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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.

overhead view of cooked Greek potatoes on parchment lined baking sheet with square white container of sauce.

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.

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Ingredient Notes
Instructions
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Ingredient Notes

ingredients needed to make Greek potatoes on marble surface in separate containers

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.

ingredients in food processor to make sauce

Process until combined and the sauce is smooth.

greek potato sauce ingredients combined in food processor

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.

potatoes combined with sauce ingredients in large white bowl

Spread the potatoes into an even layer on the prepared baking sheet. Place into the oven and bake for 45 minutes to 1 hour.

unbaked potatoes on parchment lined baking sheet

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!

baked potatoes on parchment lined baking sheet

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

LaKita Anderson

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.

5 from 12 votes

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Prep Time 15

Cook Time 1

Total Time 1

Course Side Dish

Cuisine American

Servings

Calories 382 kcal

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.

Nutrition

Calories: 382kcalCarbohydrates: 33gProtein: 4gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 302mgPotassium: 755mgFiber: 3gSugar: 2gVitamin A: 172IUVitamin C: 17mgCalcium: 39mgIron: 2mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

Keyword greek potatoes

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Original post date 04/18/2018. Updated 07/13/2022.

close up side view on potatoes on parchment lined baking sheet topped with fresh parsley

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Have any comments, questions, or other delicious ways to use these Greek Potatoes? Please share them in the comments below!

Greek Potatoes

Ingredient Notes

Instructions

Recipe Tips

📖 Recipe