Our roasted potatoes are perfectly seasoned with olive oil, lemon, thyme, oregano, and sumac, making them full of tangy Mediterranean flavor. This roasted potato recipe is cooked to perfection with a soft inside and a delicious, mouth-watering crunch on the outside.
These Roasted Potatoes, sometimes also called greek potatoes, are a total staple in Mediterranean cooking! They’re bursting with zesty, bright flavor that contrasts perfectly with a salty, crunchy oven-roasted potato wedge exterior. You'll love these best-roasted potatoes with hints of garlic and lemon. Eat them as a side with your favorite main dish, or serve them with a romesco dip as an appetizer that everyone will enjoy!
The Best Roasted Potatoes Ever
As you may know by now, we love Mediterranean recipes! Any kind of Mediterranean dish has our immediate interest. We also love potato recipes, who doesn't... Roasted potatoes are a staple in many weeknight dinners and it’s easy to see why: they’re the perfect side for almost any dish. They’re versatile, flavorful, and have the perfect crunchy oven-baked potato wedge outside with a soft and creamy interior.
How to Make Potato Wedges
The key to the best-roasted potatoes is cutting them a bit bigger so they can withstand the longer cooking time. French fry-sized cuts are better fried and so they can get crispy! Our favorite potatoes are Yukon Gold potatoes which have a buttery inside and natural sweetness. We peel them and cut them into quarters or wedges for a just-right-sized potato dish!
How to Make Roasted Potatoes Crunchy
There are a few tips and tricks to remember when making crispy roasted potatoes. This roasted potato recipe calls for a few different steps, and we recommend following them all for the best results!
- Extra Virgin Olive Oil - Don't skip the olive oil, it's necessary and it helps create crispy baked potato wedges with a satisfying crunch on the outside. Good quality extra virgin olive oil will enhance the flavor of your oven-roasted potatoes.
- Patience - Potatoes take some time in the oven, depending on the size they are cut. Giving them plenty of cooking time and room in the baking pan allows the insides to turn creamy and soft, and then the outsides get well done with a crispy finish.
What’s the Difference Between Roasted and Braised Potatoes?
Braising and roasting are two different methods of cooking with one important difference: the amount of moisture in the dish! When food is braised, it’s cooked in liquid in addition to heat (like the heat from an oven). Check out our braised eggplant recipe and our braised fennel.
Oven-roasted potatoes, on the other hand, rely on dry heat; in most cases, the heat from the oven. Our roasted potatoes get both. We boil them which makes the insides soft and steamed, and dry heat, which makes the outside crispy! You get the best of both methods.
Can you Freeze Potatoes Roasted in the Oven?
In our opinion, the answer is no. We don't like the way the texture and flavor of roasted potatoes change once they are frozen. If you must freeze them, we recommend you boil them first, steps 1-4 on the recipe card. You can then place them in freezer-safe containers. When ready to roast we recommend putting them directly from the freezer into the oven for perfectly roasted potatoes. Freeze for up to two months.
More Potato Recipes
- Patatas Bravas
- Smashed Potatoes with Chimichurri Sauce
- Grilled Tricolor Hasselback Potatoes with Romesco Sauce
- Tahini Mashed Potatoes
- Vegan & Gluten-Free Stuffed Potatoes
- Tortilla de patatas
The Best Roasted Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These are the best roasted potatoes! They are perfectly seasoned with olive oil, lemon, thyme, oregano, and sumac, making them full of tangy flavor. Our roasted potato recipe is cooked to perfection with a soft inside and delicious, mouth-watering crunch on the outside.
Ingredients
- 3 lbs Yukon gold potatoes
- 3 tbsp extra virgin olive oil
- 2 tsp oregano
- 2 tsp sumac
- ½ tsp salt
- 2 tbsp freshly squeezed lemon juice
Instructions
- Peel the potatoes and cut into 1" chunks or 2" wedges
- Place the potatoes in a large soup pot. Fill the pot with water so they're are covered with two about inches of water. Add 2 tsp of salt to the water. Bring to a boil and let the potatoes cook for 15 minutes
- Preheat the oven to 400F and line one or two large baking sheets with parchment paper
- Drain the potatoes really well and place them on the prepared baking sheets. Add the oil, season with oregano, sumac, salt and lemon juice and toss well so they're well coated
- Bake for 45 minutes to an hour, or until they're golden on the outside and soft and creamy on the inside
Notes
- Making ahead instructions: you can boil the potatoes 1-2 days ahead of time and roast them before serving them.
- Freezing instructions: we don't recommend freezing roasted potatoes, but if If you must freeze them, we recommend you boil them first (steps 1-4 above). You can then place them in freezer-safe containers. When ready to roast we recommend putting them directly from the freezer into the oven for perfectly roasted potatoes. Freeze for up to two months. Take into account that the roasting time will be longer since the potatoes will be frozen when going into the oven.
- Prep Time: 15
- Cook Time: 1 hour
- Category: Sides
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Sugar: 2
- Sodium: 207
- Fat: 7.2
- Saturated Fat: 1.1
- Unsaturated Fat: 1.3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4.8
- Protein: 4.7
- Cholesterol: 0
Keywords: kosher, gluten-free, parve
Leah says
hi you mention thyme in introduction but it is not in list of ingredients. also would these be good without the oregano and thyme. My family does not care for those spices. Do you think adding pepper would be good? thanks
Vicky and Ruth says
Hi Leah, yes you can add any herbs your family likes and pepper would be great as well. Thank you for letting us know, we will correct the mistake.
Lynn says
I omit the boiling and just roast them for 20 minutes on 425 degrees, turn them over and continue roasting for 5 - 10 minutes. I use small roasting potatoes and cut them in half. Toss with with EVOO, salt and pepper, sometimes add paprika. They are crispy and brown on the outside, soft and creamy inside.
Suzanne says
Yum!! Thank you
★★★★★
Vicky and Ruth says
Thank you so much!