Oven Roasted Greek Potatoes Recipe - Allrecipes.com
Oven Roasted Greek Potatoes Recipe
  • READY IN 9+ hrs

Oven Roasted Greek Potatoes

Recipe by  

"A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 15 mins

    9 hrs 40 mins


  1. In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2007

I made this and found it to be wonderful. The only thing I changed was to par boil the potatoes before hand (after reading other reviews that the potatoes were not cooked completely thru). Ended up marinating for about 18 hours as we had a grandbaby born the day in which these were intended. I Think because they were partially cooked before marinated helped to ensure they soaked up the flavor. Super Yummy!!! Took some to the hospital for my daughter and she really liked!! By the way, beautiful baby boy!!!!

Most Helpful Critical Review
Aug 04, 2005

I was very disappointed with this recipe. Despite making a special trip to the store to make sure I had all the spices listed, taking the time to marinate, and basting twice during cooking, the result was decidedly bland, except for the overpowering rosemary. I definitely will not try this again.


55 Ratings

Apr 07, 2006

I didn't have time to marinate these, so I just tossed them with all the ingredients, minus the water, and roated them in a baking dish. Delish!

May 18, 2005

In one word, Fantastic! I used a few more potato's (enough to fill a lasagna casserole dish approx 9x13) and cubed the potato's about the same size as tater tots. Followed the spices exactly but did not have time to marinate just covered with foil and baked 1-1/4 hours covered and another 15 minutes uncovered, turned out great and they were even tastier as left overs. A good recipe to make ahead to avoid last minute prep when you have company.

Jun 23, 2007

I loved these! And I didn't even have any wine on hand so just used a wee bit more water and bouillon. The trick to making these is to cook them long and slow (especially if you don't have time to marinate). Otherwise, yes, they don't have enough time to absorb the flavours. I suggest 2 hours on 350 and then turn down to 300 (or even lower depending on your oven) for another half hour, taking the lid off for the last 30 minutes. They come out browned and full of flavour! (Greek potatoes are intended to be a little mushy).

Apr 27, 2011

Love making a dish that can be prepared ahead of time and still turns out to be a pleaser. Marinated the potatoes the night before, did not pre-cook as some have suggested and didn't think they required it, followed recipe exactly except I doubled it as i was serving 13 people, no leftovers they were devoured. Excellent!!!

Apr 19, 2010

I parboiled the potatoes as some others suggested, but ended up over-cooking them and some got a little mushy. I still went ahead and tossed all of the spices in (minus the lemon pepper and rosemary, I put more thyme in instead). I also added 1 tablespoon of olive oil and the Italian salad dressing and garlic and a little lemon juice. (I had to use the zest in something else.) And then I stopped there (no wine or water) because I tasted it and it was delicious. I just ended up serving it as a room-temp potato salad and it was great.

Jul 13, 2008

This recipe was very good. I didn't cook the potatoes long enough, but that was my fault. I will definately make it again. I didn't have lemon pepper, so I added a little extra lemon. It was really good anyway.


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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