I love Greek Potatoes and that they make my life a better a happier place. Seriously, these Greek Potatoes are so crispy and crunchy on the outside while staying so steamy hot, and soft on the inside. Certainly, mine and Andrews’s favorite go-to snack can be made in such large quantities to please a whole family for your next feast!

❤️🥔 Why You’ll Love Greek Potatoes

• Easy Peasy: Yep, these potatoes are easy peasy to make. Making potatoes shouldn’t be complicated, and these Greek Potatoes will knock your socks off without you having to bend over backward
• Quick: The one thing with potatoes is they do take longer than other things to cook, but this recipe will still take you under an hour.
• Budget-Friendly: Potatoes are cheap, and you can get a ton of them for next to nothing. Pair them with ingredients you likely already have on hand, this recipe is cheap but delicious
• Versatile: Put these bad boys in a gyro or falafel wrap, serve them as a side with whatever you are barbecuing, or eat them on their own as a delicious snack

🍲 Ingredients

Potatoes 🥔: Okay, there is no secret here that the main ingredient for this recipe is potatoes. Potatoes are rich in vitamins and minerals. Potatoes are linked to helping improve blood sugar control, reduce heart disease risk, and boost your immunity. They can also help with your digestion, and even combat signs of aging. Can you say SUPERFOOD!?

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EVOO🫒: Otherwise known as extra virgin olive oil, a staple in every kitchen, especially Greek’s. The key here for these Greek Potatoes though is to make sure you buy the good stuff. Do not buy cheap EVOO because it will not taste as good and likely is filled with things you don’t want in your olive oil. Instead, look for “extra virgin”, avoid anything in a clear glass bottle (light is the enemy), and look at the “best by” date and remember the fresher the better.

👩‍🍳 How to Make Greek Potatoes

1. Preheat oven to 400F.
2. Line a baking sheet with parchment and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don’t have any parchment.  Both are fine.
3. Into a large mixing bowl add lemon juice, olive oil, and mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano, and garlic, and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
4. Transfer to a baking sheet.
5. Cook for 55 minutes at 400F.
6. Once ready serve in a bowl or sharing plate style!

🪄 Tips and Tricks

• Serving: You can legit serve these with anything…. aioli, ketchup, spicy mayo, tzatziki, etc. But to be completely honest… you might not want dip at all! They are THAT good.
• Make-Ahead: If you want to prep this recipe in advance, you totally can. You can cook them up as per the recipe and store them in the fridge in an airtight container once cooled. When you’re ready to eat, just preheat your oven to 350°F and bake for 10-15 minutes or until warmed through. You can also peel and chop the potatoes in advance but if you’re storing them in the fridge until you’re ready to use, make sure to submerge them in water to slow down the oxidation process and use within 24 hours.
• Marinading: Marinade your potatoes and let them sit for 30 minutes to let them really absorb all the flavors. If you don’t have time to let them sit, no problem, cook right away!
• Leftovers: If you have leftover Greek Potatoes you can reheat them in the oven to enjoy on their own, or you can add them into bowls like these Greek Bowls.
• Dips: These are great on their own but also fantastic with a dip. Try them with this Greek Tzatziki Sauce.

🗒 Variations

Lemon Garlic Baby Potatoes with Whipped Feta

1. Preheat the oven to 375F.
2. Make the lemon garlic sauce: Whisk together lemon juice, olive oil, mustard, dried oregano, pressed garlic cloves, and salt and pepper. Set aside.
3. Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy.Set aside in the fridge.
4. To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss, and then roast cut-side down for 20-25 minutes until starting to turn golden brown.
5. Once the potatoes have roasted, add the tomatoes to the sheet pan and gently toss.
6. Place back in the oven for 8-12 minutes or until the tomatoes are just starting to burst.
7. To serve: layer the whipped feta on the bottom of a plate and top with the roasted potatoes and tomatoes. Drizzle the rest of the lemon garlic sauce over top of the roasted potatoes and tomatoes. Top with finely chopped parsley, dried oregano, a squeeze of lemon juice, and an extra pinch of salt and pepper.

Other Variations:

• Spicy Greek Potatoes: Add a pinch of red pepper flakes or a drizzle of hot honey to spice up these potatoes and give them a kick of spirce.
• Herb-Roasted Potatoes: Play with the herbs in this recipe and swap the oregano for things like rosemary, thyme, or dill. This recipe can be a great way to use up fresh herbs, but you can also substitute for dry.

🗒 Best served with

• Vegan Moussaka
• Simple Homemade Greek Salad
• Garlic Confit

👝 How to Store Leftovers

These Greek Potatoes are best and crispiest when served fresh but you can store them in the fridge in a container. When ready to reheat, pan-fry them to help keep them crispy.

🤔 Common Questions

Greek Potatoes 🥔🇬🇷

4.82 from 32 votes

These Greek Potatoes are the best. They are so delicious and make a great side dish. You'll also love my lemon variation too for a different twist on them.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Mail Dish or Side

Cuisine Plant-Based

Servings 5 -7

Calories 418 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

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Ingredients

  

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• 7 large russet potatoes or red-skin potato peeled (optional), cut into wedges (or quartered)
• Juice of 3-4 lemons
• 5 tbsp olive oil
• 1/4 cup yellow mustard
• season to taste – good quality salt is great here
• 2-3 tbsp. dried oregano
• 1 tbsp. garlic powder or 4 garlic cloves finely minced or both

Variation: Lemon Garlic Baby Potatoes with Whipped Feta

• 1.5 lbs baby potatoes, halved
• 1 pint baby tomatoes

Lemon garlic sauce

• juice of 1 lemon
• 1/4 cup olive oil
• 1 tbsp yellow mustard
• 1 tbsp dried oregano
• 3 garlic cloves, pressed
• 1 1/2 tsp salt
• 1/2 tsp pepper

For the whipped feta

• 3/4 cup crumbled feta cheese
• 3/4 cup full fat Greek yogurt
• zest of one lemon
• 1 tbsp olive oil
• 1 tsp salt

Garnishes

• 2 tbsp finely chopped parsley
• 1 tsp dried oregano
• extra squeeze of lemon

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Instructions

 

• Preheat oven to 400F.
• Line

  a baking sheet with parchment and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don't have any parchment.  Both are fine.
• Into a large mixing bowl add

  lemon juice, olive oil, mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano and garlic and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
• Transfer

  to a baking sheet.
• Cook for 55 minutes at 400F.
• Once ready serve in a bowl or sharing plate style!

Variation: lemon garlic baby potatoes with whipped feta

• Preheat the oven to 375F.
• Make the lemon garlic sauce: Whisk together lemon juice, olive oil, mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
• Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy. Set aside in the fridge.
• To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast cut-side down for 20-25 minutes until starting to turn golden brown.
• Once the potatoes have roasted, add the tomatoes to the sheet pan and gently toss.
• Place back in the oven for 8-12 minutes or until the tomatoes are just starting to burst.
• To serve: layer the whipped feta on the bottom of a plate and top with the roasted potatoes and tomatoes. Drizzle the rest of the lemon garlic sauce over top of the roasted potatoes and tomatoes. Top with finely chopped parsley, dried oregano, squeeze of lemon juice and extra pinch of salt and pepper.
  

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Notes

• For extra crispiness finish your potatoes off with a 5-minute broil in the oven
• If mustard isn’t your favorite, you can still make the recipe without the mustard.
• For the baby potatoes recipe variation, you can make the whipped feta ahead of time and store in the fridge until you’re ready to serve with the roasted potatoes and tomatoes.

Nutrition

Serving: 7 | Calories: 418kcal | Carbohydrates: 77.7g | Protein: 9g | Fat: 10.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.4g | Sodium: 74.1mg | Fiber: 5.7g | Sugar: 5.2g

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