published Mar 14, 2022, updated Apr 22, 2024 Who doesn’t love a good roasted potato side dish? And with bright, herbal Mediterranean flavors to the mix, that side dish just might become the center of the whole meal. If you’re not afraid of ridiculously tasty lemon garlic potatoes, read on! With freshly squeezed lemon juice, oregano, and a semolina and olive oil pan sauce, these unassuming wedges are about to become the talk of the dinner table. This basting method takes a little longer, but the results are so worth it! It’s like marinating meat — the potato flesh soaks up the seasonings in the water, flavoring them from the inside out. Meanwhile, the olive oil and semolina flour keep the outside nice and crispy. Serve with Greek souvlaki or any baked chicken dish. I like cool, refreshing tzatziki with my Greek roasted potatoes and sometimes tahini yogurt sauce when I’m in the mood for something richer.
Recommended Tools
Roasting Pan – Use a pan that can hold the basting liquid. A roasting pan is best for this, but you could also use a 9×13 baking dish with tall sides.
Storing and Reheating
Greek roasted potatoes can be stored for up to 4 days but are really at their best right out of the oven. Reheat in the oven to restore that crunch! Preheat to 400 degrees F and bake for 10 minutes. Check to see if they’re warmed through and cook for another 5 minutes if they’re not soft enough. Then, broil for a few minutes to get them extra crispy again! Love this recipe? Share it with the world on Pinterest.
