Greek Roasted Potatoes
A simple yet sensational side dish featuring tender potatoes kissed with garlic, olive oil, lemon juice, and oregano. Perfect for Mediterranean cuisine lovers.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes scrubbed and cut into wedges
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 large lemon Juice plus zest for garnish
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika optional for subtle warmth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment or lightly oil the surface.
- In a roomy bowl, toss potato wedges with olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper until well-coated.
- Spread the potatoes in a single layer, cut-side down, on the baking sheet. Roast for 20 minutes, flip, and roast for an additional 15-20 minutes until golden and fork-tender.
- Remove from the oven, zest lemon over the top, sprinkle with chopped parsley, and gently toss. Serve piping hot.
Notes
For extra crispy crust, toss potatoes in a little cornstarch before oil. If garlic browns too quickly, stir halfway through roasting. Marinate wedges in lemon for added zing before roasting. Adjust seasonings and herbs to taste.
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