Go Back

Greek Potato Recipe

Golden, crispy potatoes infused with lemon and oregano, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds of baby potatoes or regular potatoes, cut into chunks
  • 1/4 cup of olive oil
  • 3 cloves of garlic minced
  • 2 teaspoons of dried oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Fresh parsley for garnish (optional)

Equipment

  • Baking sheet
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash the baby potatoes thoroughly and cut them in half.
  3. In a large mixing bowl, combine olive oil, minced garlic, oregano, salt, pepper, lemon juice, and zest.
  4. Add halved potatoes to the bowl and toss until they are well coated in the oil and seasoning mixture.
  5. Spread the potatoes out in a single layer on a baking sheet.
  6. Place the baking sheet in the preheated oven and roast for 35-40 minutes, flipping the potatoes halfway through.
  7. Check the potatoes with a fork; they should be tender inside and crispy outside.
  8. Once done, let them cool slightly and garnish with fresh parsley before serving.

Notes

These Greek potatoes pair well with grilled meats and can be made ahead of time.