Why you’ll love this Greek roasted potatoes recipe:
Whenever I’m on the hunt for a quick side dish with minimal prep, I always come back to one ingredient – the humble potato. It’s the ideal vehicle for any type of seasoning and flavor combo, plus prep work is a breeze. These Greek style potatoes are my go-to dish when I’m looking for easy comfort food.
- Creamy and tender on the inside
- Crispy edges with a lemony bite
- Only 5 minutes of prep time
Roasted Greek potatoes are the ultimate side dish. They’re super simple and pair with any main dish or protein. The secret is plenty of good quality olive oil, roasted garlic, and three lemons worth of juice! The liquid evaporates in the oven and leaves behind addictive, caramelized potatoes with loads of flavor.
Key Ingredient Notes:
Greek lemon potatoes are made with six simple ingredients and pantry spices.
- Potatoes – I recommend Yukon gold or Honey gold potatoes. They have a moderate starch content which means they readily absorb flavor and have creamy centers. Russet potatoes have a high starch content which means they fall apart quickly. Russets are better suited for mashed or baked potatoes!
- Lemons – Spring for fresh lemons. Fresh lemon juice is far superior than the bottle, plus it only takes a minute to juice them! A citrus reamer makes it quick and easy, but if you don’t have one just use your hands. Roll the lemon on the counter first to loosen up the juice, then cut and squeeze.
- Olive oil – Don’t skimp on the olive oil. The proper ratio of oil to potatoes is vital for Greek potatoes. Too little olive oil and the potatoes will dry out and stick to the pan. No thank you.
- Butter – Butter prevents sticking, but more importantly provides a rich and buttery flavor.
- Garlic – Greek potatoes must have sweet, roasted garlic and plenty of it! For a less garlicky flavor profile, reduce to 2 cloves of garlic.
- Spices – Salt, pepper, oregano, and cayenne season the lemon potatoes. If you’re sensitive to heat, leave out the cayenne.
How to make this recipe:
- Preheat the oven to 395 degrees Fahrenheit. It’s important the oven is up to temperature before you put the potatoes in!
- In a large bowl, toss the potato wedges, lemon juice, oil, seasoning, and garlic. Place in a large baking dish.
- Place the baking dish onto the middle rack and roast for 30 minutes. Carefully remove the dish from the oven, drizzle on the melted butter, and toss with a large spoon.
- Carefully place the dish back into the oven and increase the temperature to 425 degrees Fahrenheit. Roast the lemon potato wedges until all the liquid has evaporated – about 25 more minutes.
Be sure to toss the ingredients in a bowl first, not directly in the dish. This ensures the potatoes are thoroughly coated with oil and seasonings.
- For crispier potatoes, use a sheet pan instead of a baking dish.
- Cut the potatoes into thick wedges. Small diced or chunks of potatoes will overcook before the liquid has time to evaporate.
- Tossing the potatoes in a large bowl ensures the potatoes are evenly coated in oil and seasoning.
- You can cut the potatoes ahead of time. Cover the potato wedges with cold water to prevent browning, then place in the refrigerator. Drain and pat the potatoes dry before following the recipe as directed.
- Roast the potatoes ahead of time, then reheat in the oven or air fryer. Store the roasted potatoes in the refrigerator until ready to cook and eat.
- I don’t recommend freezing roasted potatoes because the taste and texture will suffer when reheated.
- Store leftover roasted potato wedges in an airtight container in the refrigerator for up to 3 days.
- Reheat the potatoes in the oven or an air fryer at 375 degrees until hot and crisp. Check the potatoes every 5 to 7 minutes. Serve immediately.
While you can freeze them, the texture will suffer some as a result. If you do want to freeze them, place them on a baking sheet and freeze, then transfer to a ziplock bag. For best results, use within 6 months. Reheat in the oven at 400 degrees until hot and crispy.
Yukon gold potatoes are the best potatoes for roasting. Potatoes are either waxy, starchy, or somewhere in the middle. Waxy potatoes hold their shape but have a firm texture. Starchy potatoes are fluffy but easily fall apart. Gold potatoes both hold their shape, crisp up nicely, and have super creamy centers.
Greek Roasted Lemon Potatoes
- 5 small potatoes cut into wedges, skin on, Note 1
- 3 lemons juiced, Note 2
- ⅓ cup olive oil use a Greek brand if possible (1.12 oz | 80 ml)
- sea salt to taste
- ground black pepper to taste
- 1 teaspoon oregano
- 4 garlic cloves crushed and peeled
- ½ teaspoon cayenne pepper
- 2 tablespoons butter melted
- 3 tablespoons minced parsley
- Preheat the oven to 395 F | 200 C.
- In a large bowl, toss potatoes, lemon juice, oil, salt, pepper, oregano, garlic and cayenne pepper. Place in a large baking dish.
- Roast in the middle of the oven for about 30 minutes. Remove from the oven, add melted butter and toss the potatoes carefully with a spoon then bring back in the oven.
- Increase the temperature to 425 F | 220 C and roast until the liquid is dried. About 25 minutes.
- Remove, sprinkle with parsley and serve immediately.
– Store leftover roasted potato wedges in an airtight container in the refrigerator for up to 3 days.
– Reheat the potatoes in the oven at 350 degrees until hot and crisp, or an air fryer at 375 degrees. Check the potatoes every 5 minutes or so. Serve immediately. Note 1: Gold potatoes are a great all-purpose potato for roasting. They hold their shape, crisp nicely, and have creamy centers. Note 2: For best results, use fresh squeezed lemon juice. It’s far superior to bottled lemon juice.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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