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–+ servings
roasted and seasoned greek-style potatoes piled into a bowl.

Greek Roasted Potatoes

Greek roasted potatoes are loaded with lemon, garlic, and oregano, then roasted until tender and creamy inside with perfectly golden, crispy edges.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings

Ingredients

  • 3 large russet potatoes
  • 3 cloves garlic minced
  • ½ cup (good quality) extra virgin olive oil
  • 1 cup water
  • 1 tbsp dried oregano plus a little more, to taste
  • 1 lemon juiced
  • salt and pepper to taste

Instructions

  • Preheat the oven to 420°F. Peel the potatoes and cut them into large, evenly sized chunks. Add them to a 9x13-inch baking dish.
    raw peeled potato chunks in a glass 9x13 baking dish.
  • Add the garlic, lemon juice, oregano, olive oil, and water. Season generously with salt and pepper, then toss well to coat. I like using my hands to make sure every potato gets coated in all that lemony goodness. Bake for 40 minutes.
    raw seasoned potato chunks with minced garlic and olive oil in a 9x13 glass baking dish.
  • Remove the dish from the oven and give the potatoes a good stir, bringing the potatoes from the bottom of the dish to the top. Sprinkle with a little extra oregano, salt, and pepper.
    half roasted seasoned greek-style potato chunks in a 9x13 glass baking dish.
    • Check the liquid level. If most of the water has been absorbed, add an additional ½ cup of water to prevent the potatoes from drying out during the second half of cooking.
  • Return the potatoes to the oven and bake for another 35 to 40 minutes, or until they're fork tender with golden edges and most of the liquid has been absorbed. Serve immediately and spoon any remaining lemony pan juices over top for extra flavour.
    cooked seasoned greek potatoes in a 9x13 glass baking dish.

Notes

Use fresh lemon juice. Bottled lemon juice won't give these potatoes the same bright, authentic flavour.
Don't skip the liquid. Greek roasted potatoes aren't meant to cook dry. Add extra water during roasting if the pan starts looking dry.
Cut the potatoes evenly. Similar sized chunks ensure they cook at the same rate and become perfectly tender throughout.
Expect tender, not ultra crispy. These potatoes should be creamy on the inside with golden edges, not crunchy all the way through.
Save those pan juices. Spoon the lemony garlic sauce over the potatoes before serving for maximum flavour.
Store leftovers in the fridge for up to 5 days. Reheat in the oven with a splash of water and olive oil to bring them back to life.

Nutrition

Serving: 1Serving | Calories: 465kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 18mg | Potassium: 1185mg | Fiber: 4g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg
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