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These 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.
If you're craving more Greek flavors, then be sure to try making a filling and delicious Greek Chicken Salad or try pairing this recipe with a No Fuss Hamburger for an easy meal.
Say hello to my new favorite way to make potatoes!
If I'm being honest with you, then I will have to say that I'm surprised this recipe did not happen much sooner. I've been making Greek potatoes for years simply by roasting some potatoes in the oven with 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 potatoes are 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'll process until smooth.
Next, you toss the potatoes 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 sauce because this will give your potatoes intense flavor.
After the Greek potatoes have finished roasting in the oven, they'll be warm, crispy on the outside, tender on the inside, and full of flavor. Trust me you will definitely want to try this recipe.
Let's get started.
Ingredient Notes
- Potatoes - Try selecting mealy or non-waxy potatoes for this recipe. I prefer to use Russet or Idaho potatoes.
- Shallot - Provides a slightly sweeter flavor compared to an onion, if you cannot find it at your local grocery store then a yellow onion will work instead.
- Garlic - You will need two cloves for this recipe. Try to use fresh instead of the jar version.
- Oregano - Be sure to use fresh oregano for this recipe and you will need a tablespoon.
- Parsley - A ¼ cup of fresh parsley is needed for this recipe to help create the Greek flavor.
- Olive Oil - Select a high-quality olive oil if you can or use what you have on hand.
- Lemon Juice - Fresh lemon juice to provide acid to the recipe and a bit of fresh tangy flavor to the sauce.
- Salt & Ground Black Pepper - To add seasoning and balance the flavors of the sauce and potatoes.
Instructions
Begin the potato recipe by preheating the oven to 425 degrees F. and line a large baking sheet with parchment paper and set aside.
Clean and slice the potatoes into wedges and place them into a large bowl. Using a food processor, add the shallot, garlic cloves, oregano, parsley, olive oil, lemon juice, salt, and ground black pepper.
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Process until combined and the sauce is smooth.
Add half of the sauce to the bowl on top of the prepared potato wedges. Toss the potato wedges until they are fully coated in the sauce.
Spread the potatoes into an even layer on the prepared baking sheet. Place into the oven and bake for 45 minutes to 1 hour.
Stop and check the potatoes occasionally to turn and make sure they are evenly cooked. Roast until tender and slightly golden. Once finished, carefully transfer to a serving platter and drizzle the additional sauce on top prior to serving or use as a dipping sauce. Enjoy!
Recipe Tips
- Roast the potatoes at 425 degrees F. to make them slightly crispy on the outside and tender on the inside.
- Carefully check the potatoes while baking every 10 to 15 minutes to toss (turn) them so they will cook evenly.
- Leave the skin on the potatoes, but if you prefer to cut it off, then you may do so.
- These are best enjoyed the day they are prepared, but if you have any leftovers, then store in the refrigerator in an airtight container and reheat them before serving.
- Be sure to use fresh herbs and not dried or the ones from your spice rack.
📖 Recipe
Greek Potatoes
Ingredients
- 3 pounds large russet potatoes, cut lengthwise into wedges
- 1 large shallot, quartered
- 2 cloves garlic
- 1 tablespoon oregano
- ¼ cup fresh parsley
- 1 cup olive oil
- 6 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
- Clean and slice the 3 pounds of potatoes into wedges and place into a large bowl.
- Into a food processor, add 1 large shallot, 2 cloves garlic, 1 tablespoon fresh oregano, ¼ cup fresh parsley, 1 cup olive oil, 6 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon ground black pepper. 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 1 hour. Turning occasionally to make sure the potatoes are evenly cooked. Roast until tender and golden.
- Once finished, transfer to a serving platter and drizzle the additional sauce on top prior to serving or use it as a dipping sauce. Enjoy!
Notes
- Roast the potatoes at 425 degrees F. to make them slightly crispy on the outside and tender on the inside.
- Carefully check the potatoes while baking every 10 to 15 minutes to toss (turn) them so they will cook evenly.
- Leave the skin on the potatoes, but if you prefer to cut it off, then you may do so.
- These are best enjoyed the day they are prepared, but if you have any leftovers, then store in the refrigerator in an airtight container and reheat them before serving.
- Be sure to use fresh herbs and not dried or the ones from your spice rack.
Original post date 04/18/2018. Updated 07/13/2022.
More Recipes You'll Love
- Greek Chicken Salad
- No Fuss Hamburger
- Easy Roasted Potatoes
- Simple Roasted Sweet Potatoes
Have any comments, questions, or other delicious ways to use these Greek Potatoes? Please share them in the comments below!
Claire says
I used Yukon gold potatoes and these were just fabulous. I made sure I followed the recipe exactly and they came out perfect and just like yours!
Thank you for a such amazing flavored potatoes.
LaKita says
Thank you Claire! Happy to hear the recipe worked well for you 🙂
Tammy says
A perfectly easy recipe. Love the herbs..so simple and delicious. Noting beats homemade crisps!
LaKita says
Thank you so much Tammy, nothing beats homemade!
Lori | The Kitchen Whisperer says
I absolutely love potatoes! They are my favorite veggie. I'm LOVING the flavor profile of these crispy little bites of deliciousness!
LaKita says
Thank you Lori, love potatoes!!!
Sean says
The flavors for this recipe were on point I loved them on the potatoes. I will make this again.
LaKita says
Thank you Sean, happy to hear you enjoyed the Greek potatoes!
Tracy says
The flavors here are so perfect. We love Greek flavors on everything and this has just elevated potatoes! So so good, thanks!
LaKita says
Thank you Tracy, love Greek flavors on everything as well!
Natalie says
Well, it is a new favorite way to make potatoes for me too! Made this for kids last night, and there were no leftovers. I was so pleased as a mom, thanks!
LaKita says
Thank you Natalie, so happy to hear you and your family enjoyed the potatoes!
Heather says
Love the addition of lemon and fresh herbs in these. These Greek potatoes were a big hit!
LaKita says
Thank you Heather, happy to hear they were a hit!
Veronika says
Blending the shallot with the sauce is genius! No more burnt onions! These potatoes were really tasty.
LaKita says
Yes, exactly Veronika! Such a nice balance to the sauce 🙂
Freya says
Such a delicious recipe and a real change from the usual potato wedges!
LaKita says
Thank you so much Freya!
Bernice says
This is my go to recipe when I want to have a Greek feast. The potatoes go so well with a nice fresh Greek village salad and souvlaki.
LaKita says
Thank you Bernice! That sounds like the perfect meal!
Mary says
I love all kinds of potatoes but greek potatoes are some of my favorite. The lemon, garlic, parsley and oregano combination does wonders for my taste bud. Your recipe looks delicious
LaKita says
Thank you! Yes, I love that combination with potatoes...just perfect!
Tamara says
There's nothing about these that I wouldn't love! I do love Greek food, and only struggle with strong cheese. Glad to see this doesn't have that!
LaKita says
Thank you! Yes, no cheese in this one 🙂
Akaleistar says
Those Greek potatoes look yummy!
LaKita says
Thank you so much!
RO says
OMG - your blog is totally amazing, and it looks like it should be in a magazine! It's so beautiful, and I adore your recipes! Of course, I am a potato junkie, so this is a great new way to try them. I had a black mini poodle when I was a kid, and I love, love, love cats too. Kudos on such a great blog, and I'll definitely be stopping by to visit! Hugs...RO
LaKita says
Aww...Thank you so much! Welcome 🙂
Sonya says
Yum!!! I love potatoes and cooking potatoes in the oven. I bet these are really delicious with the fresh parsley. I can't wait to try making this recipe.
LaKita says
Thank you! They are really delicious and the parsley and lemon gives it so much flavor 🙂