How to Make Oven Roasted Greek Style Potatoes

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.

a plate of roasted potatoes with herbs

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 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.

potatoes, garlic, lemon juice, salt, make greek potatoes.

And if you are looking for easy, this recipe gives you that too. Put a roast in the oven and make these 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 how to make oven roasted Greek style potatoes!

How to Make Roasted Greek Style Potatoes

Making this recipe doesn’t call for a lot of ingredients.  In fact, you only need 5-6 ingredients and an oven to make this dish.

  • Russet Potatoes
  • Salt & Pepper
  • Garlic
  • Olive Oil
  • Lemon Juice

Cut the potatoes into wedges and place on a baking sheet.  Season with salt & pepper.  Add the garlic to the potatoes.  In a bowl, make the marinade by combining the olive oil and the lemon juice with some water.  Pour the marinade over the potatoes, making sure you cover all of them.  Roast in the oven, turning the potatoes to make sure each side browns.

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!

Other Roasted Potato Recipes

Easy Oven Roasted Potatoes
Parmesan Roasted Potatoes
Roasted New Potatoes

Did you make and love this recipe?  Make sure you give your review below and share your creations by tagging me on Instagram!

A plate of greek potatoes

a plate of roasted potatoes with herbs

How to Make Oven Roasted Greek Style Potatoes

Greek style roasted potatoes are so easy to make. 
5 from 1 vote
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Course: Side Dish
Cuisine: Greek
Keyword: Greek Style Potatoes, How to Make Oven Roasted Greek Style Potatoes
Servings: 8
Calories: 257kcal

Ingredients

  • 3 pounds russet potatoes
  • 1 teaspoon salt preferably coarse
  • 1/2 teaspoons 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 them 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 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.

Recipe Tips for the Cook

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!

Nutrition

Calories: 257kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 301mg | Potassium: 724mg | Fiber: 2g | Sugar: 1g | Vitamin C: 13.9mg | Calcium: 24mg | Iron: 1.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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.

    • 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.

  5. 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!

    • 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!

  6. 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!

    • 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!

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