Potatoes are everywhere in Greek cuisine. We find them roasted, braised then roasted, added to soups, stews, lentils or poultry dishes. But this hasn’t always been the case. Potatoes were actually introduced to Greek culture only in the early 1800’s! Since then, however, potatoes have become a staple of humble, simple and delicious Greek dishes.

So, which potatoes are best? Russet, Red, Yukon? It depends on the dish, of course. In soups (like Minestrone), red potatoes hold together better. But for these roasted potatoes, we went with Yukon, or russet for a close second. They get just a bit crispy on the outside and tender on the inside. Perfect.

What about flavor? Potatoes are sponges and need lots of herbs, spices, lemon, olive oil and salt. The oregano, thyme, rosemary and parsley in our All Purpose Greek Seasoning help the potatoes in this recipe shine! Enjoy!

Maria Seedorff

Greek Potatoes

Lemony roasted potatoes with Mediterranean herbs and spices.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: Greek
Ingredients Method

Ingredients
  

  • 4 Large Yukon potatoes
  • 1/4 cup Extra virgin olive oil
  • 1 tbsp All Purpose Greek Seasoning
  • Salt to taste (optional)
  • Lemon wedges for garnish (optional)
  • Fresh parsley for garnish (optional)

Method
 

  1. Preheat oven to 350℉.
  2. Scrub potatoes, rinse and pat dry. Cut each potato in half lengthwise, then into 1 inch wedges.
  3. In a large bowl, toss the potatoes, olive oil, Greek seasoning and salt (optional).
  4. Spread potatoes (and all the olive oil and seasoning) onto a large baking sheet. Spread evenly across the pan.
  5. Roast until potatoes are tender inside and slightly crisp on the edges, about 1 hour. Toss halfway through roasting.
  6. Serve warm. Garnish with lemon wedges and fresh parsley.