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Greek-Style Potatoes

Add a Mediterranean flair to ordinary potatoes
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 14 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: potatoes
Servings: 6
Calories: 420kcal


  • 6 large russet potatoes
  • 1 tbs semolina

Seasoning Sauce:

  • 3/4 cup olive oil
  • 3/4 cup water
  • 1 tbs oregano
  • Juice of 2 lemons
  • 3 cloves garlic pressed or very finely minced
  • 1 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 400 degrees F. Spray a large roasting pan or large baking pan with non-stick spray
  • Peel potatoes and cut into wedges about 1/4-inch thick. Lay potatoes in a single layer on prepared pan.
  • Mix all of the seasoning sauce ingredients in a small bowl. Pour evenly over potatoes in pan and toss gently to coat.
  • Sprinkle with HALF of the semolina. Bake for 40 minutes or until potatoes begin to get golden and crunchy on top.
  • Carefully turn potato wedges and sprinkle with remaining semolina. Bake 20-30 minutes longer or until golden and crunchy on the top side.



Serving: 1g | Calories: 420kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g | Saturated Fat: 3g | Sodium: 400mg | Potassium: 904mg | Fiber: 3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 12.6mg | Calcium: 44mg | Iron: 2.4mg