These Greek Roasted Potatoes are light, fluffy, and bursting with flavor! Tossed in olive oil, garlic, and lemon, they’re simple to make and perfect for any meal.
If you think potatoes can’t be exciting, wait until you try these! They’re so good, I often find myself going back for seconds (or thirds)! 
I love serving these with a side of grilled chicken or lamb. They’re a tasty way to brighten up any dinner plate and easy enough for any day of the week!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my favorite here for their creamy texture, but Russet potatoes work too. If you want a lower-carb option, consider using sweet potatoes, which will give a different but delicious flavor.
Olive Oil: Extra virgin olive oil is best for its rich taste, but you can substitute with vegetable oil or avocado oil if needed. Just note, the flavor will be lighter.
Lemon Juice: Freshly squeezed lemon is ideal for flavor, but if you’re in a pinch, bottled lemon juice can work. Add a splash of vinegar if you want more tang.
Herbs: Oregano is key for that Greek flavor, but feel free to swap it with Italian seasoning if that’s what you have. Thyme is optional but really adds depth; you could also use rosemary for a stronger taste.
How Can I Ensure My Potatoes Roast Perfectly?
Roasting potatoes to perfection is all about the preparation. First, cutting the potatoes into uniform wedges helps them cook evenly. Next, ensure they’re well coated in the olive oil mixture, as this helps them crisp up while baking.
- Preheat the oven to 425°F (220°C) to begin with high heat for a good crunch.
- Arrange potatoes in a single layer on the baking sheet. Crowding them can make them steam instead of roast.
- Flipping half-way through ensures even browning on all sides, so don’t skip this step!
How to Make Greek Roasted Potatoes
Ingredients You’ll Need:
- 2 pounds Yukon Gold or Russet potatoes
- 1/4 cup olive oil
- 1 lemon, juiced (about 2-3 tablespoons)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and around 35-45 minutes to roast in the oven. So, in total, you’re looking at about 50-60 minutes before you can enjoy these flavorful roasted potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will help your potatoes get nice and crispy as they roast!
2. Prepare the Potatoes:
Next, wash the potatoes thoroughly and peel them if you like. Cut the potatoes into wedges, trying to keep them similar in size so they all cook evenly.
3. Make the Marinade:
In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, and thyme (if you’re using it). Season with salt and pepper to taste. Give this mixture a good stir so it’s well combined.
4. Coat the Potatoes:
Add the potato wedges to the bowl with the marinade and toss them until they are evenly coated. You want every wedge to be covered in that delicious mixture!
5. Arrange on a Baking Sheet:
Spread the coated potato wedges in a single layer on a baking sheet. Make sure they have space to breathe and aren’t crowded—this will help them get crispy!
6. Roast the Potatoes:
Place the baking sheet in the preheated oven and roast the potatoes for 35-45 minutes. Be sure to flip them halfway through cooking so they brown nicely on all sides.
7. Garnish and Serve:
Once the potatoes are golden brown and crispy, take them out of the oven and let them cool for a few minutes. Before serving, sprinkle some freshly chopped parsley over the top for a burst of color and flavor.
8. Enjoy:
Serve these Greek roasted potatoes warm as a delightful side dish or part of a Mediterranean meal. Bon appétit!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes work best for roasting, you can also use red potatoes or baby potatoes. Just adjust the cooking time if using smaller potatoes, as they may cook faster.
What If I Don’t Have Fresh Lemon Juice?
No worries! You can substitute fresh lemon juice with bottled lemon juice, although fresh is always preferable for flavor. Alternatively, a splash of vinegar (like white or apple cider vinegar) can work as a tangy substitute in a pinch!
How to Store Leftovers
Store any leftover roasted potatoes in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
Can I Make These Potatoes Ahead of Time?
Yes, you can prepare the potatoes ahead! Cut and toss them in the marinade, then cover and keep in the refrigerator for up to 24 hours before roasting. When you’re ready, simply roast them as usual for a quick side dish!
