Greek Potatoes

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Simple ingredients, big Mediterranean flavor.

If you are looking for a side dish that feels special but uses simple pantry staples, these Greek Potatoes are it. Roasted low and slow in lemon, garlic, oregano, and rich olive oil, they turn golden on the outside and tender on the inside.

Finished with Parmesan and fresh parsley, this is the kind of recipe that makes weeknight dinner feel like a Mediterranean escape.

They pair beautifully with grilled chicken, fish, or our Roasted Greek Salad. And trust us, they taste even better the next day.

Greek Potatoes

Ingredients

4-6 white baking potatoes, peeled, washed, cut into ¼” wedges

Combine these four spices together:

1 tsp seasoned salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano

Combine these wet ingredients together:

4 large garlic cloves, minced
1/2 cup extra virgin olive oil
Zest of one lemon
Juice of one lemon
1 cup chicken stock
1/2 cup grated Parmesan cheese
1/2 cup parsley, chopped (Extra if you want to garnish)

Instructions

Add the spices to the wet ingredients and stir to combine, set aside while you prepare the potatoes.
Place the potato wedges in a Ziplock plastic bag. Pour the marinade over the potatoes. Seal the bag and work the marinade to cover the potatoes.
Place in the refrigerator and marinade 6-8 hours.
Preheat the oven to 375 degrees F.
Add the marinade and the potatoes into a large baking pan and distribute evenly in the pan.
Place the pan in the oven uncovered and turn potatoes every 15 minutes.
The liquid on the bottom of the pan will evaporate and the potatoes will have a golden-brown color. 45-60 minutes cooking time depending on your oven.
Remove from oven and garnish with extra chopped parsley if desired.