Irresistible Greek Lemon and Garlic Roasted Potatoes You Need to Try
Learn how to make delicious Greek Lemon and Garlic Roasted Potatoes. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, washed and cut into 1½-inch chunks
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (or more if you like it garlicky!)
- 1 large lemon, zested and juiced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: ¼ teaspoon crushed red pepper flakes for a little heat
If you don’t have Yukon Gold, Russet potatoes work fine too, but Yukon Golds have that creamy texture that roasts beautifully. For olive oil, I always recommend using a good quality extra virgin variety—Mama Lu always said good oil makes a good meal. If fresh oregano isn’t around, dried oregano will do just fine, but if you have fresh, it adds a lovely, vibrant flavor. And if you want to make this recipe a little more indulgent, sprinkle some crumbled feta on top right before serving—that’s a nod to the Greek flavors and a little nod to my love of rich, comforting food.
Instructions
- Preheat your oven to 425°F (220°C). Mama Lu always said a hot oven is key to crispiness, so don’t shy away from a high temperature here.
- In a large bowl, toss the potato chunks with olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Make sure each piece is well coated. I like to use my hands for this part—it’s the best way to really feel the seasoning and connect with the food.
- Spread the potatoes out in a single layer on a rimmed baking sheet. Give them space so they roast instead of steam.
- Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through, use a spatula to flip the potatoes so they get golden and crispy on all sides. You’ll know they’re done when the edges are browned and the potatoes feel tender when pierced with a fork.
- If you want to add a little heat, sprinkle the crushed red pepper flakes over the potatoes during the last 5 minutes of roasting.
- Remove the potatoes from the oven and transfer them to a serving dish. Sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor.
- Serve warm, straight from the oven. These potatoes are best enjoyed right away, like the warm, comforting dishes Mama Lu used to bring to the table.
