Patates sto Fourno (Greek Oven-Roasted Potatoes)

Potatoes roasted with garlic and thyme
Philip Wilkins / Getty Images
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
415 Calories
19g Fat
62g Carbs
7g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 415
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 198mg 9%
Total Carbohydrate 62g 23%
Dietary Fiber 9g 32%
Total Sugars 11g
Protein 7g
Vitamin C 103mg 514%
Calcium 74mg 6%
Iron 3mg 18%
Potassium 1370mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to Greek potatoes, one could argue that the oven roasting is a necessity. That's partly what makes this recipe a must-try, but it is also the ingredients like olive oil and lemon juice that give this side dish its versatility and flavorful appeal.

It is often said that the best potatoes are when they are cooked right along with the meat so that they absorb the flavors. They do absorb great flavor, but they can also taste a bit greasy. I have found that you can achieve a crispy-on-the-outside and tender-on-the-inside potato that is packed with flavor without the grease by roasting them separately. Try these with your next meal and see if you agree. If you are going to serve these oven-roasted potatoes with roast lamb, add a teaspoon of dried rosemary to the mixture—the herb complements the meat nicely.


  • 5 to 6 potatoes, peeled and cut into evenly-sized wedges

  • 1/2 cup olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 2 lemons, juiced, plus more for serving

  • 1/2 cup chicken broth

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Preheat the oven to 400 F.

  2. In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

  3. Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

  4. Bake in the oven for approximately 1 hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

  5. Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.

  6. Serve and enjoy!

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