Oven Roasted Greek Potatoes

Oven Roasted Greek Potatoes

42 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    9 h 40 m
Recipe by  MADDIE

“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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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (42)

Rate This Recipe
Traci Harris

Traci Harris

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!!!!

Chelsey Wolnowski

Chelsey Wolnowski

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!



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.

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Amount Per Serving (6 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 40.8 g
  • 13%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet



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Roasted Beets and Sauteed Beet Greens


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Potato and Vegetable Frittata