Greek Roasted Potatoes
These Greek-style roasted potatoes are infused with lemon, garlic, oregano, and olive oil, then slow-roasted until golden and crispy. They’re the perfect side dish for grilled meats, seafood, or a Mediterranean feast!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek, Mediterranean
Ingredients
Scale
- 2 ½ lbs Yukon Gold or russet potatoes, peeled and cut into wedges
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for color)
- ½ cup chicken broth (or vegetable broth for a vegetarian version)
- ¼ cup water
For Garnish (Optional):
- 2 tablespoons fresh parsley, chopped
- ¼ cup crumbled feta cheese
Instructions
1. Preheat & Prep:
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan.
2. Season the Potatoes:
- In a large bowl, toss the potato wedges with olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and paprika.
3. Roast with Broth:
- Spread the potatoes in a single layer in the baking dish.
- Pour chicken broth and water over the potatoes—this helps them absorb flavor and stay tender inside.
4. Roast Until Golden:
- Roast for 40 minutes, stirring once halfway through.
- After 40 minutes, increase oven temperature to 425°F (220°C) and roast for 15-20 more minutes until golden and crispy.
5. Serve & Enjoy:
- Garnish with fresh parsley and crumbled feta cheese (optional).
- Serve hot with tzatziki, grilled chicken, or lamb!
Notes
- Extra Crispy? Broil for 3-5 minutes at the end for more crunch.
- Make It Vegan: Use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Find it online: https://ukfinda.com/greek-roasted-potatoes/