Crispy Greek Roasted Potatoes

4.67 from 6 votes

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!

overhead: plate of crispy greek roasted potatoes

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!

plate of oven roasted potatoes

Cuisine: Mediterranean

red pin marks Athens on map of Greece


  • 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.
overhead: potato wedges in baking pan next to ingredients for roasting


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.

overhead: marinated potato wedges in baking pan

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.

greek roasted potatoes

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.

overhead: lemon garlic potatoes side dish

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.

greek roasted potatoes closeup
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overhead: plate of crispy greek roasted potatoes

Crispy Greek Roasted Potatoes

4.67 from 6 votes
Greek Roasted Potatoes are baked in a seasoned broth, filling them with lemony, garlicky flavor while maintaining a crispy texture.
Servings: 8
Prep: 14 minutes
Cook: 1 hour 19 minutes
Total: 1 hour 33 minutes



  • 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 deep 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.


  1. Use starchy potatoes like “maris piper” if you can find them (primarily in Ireland, the UK and Europe). Otherwise, I recommend russet or Yukon Gold.


Calories: 406kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 310mg | Potassium: 1219mg | Fiber: 7g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 69mg | Calcium: 55mg | Iron: 3mg

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.

Course: side dishes
Cuisine: Greek, Mediterranean
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image of greek roasted potatoes


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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Recipe Rating


  1. 5 stars
    Made these tonight. I think my roasting pan was too deep as there was a lot of liquid that didn’t evaporate during cooking but I was fine with that Because I dipped some pita bread in it 😂. I also didn’t have semolina to add but was totally fine to omit it. I turned the broiler on for the last 5 mins or so of cooking to try to brown the potatoes a bit more. I have to say I ate more than my fair share of them. There was so much flavour and they were so delicious. I would definitely make these again and I already recommended them to my sisters to cook too.
    ! Thank you for such a great and easy to make recipe

  2. 3 stars
    Hi Kevin;

    I made this recipe a couple days ago and mine looked nothing like your photos. They did not really crisp up much and they did not have the golden brown color that your photo shows. The potatoes were tasty, but I am not sure how they could brown up with so much broth in the pan that covered the potatoes nearly half way. I followed your directions precisely, but I did add more semolina. Maybe I should reduce the broth a bit next time and/or increase the oven temperature. Also, my potatoes were done cooking and were falling apart after the first 40 minutes. Any advice?

    1. Did you by chance cover the potatoes while cooking? The basting sauce is able to reduce and coat the potatoes while baking uncovered. Did you use red potatoes? Let me know!

      1. No I did not cover the potatoes, and I did not use red potatoes. The sauce didn’t reduce much at all. I think that reducing the broth/sauce is key in helping the potatoes to brown. I will try again at some point and let you know, unless you have additional thoughts now. I am determined to make this dish look like your photos and, of course, taste heavenly.

  3. 5 stars
    I grew up with Greek potatoes. Brought me back to my aunt’s iconic Greek potatoes. Oh so, so good! Thank you!

  4. 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


    1. 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. 🙂

  5. 5 stars
    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.

  6. 5 stars
    I love potatoes but these are out of this world good. Crispy and fluffy, just as you said, but the flavor. Wow!

  7. 5 stars
    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