Roasted Greek Potatoes are made with simple, flavorful ingredients including lemon, oregano and garlic. They bake up crispy on the outside and tender in the center. The perfect side dish for any night of the week!
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Roasted Greek Potatoes is one of the three recipes that I made for my International Cuisine final exam in Culinary Arts school and they were a huge hit with the judges.
I was assigned Greece as my country of study. Being that my family is mostly from Mediterranean countries, and the fact that I absolutely love Greek food, I was thrilled to get to explore this cuisine even more.
I made these potatoes to pair with Braised Greek Chicken. You really can’t go wrong with the combination of chicken and potatoes. The ingredients are all simple and mostly fresh, which is how authentic Greek cooking is done.
After roasting, the flavor of the potatoes is zesty from the lemon and herbaceous from the use of both fresh parsley and oregano.
The last of the three recipes that I created for my final was for Zucchini Fritters (or Kolokithokeftedes). These are often served as an appetizer and ended up being the favorite recipe of the entire day.
Why This Recipe Works
This is an easy recipe to prepare. It takes only minutes to prep and about 30 minutes to cook.
It’s made with simple, fresh ingredients that give the potatoes the most wonderful flavor.
Roasted potatoes are very versatile and can be served alongside of many main dishes. They are a family-friendly recipe – both kids and adults love them.
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds potatoes: red skin, Yukon gold or a combination of the two types of potatoes works great in this recipe.
- 1/4 cup chicken stock: or you can use vegetable stock to keep the recipe vegetarian.
- 2 tablespoons extra virgin olive oil
- 1 lemon: zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 teaspoons fresh oregano: whole leaves or minced
- 2 tablespoons fresh parsley: minced
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 425°F.
Cut the potatoes into 1-inch pieces and mince the oregano and parsley. Zest and juice the lemon.
Create!
Whisk together the chicken stock, olive oil, lemon juice (reserve the zest), salt, garlic powder and pepper in a medium bowl.
Add the potatoes and toss to coat well.
Spread the potatoes and any liquid from the bowl out onto a rimmed baking sheet.
Roast for 30 minutes, tossing halfway, or until the potatoes are fork-tender.
Present!
Toss with the reserved lemon zest, oregano and parsley.
Tips and Techniques
- Use Yukon Gold, red or russet potatoes for the best results. Although all potatoes can be roasted, not all get crispy or have the same results.
- Make sure to cut your potatoes approximately the same size for even cooking.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days. You can also freeze roasted potatoes for up to year, although there may be some slight changes in texture.
FAQ’s
What Are The Best Potatoes For Roasting?
Yukon gold potatoes are the perfect potato for roasting. When roasted they have a crisp exterior and creamy center. Other easy-to-find varieties that roast well are red skin or russet.
Should You Boil Potatoes Before Roasting Them?
You don’t have to boil potatoes before roasting them. It does reduce the time you have to roast them and may help make the skins crispier.
Why Are My Roasted Potatoes Sticking?
There are a couple reasons that roasted potatoes may stick to the baking sheet. The first cause may be not tossing the potatoes with enough oil before popping them in the oven. The second may be turning them too soon. You want to check one or two to make sure they have crisped up enough that they won’t stick before turning them all.
More Potato Side Dish Recipes
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1
Greek Roasted Potatoes
Ingredients
- 1/4 cup chicken stock (or vegetable stock)
- 2 tablespoons extra virgin olive oil
- 1 lemon (zested and juiced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds potatoes (Yukon gold or red, cut into 1-inch pieces)
- 2 teaspoons fresh oregano
- 2 tablespoon fresh parsley (minced)
Instructions
- Preheat oven to 425°F.
- Whisk together the chicken stock, olive oil, lemon juice (reserve the zest), garlic powder, salt and pepper in a medium bowl.1/4 cup chicken stock, 2 tablespoons extra virgin olive oil, 1 lemon, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Add the potatoes and toss to coat well.1 1/2 pounds potatoes
- Spread the potatoes and any liquid from the bowl out onto a rimmed baking sheet.
- Roast for 30 minutes, tossing halfway, or until the potatoes are fork-tender.
- Toss with the reserved lemon zest, oregano and parsley.2 teaspoons fresh oregano, 2 tablespoon fresh parsley
Notes
Tips and Techniques
- Use Yukon Gold, red or russet potatoes for the best results. Although all potatoes can be roasted, not all get crispy or have the same results.
- Make sure to cut your potatoes approximately the same size for even cooking.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days. You can also freeze roasted potatoes for up to year, although there may be some slight changes in texture.
Cynthia says
These potatoes were so scrumptious! Incredibly easy to make, and we will definitely be making them again and again. I definitely agree with others that the lemon zest at the end takes them over the top. Thank you for sharing your great recipe!
Edith says
These were delicious and perfectly cooked, but a little bland. I think I’ll add the oregano at the beginning rather than the end. Also think some za’atar would be good here. Much more salt, maybe more lemon juice.
Heather says
Totally delicious flavors, the fresh lemon zest kicks it up a notch! Thanks so much!
Dannii says
The flavours in this are amazing. So light and fresh, and really easy to make.
Adri says
This recipe is so easy yet flavor-packed! The chicken stock adds so much flavor and the zest added at the end adds that lemony freshness that keeps me coming back for more and more… and more. I’m not making potatoes any other way again!
Ieva says
One of my favourites on your blog. made it a few times and I just love the herbs and lemon with the potatoes!
veenaazmanov says
This recipe is are all time favorite. Potatoes in any form are delicious and tempting. Best side dish for any meal time. We love it for all the flavors.
Lavina says
These potatoes came out perfect! Loved the flavor and they paired well with baked chickem breasts! Thank you!
Ieva says
Made this recipe with Russett Potatoes and they turned out great. Definitely a versatile recipe, I can see it as a perfect side dish to almost any protein! Loved them with dukkah-crusted salmon salad night!
Ned says
Totally delicious! I loved the lemon zest. That really infused these potatoes with amazing flavor. Thank you!
MacKenzie says
I served these tonight with grilled chicken. The potatoes were so flavorful, and the texture was perfect. We cannot wait to make them again.
Janie says
One of my favorite sides to eat. I used red potatoes cause thats all I had. I like having the outer skin crispy!
Shadi Hasanzade says
Absolutely a favorite! Bright flavors and simple, this is the perfect side for any dish!
Tristin says
My whole family loved the flavors of these potatoes. I will definitely be making them again.
Amanda says
Love these potatoes! They came out nice and crispy, and the fresh oregano adds such a wonderful flavor. Super easy too.
Jamie says
Another great potato recipe, that everybody would love! It looks incredibly delicious! A great addition to this NYE festivity!
Erin says
I made these potatoes last night and will make them again tomorrow. They were SUPER flavorful! Thank you.
Dennis says
These are perfect roast potatoes! I served these with chicken last night and everyone really enjoyed them.
Sharon says
You cannot get a better dish than these roasted Greek potatoes. The lemon adds an amazing depth of flavor you can’t get with traditional roasted potatoes.
Gloria says
I am a potato lover. These roasted potatoes are the perfect side dish for any protein. Great addition to the brunch menu too.
Veronika says
These were crispy, flavorful, and the perfect lighter side for after Christmas. We served the potatoes with veggies and roasted salmon.
veenaazmanov says
Garlic and spice flavors definitely makes some amazing dishes. Potatoes are loved by kids and I would definitely make this perfect side dish for any meal.
megane says
Just perfection! Simple, crispy and soooo tasty! Thanks for another great recipe.