Best Roasted Greek Potatoes
Golden, crispy roasted potatoes tossed with olive oil, lemon, garlic, and oregano, a staple in Greek cuisine. Perfect as a side for chicken, fish, or a fresh salad.
Prep: 10 minutes
Roast: 40–45 minutes
Total: ~55 minutes
Serves: 4
Ingredients
1 kg potatoes, peeled and cut into wedges
3–4 tbsp extra-virgin olive oil
Juice & zest of 1 large lemon
4 cloves garlic, minced
1 tsp dried oregano (or 1½ tsp fresh, chopped)
Salt & freshly ground black pepper
Optional: 1–2 tbsp chicken or vegetable broth for extra flavor
Garnish
Fresh parsley, chopped
Instructions
1. Preheat
Heat oven to 200°C (400°F).
2. Prepare Potatoes
Boil potatoes in salted water for 5–7 minutes until slightly tender but not fully cooked. Drain. (This step makes them extra crispy.)
3. Toss with Seasoning
In a large bowl, mix potatoes with olive oil, lemon juice & zest, garlic, oregano, salt, and pepper.
(Optional) Add 1–2 tbsp broth for richer flavor.
4. Roast
Spread potatoes in a single layer on a baking sheet.
Roast 40–45 minutes, turning halfway, until golden and crispy.
5. Serve
Sprinkle fresh parsley over top.
Serve hot with Greek chicken, fish, or a fresh salad.
Notes
Parboiling is key to crispy edges and soft interiors.
Use a good quality olive oil—it makes a big difference.
Can roast with small onions or carrots for variation.
Tips
For extra crispiness, broil for 2–3 minutes at the end.
Add paprika or smoked paprika for a subtle depth.
Leftovers reheat well in the oven, not microwave, to retain crispiness.
Frequently Asked Questions
Can I use sweet potatoes?
Yes—adjust roasting time to 35–40 minutes.
Is this kid-friendly?
Absolutely—mild, citrusy, and soft inside.
Can I make ahead?
Parboil and season potatoes in advance; roast just before serving.
Nutritional Information
Calories: ~210 kcal
Protein: 3 g
Carbs: 35 g
Fat: 7 g
Fiber: 4 g