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overhead view finished Greek potatoes on parchment lined baking sheet
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5 from 12 votes

Greek Potatoes

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. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: greek potatoes
Servings: 8
Calories: 382kcal
Author: LaKita Anderson

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: 382kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 302mg | Potassium: 755mg | Fiber: 3g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 2mg