These Greek roasted potatoes are soft on the inside and crispy on the outside, tossed with olive oil, garlic, and fresh herbs for extra flavor. They’re like a hug for your taste buds!
Whenever I make these, my family can’t stop reaching for seconds! Pair them with any meal, and you’ll see why they disappear so fast. Plus, they’re super easy to whip up! 🥔💚
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and flavorful, making them perfect for roasting. If you prefer, you can use Russet or red potatoes for a different texture or taste.
Olive Oil: A key ingredient for flavor and crispiness, but you can swap it with avocado oil or vegetable oil if you like. Just keep in mind that olive oil adds a nice Mediterranean touch!
Garlic: Fresh minced garlic brings a robust flavor. For a milder option, try garlic powder or garlic-infused oil instead.
Dried Oregano: This herb shines in Greek cooking. You could replace it with dried thyme or basil if you don’t have oregano on hand, but the taste will be different.
Lemon Juice: Freshly squeezed lemon helps balance the flavors. If you have it, lime juice or vinegar can be a good substitute in a pinch.
What’s the Best Way to Get Crispy Roasted Potatoes?
Achieving perfectly crispy roasted potatoes is all about proper preparation and cooking. Here are some tips for great results:
- Cut potatoes into uniform pieces for even cooking. Wedges or chunks work well.
- Preheat your oven well! 425°F (220°C) is ideal for crispy outsides.
- Don’t skip the tossing step—it ensures that each piece is coated in that delicious oil and seasoning.
- Spread potatoes in a single layer on the baking sheet. This prevents steaming and helps them crisp up better.
- Remember to turn them halfway through roasting for consistent browning.
How to Make Greek Roasted Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large Yukon Gold potatoes (or your choice of potatoes)
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 lemon, juiced (about 2-3 tablespoons)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-45 minutes to roast in the oven. So, in total, you’re looking at approximately 45-55 minutes from start to finish, which is a quick and tasty way to enjoy potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This way, it’s nice and hot when the potatoes are ready to go in, helping them get all crispy and golden.
2. Prepare the Potatoes:
Wash and peel the potatoes (if you prefer them peeled), then cut them into wedges or chunks. Try to make them similar in size so they cook evenly.
3. Make the Marinade:
In a large bowl, whisk together the olive oil, minced garlic, dried oregano, paprika, lemon juice, salt, and pepper. This mixture will add amazing flavors to the potatoes!
4. Coat the Potatoes:
Add the potato wedges to the bowl with the marinade. Toss them gently until each piece is well-coated in the tasty mixture. You want all those flavors to cling to the potatoes!
5. Arrange for Roasting:
Spread the coated potatoes out in a single layer on a baking sheet lined with parchment paper. This helps the potatoes roast evenly and prevents sticking.
6. Roast the Potatoes:
Pop the baking sheet into your preheated oven and roast the potatoes for 35-45 minutes. Remember to turn them halfway through cooking so they get golden and crispy all over!
7. Serve and Enjoy:
Once the potatoes are nice and crispy, take them out of the oven. Sprinkle freshly chopped parsley on top for a burst of freshness before serving. Enjoy your mouthwatering Greek roasted potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes work great, you can also use red potatoes, Russets, or fingerling potatoes. Just keep in mind that different potatoes may have slightly different cooking times, so check for doneness and adjust accordingly.
What If I Don’t Have Olive Oil?
No problem! You can substitute olive oil with avocado oil or canola oil. Both options will provide a similar flavor and achieve that crispy texture you want. Just make sure the oil you use can handle high temperatures.
How to Store Leftover Roasted Potatoes
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through for the best texture.
Can I Make This Recipe in Advance?
Yes, you can prep the potatoes ahead of time! Toss them in the marinade and cover the bowl with plastic wrap. Store in the fridge for up to 24 hours before roasting. This way, the flavors will soak in even more!
