A Cozy Kitchen Memory & Why These Potatoes Are My Go-To
I still remember the first time I tasted these Greek Roasted Potatoes at my sister’s summer cookout. We’d just come in from chasing the kids through the sprinkler, sweating in the July sun, and those golden wedges were calling our names. With fresh oregano and lemon slices piled high on a big ceramic platter, they looked almost too pretty to eat—almost! But one bite and I was hooked. Crispy edges gave way to fluffy, dreamy centers, and that bright hit of garlic and lemon made me downright giddy.
Ever since that day, these potatoes have been on heavy rotation at my house. Whether I’m grilling chicken for a weeknight dinner or tossing together a big Greek-style spread for friends, they’re always the first side to vanish. I’ve probably made (and eaten) them a dozen times this season alone—and trust me, I’m not even sorry about it.
Bonus: they’re not just craveable, they’re kinda good-for-you. Each serving clocks in around 180 calories, delivers about 4 grams of fiber, and sneaks in a healthy dose of potassium and vitamin C. All from humble russets and a little olive oil magic! (Yes, really.)
Why You’ll Love These Greek Roasted Potatoes
- Crisp-on-the-outside, fluffy-on-the-inside perfection every time
- Bright lemon zing and aromatic oregano—so Mediterranean, so happy
- One-sheet baking means fewer dishes (hallelujah!)
- Pantry-friendly ingredients you probably already have
- Naturally vegetarian and gluten-free—hello, crowd-pleaser
- Great hot out of the oven or room-temp at picnics (leftovers rock!)
- Adaptable: toss on feta, olives, or swap in sweet potatoes
- Breakfast upgrade: fry an egg on top and call it brunch
Ingredients & Notes
- 2 pounds russet potatoes, scrubbed clean and cut into 1½-inch wedges (Yukon Golds or baby reds also work)
- 3 tablespoons extra virgin olive oil (my go-to: California Olive Ranch or Colavita)
- 4 garlic cloves, minced (or about 1½ teaspoons jarred garlic in a pinch)
- 2 tablespoons fresh lemon juice (roughly half a lemon)
- Zest of 1 lemon (for extra brightness—don’t skip it!)
- 2 teaspoons dried oregano (Greek oregano if you can find it—it’s a game-changer)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional—adds a fun little kick)
- 2 tablespoons chopped fresh parsley, for garnish
Tip: After you slice the potatoes, let them air-dry for 5–10 minutes. Those slightly dusty edges roast up extra-crispy. (Trust me, it’s worth the wait.)
Directions
- Preheat your oven to 425°F. Slide a sturdy baking sheet onto the center rack while it heats—hot pan = super crunchy bottoms!
- In a big mixing bowl, drizzle the olive oil over the potato wedges. Toss them gently with your hands or a spoon until every piece is slick and shining.
- Add the minced garlic, lemon juice, lemon zest, dried oregano, salt, pepper, and red pepper flakes (if you’re feeling adventurous). Give it another gentle toss so the flavors hug every wedge.
- Carefully spread the potatoes in a single layer on the hot baking sheet. Keep them from overcrowding—steam is the enemy of crispiness!
- Roast for 20 minutes, then pause and flip each wedge with tongs or a spatula. You’re looking for those gorgeous golden-brown edges (don’t skip this part!).
- Slide the pan back in and roast for another 10–15 minutes, until the potatoes are fork-tender inside and richly caramelized outside.
- Turn off the oven, but let the potatoes rest on the hot pan for 2–3 minutes. The gentle carryover heat finishes them off beautifully.
- Transfer to a serving dish, sprinkle with chopped parsley, and give them one last squeeze of fresh lemon juice if you’re all about that brightness.
Variations & Flavor Twists
- Give it a French vibe: swap oregano for a blend of rosemary and thyme.
- Post-roast, toss with crumbled feta and pitted Kalamata olives for extra tang.
- Trade lemon juice for red wine vinegar for a deeper, slightly sweeter bite.
- Mix in thinly sliced red onions or shallots for caramelized sweetness.
- Use sweet potatoes, then add a pinch of cinnamon and smoked paprika for fall flair.
Storage & Reheating Tips
Got leftovers? You’re in luck. Once the potatoes cool, store them in an airtight container in the fridge for up to 4 days. For an easy make-ahead trick, toss the wedges in oil and spices the night before, cover, and let them chill out. When you’re ready, just pop them into the preheated oven straight from cold and bake as directed (you might need an extra 3–5 minutes).
To reheat, spread the potatoes on a baking sheet and heat at 400°F for about 8–10 minutes—just until they crisp back up. Or, heat a drizzle of olive oil in a skillet over medium heat and give them a quick 5-minute sizzle. They taste almost as good as fresh!
Let’s Chat!
I hope you fall head-over-heels for these Greek Roasted Potatoes like I did. They really are the perfect blend of cozy, comforting, and just a little bit fancy—which is my kind of comfort food. If you give them a whirl, drop me a note below or tag me on Instagram with your photos. Got questions, tweaks, or ideas for even more flavor? I’m all ears. Happy roasting, friends!
Greek Roasted Potatoes
Ingredients
- 2 lb russet potatoes scrubbed and cut into 1½-inch wedges
- 3 tbsp extra virgin olive oil I love Colavita or California Olive Ranch
- 4 cloves garlic minced (or 1½ tsp jarred garlic)
- 2 tbsp fresh lemon juice about half a lemon
- Zest of 1 lemon lemon (for extra brightness)
- 2 tsp dried oregano (Greek oregano if you can find it)
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper freshly ground
- Pinch red pepper flakes (optional for a subtle kick)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F. Slip a baking sheet onto the center rack for crispier bases.
- Drizzle olive oil over potato wedges, add garlic, lemon juice, zest, oregano, salt, pepper, and optional red pepper flakes. Mix well.
- Spread potatoes on baking sheet in a single layer. Roast for 20 minutes, flip, then roast for another 10-15 minutes until golden brown and tender.
- Let potatoes rest on the pan for 2-3 minutes. Transfer to a serving platter, sprinkle with parsley, and add a squeeze of lemon if desired.
