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!

Cuisine: Mediterranean

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.  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.

3. Prepare the Pan.  Arrange the wedges in a single layer in a roasting pan or deep baking dish. Use two pans if necessary, dividing sauce accordingly.

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 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.

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.