Easy Crispy Greek Lemon Roasted Potatoes

A white oval serving dish piled with greek lemon potato wedges with a sprig of parsley on the side and lemon wedges.

5 from 1 vote

Easy Crispy Greek Lemon Roasted Potatoes

These easy crispy Greek lemon roasted potatoes are packed with bright lemon, garlic, oregano, and olive oil flavor with perfectly deep golden edges and fluffy centers.

Total Time1 30

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Servings: Servings

Calories: 322kcal

Author: Jessica

Equipment

Mixing Bowls
Whisk
Baking Sheets
Parchment Paper

Ingredients

2 ½ pounds Russet Potatoes
Cold Water
½ cup Extra Virgin Olive Oil
6 Tablespoons Lemon Juice
3 Tablespoons Yellow Mustard
2-3 cloves Garlic minced
1 Tablespoon Oregano
2 teaspoons Rosemary
1 teaspoon Thyme
1 teaspoon Black Pepper
½ teaspoon Mustard Powder
1 teaspoon Lemon Pepper optional
Salt to taste

Instructions

Wash and scrub the russet potatoes, then cut them into long, evenly sized wedges. Transfer the wedges to a large bowl and cover completely with cold water. Let the potatoes soak for 15-30 minutes to help remove excess starch, which creates crispier edges during roasting.
Drain the potatoes and rinse them under cold water. Spread the wedges onto paper towels or a clean kitchen towel and dry them thoroughly. Removing as much excess moisture as possible. Transfer the dried potato wedges back into a dry, large mixing bowl and set aside.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, mustard, garlic, oregano, rosemary, thyme, black pepper, mustard powder, and lemon pepper (if using) until fully combined.
Pour the marinade over the potato wedges and toss well until every wedge is fully coated. Cover the bowl and let the potatoes marinate for at least 30 minutes at room temperature or refrigerate for up to 24 hours for an even deeper flavor.
Preheat the oven to 375°F and line two large baking sheets with parchment paper. Arrange the potato wedges in a single layer with space between each piece to allow the edges to crisp properly. Reserve any extra marinade. Bake the potatoes for 45 minutes to 1 hour (depending on the level of crispiness you want). Flip the potatoes halfway through the cooking time and brush with any leftover marinade after flipping for extra flavor. Continue roasting until the potatoes are deeply golden brown and crispy on the outside while remaining soft and fluffy in the center.
Remove the potatoes from the oven and immediately toss with salt while they are still hot. Serve warm.

Notes

Russet Potatoes: Russets are the best choice for crispy wedge fries, but Yukon Gold can be used as a substitute.
Extra Virgin Olive Oil: Olive oil gives the potatoes their classic flavor. Using another oil can still work, but the wedges will not have the same authentic taste.
Yellow Mustard: I recommend using yellow mustard for this recipe and not Dijon. Dijon is much sharper and will easily overpower the dish.
Salt: Salt is added at the end, so it will not draw out any excess moisture during the cooking process.

Optionally, top Greek lemon potatoes with feta cheese, fresh herbs like dill or parsley, red pepper flakes, parmesan cheese, or Kalamata olives.
Do not overcrowd the pan. This will cause steaming in the oven instead of roasting, and the potatoes will turn out soggy and soft instead of crispy and caramelized.
Dry the wedges thoroughly. For the crispiest potatoes, remove as much moisture as possible.
Soaking the wedges removes excess starch and creates a crispier wedge fry.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best results.

Nutrition