Greek Lemon Roasted Potatoes with Fresh Parsley
Bright, simple, and full of flavor.
These Greek-style roasted potatoes are crispy on the outside, fluffy on the inside, and finished with fresh lemon and parsley. They are easy enough for a weeknight dinner but beautiful enough for a holiday table. Just a few ingredients transform simple potatoes into something truly special.
- Total Time45 minutes
- Yield6 servings 1x
- DietVegan, Vegetarian
Ingredients
Units
Scale
- 2 pounds Yukon Gold potatoes (medium to large)
- 2 tablespoons olive oil (add a little more if needed)
- Juice of 1 lemon
- 2 teaspoons dried oregano (use less if you prefer mild flavor)
- 1-2 teaspoons garlic powder
- 3/4 teaspoon salt
- Fresh ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F.
Line a large baking sheet with parchment paper. ( you may need to use two baking sheets) - Slice the potatoes.
Cut potatoes into ½-inch thick rounds. Try to keep them close in size so they cook evenly. - Season the potatoes.
Place the sliced potatoes in a large bowl.
Add olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Toss gently until all the potatoes are coated. - Arrange on baking sheet.
Spread potatoes in a single layer on the prepared baking sheet.
Avoid overlapping so they roast instead of steam. - Roast until golden.
Bake for about 30 minutes, or until the potatoes are golden brown on the outside and tender inside. - Finish and serve.
Transfer potatoes to a serving platter.
Sprinkle with fresh chopped parsley and serve with lemon wedges for extra brightness.
Notes
Momma Can Notes
- ½-inch slices give the best texture: crispy edges and soft centers.
- If potatoes look dry before roasting, drizzle a tiny bit more olive oil.
- Fresh lemon at the end makes the flavor pop.
- Yukon Gold potatoes are naturally creamy and hold their shape well.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baking, Oven
- Cuisine: Greek