Greek Potatoes
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These Greek Potatoes are roasted in a lemon, garlic and oregano bath that soaks right into the potatoes before they get all golden and caramelized in the oven. The result? Tender, juicy wedges that are packed with so much flavor with a little crisp on the ends.
I’m Obsessed With These Greek Potatoes
If I had to pick one side dish to eat for the rest of my life, it might just be these Greek Potatoes. They’re roasted in a lemony, garlicky broth that soaks right into every wedge, making them incredibly flavorful.
I make these every single times I grill some chicken souvlaki, and always always serve them with my tzatziki dip. The edges get nicely caramelized, and the insides stay so soft and creamy. They’re a very simple side dish, but the flavors are utterly incredible.
Why You’ll Love These Greek Potatoes
- Easy to make: Toss everything together, pour in the broth and roast. Your oven does all the work.
- One-pan: Everything cooks in one dish, so cleanup is quick.
- Lots of flavor: The broth makes them juicy and super flavorful inside while the oven crisps up the edges.
- Perfect side dish: Goes with chicken, lamb, kebabs and fish.
Ingredients and Tips
- Potatoes: I like Yukon Gold or Russet for this, they get super tender and soak up all the flavor. You can use what you’ve got, just make sure to cut them into equal size wedges.
- Don’t skip the broth: This is what makes these potatoes moist and full of flavor.
- Toss halfway: Give the potatoes a toss halfway through cooking so that every piece gets coated and cooks evenly.
- Crisp at the end: Turn up the oven for the last 15 minutes to crisp up the potatoes without drying them out.
- Finish with lemon: A fresh squeeze right before serving makes the flavors pop.
First, get your oven heated up to 400°F (200°C). In a large bowl, whisk together ¼ cup olive oil, ¼ cup lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Tip: Whisk well so the garlic and herbs are evenly distributed in the oil and lemon juice.
Add 3 pounds of potato wedges (Yukon Gold or Russet) to the bowl and toss them around until they’re well coated with the dressing. You want every wedge to soak up that flavor.
Transfer the coated potatoes to a large baking dish or sheet pan. Pour 1 cup of chicken broth around the potatoes—this is the secret to keeping them tender while they roast.
Tip: The chicken broth adds moisture and extra flavor, so don’t skip this step!
Pop the dish in the oven and roast for 45 minutes, stirring the potatoes occasionally. After 45 minutes, crank the oven up to 425°F (220°C) and roast for another 15 minutes. This is when the potatoes will crisp up a bit on the outside while staying nice and tender inside. Once the potatoes are done, take them out of the oven and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side.
How To Serve
These Greek Potatoes are a perfect side for so many dishes! Here are a few ideas:
Easy Chicken Souvlaki
Lamb Chops with Garlic Mint Sauce
Beef Shish Kebab
Falafel
Frequently Asked Questions
Can I prep these ahead of time?
You can mix the marinade ahead and store it in the fridge. For the potatoes, peel and cut them right before roasting so they don’t oxidize and turn brown. If you really want to get ahead, you can cut them earlier and keep them submerged in cold water (drain and pat dry before tossing in the marinade).
How do I make them crispier?
Crank the oven up to 425°F for the last 15 minutes, or pop them under the broiler for a couple of minutes. Just watch them closely so they don’t burn.
What’s the best potato to use?
Yukon Golds are my favorite because they hold their shape and stay creamy. Russets work too, they’ll just be a bit softer inside.
Can I make them vegetarian?
Definitely. Just swap the chicken broth for vegetable broth, they’ll still be just as flavorful.
Can I use baby potatoes?
Yes! Just cut them in half or quarters so they cook evenly.
Can I freeze leftovers?
You can, but they’ll lose some texture. If you do freeze them, reheat in the oven so they crisp back up a bit.
More Delicious Greek Recipes
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Greek Potatoes
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Ingredients
- 3 pounds potatoes (Yukon Gold or Russet, peeled and cut into wedges)
- ¼ cup olive oil
- ¼ cup lemon juice (freshly squeezed)
- 4 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth (low sodium or no sodium added)
- fresh parsley (chopped, for garnish)
- lemon wedges (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ¼ cup olive oil, ¼ cup lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk together until well mixed.
- Add the potato wedges to the bowl and toss to coat them evenly with the mixture.
- Transfer the coated potatoes to a large baking dish or sheet pan. Pour 1 cup chicken broth around the potatoes.
- Bake in the preheated oven for 45 minutes, stirring occasionally to ensure even cooking. If needed, add more chicken broth to keep the potatoes moist. After 45 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 15 minutes to allow the potatoes to crisp up and turn golden brown.
- Remove the potatoes from the oven and sprinkle with chopped fresh parsley. Serve hot with lemon wedges on the side.
Equipment
Notes
- Use Yukon Gold or Russet potatoes for the best texture and flavor.
- Stir the potatoes halfway through roasting to help them cook evenly and soak up more broth.
- For extra crispiness, turn up the oven to 425°F for the last 15 minutes of roasting.
- Garnish with fresh parsley and a squeeze of lemon for a bright, fresh finish.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
