Greek Style Roasted Potatoes

Cooking Time: 60 Min    Servings: 4-6


  • 6 potatoes, peeled and cut in to evenly sized wedges
  • ½ c Olive Scene medium Extra Virgin Olive Oil 
  • ½ teaspoon dried oregano
  • ¼ teaspoon thyme
  • 1 teaspoon garlic powder
  • Two lemons, juiced (plus more for serving)
  • ½ c chicken broth
  • Salt and freshly ground black pepper to taste


Note: When I serve these with roast lamb, I also add ½ tsp of dried rosemary to the mixture and that works very well.

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
  3. Lightly grease a non-reactive half sheet pan or roaster with olive oil.
  4. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.
  5. Bake in a 400 degree oven for approximately one hour.
  6. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.
  7. Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.