Tossed in quintessential Greek flavors like olive oil, oregano, lemon juice, and garlic, my roasted Greek potatoes are soft, tender, and the perfect side dish.
I loved the movie My Big Fat Greek Wedding (it was hilarious) and I love taters. So I thought, “what the heck?”, why not just combine them in a post? Don’t mind me as I sprinkle a little Southern on top, as we officially call these Big Fat Greek Taters in my household and I’m glad my family loves them as much as me.
I visited Greece when I was in my 20s when my friend and I were crazy enough to take our bikes over to Europe and ride around to explore. Greece has some of the most beautiful beaches and pristine waters I have ever seen. And the food… oh my word! We did the trip on a budget staying in hostels. And when there were no hostels where we ended up, we slept in our little pup tent. There may or may not have been some Greek dancing along the way. I am tellin’ ya, it’s nothing like the two-step!
These soft and tender roasted Greek potatoes are coated in a combination of quintessential Greek flavors. We’re talking olive oil, lemon juice, garlic, oregano, and salt. They’re so easy to make as well. All you need to do is chop, toss, and bake! They’ll be ready in no time and are the perfect side dish with so many main meals… but more on that below.
- Red potatoes
- Olive oil
- Dried oregano
- Kosher salt
- Bottled or fresh lemon juice
- Garlic (tips below)
How to Make Roasted Greek Potatoes
Chop potatoes into bite-sized pieces.
Make sure to leave the skin on so they will be extra flavorful.
Spread potato chunks out in a single layer on a rimmed baking sheet.
Drizzle with oil and lemon juice, and toss to coat.
Sprinkle with oregano and salt.
Bake at 375, stirring halfway through, until golden brown at the edges, and fork-tender (about 30 minutes).
Southern Plate’s version of Greek roasted potatoes is now ready to enjoy!
Store leftover in an airtight container in the fridge for up to 4 days. Reheat them either in the oven or air fryer so they get crispy again.
- If you like feta cheese, dropping in some crumbled feta when you are about to serve is nice. Another option is to sprinkle them with grated parmesan cheese a few minutes before you take them out of the oven.
- Feel free to drizzle with more olive oil when they come out of the oven or just before serving.
- For a little kick, add 1/4 teaspoon of sweet paprika or smoked paprika.
What are the best potatoes for roasting?
Red potatoes are my favorite for this roasted potato recipe, but any potato will work. Russet potatoes, baby potatoes, Idaho potatoes, and Yukon Gold potatoes are also great for roasting.
How do you add garlic to Greek roasted potatoes?
Garlic is a great addition to this , so firstly, you can simply add garlic salt or garlic powder to the red potatoes before roasting. Otherwise, if you have more time for boiling first and love garlic, peel the garlic cloves (can also just add minced garlic or pureed garlic) and boil potatoes in water with the garlic for a short time, until a little bit soft but not too much so the skin slides off. But you can also remove the skins if you prefer (a mix of skinned and skinless looks nice too).
Remove boiled potatoes from heat and let them sit in the garlic-infused water for approximately 5-10 mins after boiling. You can let them sit for a shorter period of time if you just want a little bit of garlic flavor. The boiling may result in some more brown crunchy bits on the outside of the potato. I love some crunchy bits but it seems to vary each time I make them. Then roast potatoes but watch more closely as you may not need the whole 30 minutes til they start browning. I check after 15 minutes usually.
Do you need to boil potatoes before roasting?
No, you don’t have to boil potatoes before baking them in the oven. They’ll still turn out perfect!
How do you serve Greek lemon potatoes?
They taste great with a chicken-based main dish, like grilled chicken tenders, chicken drumsticks/legs, lemon parmesan chicken to complement the potatoes’ lemon flavor, or roasted chicken. They also taste great with a garnish of chopped fresh parsley.
Check out these other perfect potato recipes:
- 5-6 medium red potatoes (about two pounds)
- 2-3 tablespoons olive oil
- 1-2 tablespoons bottled or fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspooon kosher or himalayan salt
- Preheat oven to 375. Cut each potato into bite-size chunks and do not peel.5-6 medium red potatoes
- Place potato chunks in a single layer on a rimmed baking sheet. Drizzle with olive oil and lemon juice. Stir to coat, then sprinkle with oregano and salt.2-3 tablespoons olive oil, 1-2 tablespoons bottled or fresh lemon juice, 1 tablespoon dried oregano, 1 teaspooon kosher or himalayan salt
- Bake, stirring halfway through, until tender and lightly brown at the edges (about 30 minutes). Enjoy!
This recipe was featured on Meal Plan Monday.