Crispy Greek Roasted Potatoes
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Greek Roasted Potatoes are incredibly fluffy and flavorful, down to the last bite. Slowly roasted in a lemon sauce seasoned with garlic and oregano, these crisp Mediterranean wedges absorb all of the spices and seasonings for full-bodied flavor. Look no further than this satisfying side dish for your next meal!
Greek cuisine’s claim to fame is its hearty, succulent, and flavorful menu. From the first bite of each appetizer to the crumbs left after dessert, each meal is comforting and never fails to leave an impact.
Greek roasted potatoes
Even their side dishes are memorable, and that can certainly be said for these lemon garlic potatoes. They are slowly baked in a citrus broth seasoned with oregano, garlic, olive oil, and a bit of salt and pepper with a surprise ingredient. This creates a creamy, fluffy inside and crisp exterior.
And what makes these lemon garlic potatoes so crispy? Semolina flour, common in European cooking and known for its coarse texture, is the key to these wedge’s golden color and remarkable texture.
Create a full Mediterranean course by serving this potato side dish with some delicious Chicken Souvlaki Pita and some fresh Tzatziki on the side. Alternatively, keep things light and refreshing with a simple Feta Salad. Either way, you can’t go wrong!
galbijjim, galbi, Korean braised short ribs, kalbi
braised (galbi) or grilled (kalbi)
Difficulty: Easy 🥄
Braised short ribs cooked in a sweet braising liquid made with Asian pears, Daikon radish, carrots, and green onions (scallions).
INGREDIENT NOTES AND SUBSTITUTIONS
- Potatoes – It’s best to use a starchy spud when roasting. Varieties like maris piper, common in Ireland and Europe, would be fantastic if you’re able to find them. Russet or Yukon Gold varieties are great choices as well.
- Lemon Juice – This ingredient adds a bright citrus note to the entire dish. Each potato wedge soaks it right up, taking on its fantastic flavor.
- Minced Garlic – A common seasoning across the globe due to its ability to enhance other flavors and add a mouthwatering aroma. Minced garlic is best, but garlic powder, chives, or shallots would work in a pinch.
- Oregano – A popular herb in Mediterranean cooking. Its bold, bitter, earthy flavor never goes unnoticed. If you must substitute, try basil, thyme, or a pre-mixed Italian seasoning.
- Semolina – This coarse flour, processed from durum wheat, is a bit nuttier and sweeter than the all-purpose flour we’re used to using. I do not recommend replacing this ingredient.
- Salt & Pepper – I always recommend using kosher salt and freshly ground black pepper to season your proteins and vegetables.
HOW TO MAKE GREEK ROASTED POTATOES
1. Preheat. Preheat your oven to 400°F.
2. Slice the Wedges. Wash and peel each potato before preparing, and slice them until you have 48 wedges. The easiest way to do this is by halving each potato lengthwise, placing them on your cutting board flat side down, and slicing lengthwise again. Then, take each slice and flip them over, slicing them lengthwise once more.
3. Prepare the Pan. Arrange the wedges in a single layer in a roasting pan or deep baking dish.
4. Mix the Sauce. Combine the water, olive oil, lemon juice, garlic, oregano, and semolina with a whisk and pour over the potato wedges. Finally, sprinkle the salt and pepper over the pan for a generous coating.
5. Bake. Bake for 40 minutes. After the first 40 minutes pass, use a baster or spoon to cover the potato wedges with the lemon sauce at the bottom of the pan. Bake for another 30 minutes and repeat, pouring the sauce over the wedges. Bake for a final 10 minutes.
6. Let Cool and Serve. Remove from the oven and allow to cool for a few minutes before serving.
Do I need to boil potatoes before roasting?
You do not need to boil your spuds before roasting them to make Greek roasted potatoes. Because we simmer and soak the potato wedges in a seasoned broth, we can skip the boiling and still achieve that fluffy center.
What is the best way to reheat lemon roasted potatoes?
I recommend reheating leftovers by popping them back in the oven at 400°F. Check one potato after around 10 minutes to see if it has warmed through to the center. For extra crispiness, place them under the broiler for a minute or two.
How many calories are in Greek roasted potatoes?
Roasting rather than frying helps to cut down on calories. One large roasting pan’s worth of these lemon garlic potatoes, using 6 starchy spuds, is 406 calories and contains 8 servings.
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Crispy Greek Roasted Potatoes
- 6 large potatoes starchy variety (See Note 1)
- 3/4 cup water
- 3/4 cup olive oil
- 2 lemons juiced
- 4 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp semolina
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Preheat the oven to 400°F.
- Peel and slice each potato lengthwise (end to end). Turn each half over, (so flat side is down) and cut in half lengthwise again. Turn each piece over and cut each wedge lengthwise. You should have 48 potato wedges total. Place potato wedges in a large roasting pan or 9×13-inch baking dish with sides.
- To a bowl, add water, olive oil, lemon juice, garlic, oregano and semolina; whisk to combine. Pour mixture over the potatoes and season with salt and pepper.
- Bake uncovered for 40 minutes. Using a baster or spoon, coat the potatoes with sauce and put back into the oven for another 30 minutes. Baste once more and bake another 10 minutes. The semolina helps to form a nice golden crust on the potatoes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I grew up with Greek potatoes. Brought me back to my aunt’s iconic Greek potatoes. Oh so, so good! Thank you!
Now that’s a compliment, thanks Nancy!
You state you simmer and soak in seasoned broth before, so you dont have to boil. but where in the directions is this step. Im confused
It’s all covered in Step 4 Dawn. Just follow as directed and you will be fine. Enjoy, these are tasty. Crispy outsides and fluffy inside. 🙂
These were fantastic! My kids were just in Greece and brought back olive oil for me, that I used for these. Such great flavor!! We all loved the potatoes. I only had small Yukon golds, so the slices were pretty small. Also, I used garlic granules instead of fresh. Thank you for a great recipe and how to cook them without boiling first.
So happy you all enjoyed this one Marsha! Thanks for letting me know. 🙂
I love potatoes but these are out of this world good. Crispy and fluffy, just as you said, but the flavor. Wow!
Cant wait to make this soon cant wait to try this in my air fryer i never had crispy greek roasted potatoes before perfect for my office snacks