Greek roasted potatoes with lemon, garlic, rosemary and oregano
Crispy golden brown outside, light, fluffy, lemony inside you’ll love this authentic roasted potato recipe – and you’ll never believe how simple it is to make. Enjoy these warm from the oven or just at room temperature, there’s just no wrong way to eat them!
Greek vegan amazingly flavorful and filling, roasted oven potatoes are a fantastic choice for any meal and are absolutely as delicious the next day for lunch. Lemons, garlic, big baking potatoes, Greek oregano, fresh rosemary and of course, olive oil – ordinary ingredients that make an extraordinary dish. You’re only an hour away from amazing!
lemon, garlic, rosemary, oregano, olive oil, potatoes
Use a nice, big baking potato. Here in the US, I like to use Idaho baking potatoes when I can get them. Baking potatoes bake up lighter and fluffier inside and can withstand the higher baking temperatures in this recipe. And the bigger the potato, the bigger and more beautiful your roasted potato wedges will be so its worth it to pick the biggest you can find.
Whether you peel your potatoes or not is completely up to you. I love a good baked potato skin myself but in this dish I prefer to peel. I’ve found that peeling really allows the potatoes to soak up all the delicious lemony, rosemary, oil flavors without the skins getting in the way.
baking potatoes, peeled and sliced in long spears
The marinade is key to this recipe so make sure you use good, quality ingredients. Fresh rosemary, good olive oil, real Greek oregano and fresh, juicy lemons will give you the most flavorful potatoes possible. And the garlic adds so much flavor to the recipe but some people leave it out because it can burn at high temps. Don’t be afraid of burning your garlic, just make sure all garlic pieces are mixed into your marinade before adding to the baking pan. When the garlic pieces are well-coated they won’t burn and, huge bonus, the flavors melt right into the marinade and get soaked up into the potatoes.
roasted potato marinade
IMPORTANT: I’ve found that its better to add the crushed Greek oregano AFTER your potatoes are out of the oven. This is because the oregano tends to burn quickly at the high temps used in this recipe. The rosemary holds up fine in the oven but when oregano burns its leaves behind a very bitter, acrid taste so my recommendation is to add it after potatoes are cooked. The hot potatoes will allow the oregano oils to come out of the crushed leaves and you’ll get all the wonderful oregano flavor, I promise!
And remember, these potatoes are fantastic to take the next day for lunch. If you have any leftovers, which you very well may not!, keep them covered in the fridge and either serve at room temp or wrap in aluminum foil and reheat in a 350 degree oven for about 15 minutes. Do not microwave!
Ingredients
- 2 very large baking potatoes
- 1/4 cup olive oil
- 2 tsp salt
- 2 tsp pepper
- 2 tbsp chopped rosemary
- 1 cup broth or water
- 3-4 cloves chopped garlic (2 tbsps)
- 1/3 cup fresh lemon juice (about 1 lemon)
- 2 tbsp crushed Greek oregano
Peel potato and cut into 6 long wedges, set aside. Whisk chopped rosemary, chopped garlic, salt/pepper, olive oil, lemon juice and water/broth together in medium bowl. Add peeled potato wedges to marinade and coat them completely. Transfer coated potatoes and marinade to roasting pan.
Roast potatoes in 400 degree oven for 50-60 minutes until fork tender and golden brown. Serve warm from the oven and garnish with additional chopped rosemary and crushed Greek oregano and a wedge of lemon.
This recipe gives you approximately 12 good sized potato wedges. If you’re serving these as a side to your main meal, the recipe gives you 4 good sized side servings with 3 wedges per person. I usually serve them on a platter as part of a larger table of dishes.
Looks good to me. N
Never knew there was a Greek vegan cook book
So happy to find this site. The foods remind me of the foods my mother made. Thank you!!!
Your welcome, Marina! Couldn’t ask for a sweeter compliment, Kiki 🙂
Can you marinate the potatoes a few hours ahead of time? I was thinking of putting the potatoes and marinade in zip lock bags; less prep later on! Or would marinating then make the potatoes have top strong of a flavor?
Hi Ashley! I haven’t marinated mine for longer than an hour or so but just checked with some family members who assure me that they have marinated even overnight with fine results. The only difference noted was that sometimes the longer-marinated potatoes can give you a softer roasted potato – not exactly mushy but not as dense as potatoes marinated for less time. Let me know if you try the longer-marinating method and how it turns out – always up for ways to save prep time! Kiki 🙂
I am a Greek Cypriot. The best roasted potatoes ever. Dry rosemary is fine but, fresh rosemary is even better. Instead of garlic, I use thinly sliced onion and add some chopped tomatoes. Heavenly!
Thanks Fryni for sharing that, I’m going to try it next time – can’t wait 🙂
This was a really great recipe. My whole house smelled amazing. I might use a little less pepper next time, but wow those potatoes disappeared very quickly. Delicious!
Amazing!!
Yummy, yummy, yummy.
OMG, these were delicious. Hands down, the best potato recipe I have ever tried, and I cook with potatoes a lot, almost every day. I didn’t have any rosemary on hand, but otherwise I followed the recipe exactly as written.
These potatoes are simply the best ever! I’m a Greek wannabe, born into a small American town where roasted potatoes were common. It wasn’t until I had lemon roasted potatoes in a small family restaurant in a small village on Crete that I realized what a truly amazing roasted potato tastes like. This recipe takes me back to the little slices of heaven I found there. Thank you so much! I also sliced a lemon very, very thin and lined the edges of the pan – turned out to be a nice, tasty addition that only enhanced the delectable potatoes.
I don’t put the oil in the marinade, I mix it in just before baking. I’ve discovered that the potatoes absorb more of the flavors this way.
This looks great…to confirm… are you roasting the potatoes IN the marinade? Or discarding the marinade before putting in the oven. Thanks,
i most often lift the potatoes out of the marinade and place on pan as opposed to dump out potatoes and marinade all together. the marinade can tend to smoke up in the oven and is really better, imo, left behind 🙂
These potatoes came out absolutely divine!!!
Thank you for sharing all of these delicious recipes Kiki!
Amy, I’m so glad you love them too! Kiki 🙂
Just tried these for a dinner party last night and sadly, there were no leftovers. Wish I had made more even though I upped the recipe by a couple of spuds. Everyone raved about them! One comment: It was unclear to me whether ALL of the marinade goes into the roaster pan. It looked like way too much liquid so I only spooned in a little and then kept close watch as they cooked. Tasted and smelled fantastic! Will be trying your stuffed pepper recipe next…
So so glad you all enjoyed these! As for the marinade, I do put it all into the pan bc I prefer a more ‘set-it-and-forget-it’ gal 🙂 You, of course, are a good cook and knew to keep an eye on them to prevent the potatoes drying up or burning – and seriously, don’t they get the whole kitchen smelling amazing?? hope you enjoy the stuffed peppers too! Kiki xxxx