An Edible Mosaic™

Everyday Fare With Extraordinary Flair

Roasted Greek Potatoes

by Faith 24 Comments

Roasted Greek Potatoes are an easy and delicious side dish that pairs well with just about anything.

Roasted Greek Potatoes 1

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.

Roasted Greek Potatoes 2

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!)

Roasted Greek Potatoes 3

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Roasted Greek Potatoes
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
 
Lemon, herbs, and olive oil give elevate roasted potatoes to a special side dish!
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425F.
  2. 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.
  3. Bake until the potatoes are slightly crispy on the outside and tender inside, about 40 minutes, tossing the mixture every 15 minutes or so.
  4. Serve hot, warm, or at room temperature.

Comments

  7. Barbara says

    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.

    Reply

  12. Hannah says

    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.

    Reply

  15. Juliana says

    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!

    Reply

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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 email me with questions or comments.

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