Roasted Greek Potatoes are an easy and delicious side dish that pairs well with just about anything.
I’d say Greek potatoes are my favorite Greek food, but then I remember gyros (or even kebab meatballs served gyro-style…mmm)…and saganaki…and spanakopita. I want it all, lol. But, I will say, every time Mike and I eat at a Greek restaurant we order a side of roasted potatoes to share and never get sick of them.
They’re the perfect side dish. They pair well with just about anything, not because they’re bland, but because their flavor is bright and fresh without being too overwhelming. In addition to lemon (both juice and zest), I like to flavor mine with a trio of dried herbs: oregano, mint, and thyme. I use dried herbs because that’s what I always keep stocked, but fresh will also work (just increase the amount to 1 tablespoon each for fresh herb you use).
(By the way, these were the potatoes I made a while ago for my Lamb Feast!)
- 4 cloves garlic, minced
- 3-4 tablespoons fresh lemon juice (from 1 medium-large lemon)
- 2-3 teaspoons lemon zest (from 1 medium-large lemon)
- 3 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon dried crushed oregano
- 1 teaspoon dried crushed mint
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 lbs potatoes (any variety you like), cut into cubes or wedges
- Preheat the oven to 425F.
- Whisk together the garlic, lemon juice, lemon zest, olive oil, water, oregano, mint, thyme, salt, and pepper in a large bowl. Toss the potatoes in the dressing, and then spread out on a large baking sheet.
- Bake until the potatoes are slightly crispy on the outside and tender inside, about 40 minutes, tossing the mixture every 15 minutes or so.
- Serve hot, warm, or at room temperature.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Delicious! That is something I adore and make regularly.
Cheers,
Rosa
Thanks will try that out this evening they sound delicious. Take care Diane
I do same too except lemon and love it …next time I will add lemon too …nice pics
I am totally making these with eggs on Thursday night! Perfection
Yep. love these next to a nice Greek grilled chicken. The seasoning makes it all shine, mint is a great idea.
such a wonderfully delicious side dish!
I love love LOVE the look of these! I am definitely saving these to try and mix up the usual side routine soon! :)
These are one of my favorites as well!
My kids would love these! I make roasted cauliflower and potatoes together, so next time, i’m going to make it with these seasonings.
Faith, the roasted potatoes sure look awesome…I love the idea of all the spices…it sure makes a great side dish :)
Thanks for the recipe and have a wonderful week!
I am a potato FREAK. These sound fabulous!
Oooooh, I can’t wait to fix these with all the potatoes that arrived in our CSA box!!
I’m now imagining those spices on all sorts of things, like crunchy roasted chickpeas, or baked pita chips… Yum! One good seasoning blend can go a long way.
Roasted Greek potatoes rock! But like you I am a lover of Greek food. It’s hard to pick a favorite.
I could eat these every day. It’s ridiculous.
A great idea and just seeing them makes my mouth tingle
I love those potatoes!!!
I don’t remember eating this when I was in Greece, but I’m sure going to try them now. Mint and lemons make all the difference. Easy to make and what a super side with any grilled meat.
Yes, roasted potatoes Greek style are present with every Greek oven-baked meat and they taste deliciously, just like these ones!
I missed quite a lot of posts here…need to check them out. Roasted or any ways…its Potatoes for me always. Love the clicks Faith.
Mmm, I have the same problem with Greek food. Everything is so good! These look delicious. My hubby looooooves his Greek potatoes. I especially love the lemon in them :)
These potatoes look irresistible with all those great herbs!
wow! They look so tempting.. with the herbs I’m sure it must be just heavenly…I am gonna try it out next week for sure :)
Looks fab and I like Hannah’s suggestion about the using this idea with chickpeas. Or both, together!