Greek Roast Potatoes

Packed with a lemon punch and spices, these potatoes are the perfect accompaniment to almost any dish. Parboiling the potatoes first makes them soft on the inside and crunchy on the outside. So delicious, you won’t stop eating them and since they are full of antioxidants, you won’t feel bad doing just that.

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8 medium sized potatoes
1 cup olive oil
1/4 cup lemon juice
1 tbsp Kosher salt
1 tbsp ground oregano
1 tbsp garlic powder
1 tsp pepper
1 tsp smoked paprika

Peel and quarter the potatoes and par boil in water for 7 to 8 minutes. You want the potatoes to remain firm and not cook thoroughly, so at 7 minutes, check them with a fork. You should be able to pierce them but they will still feel firm.

In the meantime, prepare the dressing for the potatoes by mixing the oil and lemon juice. Add the spices and blend thoroughly. Preheat your oven to 400°F.

Drain the par boiled potatoes and toss in the dressing. Note: At this point, the potatoes can be stored in an airtight container in the refrigerator and cooked at a later time (up to one day).

Cook in preheated oven for 45 minutes (or up to 1 hour, depending on how crispy you want the outside) and serve immediately.

Serves 4 to 6.

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