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Greek roasted potatoes on a white plate.

Greek Roasted Potatoes

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.
Course Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 351kcal


  • 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.


You can make this side dish vegetarian-friendly by substituting vegetable stock for the chicken stock. 


Calories: 351kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 472mg | Potassium: 1011mg | Fiber: 4g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3mg