These Greek roasted potatoes are golden, crispy, and bursting with flavor! Tossed in olive oil and herbs, they make a perfect side dish for any meal.
Honestly, who can resist a plate of fluffy potatoes with a crispy edge? I love to serve them alongside grilled chicken or fish for a tasty combo. Yum!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are perfect for roasting due to their creamy texture. If you don’t have them, try Russet or red potatoes as substitutes, but they might yield a different texture.
Olive Oil: Extra virgin olive oil brings rich flavor to the dish. If you’re looking for a lighter option, avocado oil is a great alternative. You can also use melted butter for a richer taste.
Herbs: The combination of oregano, thyme, and rosemary creates a classic Greek flavor. Fresh herbs enhance the taste, but if using dried, stick to the measurements to avoid overpowering the dish.
Lemon: Fresh lemon juice and zest brighten the potatoes. If you’re out of lemons, vinegar (like white wine or apple cider) can add acidity, but use less as it’s stronger.
Fresh Parsley: Parsley adds color and freshness. If you don’t have any, cilantro works, but it’s a different flavor. Just sprinkle a little for a pop at the end.
How Do I Ensure My Potatoes Are Crispy?
Getting the perfect crispy texture on your roasted potatoes can be tricky. Here are some tips to help you achieve that golden crunch:
- Choose a large baking sheet and make sure to spread the potatoes in a single layer. This allows them to roast properly instead of steaming.
- Flipping halfway through cooking helps ensure even browning. Use a spatula, so you don’t mash the potatoes.
- Don’t skip preheating the oven! It’s key to getting them crispy. An oven set at 425°F (220°C) is just right for roasting.
- You could also soak the potato wedges in cold water for about 30 minutes before cooking. This removes extra starch and leads to a crisper exterior.
How to Make Greek Roasted Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 35-40 minutes to roast in the oven. So, expect it to be ready in about an hour! Perfect for a simple weeknight dinner or a special gathering.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, let’s get that oven ready! Preheat it to 425°F (220°C) so it’s hot and perfect for roasting our potatoes.
2. Make the Seasoning Mixture:
In a large bowl, pour in the olive oil. Then add the minced garlic, dried oregano, thyme, rosemary, lemon juice, lemon zest, and a sprinkle of salt and pepper. Mix everything together really well so all the flavors blend nicely.
3. Coat the Potatoes:
Now it’s time to add the potato wedges to the bowl. Toss them gently in the olive oil mixture until they are all nicely coated. Make sure every wedge gets a bit of that yummy seasoning!
4. Arrange on Baking Sheet:
Next, take a large baking sheet and spread the coated potato wedges in a single layer. It’s important that they’re not overcrowded, so they can roast evenly and get crispy.
5. Roast the Potatoes:
Pop the baking sheet into your preheated oven. Roast the potatoes for about 35-40 minutes. Remember to flip them halfway through to ensure they cook evenly and get that lovely golden brown color and crispy edges.
6. Cool and Garnish:
Once they are done roasting, take them out of the oven and let them cool for a few minutes. This will let the flavors settle. Before serving, sprinkle some freshly chopped parsley on top for a pop of color and freshness.
Enjoy your lovely Greek roasted potatoes! They’re perfect as a side dish or a tasty snack on their own.
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold potatoes are a great choice for their creamy texture and flavor, you can use other types like Russet or Red potatoes. Just keep in mind that cooking times may vary slightly based on the potato type and size of the wedges.
Can I Make These Potatoes in Advance?
Yes, you can! Prepare the potatoes by cutting and coating them with the olive oil mixture up to a day in advance. Store them in an airtight container in the fridge. When you’re ready to cook, just spread them on the baking sheet and roast as directed, adding a few extra minutes if they’re cold from the fridge.
What Should I Do If the Potatoes Aren’t Crispy Enough?
If your potatoes come out soft rather than crispy, try increasing the oven temperature to 450°F (232°C) and roasting for an additional 5-10 minutes. Make sure they are spread out evenly on the baking sheet to allow for proper airflow and crispiness.
How to Store Leftover Greek Roasted Potatoes?
To store leftovers, place the cooled potatoes in an airtight container and refrigerate for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) for about 10-15 minutes to help restore their crispiness.
