Print

Greek Roasted Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 84 reviews

Authentic Greek Potatoes are perfectly roasted wedges infused with fresh lemon juice, garlic, and oregano, delivering a crispy exterior and tender inside. This traditional Greek side dish is easy to prepare, bursting with bright Mediterranean flavors, and makes a wonderful accompaniment to grilled meats or a fresh salad.

Ingredients

Potatoes

  • 2.5-3 lbs Russet or Yukon Gold Potatoes

Marinade

  • 1/2 cup (120ml) Freshly Squeezed Lemon Juice
  • 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
  • 4-6 cloves Garlic, minced
  • 2 tablespoons Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Additional Ingredients

  • 1/2 cup (120ml) Vegetable or Chicken Broth
  • Fresh Parsley or Oregano, for garnish (optional)

Instructions

  1. Prepare the Potatoes: Wash and scrub potatoes thoroughly. Peel if desired. Cut into consistent 1-1.5 inch wedges or 1-inch chunks to ensure even cooking.
  2. Soak and Dry: Soak the cut potatoes in cold water for 30-60 minutes to remove excess starch. Drain them completely and pat extremely dry with clean towels; this step is key to achieving crispy potatoes.
  3. Preheat Oven: Set your oven to 400°F (200°C) and position an oven rack in the middle to ensure even roasting.
  4. Make the Marinade: In a large bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper. Add in the dried potato pieces and toss vigorously to coat each piece evenly with the flavorful marinade.
  5. Arrange Potatoes: Spread the marinated potatoes in a single layer on a large baking sheet or roasting pan, avoiding overcrowding. Use two sheets if necessary to give the pieces space for proper roasting.
  6. Initial Roasting: Roast the potatoes undisturbed for 20-25 minutes to begin the cooking process and start crisping.
  7. Flip and Add Broth: Carefully remove the pan and flip the potatoes using a sturdy spatula. Pour the vegetable or chicken broth around the potatoes directly in the pan, then return to the oven.
  8. Continue Roasting and Flip Occasionally: Roast an additional 25-35 minutes, flipping the potatoes every 10-15 minutes to promote even browning and crispiness. Scrape up any browned bits and mix them back with the potatoes to enhance flavor.
  9. Finish Cooking: Roast until potatoes are tender inside and golden brown outside, about 50-60 minutes total. For extra crispiness, increase oven temperature to 425°F (220°C) for the last 10-15 minutes or briefly broil for 1-3 minutes—watch closely to prevent burning.
  10. Rest and Garnish: Remove from oven and let the potatoes rest uncovered in the pan for 5-10 minutes to meld flavors and even out temperature. Garnish with fresh parsley or oregano if desired, then serve and enjoy.

Notes

  • Soaking and thoroughly drying potatoes is critical for achieving crispy roasted potatoes.
  • Use either vegetable or chicken broth depending on your preference or dietary needs.
  • Cut potatoes uniformly to ensure all pieces cook evenly.
  • For vegan option, use vegetable broth instead of chicken broth.
  • Adjust seasoning after roasting if needed with additional salt or fresh herbs.
  • Using a sturdy baking sheet helps prevent warping during roasting at high temperatures.
  • Do not overcrowd the baking sheet to allow proper roasting and crisping.

Find it online: https://oliviabakes.com/greek-roasted-potatoes-recipe/