Description
Learn how to make delicious Greek Lemon and Garlic Roasted Potatoes. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced (or more if you love garlic as much as I do!)
- 1 large lemon, zested and juiced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Substitution tip: If you don’t have Yukon Gold, russet potatoes work well too, but they’ll be a touch fluffier. For oregano, thyme or rosemary can be great alternatives, giving the potatoes a different but equally delicious twist.
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key for getting that perfect crispy exterior.
- Wash and cut your potatoes into even 1-inch chunks. I always remind myself that uniform pieces roast evenly—something I learned the hard way when Eli’s dinner came out half crunchy, half mushy.
- In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Whisk this mixture well to make sure all the flavors meld together.
- Add the potato chunks to the bowl, tossing them thoroughly to coat every piece in the lemony, garlicky oil. Don’t be shy here—coating is what brings those flavors deep into the potatoes as they roast.
- Spread the potatoes out in a single layer on a baking sheet. Overcrowding is the enemy of crispiness, so if you need, use two pans.
- Roast in the preheated oven for about 40-45 minutes, flipping the potatoes halfway through. Look for golden edges and a tender interior when pierced with a fork. The flipping step is essential—I learned this during my culinary classes when I realized that the best roasted potatoes need a little attention, not just “set and forget.”
- Once roasted, remove the potatoes from the oven and sprinkle with fresh parsley if using. Give them a gentle toss to distribute the herbs and that final pop of color.
- Serve hot and enjoy! These potatoes taste best fresh but can be adapted for leftovers (more on that later).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Greek Lemon and Garlic Roasted Potatoes, recipe, cooking, food
