Greek Potatoes with Lemon Vinaigrette

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These Greek Potatoes are served with simple and wonderful lemon vinaigrette.

greek potatoes with lemon vinaigrette on a white plate garnished with fresh oregano. Set on wooden board with a blue and white striped napkin and a jar of vinaigrette

What makes these potatoes special? They are roasted. Twice! Yep, roasting them twice gives them an incredible texture– perfectly crispy on the outside with a tender middle. The lemon vinaigrette tossed with the Greek Potatoes gives them great flavor.

potato wedges on a baking sheet

How to make Greek Potatoes:

Red potatoes are cut into wedges (no need to peel them) and tossed with 1/2 cup of the lemon vinaigrette. Then they’re placed on a rimmed baking sheet. A little bit of chicken broth is then poured onto the baking sheet around the potatoes. And they’re sprinkled with salt and pepper.

The potatoes are roasted for 45 minutes. Then you’ll loosen the potatoes from the baking sheet and let them cool completely. After that, it’s time for a second roasting! The next roast is for 15 minutes. This will give you perfectly crispy potato wedges. 

You can definitely serve these potatoes after just one roasting. But that second roasting is highly suggested for the best results!

Greek Potato wedges on a baking sheet garnished with fresh oregano

Ingredients needed for Lemon Vinaigrette:

  • olive oil
  • fresh lemon juice
  • shallots
  • fresh oregano
  • fresh parsley
  • garlic
  • salt and pepper

All you have to do to prepare the vinaigrette is combine all of the ingredients and mix them well.

serving of greek potatoes with lemon vinaigrette on a white plate garnished with fresh oregano. Set on wooden board with a blue and white striped napkin and a jar of vinaigrette

When you serve your Greek Potatoes, you’ll drizzle them with some of the reserved lemon vinaigrette. Use as much or as little as you’d like. They’re so delicious!

greek potatoes with lemon vinaigrette on a white plate garnished with fresh oregano. Set on wooden board with a blue and white striped napkin and a jar of vinaigrette

Serve these potatoes for dinner with roasted chicken or lamb, grilled steak or chicken, roast beef or ham. They’ll be a hit with your meal because everyone always loves Greek Potatoes. Enjoy!

Here are a few more recipes for potatoes that you might like to try:

greek potatoes with lemon vinaigrette on a white plate garnished with fresh oregano. Set on wooden board with a blue and white striped napkin and a jar of vinaigrette
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Greek Potatoes with Lemon Vinaigrette

Perfect roasted potato wedges with a delicious vinaigrette!
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 servings
Calories 249kcal
Course Side Dish
Cuisine American
Keyword greek, Lemon, roasted potatoes

Ingredients

VINAIGRETTE:

  • 3/4 cup extra virgin olive oil
  • 5 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh Italian parsley
  • 2 medium garlic cloves, chopped
  • salt and pepper, to taste

POTATOES:

  • 3 pounds red potatoes, each potato cut lengthwise into 6 wedges
  • 1/2 cup low sodium chicken broth

Instructions

  • Preheat the oven to 425°F.

PREPARE THE VINAIGRETTE:

  • In a medium bowl, whisk together the olive oil, lemon juice, shallots, oregano, parsley and garlic. Season the vinaigrette with salt and pepper.

PREPARE THE POTATOES:

  • On a heavy large rimmed baking sheet, toss the potatoes with 1/2 cup of the vinaigrette. Reserve the remaining vinaigrette for serving. Pour the chicken broth around the potatoes. Sprinkle the potatoes with salt and pepper. Roast the potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen the potatoes from the baking sheet to prevent sticking. You can serve the potatoes at this point, but roasting them twice results in a crispier, better final product (continue with the next step if you want to roast them twice).
  • Preheat the oven to 425°F. Rewarm the potatoes until crisp, about 15 minutes. Divide the potatoes equally among plates. Drizzle some reserved lemon vinaigrette over the potatoes.

Notes

  • *To prepare this recipe as GLUTEN FREE, just make sure that you are using a brand of chicken broth that is designated as GF.
  • MAKE AHEAD TIP: Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 820mg | Fiber: 4g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg

greek potatoes with lemon vinaigrette on a baking sheet

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Comments

  • Kathy wrote:

    Awesome recipes!!! I wanted to fo a greek night… made the salad and the potatoes… AMAZING! maked Chicken souvlaki with them 🙂

    However I did add a little garlic to the dressing, worked out well

    Thanx for the great recipes

  • Erin @ Texanerin Baking wrote:

    Made them – they’re great! Love that you can leave them at room temperature for a while and then continue cooking them. Very important. 🙂 I’ll make these again in the future… thanks for the recipe!

  • Erin @ Texanerin Baking wrote:

    I’m arranging a surprise party for my husband. I’m the one who has to get him out of the place, so a friend is responsible for putting stuff into the oven. I wanted to make crispy potato wedges, but this seems way way safer. I do the work and she just has to crisp them up! I’ll do a test batch in the new few days. Can’t wait!