Greek Potatoes Recipe

Golden roasted Greek potatoes seasoned with fresh parsley and oregano, lemon juice, and garlic, on a baking sheet with lemon wedges.

5 from 4 votes

These easy Greek Potatoes are made with tender-crisp roasted potato wedges seasoned to perfection with fresh lemon juice, garlic, parsley, and oregano. Enjoy as a snack, side dish, or appetizer with hummus and tzatziki!

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 307kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 pounds Yukon Gold Potatoes - or Idaho or red potatoes, peeled (optional) and cut into wedges
▢ ¼ cup olive oil
▢ 1 large lemon - juiced
▢ 3 cloves garlic - minced
▢ 1 tablespoon fresh parsley - finely chopped
▢ 1 teaspoon fresh oregano - finely chopped
▢ ½ teaspoon salt - plus more to taste

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with aluminum foil.
Transfer the potato wedges to the prepared baking sheet in a pile and drizzle with the olive oil and lemon juice and top with the minced garlic, chopped parsley, oregano, and salt. Use your hands to toss the potatoes with the olive oil, lemon juice and herbs. Continue to mix until evenly distributed.
Spread the potatoes in a single, non-overlapping layer. Then bake for 20-25 minutes, tossing halfway through until the potatoes are tender, crispy, and golden.
Garnish with fresh oregano, parsley, lemon juice, and salt, if desired.

Notes

Transfer leftovers to an airtight container and place in the refrigerator for up to 3 days.

Nutrition

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