Just when you thought potatoes 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 spuds every moment you’re not actually eating 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, all over the world. They have to be in the top 10 Greek recipes, ever. They’re loaded with garlic, lots of fresh lemon juice, and two kinds of oregano, which just might be the secret ingredient.
Making Greek Roasted Potatoes for big, fat wedding? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What kind of potatoes work best for Greek style potatoes?
A starchy potato like a standard baking potato or a Russet work best in this recipe, as opposed to a waxy potato (like a new potato). No need to go fancy here—save that money for something else.
Can you make these potatoes vegetarian?
Of course! You can make a great vegetarian side dish by omitting chicken stock and adding vegetable broth.
How to make Greek Roasted Potatoes:
It’s a cinch! Psst! If you’re a visual learner, these pictures merely show you what’s up–but for the actual recipe with specific amounts, look towards the bottom of the page, where specifics are explained in more detail.
- First, preheat the oven to 400 degrees. Then peel the spuds and cut them into wedges. Want cubes instead? Go ahead and do it. Place the prepared potatoes inside a baking dish and drizzle olive oil over them. Add garlic, dried oregano, salt, and pepper. Then toss everything around inside the dish, coating the potatoes. Then arrange them in a single layer.
- Bake the potatoes for 15 minutes, then add the chicken stock to the dish and bake for another 1o minutes.
- Next, add the lemon juice. Gently toss the wedges with a spatula and continue to bake for another 10 to 15 minutes. Take them out of the oven when the potatoes are cooked through.
- Optional, (just like the crumbled feta cheese) but worth mentioning: you can broil the potatoes for 2-3 minutes to get them golden brown and a little crispy, if that’s your preference.
- Finally, a gentle sprinkle of fresh, chopped oregano just before serving is the perfect finishing touch.
Tips when making Greek-style lemon potatoes:
For the most traditional Greek Roasted potatoes:
- A starchier peeled potato works better.
- For easier cleanup, line the baking dish with foil.
- These potatoes are on the softer side. To crisp them up, put them under the broiler for a couple minutes.
- Don’t skimp on the lemon juice! It really lets this recipe shine.
- If you’re out of oregano, use rosemary. But promise you’ll try the version with oregano, next time!
Greek Roasted Potatoes
- 3 pounds baking potatoes peeled and cut into wedges
- 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
- 1/3 cup lemon juice freshly squeezed
- 2-3 tablespoons fresh oregano chopped
- 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.