Go Back

Crispy Herbed Greek Potatoes

These flavorful crispy herbed Greek potatoes are roasted to golden perfection, making them an ideal side dish or snack with a delightful crunch and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold or red potatoes, cut into wedges
  • 1/4 cup extra virgin olive oil
  • 1 large lemon, juiced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
  • 1 tablespoon fresh rosemary, chopped (optional) Optional for added flavor
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon smoked paprika or crushed red pepper flakes (optional) Optional for an extra kick

Method
 

Preparation
  1. Place the cut potato wedges in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring to a boil and cook for 8-10 minutes until potatoes are tender but not falling apart. Drain and set aside to dry for a few minutes.
Cooking
  1. Preheat your oven to 425°F (220°C) or prepare your grill for medium heat.
  2. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, chopped oregano, rosemary, sea salt, and black pepper. Whisk until well blended.
  3. Add the par-boiled potatoes to the bowl and gently toss until each wedge is evenly coated with the herbed oil mixture.
  4. Spread the potatoes out in a single layer on a rimmed baking sheet or cast-iron skillet.
  5. Roast in the oven for 35-40 minutes, flipping halfway through, or grill until golden and crispy on all sides, about 30-35 minutes.
  6. Taste and add more seasoning if needed before serving.

Notes

Store leftovers in the fridge for about 3-4 days. Re-crisp in the oven before serving. Don't skip the par-boiling for best results!