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Lemony Roasted Greek Potatoes

Lemony, garlicky and deliciously Roasted Greek Potatoes that soon will become your favorite to make!

A vintage metal pan with Roasted Greek Potatoes.

These Roasted Greek Potatoes are flavored with an herby and versatile vinaigrette. It is so good that you may want to use it on your salads.  I make these potatoes to go with sauteed shrimp or baked fish. They just pair perfectly!

Ingredients

  • 6 Tbsp olive oil extra virgin
  • fresh lemon juice
  • shallot, – cut in half
  • garlic clove, – chopped
  • dried oregano
  • fresh flat parsley leaves
  • kosher salt and fresh ground black pepper
  • russet potatoes cut lengthwise into wedges
An oval plate with cut potatoes, oil and herbs on the side.

How To Make Roasted Greek Potatoes

  • Preheat oven to 400 degrees
  • In a food processor add the olive oil, lemon juice, shallot, garlic, oregano and parsley.
  • Add about ½ teaspoon of salt and pepper to taste.
  • Puree until you achieve a smooth consistency.
  • In a large bowl, add the potatoes with ¼ cup of the prepared vinaigrette and toss until the potatoes are coated.
  • Reserve the remaining vinaigrette.
  • Arrange the potatoes in a single layer on a large baking sheet.
Potato slices in a baking tray.
  • Roast the potatoes until tender inside but crispy and golden on the outside. About 45 minutes to 1 hour. Turn the potatoes half way thru the roasting process.
  • Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.
A close up image of roasted potatoes with herbs.
A vintage metal pan with Roasted Greek Potatoes.

Lemony Roasted Greek Potatoes

Lemony, garlicky and deliciously Roasted Greek Potatoes that soon will become your favorite to make!
5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 300kcal
Author: Ana Frias

Ingredients 

  • 6 Tbsp olive oil extra virgin
  • 4 Tbsp fresh lemon juice
  • ½ large shallot, - cut in half
  • 1 large garlic clove, - chopped
  • ½ Tbsp dried oregano
  • 2 Tbsp fresh flat parsley leaves, - chopped
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 2 large russet potatoes cut lengthwise into wedges

Instructions

  • Preheat oven to 400 degrees
  • In a food processor add the olive oil, lemon juice, shallot, garlic, oregano and parsley.
  • Add about ½ teaspoon of salt and pepper to taste.
  • Puree until you achieve a smooth consistency.
  • In a large bowl, add the potatoes with ¼ cup of the prepared vinaigrette and toss until the potatoes are coated.
  • Reserve the remaining vinaigrette.
  • Arrange the potatoes in a single layer on a large baking sheet.
  • Roast the potatoes until tender inside but crispy and golden on the outside. About 45 minutes to 1 hour. Turn the potatoes half way thru the roasting process.
  • Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.

Private Notes

Nutrition

Serving: 0.5potato | Calories: 300kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 490mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g

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