These Greek roasted potatoes are golden, crispy, and full of flavor! Tossed in olive oil, garlic, and herbs, they’re the perfect side dish for any meal, adding a touch of sunshine to your plate.
Let’s be real, these potatoes have a way of stealing the spotlight! Pair them with grilled chicken or veggies, and you’ll find yourself going back for seconds… or thirds! 😄
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, making them perfect for roasting. If you can’t find them, you could use Russet or red potatoes. Just keep in mind that Russets may be fluffier, while red potatoes are waxier.
Olive Oil: Extra virgin olive oil adds a nice flavor, but if you’re looking for a lighter option, you can use canola or vegetable oil. For a unique twist, try avocado oil for its high smoke point and subtle taste.
Lemon Juice: Fresh lemon juice is key for brightness! If you don’t have a lemon, use vinegar (like white wine or apple cider) or try lime juice for a different citrus kick.
Dried Oregano: This herb is classic in Greek cooking. If you don’t have it, dried thyme or rosemary can work too. Just remember, fresh herbs would be more potent, so you’d need to adjust the amount.
How Do You Get the Potatoes Crispy When Roasting?
Achieving crispy roasted potatoes is all about prep and cooking technique! Here are some tips to ensure your potatoes come out perfectly crispy:
- Be sure to cut the potatoes into even-sized wedges; this helps them cook uniformly.
- Pat the potatoes dry after washing to remove excess moisture—this avoids steaming and promotes crispiness.
- Spread the potatoes out on the baking sheet without overcrowding. This allows hot air to circulate and crisp them up nicely.
- Flip the potatoes halfway through cooking to ensure all sides are golden brown.
How to Make Greek Roasted Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs Yukon gold potatoes
- 1/4 cup olive oil
- 1 lemon, juiced (about 1/4 cup)
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 45 minutes to roast in the oven. Overall, you’re looking at around 55 minutes from start to enjoying your delicious Greek roasted potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help the potatoes get crispy and golden.
2. Prepare the Potatoes:
Wash and scrub the Yukon gold potatoes thoroughly to remove any dirt. Once clean, cut them into wedges or thick slices, making sure they are about 1 inch wide for even cooking.
3. Create the Marinade:
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Give it a good mix until it’s all blended together.
4. Toss the Potatoes:
Add the potato wedges to the bowl with the marinade. Toss them gently until every piece is well coated in the flavorful mixture.
5. Arrange on a Baking Sheet:
Spread the marinated potatoes out in a single layer on a baking sheet lined with parchment paper. It’s important they aren’t overcrowded, so they roast evenly!
6. Roast the Potatoes:
Pop the baking sheet into the preheated oven and roast the potatoes for about 40-45 minutes. Remember to flip them halfway through cooking to ensure they get crispy all over!
7. Cool and Garnish:
Once they’re golden brown and crispy, take the potatoes out of the oven and let them cool for a few minutes. Before serving, sprinkle them with fresh chopped parsley for a pop of color and flavor.
8. Serve and Enjoy:
These Greek roasted potatoes are best served hot! Enjoy them as a delightful side dish with your favorite Greek meal or as a tasty snack on their own.
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon gold potatoes are perfect due to their creamy texture, you can also use Russet or Red potatoes. Just keep in mind that cooking times may vary slightly based on the type of potato you choose—Russets might cook a bit faster, so keep an eye on them!
How Can I Make These Potatoes Ahead of Time?
You can prepare the potatoes and toss them in the marinade up to a day in advance. Store them in an airtight container in the fridge. When you’re ready to cook, simply spread them on a baking sheet and roast as directed, adding a few extra minutes if they’re cold from the fridge.
Can I Substitute Fresh Herbs for Dried Oregano?
Definitely! If you have fresh oregano on hand, you can substitute it—use about three times the amount since fresh herbs are less concentrated. Chop roughly 3 tablespoons of fresh oregano and mix it into the marinade for a vibrant flavor boost!
What’s the Best Way to Store Leftover Roasted Potatoes?
Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through and slightly crispy again.
