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–+ servings
Greek Roasted Potatoes

Greek Roasted Potatoes

These Greek Roasted Potatoes are a zesty, herb-scented side dish that’s crispy on the outside, tender inside, and bursting with Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 180 kcal

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.

Notes

Let potato wedges air-dry for 5-10 minutes after cutting for crispier results. Leftovers can be stored in an airtight container in the fridge.

Nutrition

Calories: 180kcalFiber: 4g
Keyword Greek Roasted Potatoes, Potato Side Dish, Roasted Vegetables
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