Roasted Potatoes alongside Chicken Gyros, Pan-Seared Scallops with Lemon Butter, or Mediterranean Chopped Salad topped with Baked Salmon.
Recipe FAQs
A starchy potato like a standard baking potato or a Russet work best in this recipe. Steer clear of waxy potato varieties, such as a new potato or fingerling.
Forge ahead using rosemary instead; the results will still be scrumptious!
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Greek Roasted Potatoes
Ingredients
- 3 pounds baking potatoes peeled and cut into wedges (see note 1)
- 1/2 cup olive oil
- 4 cloves garlic minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Salt
- freshly ground black pepper
- 1/2 cup chicken broth or beef or vegetable stock (see note 2)
- 1/3 cup lemon juice freshly squeezed
- 2-3 tablespoons minced fresh oregano (see note 3)
Instructions
- Preheat oven to 400 degrees. Place the potatoes in a 13"x9" baking dish and pour the olive oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Arrange the wedges in a single layer.
- Bake the potatoes for 15 minutes. Add the stock, then toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
- If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once.
Notes
- Potatoes: Any starchy, sturdy baking potato like Russets work well.
- Chicken broth: Store-bought or homemade chicken broth. Or to keep this side dish recipe vegetarian, swap in an equal amount of vegetable stock.
- Oregano: Dried to season the potatoes pre-roast, plus fresh for a garnish.
- Yield: My Greek Roasted Potatoes recipe makes six 8-ounce servings of roasted vegetables, ideal as a side dish serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The potatoes can be sliced and stored in the refrigerator, completely submerged in water, up to 24 hours in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Easy and yummy