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Greek Potatoes are loaded with flavor and made with a delicious sauce that includes garlic, parsley, oregano, lemon, and olive oil. The perfect side dish to make and share with your family.
Say hello to my new favorite potatoes. If I am being honest with you, then I will have to say that I am surprised this recipe did not happen much sooner.
I have been making Greek potatoes for years simply by roasting some potatoes in the oven that are fully coated in olive oil and Greek seasoning. To me, there is just something about the combination of Greek seasoning and potatoes that I find extremely delicious.
As I have become more comfortable in the kitchen, I find that I prefer using fresh ingredients and combining spices to come up with my own blends. I do this also because it is no secret that buying multiple herbs and spices can get a little expensive, but a good way to avoid having so many spice blends is by creating your own with the spices that you already have.
The flavors used to make these Greek potatoes is garlic, shallot, oregano, parsley, salt, and pepper. Combine these ingredients by processing them in a food processor along with some olive oil and fresh lemon juice. You will process all of the ingredients until the mixture is smooth.
Next, you will take the prepared potatoes and toss them in half of the Greek sauce. You really want to take your time with this step to make sure that each potato wedge is fully coated in the Greek sauce because this will give your potatoes that intense flavor.
After the Greek potatoes have finished roasting in the oven, they will be warm, crispy on the outside, tender on the inside, and full of flavor. Trust me you will definitely want to try this recipe and if you need another recipe with Greek flavors, then be sure to try my Greek Chicken Salad as well which pairs well with these Greek Potatoes.
- 3 pounds large russet potatoes, cut lengthwise into wedges
- 1 large shallot, quartered
- 2 cloves garlic, chopped
- 1 tablespoon oregano
- 1/4 cup fresh parsley
- 1 cup olive oil
- 6 tablespoons fresh lemon juice
- salt and pepper to taste
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Slice the clean potatoes into wedges and place into a large bowl.
- Into a food processor, add the shallot, garlic, oregano, parsley, olive oil, and lemon juice. Process until combined and the sauce is smooth.
- Add half of the sauce to the bowl on top of the potato wedges. Toss the potato wedges until they are fully coated in the sauce.
- Spread the potatoes in an even layer on the prepared baking sheet. Place into the oven and bake for 45 minutes to an hour. Turning occasionally to make sure the potatoes are evenly cooked. Roast the potatoes until tender and golden.
- Once finished, transfer to a serving platter and drizzle the additional sauce on top prior to serving or use as a dipping sauce.