Greek Roasted Potatoes – Platings + Pairings

These Greek Roasted Potatoes are generously seasoned with oregano, lemon juice, and garlic, then roasted until they’re pillowy soft on the inside and crispy on the outside. Make them for a mostly hands-off and addictively delicious side dish!

Looking for more Greek-style side dishes? Check out my Briam, Greek Tomato Cucumber Salad, and Greek Nachos recipes.

Whether it’s the tangy and herbaceous seasonings, their golden crispy skins, or the pillowy soft bites, these Greek Roasted Potatoes are just plain perfect. 

The secret behind this perfect side dish is the simple Greek-style seasonings (AKA lemon, garlic, and herbs), slicing the potatoes into wedges, and cooking them in a shallow pool of chicken broth. The potatoes soak up the incredible Mediterranean flavors while they roast and come out of the oven looking golden and delicious! 

Made with just a handful of ingredients using a mostly hands-off approach, you can prepare these Greek lemon potatoes on a whim during the week or for special occasions.

With the perfect balance of fresh and savory flavors, they pair perfectly with grilled and roasted meats, fresh salads, baked fish, and more. Or, enjoy them with Tzatziki Sauce for dipping for an explosion of Greek goodness!

What kind of potatoes are best for roasting?

You can’t go wrong with Yukon gold potatoes. They have the perfect balance of starch and moisture, making them buttery and soft on the inside and a little crispy on the outside.

If you don’t have Yukon potatoes, go with Russet potatoes instead. They have a higher starch content, which can help them become super crispy on the outside but slightly dry on the inside.

Red potatoes work well, too, though they have a waxy skin and won’t get as crispy. 

Ingredients 

• Yukon gold potatoes  – Again, these are your perfect pick for lemon roasted potatoes because they hold their shape well and become nice and fluffy in the middle after cooking. 
• Olive oil 
• Garlic 
• Dried oregano – This brings the quintessential Greek flavor to every bite. Dried oregano, in particular, has a more concentrated, pungent flavor, but fresh oregano also works (use 3 tablespoons instead).
• Salt
• Cornstarch – This is the secret to getting those potatoes crispy! Arrowroot or tapioca starch works as a substitute.
• Low-sodium chicken broth – The broth tenderizes the potatoes and infuses them with mouthwatering flavors. If you’re vegetarian, use vegetable broth instead. 
• Fresh lemon juice – Bottled lemon juice works in a pinch, although freshly squeezed lemon juice will give the potatoes the brightest, most vibrant flavor (a signature characteristic of Greek food!). 
• Lemon wedges and fresh oregano – For garnishing the potatoes.

How to make Greek roasted potatoes

Spread the potato wedges on a large rimmed baking sheet and toss them with the olive oil, garlic, dried oregano, salt, and cornstarch until they’re well coated. 

Arrange the potatoes in an even layer, cut sides down. Pour the broth and lemon juice over top. 

Roast the potatoes in the oven, flipping halfway, until they’re fork-tender and crispy. 

For extra browned and crispy Greek potatoes, pop the pan under the broiler for a few minutes at the end. Just keep a close eye on them to prevent burning.

Tips and tricks

• Cut the potatoes into uniform wedges, about 1/2 to 3/4 inches thick, at the widest part. I find it easiest to cut the potato in half lengthwise, then cut each half into three to four wedges, depending on the size of the potato.
• Parboiling the potato wedges for 5 to 7 minutes OR soaking them in cold water isn’t necessary but can yield fluffier, crispier potatoes. Just be sure to drain and dry them thoroughly before roasting. 
• Don’t skimp on the seasonings! Potatoes need a good amount of salt and herbs to enhance their flavor. Taste and adjust the seasonings as needed before serving.

Variations

Here are some optional flavor boosters to consider: 

• Add heat – Sprinkle a dash of smoked paprika or red pepper flakes over the potatoes to add a subtle smoky flavor and a bit of warmth.
• Cheesy twist – Sprinkle freshly grated parmesan cheese over the potatoes during the last 10 minutes of roasting or crumble some feta over the dish just before serving for a creamy, salty finish. Or, serve them with this yummy Whipped Feta Dip.
• Authentic add-ins – Add a handful of pitted kalamata olives or chopped sun-dried tomatoes to the baking sheet for an extra burst of distinct Mediterranean flavor. 

Serving suggestions

Greek potatoes are a fantastic side dish you can pair with any main dish—Mediterranean-inspired or not! I especially like them with these entrees:

You also can’t go wrong pairing these garlicky roasted potatoes with your favorite Greek appetizers! They make a great addition to a mezze platter along with tzatziki sauce, hummus, baba ganoush, and pita bread or chips. 

Got leftovers? They make the perfect addition to my Greek Lamb Bowls or Chicken Gyro Bowls.

Storing

Store any leftover Greek potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven.

Or, let the potatoes cool completely before freezing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a 400°F oven until crispy and heated through.

Wine pairings for Greek roasted potatoes 

Pairing your roasted lemon Greek potatoes with the right wine can take your Mediterranean-inspired meal to the next level. Here are a few perfectly paired selections:

• A Sauvignon Blanc, with its bright acidity and herbaceous undertones, complements the rustic flavors of the dish beautifully. 
• If you prefer something light and crisp, Pinot Grigio is a great option.
• A dry Rosé offers a nice balance of fruitiness and acidity that complements the garlicky roasted potato flavors. 

More impressive potato side dishes 

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