Oven Roasted Greek Potatoes

Marsha Gardner


Last night was a Greek night at our house. I had the whole chicken in the oven on a slow roast, the potatoes marinating for the Fried Greek Potatoes and the Fasolakia simmering. I got into a project and didn't want to spend the time tending my potatoes so I put the marinating potatoes on a sheet pan and roasted them. So easy and so good with the roasted chicken and green beans with tomatoes and feta cheese.

pinch tips: How to Peel Potatoes





1 Hr




6-8 large
baking potatoes, washed and cut into large wedges
3 clove
garlic, minced
1 large
onion, diced
2 large
2-3 Tbsp
olive oil, extra virgin
1 tsp
oregano, dried
2-3 tsp
greek seasoning
kosher salt and freshly ground black pepper

Directions Step-By-Step

Peel and cut potatoes into wedges. Dice onion. Chop garlic.
Zest the lemons and then juice. Set zest and juice aside. Cut up the lemon shell into a small dice.
Combine the potatoes, lemon juice, lemon zest, and cut up lemon, garlic, salt, pepper, Greek seasoning and oregano in a zip lock bag, mix well and allow the potatoes to marinate for an hour or so. (I let mine marinate for about 4 hours.)
Preheat oven to 425-degrees. Place a sheet of parchment paper on a baking sheet with a rim. Pour potatoes mixture on sheet and spread so that it is all one level.
Roast for 30 minutes, stir potatoes so the bottom side will brown.
I don't know whether I liked the juice from the potatoes or the juice from the green beans and tomatoes better for dipping my potatoes in. You'll just have to try this menu and decide for yourself.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Greek
Other Tag: Healthy