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Greek Style Roasted Potatoes

This is a wonderful way to make potatoes. When I was growing up, dinner was always a meat, two vegetables, and a starch. Often that starch was potatoes.

Roasted potatoes with lemon juice olive oil and oregano

In Houston there is a wonderful restaurant called Nikkos Nikkos where they serve up some of the best Greek food in town. You always have the choice between their french fries, which are homemade fresh, or their Greek-style roasted potatoes. It is hard to turn down fries that haven’t seen a freezer, but I can do it every time for these incredible roasted potatoes. These potatoes are marinated simply with lemon juice, garlic, and olive oil, then baked in the oven.

These potatoes are so easy to make, and if you have a roast in the oven, it is the perfect time to make these. They can come out wonderfully crisp and are packed with flavor—a nice change from plain old roasted potatoes.

Greek Style Roasted Potatoes

  • Author:
  • Recipe Type: Side Dish Recipes, Potatoes Recipes
  • Prep time:10 minutes
  • Cook time:1 hour
  • Serves: 4
Greek Style Roasted Potatoes

Greek Style roasted potatoes are packed with lemon and garlic flavor, this dish goes well with roasted meats.

Ingredients

  • 5 or 6 medium-large russet potatoes
  • Salt, preferably coarse sea salt
  • Freshly ground black pepper
  • 3 garlic cloves, coarsely chopped
  • 1 cup water
  • 1/2 cup olive oil
  • 1/4 to 1/3 cup lemon juice

Instructions

Preheat the oven to 450 degrees F.

Scrub the potatoes well, but don’t peel them. Cut them lengthwise into quarters. If potatoes are extremely large, cut each potato into eight wedges. Place the potatoes in a 9 x 13-inch baking pan. Season the potatoes with salt and pepper. Add the garlic to the potatoes. Mix the marinade by combining the water, olive oil, and lemon juice. Pour the marinade over the potatoes. Be sure to cover all of the potatoes.

Roast the potatoes for about 40 minutes, then remove the pan from the oven. Turn the potato wedges so all sides can brown. Do this by flipping the “white” top side of the potato onto the bottom of the dish. Place the potatoes back in the oven and roast for an additional 20 to 30 minutes. When you remove the potatoes they will be nice and golden brown all over, and will have absorbed the marinade.

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  • Miriam @ OvertimeCook

    Oh yes. These potatoes are definitely calling my name! I must make these!

    • stephaniemanley

      I hope you give these a try soon.

  • Sarah Merrill

    I’m so excited to try these! The guy I’m talking to brought me to Nikko Nikko’s on our first date, and it is such an awesome place!

    • stephaniemanley

      I love Nikko Nikkos ;) It’s always so busy!

    • Cindy Nowicki

      I par boiled the potatoes in my pressure cooker for 4 minutes. It makes the roasting time much faster. I then placed them in the broiler for a couple of minutes.

      They came out perfect!

  • Thea

    Great way to roast potatoes. Thank you so much for sharing.

    • http://www.copykat.com Stephanie

      I hope you enjoyed the potatoes.

    • stephaniemanley

      Thank you. I love these potatoes.

  • Pingback: Greek(ish)-Style(ish) Roasted Potato Wedges | cookerofstuff

  • Liverpool TX cook

    These were excellent, but they weren’t cooked fully after the second 1/2 hour. I turned them again and cooked for another 20 minutes. Perfect!

    • stephaniemanley

      Sometimes it really depends on the size of the potato. I am glad this recipe still worked out well for you.

  • SaraFoodie

    Should you dump out the marinade before putting in the oven?

    • Pat

      No, it gets absorbed by the potatoes. I use low sodium chicken stock instead of plain water. AND, lemon zest. These potatoes are even better the next day!

      • Pat

        And, she forgot to add the oregano to the ingredient list. I use about 2 tsp. of Green oregano.

  • brandriggs

    awesome

  • Jody

    She said to add oregano half way through…… I don’t see it mentioned in the recipe!

  • Terrellgram

    These are sooooo good.

  • The Squishy Monster

    I love how delicious + simple this looks—great video too!!