When it comes to roasted potato recipes, this one is at the top of my list. Greek Style roasted potatoes are made with russet potatoes, olive oil, garlic, and a little lemon juice. So if you are looking for something new, here’s How to Make Oven Roasted Greek Style Potatoes.
Table of Contents
Why this Recipe Works
If you have ever been to Houston, you may have visited a wonderful restaurant called Nikkos Nikkos where they serve up some of the best Greek food in town. You can choose between french fries, which are homemade fresh, or their roasted Greek-style potatoes.
It is hard to turn down fries or potato wedges that haven’t seen a freezer, but I can do it every time for this incredible roasted potato recipe. These potatoes are marinated simply with lemon juice, garlic, and olive oil, then baked in the oven.
Easy Roasted Potatoes Recipe
And if you are looking for easy, this recipe gives you that too. Put a roast in the oven and make these Greek lemon potatoes at the same time.
They can come out wonderfully crisp and are packed with flavor—a nice change from plain old roasted potatoes. Scroll down to see the video on making these Greek baked potatoes!
Recipe Ingredients
Making this recipe doesn’t call for a lot of ingredients. In fact, you only need a few ingredients and an oven to make this dish.
- Russet Potatoes
- Salt & Pepper
- Garlic
- Olive Oil
- Lemon Juice
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 roasting of the potatoes, you will flip the wedges on their other side to make sure both sides brown.
- These potatoes pair perfectly with a roast that you can cook in the oven at the same time. It’s the perfect dinner!
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 Brussel Sprouts with Bacon
- Skillet Cabbage
- Steamed Green Beans Recipe
Check out more of my vegetable side dish recipes and the best copycat recipes here on CopyKat!
Did you make and love this recipe? Make sure you give your review below and share your creations by tagging me on Instagram!
Roasted Greek 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 roasting of the potatoes, you will flip the wedges on their other side to make sure both sides brown.
- These potatoes pair perfectly with a roast that you can cook in the oven at the same time. It’s the perfect dinner!
Georgia
Just came back from Greece. Greek potatoes must have Oregano on them!
Stephanie
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.
BJ
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.
Stephanie
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.
Nicole
wow.. that was very considerate of you… I did try them and the best… love this easy recipe
Kelly Zucker
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!
Fred J Alam
Making them right now. Smells like heaven.
z
How long do you put them in the oven for the first time please?
STEVI
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.
Jeannette
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.
Annice
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.
Stephanie
I am sorry you thought this had too much lemon.
Michael
The Lemon taste is what makes it a GREEK POTATO!
Stephanie
I think it is what makes them taste special!
Arrietty
I’m going to use these for a school project, thank you!
Stephanie
I hope you enjoy them.
Nicole
Question… by the way they look so good… did you have a foil on the potatoes when you first insert them in the oven??????
Stephanie
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.
Miriam @ OvertimeCook
Oh yes. These potatoes are definitely calling my name! I must make these!
stephaniemanley
I hope you give these a try soon.
Sarah Merrill
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!
stephaniemanley
I love Nikko Nikkos 😉 It’s always so busy!
Cindy Nowicki
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!
Candace
How do you par cook in pressure cooker? Whole or cut? What do you set cooker for?
Thea
Great way to roast potatoes. Thank you so much for sharing.
Stephanie
I hope you enjoyed the potatoes.
stephaniemanley
Thank you. I love these potatoes.
Liverpool TX cook
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!
stephaniemanley
Sometimes it really depends on the size of the potato. I am glad this recipe still worked out well for you.
SaraFoodie
Should you dump out the marinade before putting in the oven?
Pat
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!
Pat
And, she forgot to add the oregano to the ingredient list. I use about 2 tsp. of Green oregano.
brandriggs
awesome
Jody
She said to add oregano half way through…… I don’t see it mentioned in the recipe!
Terrellgram
These are sooooo good.
The Squishy Monster
I love how delicious + simple this looks—great video too!!