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Just when you thought potato recipes couldnโt get any better, a recipe for Greek Roasted Potatoes comes along and sets a new standard. Youโll be dreaming about these lemony roasted potatoes every moment youโre not actually devouring them.
Megganโs notes
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 Iโd 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 Zaโatar Butter). This easy potato side dish recipe loaded with garlic, fresh lemon juice, and two kinds of oregano.
Greek Roasted Potato 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.
- 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.
How to Make Greek Roasted Potatoes
- 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.
- Transfer to a 9-inch by 13-inch baking dish and spread in an even layer. Roast potatoes for 20 minutes. Add chicken broth and lemon juice, toss to coat, and bake until potatoes are cooked through, 15 to 20 minutes longer.
Greek Roasted Potato 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.
Frequently Asked Questions
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!
More Greek recipes
Main Dishes
Sheet Pan Greek Chicken and Potatoes
Sandwich Recipes
Chicken Gyros Recipe
Sandwich Recipes
Beef Gyro Recipe
Salad Recipes
Greek Salad Recipe
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Greek Roasted Potatoes
Ingredientsย
- 2 pounds russet potatoes peeled and cut into wedges (see note 1)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/2 cup chicken broth or vegetable broth (see note 2)
- 1/3 cup lemon juice
Instructionsย
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add potatoes, olive oil, garlic, dried oregano, and salt and pepper (I like 1 teaspoon salt and ยฝ teaspoon pepper) and toss until evenly coated.
- Transfer to a 9-inch by 13-inch baking dish and spread in an even layer. Roast potatoes for 20 minutes. Add chicken broth and lemon juice, toss to coat, and bake until potatoes are cooked through, 15 to 20 minutes longer.
Notes
- Potatoes: Any starchy, sturdy baking potato like russets work well.
- Yield: My Greek Roasted Potatoes recipe makes 6 servings of roasted vegetables
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Easy and yummy