When it comes to roasted potato recipes, this one is at the top of my list. There’s something magical about the combination of crispy exteriors and tender interiors, elevated by the bright flavors of lemon and garlic. These Greek Style Roasted Potatoes transform simple ingredients into an extraordinary side dish that pairs beautifully with almost any meal. The best part? They require minimal effort but deliver maximum flavor, making them perfect for both weeknight dinners and special occasions.
Table of Contents
Why this Recipe Works
These Greek-style roasted potatoes capture the authentic flavor profile of the best Greek restaurants. The secret lies in the simple but powerful marinade of olive oil, lemon juice, and fresh garlic that infuses every bite with Mediterranean flavor. Russet potatoes are the perfect choice for this recipe because their high starch content allows them to develop beautifully crisp exteriors while maintaining fluffy interiors. The two-step roasting process—first covered in marinade, then flipped to brown evenly—ensures perfectly cooked potatoes, never dry and wonderfully crisp around the edges. Suppose you’ve ever been to Nikkos Nikkos in Houston. In that case, you’ll recognize these potatoes as remarkably similar to their famous side dish that many customers choose over their excellent fresh-cut fries.
Recipe Ingredients
Making this recipe doesn’t call for a lot of ingredients. You only need a few ingredients and an oven to make this dish.
- Russet potatoes – Their high starch content creates the perfect crispy exterior and fluffy interior, Yukon Gold Potatoes also work well.
- Olive oil – Adds rich flavor and helps create a crispy texture
- Lemon juice – Provides bright acidity that balances the richness of the oil
- Garlic – Delivers aromatic depth and classic Mediterranean flavor
- Salt – Enhances all the flavors and helps draw moisture out for crispiness
- Black pepper – Adds a subtle heat and complexity
How to Make Roasted Greek-Style Potatoes
- Cut the potatoes into wedges and place them on a baking sheet.
- Season the potatoes with salt & pepper.
- Add the garlic to the potatoes.
- Make the marinade by combining olive oil and lemon juice with some water.
- Pour the marinade over the potatoes.
- Roast the potatoes in the oven, turning the potatoes to make sure each side browns.
Recipe Notes
- Make sure you cover all of the potatoes with the marinade. This will keep the potatoes from burning.
- About 40 minutes into the potato’s roasting, you will flip the wedges on their other side to make sure both sides are brown.
- These potatoes pair perfectly with a roast that you can cook in the oven simultaneously. It’s the perfect dinner!
Greek Style Roasted Potatoes
Ingredients
- 3 pounds russet potatoes
- 1 teaspoon salt preferably coarse
- 1/2 teaspoons ground black pepper
- 3 teaspoons garlic chopped
- 1 cup water
- 1/2 cup olive oil
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 450 degrees F.
- Scrub the potatoes well, but don’t peel them.
- Cut the potatoes lengthwise into quarters. If potatoes are extremely large, cut each potato into eight wedges.
- Place the potatoes in a 9 x 13-inch baking pan.
- Season the potatoes with salt and pepper.
- Add the garlic to the potatoes.
- Mix the marinade by combining the water, olive oil, and lemon juice.
- Pour the marinade over the potatoes. Be sure to cover all of the potatoes.
- Roast the potatoes at 450 degrees for about 40 minutes, then remove the pan from the oven.
- Turn the potato wedges so all sides can brown. Do this by flipping the “white” top side of the potato onto the bottom of the dish.
- Place the potatoes back in the oven and roast for an additional 20 to 30 minutes. When you remove the potatoes they will be nice and golden brown all over, and will have absorbed the marinade.
Video
Notes
- Make sure you cover all of the potatoes with the marinade. This will keep the potatoes from burning.
- About 40 minutes into the potato’s roasting, you will flip the wedges on their other side to make sure both sides are brown.
- These potatoes pair perfectly with a roast that you can cook in the oven simultaneously. It’s the perfect dinner!
Nutrition
Storage and Reheating Instructions
- Meal Prep Tip: Pre-roast for the first 40 minutes, then complete the final cooking just before serving
- Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days
- Oven Reheating: Place in a baking dish in a 350°F oven for 10-15 minutes until heated through and crispy again
- Avoid Microwaving: This makes the potatoes soggy and ruins their crispy texture
- Freezing Method: Cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag
- Frozen Storage: Keeps well for up to 1 month in the freezer
- Reheating From Frozen: Bake at 400°F for about 20 minutes, no need to thaw first
More Roasted Potato Recipes
Popular Vegetable Side Dish Recipes
- Baked Cream Corn
- Cheesy Shredded Potatoes
- Copper Penny Carrots
- Fried Okra
- Green Bean Bundles Recipe
- Parmesan Crusted Asparagus
- Roasted Brussels sprouts with Bacon
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- Steamed Green Beans Recipe
Check out my vegetable side dish recipes and the best copycat recipes here on CopyKat!
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Just came back from Greece. Greek potatoes must have Oregano on them!
Thank you for your suggestion. I imagine that helps with the flavor. I hope you had a great time in Greece! I went there years ago, and it was so beautiful.
No reason why this can’t be written out. At least for ingredients and measures.
Frustrating to have to continually go back through a video.
Initial cook time is not mentioned that I could hear.
I agree with you it is frustrating to have to watch a video for this. I am sorry, sometimes my site glitches and turns off the recipe. I have turned it back on. I will email you the recipe. I am sorry you were inconvenienced.
wow.. that was very considerate of you… I did try them and the best… love this easy recipe
Niko Niko uses powdered chicken base in their recipe. That’s what gives them that yellow color. Your recipe is a variation being they don’t use garlic or oregano and they are not crispy. I am definitely going to try your recipe. Looks good!
Making them right now. Smells like heaven.
How long do you put them in the oven for the first time please?
Trying these tonight, I can’t wait. Btw, you put the lemon in your juicer in backwards. You should put the sliced half facing the strainer and then the juicer will flip the lemon inside out and you get all the juice.
This recipe was just about perfect. Having made too much, I reheated the leftovers two days later in the microwave. If possible, they were even better. My husband is still talking about these potatoes.
Way too much lemon. Probably would be better with a little drizzle of lemon.And I only used 1/4 cup.Thank you for sharing.
I am sorry you thought this had too much lemon.
The Lemon taste is what makes it a GREEK POTATO!
I think it is what makes them taste special!
I’m going to use these for a school project, thank you!
I hope you enjoy them.
Question… by the way they look so good… did you have a foil on the potatoes when you first insert them in the oven??????
I have done them both ways, if you want them less brown, cook them with the foil, but you will remove the foil about 20 minutes before they are done. Again it really depends on how dark you want them.
Oh yes. These potatoes are definitely calling my name! I must make these!
I hope you give these a try soon.
I’m so excited to try these! The guy I’m talking to brought me to Nikko Nikko’s on our first date, and it is such an awesome place!
I love Nikko Nikkos 😉 It’s always so busy!
I par boiled the potatoes in my pressure cooker for 4 minutes. It makes the roasting time much faster. I then placed them in the broiler for a couple of minutes.
They came out perfect!
How do you par cook in pressure cooker? Whole or cut? What do you set cooker for?
Great way to roast potatoes. Thank you so much for sharing.
I hope you enjoyed the potatoes.
Thank you. I love these potatoes.
These were excellent, but they weren’t cooked fully after the second 1/2 hour. I turned them again and cooked for another 20 minutes. Perfect!
Sometimes it really depends on the size of the potato. I am glad this recipe still worked out well for you.
Should you dump out the marinade before putting in the oven?
No, it gets absorbed by the potatoes. I use low sodium chicken stock instead of plain water. AND, lemon zest. These potatoes are even better the next day!
And, she forgot to add the oregano to the ingredient list. I use about 2 tsp. of Green oregano.
awesome
She said to add oregano half way through…… I don’t see it mentioned in the recipe!
These are sooooo good.
I love how delicious + simple this looks—great video too!!