Greek Roasted Potatoes

Whether it’s the tangy and herbaceous seasonings, their golden crispy skins, or the pillowy soft bites, these Greek Roasted Potatoes are just plain perfect. 

The secret behind this perfect side dish is the simple Greek-style seasonings (AKA lemon, garlic, and herbs), slicing the potatoes into wedges, and cooking them in a shallow pool of chicken broth. The potatoes soak up the incredible Mediterranean flavors while they roast and come out of the oven looking golden and delicious! 

With the perfect balance of fresh and savory flavors, they pair perfectly with grilled and roasted meats, fresh salads, baked fish, and more. Or, enjoy them with Tzatziki Sauce for dipping for an explosion of Greek goodness!

Looking for more Greek-style side dishes? Check out my Briam, Greek Tomato Cucumber Salad, and Greek Nachos recipes.

Reader

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I LOVE THIS RECIPE and I have made it for friends while passing the recipe along.It has become my preferred way to fix the small potatoes. This last time I used the mix of brown, red, and purple mini potatoes. Tastes great and looks impressive. THANK YOU 😎

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Jack

What kind of potatoes are best for roasting?

You can’t go wrong with Yukon gold potatoes. They have the perfect balance of starch and moisture, making them buttery and soft on the inside and a little crispy on the outside.

If you don’t have Yukon potatoes, go with Russet potatoes instead. They have a higher starch content, which can help them become super crispy on the outside but slightly dry on the inside.

Red potatoes work well, too, though they have a waxy skin and won’t get as crispy. 

Ingredient notes

• Yukon gold potatoes  – Again, these are your perfect pick for lemon roasted potatoes because they hold their shape well and become nice and fluffy in the middle after cooking. 
• Olive oil 
• Garlic 
• Dried oregano – This brings the quintessential Greek flavor to every bite. Dried oregano, in particular, has a more concentrated, pungent flavor, but fresh oregano also works (use 3 tablespoons instead).
• Salt
• Cornstarch – This is the secret to getting those potatoes crispy! Arrowroot or tapioca starch works as a substitute.
• Low-sodium chicken broth – The broth tenderizes the potatoes and infuses them with mouthwatering flavors. If you’re vegetarian, use vegetable broth instead. 
• Fresh lemon juice – Bottled lemon juice works in a pinch, although freshly squeezed lemon juice will give the potatoes the brightest, most vibrant flavor (a signature characteristic of Greek food!). 
• Lemon wedges and fresh oregano – For garnishing the potatoes.

How to make Greek roasted potatoes

Step 1

Arrange the potatoes on a baking sheet

• Spread the potato wedges on a large rimmed baking sheet and toss them with the olive oil, garlic, dried oregano, salt, and cornstarch until they’re well coated. 
• Arrange the potatoes in an even layer, cut sides down.

Step 2

Add broth and lemon juice

• Pour the broth and lemon juice over top. 

Step 3

Roast the potatoes

• Roast the potatoes in the oven, flipping halfway, until they’re fork-tender and crispy. 
• For extra browned and crispy Greek potatoes, pop the pan under the broiler for a few minutes at the end. Just keep a close eye on them to prevent burning.

Tips and tricks

• Cut the potatoes into uniform wedges, about 1/2 to 3/4 inches thick, at the widest part. I find it easiest to cut the potato in half lengthwise, then cut each half into three to four wedges, depending on the size of the potato.
• Parboiling the potato wedges for 5 to 7 minutes OR soaking them in cold water isn’t necessary but can yield fluffier, crispier potatoes. Just be sure to drain and dry them thoroughly before roasting. 
• Don’t skimp on the seasonings! Potatoes need a good amount of salt and herbs to enhance their flavor. Taste and adjust the seasonings as needed before serving.

Serving suggestions

Greek potatoes are a fantastic side dish you can pair with any main dish—Mediterranean-inspired or not! I especially like them with these entrees:

• Marinated Lamb Chops
• Souvlaki
• Boneless Leg of Lamb
• Chicken Breasts
• Pork Tenderloin Medallions
• Greek Salad
• Cherry Tomato Salad with Roasted Tomatoes

You also can’t go wrong pairing these garlicky roasted potatoes with your favorite Greek appetizers or Greek side dishes! They make a great addition to a mezze platter along with tzatziki sauce, hummus, baba ganoush, and pita bread or chips. 

Got leftovers? They make the perfect addition to my Greek Lamb Bowls or Chicken Gyro Bowls.

Storing

Store any leftover Greek potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven.

Or, let the potatoes cool completely before freezing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a 400°F oven until crispy and heated through.

Did you try this recipe?

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