The Best Greek Potatoes
on Mar 30, 2023
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Greek potatoes are full of rich, lemony flavor, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. They’re made all in one pan, and go with almost everything. Everyone loves them. I rarely claim a recipe is ‘the best’, but I really can’t imagine better potatoes than these!
The very best Greek potatoes
Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried this incredibly delicious and versatile side dish, you truly are missing out. I’ve made them more times than I can count, and they never disappoint. Literally everyone adores them.
So what’s so great about them? I could rave about Greek potatoes ALL day, but I’ll let you do that yourself after you’ve tried them.
Here’s my summary:
- A perfect combination of super crispy on the outside and creamy and tender on the inside. It’s the slow roasting in liquid at a fairly high temperature that does it. Some of the best Greek dishes are cooked slowly, and these potatoes are no exception!
- So EASY! These incredible potatoes take over an hour to cook, but they are super simple to prep.
- Bursting with flavor. Despite containing just a few ingredients, the balance of flavors is just right. Wait until you smell them as they’re cooking – amazing!
- Go with almost everything. My favorite way to serve Greek roast potatoes is with classic Greek dishes such as moussaka and Greek salad. But there’s hardly anything they DON’T go well with, from grilled meats and fish, and much more (see below for ideas!).
Fun fact: Greek potatoes are called ‘patates lemonates’ (Πατάτες Λεμονάτες) in Greece, which just means lemony potatoes. Sometimes they are simply called ‘patates fournou’ which means oven potatoes!
5* Reviews
This Greek potatoes recipe is pretty legendary. Here’s what people have been saying.
“No joke… these were the greatest potatoes I’ve ever had. Like ever. Made them a few days ago and I just put another batch in the oven for tonight. I’m so looking forward to these again. In fact, I normally take a recipe and add improvements to it after trying a first time. Do not change this recipe! Thank you!” (Stacey)
“So. I just made these and they’re life changing. Did I make a main dish? No, these are good enough to be the star of the show.” (Annie)
“I made these yesterday for the first time and we enjoyed them that much that I’ve already prepared them again for today. Five Stars is not enough for how much we enjoyed them!” (Paul)
Scroll down to the very end to browse more raving reviews!
Ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
You won’t believe how little you’ll need to make the perfect crispy Greek potatoes – just 6 main pantry ingredients. Here’s what you need to know.
Potatoes: You would think that since potatoes are the main ingredient in this dish, it would matter which type you use. Not so. I’ve quite possibly made these with EVERY kind of potato, and they’ve always turned out delicious.
Having said that, for truly perfect roasted Greek potatoes, try a waxy variety with thin, smooth skin such as red-skinned, Yukon Gold, new potatoes or fingerling potatoes. Waxy potatoes are low in starch and have a firm, creamy texture. They hold up well during cooking, and stay beautifully moist and tender on the inside.
Crushed garlic: We don’t hold back on the garlic in this recipe! Combined with the other flavors in the marinade, it’s perfect. And yes, you can substitute with garlic powder if you don’t have any fresh. Try around a teaspoon.
Olive oil: If you’re still wondering what makes these SO delicious, one ‘secret’ is a common one used by the Greeks – olive oil, and lots of it.
So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… healthy fat!
I tend to use a good quality extra virgin olive oil, but you can use a lighter olive oil instead if you like.
Chicken broth/stock: This is the next little ‘secret ingredient’ in this delicious recipe. Because the potatoes bake in some liquid, they are beautifully soft, moist and creamy inside. But because you don’t completely cover them with liquid, they still end up quite crispy, too.
If you’d like to make the recipe vegan, you can easily switch out the chicken stock for a vegan alternative, or use vegetable stock instead.
fresh lemon juice: You’ll also add the juice of a lemon to the tasty marinade. Combined with the other ingredients, the potatoes have the perfect amount of citrusy tang.
Dried oregano: You’ll stir a whole tablespoon of this classic Mediterranean herb into the marinade. Oregano has a bold, herbaceous flavor that’s essential to this dish.
Salt and pepper: A generous amount of both. They’re the ‘glue’ holding all the other flavors together. Just trust me on this!
Chopped fresh parsley: For sprinkling over at the end for a little color and freshness, if you like.
How to make Greek potatoes
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
The first step is to preheat the oven to 390F/200C. While the oven is heating up, peel and slice the potatoes roughly into wedges. I usually grab around 5 medium sized ones. Then I slice chunks off them before slicing them all into medium sized wedges that are roughly 2cm thick.
I throw the wedges into a large baking dish (or roasting pan), then begin preparing the simple marinade.
Start by juicing the lemon.
Combine all of the marinade ingredients in a medium jug – crushed garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper.
Stir well, then pour the marinade all over the potato wedges in the baking dish. The liquid won’t fully cover them – that’s fine!
Then roast (uncovered) for around 40 minutes. Remove from the oven to toss them around. Then return to the oven for another 20 to 30 minutes or until dark golden brown and crispy in parts but tender and creamy inside (taste one to check!).
Note that there will still be some liquid in the pan. That’s fine – it’s how they should be.
If you like, sprinkle a little fresh chopped parsley over the top before serving.
Helen’s Top Tips
- Cut all the wedges a similar size for even cooking. There are no firm rules, but I usually aim for around 2-3 cm thick.
- Use the largest baking dish that you have. It’s OK if some of the potato wedges are on top of each other, but don’t overcrowd the pan. A single (or almost) layer is best.
- If they start to brown too much, cover the pan with some aluminium foil for the last part of the cooking time. They should be very browned and crisp, but of course not burnt.
- The ideal cooking time can vary in different ovens. Start by baking for 40 minutes, then toss around in the pan. After this the potatoes can take from another 20 to 40 minutes to get nicely browned and crisp on the outside and tender and juicy in the middle. Just keep a close eye on them during the second stage of cooking.
- Following on from the above… if using a fan oven, turn the temperature down to 355F (180C) after flipping, for the second half of cooking.
How to serve
Besides these being the tastiest potatoes you’ll ever eat, they are quite possibly the perfect side dish. They go with so much!
- Greek meatballs (such as these air fryer chicken meatballs), Greek salad (horiatiki) and tsatziki sauce – or just Greek yogurt if I’m feeling lazy!
- Supermarket rotisserie chicken (or 1-hour air fried rotisserie chicken!) goes really well. As does ANY grilled or baked meat or fish (try these fancy but simple baked lamb chops or these easy baked chicken thighs!), or any of the delicious Greek main meals listed below.
The best thing is that these potatoes can be casual or fancy! They’re easy to prepare on a busy weeknight, but they also make a fantastic side dish to serve to guests. Go on, get them on your Thanksgiving, Easter or Christmas table!
Here are some more main Greek dishes that I always consider serving these with. And usually with a Greek village salad and tsatziki on the side!
- This easy moussaka doesn’t contain any potato, so it’s a match made in heaven paired with authentic Greek potatoes. Try papoutsakia (stuffed eggplant) instead for a fun twist on moussaka.
- If you’re more in the mood for fish, you won’t regret trying this delicious Greek oven baked fish.
- Rather keep your meal vegetarian? You won’t believe how delicious this Greek baked eggplant with tomato and feta is (just remember to use vegetable broth instead of chicken in the potatoes).
Or see all my easy Greek recipes.
They also go perfectly with non-Greek dishes. Try serving them to guests with this one pan baked chicken with chorizo and tomatoes, or enjoy them midweek with an ‘impossible’ crustless quiche, or with a salad such as this 10-minute easy tuna salad.
Top serving tip: Rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, you can NOT leave those behind!
Variations
The truth is, I don’t often vary this recipe at all. They’re so good just as they are.
However… you might like to try them with a little sprinkle of feta cheese on top. You could vary the seasonings e.g. add paprika, cumin, thyme or rosemary as well as oregano.
You could even make the dish a complete meal by adding chicken pieces, pork chops or hamburgers. Simply check the cooking time and nestle them in with the potatoes at the appropriate time (you may need to use two baking dishes, or halve the amount of potatoes).
Recipe FAQ
Yes, you absolutely can! Simply wash the skins well, then proceed with the recipe as written.
Yes, you can prepare them up to a day ahead. Pour the marinade over the potatoes in the baking dish, then cover with plastic wrap and store in the fridge until ready to roast.
Yes, they are great reheated. If you want to reheat a whole pan of Greek potatoes, simply cover with aluminium foil and warm through at 350°F (175°C) for 15 to 20 minutes or until hot again. You can remove the foil for the last 5 minutes to get them nice and crisp again. Alternatively, if you just have a few leftovers you can reheat them covered in the microwave for 1-2 minutes or until hot. They are delicious either way!
Don’t be afraid by the amount of oil in the marinade – you won’t be eating it all! You can however reduce the amount by up to half if you’d like to make the dish lighter and more economical. They’ll still taste absolutely amazing!
Also love one pan chicken dinners? Try this amazing roasted Greek chicken and potatoes with a similar marinade!
More easy potato dishes
- Crispy tomato potatoes remind me of Spanish patatas bravas. Just 10 to 15 minutes prep, then the oven does the rest of the work.
- These easy air fryer smashed potatoes are the perfect choice if you don’t want to use your oven.
- Diced potatoes are the perfect midweek roasted potato dish. They might be simple, but you won’t be able to stop eating them!
- Greek potato salad is the best choice for summer. Fresh, light, and no mayo in sight.
- Consider these excellent healthy scalloped potatoes for a special dinner such as Thanksgiving or Christmas.
The Best Greek Potatoes
Ingredients
- 2 pounds potatoes, peeled (usually 4-5 medium potatoes)
- 6 garlic cloves, crushed
- 1 lemon, juice of (medium sized)
- ½ cup chicken broth, /stock (substitute with vegetable broth to keep the dish vegetarian/vegan)
- ½ cup olive oil
- 1 tablespoon oregano, dried
- 1 teaspoon salt
- ½ teaspoon pepper
- parsley, for sprinkling at the end (completely optional)
Instructions
- Grease a large baking pan (at least 9 x 13 inch) with olive oil and preheat the oven to 400F (200C).
- Cut the peeled potatoes into wedges roughly 2-3 cm thick. Put them into the baking pan in an even layer. A few can be overlapping but don't overcrowd the pan.2 pounds potatoes
- Combine the garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper. Stir well, then pour evenly over the potatoes.6 garlic cloves, 1 lemon, ½ cup chicken broth, ½ cup olive oil, 1 tablespoon oregano, 1 teaspoon salt, ½ teaspoon pepper
- Bake uncovered for around 40 minutes.
- Then stir well, turning all the potatoes and spooning over the liquid. If using a fan oven, turn down to 355F (180C). Bake again for another 20 to 30 minutes or until the potatoes are well browned, crisp in parts and tender inside. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.
- Scatter with fresh parsley (if using) before serving. Don’t forget to serve with some of the delicious juices, as well as the super crispy bits on the bottom of the pan!parsley
My family love this recipe, treat meal with seasoned pork chops and roasted veg
I’m so happy this is part of your ‘treat meal’, Richard. That’s a huge compliment to hear that. Thank you!
The description references both lemon juice and lemon zest but the zest is not mentioned in the ingredients list or the instructions. How much, if any, zest should be used?
Hello Joie, thank you so much for pointing that out! You’re absolutely right that I missed mentioning the zest in the recipe card. The truth is that sometimes I add a little lemon zest to the liquid (a teaspoon or two), but most often I don’t. The zest just adds even more lemon flavor. I hope you enjoy these, with or without the zest!
Simple process even though takes time.
Hi Susan! Thanks so much for the feedback. Yes, these are definitely worth the extra oven time!
So good, making these a second time to go with Greek marinated chicken. They’re not complete without feta sprinkled on top!
So happy you like them, Rachel. And yes, I agree what doesn’t taste better with a sprinkle of feta on top? 😉 Thanks for the great feedback and I hope these become a firm favorite.
I think the problem lies with those using a fan oven (UK) .
Turned the temperature down to 180° and kept my eye on things after flipping, courtesy of previous comment. May try on larger potatoes next time too … instead of wedges. Great flavour once oven temperature adjusted. 😊
Hi Glynis and thanks for the feedback! I’ve been making these for years and have definitely slightly changed the cooking time for different ovens. Currently I cook my potatoes for around an hour and a quarter whereas in my old oven they needed the full 1.5 hours. I’ll add your tip about the temperature into the recipe – thanks so much for that! I hope these become a family favorite like they have for us! 🙂
Made these to go with Greek Chicken Kebabs and they were amazing. Just as good as the best Greek restaurant. Easy to make. Next time I’m going to try adding a bit less olive oil because there was so much left in the pan when baking was complete. Otherwise – this recipe is fabulous!
Thanks Helen.
Thank you for the amazing compliment, Teresa! And by all means reduce the oil a little! 🙂
These were so delicious. I finally found a recipe that is almost identical to the Greek restaurant style potatoes. My family devoured them and I will make these often. Thanks so much!
Thank you for the feedback, Wendy. I’m so glad you enjoyed them, and the biggest compliment is that you’ll make them again 🙂
I made these for visitors on Wednesday night and was a disaster not sure what I did but ended up uneatable burnt black. Will try again sometime. Luckily reat of meal good and had plenty of other veg to go with slow cooked Bolar Roast. Spent next day cleaning oven. I am 81 and neice said not like you. Have made it a few of your recipes and love them.
Hello Ngaere! Oh no! So sorry that happened to you! I’ve been making these for years and find that they need a little less time in different ovens so I will go and add a note to the recipe. I do hope you’ll try them again as I think they are so delicious that they’re worth the effort to get right. On the plus side I’m so happy to hear that you’ve enjoyed some of my other recipes. Do let me know if you try these again and how they turn out. Try checking and tossing after just 30 minutes and then cook for another 30 minutes. Then go from there (they may need a little longer as you want them to be nice and crispy – but of course not burnt – so just keep checking!)
Made these for family dinner tonight along with Oven baked Greek chicken and a Greek salad. Supper was a hit! ESPECIALLY these potatoes. I added some freshly grated parm cheese at the half way done mark. They were so tasty!
Thank you so much for the feedback, Lynda, and so glad you enjoyed them so much! I never met anyone who didn’t like them to be honest! 🙂
Just wanted to say thank you here in 2022 for this recipe. We had this tonight along with a great meal and the potatoes were delicious. If I’d change anything, it would be to make sure I don’t overpack the potatoes in the dish, allowing all of them to get covered better with the awesome liquid.
They were fantastic!
Thank you, Steve! Yes it’s definitely best not to have the potatoes overlapping too much, although a little is OK. I don’t mind that some of the potatoes are super crispy and others soft and juicy from the liquid. Mmmm, making me hungry!
No joke… these were the greatest potatoes I’ve ever had. Like ever. Made them a few days ago and I just put another batch in the oven for tonight. I’m so looking forward to these again. In fact, I normally take a recipe and add improvements to it after trying a first time. Do not change this recipe! Lol
Thank you!
So appreciate your great feedback, Stacey – thank you!! I honestly think these are the world’s most delicious potatoes. I can’t take credit though – all that goes to the Greeks!
Hands down the BEST potatoes I have made to date. Once I flip the potatoes after the first 45 minutes, I only leave in for another 30 – 35 minutes or they burn. My absolute favorite side dish of all time.
Hi, and thank you so much for taking the time to review the recipe. I agree that these are the best potatoes ever. They’ve certainly stood the test of time and seem to get the seal of approval all round. They can take a little less time to cook in some people’s ovens, so thanks for reminding everyone of that 🙂
I am not one to cook. I love Greek potatoes and so I decided to try them myself. Just put them in the oven, hope they turn out as good as all the comments say!
I hope so too, Anna! How did they go? 🙂
I am just assembling everything together right now and there seems to be an extra amount of liquid/baste mix at the bottom of the oven tray as I am about to put these in the oven. Is that correct?
Hello! Yes, there’s definitely liquid in there with the potatoes when you put them in the oven! When you take them out they will have soaked up most of the liquid but there will still be some oil left in there. Yum! Just go with it – you’ll be fine! 🙂
I want to make these for our Greek Pot Luck at church this week.What variety potato do you suggest? In the pictures they look like golden potatoes not russets.
Hi Jane! So happy you’re going to make these – I don’t think you’ll regret it! To be honest I’ve used all kinds of potatoes to make these. Here in Australia there are usually only a few kinds of potatoes available so I tend to grab a bag of whatever looks good. In theory though ‘floury’ potatoes are the best for this sort of dish, so russets, Desiree or similar. I hope everyone enjoys them!
So. I just made these and they’re life changing. Did I make a main dish? No, these are good enough to be the star of the show, oh my god.
Oh wow what a complement! New favourite? Thanks so much for the great feedback, Annie! 🙂
Can these be partially or fully baked ahead?
Hi Michele! Great question! I’ve never purposely done this, but you could. You could bake them for around an hour ahead. Then bake them for the last half an hour just before serving. If I’m honest I’d stick with cooking them just before serving. But I do reheat the leftovers all the time – in the microwave of all things! Obviously they’re not as crispy as when first cooked, but they’re still incredibly delicious. Good luck! I really hope these become a new family favourite for you as they have in our house! 🙂
Delicious!! My daughter-in-law made them for us when we visited and I and my husband absolutely loved the Greek potatoes. We have a partially Greek family and the potatoes are always delicious but never gave the Italian side the recipe. Happy my daughter in law found this recipe online Thank you!!
Hello Judith! Thank you so much for taking the time to comment and rate the recipe. I SO appreciate it, and I’m thrilled that you enjoyed these potatoes so much. Perhaps they are going to become a new family favourite? I truly hope so! Have a great week. Best wishes, Helen.
I made these yesterday for the first time and we enjoyed them that much that I’ve already prepared them again for today. Five Stars is not enough for how much we enjoyed them!
We normally go to Kefalonia on holiday and love Greek food.
Hello Paul! Wow, what a compliment! Thank you so much for taking the time to leave your feedback. I’m not sure what it is about these potatoes but… I know what you mean! They’re just incredible for so few ingredients. I really hope you enjoy them as much the second time and that they become a firm family favourite! 🙂
These are amazing, I’ve made them multiple times and will continue to include in my cooking rotation, thank you!!
So good to hear this, Elizabeth! This is definitely in my regular rotation, too, both just for ourselves or for guests. Thanks for the feedback!
Loved them! My girlfriend made them for dinner recently and they were delish! I got the recipe from her and will make them for my family.
Hello Martha! So happy you enjoyed them. This has been one of my go-to ‘fancy’ potato recipes for years and I really hope they become one of yours too 🙂