Marry This Greek Roasted Potatoes recipe is a tender and lemony recipe, which is made with fresh lemon juice and dried oregano. It’s the perfect side dish for any Mediterranean-inspired meal, ready in about 1 hour and 15 minutes.
Jump to RecipeGreek Roasted Potatoes Ingredients
A simple, vibrant combination for a classic Greek side dish.
- 6 Large Yukon Gold Potatoes, sliced into 1/4-inch thick rounds
- 1/3 cup Fresh Lemon Juice, plus the zest from the lemons
- 8 cloves Garlic, Minced
- 1/2 cup Olive Oil
- 1 Tbsp. Dried Oregano, preferably Greek oregano
- Kosher Salt and freshly ground black pepper, to taste
How To Make Greek Roasted Potatoes
A step-by-step guide to these flavorful, oven-braised potatoes.
- Prep the Oven and Potatoes: Preheat your oven to 350ºF. Slice the scrubbed potatoes into 1/4-inch thick rounds and place them in a large bowl.
- Make the Lemon-Garlic Marinade: In a separate bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, olive oil, and dried oregano.
- Toss and Arrange: Pour the lemon-oil mixture over the potato slices and toss thoroughly to ensure every slice is coated. Arrange the potatoes in a single, even layer on a large, rimmed baking sheet.
- Roast to Perfection: Pour any extra marinade from the bowl over the potatoes on the sheet pan. Season generously with kosher salt and black pepper. Roast for 1 hour, or until the potatoes are tender, deeply golden brown, and have absorbed all the liquid.
Recipe Tips
For the most authentic and flavorful Greek lemon potatoes.
- How to get the perfect texture? This style of Greek potato is not meant to be fluffy and crispy like a French fry. The lower oven temperature and the liquid in the pan essentially braise the potatoes in the lemon-garlic oil, making them incredibly tender, creamy, and saturated with flavor, with delicious caramelized edges.
- What are the best potatoes to use? Waxy potatoes like Yukon Golds are the perfect choice. They hold their shape well when sliced and become wonderfully creamy during the long roast, absorbing all the delicious marinade.
- Can I make these ahead of time? These potatoes are best served fresh and hot from the oven to enjoy their perfect texture. If you have leftovers, they will still be delicious, but they will lose some of their crispy edges upon reheating.
- Why arrange them in a single layer? Spreading the potatoes in a single layer is crucial. This ensures that each slice has direct contact with the hot pan and the oven’s heat, allowing them to brown and caramelize properly rather than just steaming. Use two sheet pans if necessary.
What To Serve With Greek Roasted Potatoes
Classic main courses that pair perfectly with this zesty side.
These tangy and savory potatoes are a staple of Greek cuisine and are the perfect accompaniment to:
- A classic roast chicken or lamb
- Grilled souvlaki skewers (pork or chicken)
- Pan-seared fish with lemon and herbs
- A hearty Greek salad for a complete vegetarian meal
How To Store Greek Roasted Potatoes
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the potatoes in a single layer on a baking sheet in a 400°F oven for 10-15 minutes, until they are hot and the edges have re-crisped slightly.
Greek Roasted Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 310 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 17 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it’s not necessary with thin-skinned potatoes like Yukon Golds. The skins add a lovely rustic texture and contain nutrients. Just be sure to scrub them very well before slicing.
For the best, brightest flavor, fresh lemon juice is highly recommended. The fresh zest is also a key component of the flavor profile that you can’t get from a bottle.
This usually happens for two reasons: the oven temperature was too low, or the pan was overcrowded. A 350°F oven is for a slow roast/braise. If you want them crispier, increase the heat to 400°F and reduce cook time. Overcrowding the pan will cause the potatoes to steam in their own liquid instead of roasting in the hot oil. Always use a single layer.
Try More Recipes:
- Beef Curry with Sweet Potato Noodles Recipe
- Mashed Potato and Wild Rice Stuffed Mushrooms Recipe
- Jalapeño Popper Potato Salad Recipe
Greek Roasted Potatoes Recipe
Course: Side DishCuisine: GreekDifficulty: Easy8
servings15
minutes1
hour310
kcalClassic Greek Lemon Potatoes, slow-roasted until they are incredibly tender and creamy on the inside, with crispy, caramelized edges, all saturated in a zesty lemon, garlic, and oregano marinade.
Ingredients
6 Large Yukon Gold Potatoes, sliced 1/4-inch thick
1/3 cup Fresh Lemon Juice + Zest
8 cloves Garlic, Minced
1/2 cup Olive Oil
1 Tbsp. Dried Oregano
Kosher Salt and Black Pepper
Directions
- Preheat oven to 350ºF.
- In a large bowl, whisk together the lemon juice, zest, garlic, olive oil, and oregano.
- Add the potato slices to the bowl and toss until they are thoroughly coated in the marinade.
- Spread the potatoes in a single, even layer on a large, rimmed baking sheet.
- Pour any remaining marinade over the potatoes and season generously with salt and pepper.
- Roast for 1 hour, until the potatoes are tender, golden brown, and have absorbed the liquid.
- Serve hot or at room temperature.
Notes
- Using waxy Yukon Gold potatoes is key to ensuring the slices hold their shape and have a creamy texture.
- Arranging the potatoes in a single layer is crucial for achieving crispy, caramelized edges. Use two pans if necessary.
- These potatoes are not deep-fried crispy; they are a tender, “melting” style of potato with browned edges.
- The flavor is even better if you let the potatoes marinate in the lemon mixture for 20-30 minutes before roasting.
