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Greek roasted potatoes on a gray plate.
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Greek Roasted Potatoes

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

Ingredients

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

  1. Potatoes: Any starchy, sturdy baking potato like Russets work well.
  2. Chicken broth: Store-bought or homemade chicken broth. Or to keep this side dish recipe vegetarian, swap in an equal amount of vegetable stock.
  3. Oregano: Dried to season the potatoes pre-roast, plus fresh for a garnish.
  4. Yield: My Greek Roasted Potatoes recipe makes six 8-ounce servings of roasted vegetables, ideal as a side dish serving.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: The potatoes can be sliced and stored in the refrigerator, completely submerged in water, up to 24 hours in advance.

Nutrition

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