These crispy roasted Mediterranean potatoes are quick and easy to make, flavored with garlic, herbs, lemon juice, and olive oil. This easy oven-roasted potato recipe is so flavorful, perfect as an appetizer or side dish. Here’s how to make it with step-by-step photos and a video recipe.
Jump to:
I make these easy roasted Mediterranean potatoes recipe, by parboiling the baby potatoes and then roasting them in the oven until they're crispy and golden. They are flavored with garlic and herbs like oregano, rosemary, and thyme. This roast potato tastes delicious, and the aroma alone is enough to make everyone hungry.
My family loves these crispy oven-roasted potatoes. They enjoy them as much as our Mediterranean Chicken Stew, Mediterranean Shakshuka, and Mediterranean Chicken Wraps, and always finish them with delight. They disappear within seconds of serving.
I have tried making oven-roasted potatoes many times, but I'm never happy with the result. When I season them with garlic and Mediterranean herbs and roast them in the oven, the herbs burn before the potatoes are done.
The recipe I'm sharing here will give you the best-roasted potatoes, having a crispy exterior and fluffy interior. You'll be able to enjoy the distinct flavors of garlic, lemon, and herbs within the roasted potatoes. Try it and comment below on how it turned out.
You may also like these other popular Mediterranean recipes from this website
Watch how to make it
Ingredients Notes
This easy Mediterranean potato recipe is so versatile. You can add different seasonings or keep it simple, flavored with only salt and pepper. We used almost the same ingredients as in the Mediterranean roasted vegetables. Here’s what you will need to make this Mediterranean roasted potato recipe.
Best Potatoes for Mediterranean Roast Potatoes
Potatoes: I have used baby potatoes for this recipe. Baby potatoes have thin skins that crisp up beautifully without peeling, and have a creamy center, making them ideal for this recipe. Halve them for even cooking and maximum crispiness. You can also use Yukon Gold Potatoes or Red Potatoes. They hold up well to roasting and absorb Mediterranean flavors beautifully.
- Olive oil: It is an essential ingredient in my Mediterranean recipes. You can substitute it with any neutral-flavored oil. Oil coats the potatoes, allowing them to roast rather than steam.
- Garlic: I have used both garlic powder and fresh garlic in this recipe. Garlic powder adds flavor to the potatoes when it is roasting. If you add fresh garlic while roasting, it burns. Adding fresh garlic at the end adds another layer of flavor to these roasted potatoes.
- Paprika: I like to add a spicy kick to my roast potatoes. It also contributes a bright reddish color to the potatoes. The addition of paprika is optional. If you do not like spicy skip it.
- Salt & pepper: Flavors the potato well.
- Herbs: I have used dried rosemary, oregano, and thyme, they add a wonderful aroma to the roasted potatoes. They provide layers of flavor that elevate the dish beyond simple roasted potatoes.
- Lemon Juice: I like to squeeze fresh lemon juice on top and serve. The fresh tang from lemon juice takes this roasted potato dish to another level.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How To Make Mediterranean Oven Roasted Potatoes (with Step By Stp Photos)
1) First, you'll need to prepare your potatoes. Any type will work, so choose your favorite. If you're using medium-sized potatoes, simply cut them into roughly 2cm cubes. With baby potatoes, halve them if they're small, or quarter them if they're larger. You can peel them if you prefer, or leave the skins on for added texture and nutrients. Just make sure to rinse them thoroughly, if you're keeping the skins, and cut them in half. Once prepped, place the potatoes in a bowl of water to prevent them from browning.
2) In a small pan or pot, add water and boil. Stir in 1 teaspoon salt. Then, gently add the potatoes and let them cook for about seven minutes, or until they're tender enough that a fork slides in with slight resistance. Remember, they shouldn't be fully cooked at this point. Keep them on a strainer to dry.
3) In a medium bowl, combine olive oil, garlic powder, paprika, pepper, and salt. Add the potatoes and toss.
4) Transfer to a baking sheet. Spread the potatoes in a single layer on the baking sheet, ensuring they are spaced apart. Avoid overcrowding, as this can lead to steaming rather than roasting. Pour any remaining marinade over each potato.
5) Bake in a preheated oven at 200 degrees Celsius (or 425 degrees Fahrenheit) for 30 minutes, or until the potatoes are golden, crispy, and cooked. Flip the potatoes halfway through cooking to ensure even browning. Crispy roasted potatoes are ready. Leave roasted potatoes on baking sheet until it comes to room temperature. It will remain crispy. Transfer them to a bowl.
6) Heat 1.5 teaspoons of olive oil over low heat in a small saucepan, then add minced garlic and sauté for 30 seconds. Next, add in rosemary, thyme, and oregano, continuing to cook over low heat until the garlic turns golden.
7) Finally, add this aromatic mixture to roasted potatoes, toss thoroughly to combine, and garnish with fresh cilantro or parsley. Squeeze lemon juice on top. Serve these roasted potatoes with a yogurt dip or any of your favorite dips.
Tios to make the Best Mediterranean Roasted Potatoes
- Use a generous amount of high-quality olive oil. This is basic to Mediterranean cooking and contributes to crispy potatoes.
- Cut the potatoes into uniform pieces to ensure even cooking.
- Preheat your oven to a relatively high temperature (around 400°F to 425°F). This helps the potatoes achieve crispy outsides and tender insides.
Frequently Asked Questions
Yes, you can make this Mediterranean roast potatoes with sweet potatoes, but they will have a softer texture since they contain more moisture than regular potatoes.
Yes, you can. Preheat the air fryer to 400°F (200°C). Air-fry for 15–20 minutes, shaking the basket halfway through.
When choosing the potatoes for roasting, baby potatoes are best. They have thin skin that crisps beautifully and a naturally creamy interior, while Yukon Golds provide a classic crispy exterior with a buttery inside. Red potatoes maintain their shape well and develop a nicely crisped thin skin, and Russets, though excellent for crisping, require careful handling to avoid becoming overly soft.
1) Storage: Keep the leftover roasted potatoes in an airtight container in the fridge for up to 4 days. Store within 2 hours of cooking.
2) Reheating: Reheat in the oven at 400°F (200°C) for 10 minutes or in the air fryer at 380°F (190°C) for 5 minutes for crispy results.
Always check for any signs of spoilage before consuming stored leftovers like black spots, foul smell or taste. If there are any discard immediately.
Yes, parboiling is recommended for the following reasons:
1) Faster cooking: Basically, parboiling gives the potatoes a head start. This means they spend less time in the oven, which is great if you're in a hurry.
2) Crispy outside, fluffy inside: That's the dream, right? Parboiling softens the inside while letting the outside crisp up beautifully when roasted.
3) No dry potatoes: It's a disappointment when roasted potatoes turn out dry. Parboiling helps prevent this by ensuring the potatoes are already partially cooked and moist before they hit the hot oven.
Related Recipes
If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube.
Recipe Card
Roasted Mediterranean Potatoes with Garlic And Herbs
Equipment
- 1 sauce pan
- 1 Mixing bowl
- 1 baking sheet
Ingredients
Ingredients for Oven Roasted Potatoes
- 500 grams baby potatoes or any potatoes (1 pound approx)
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika add as per taste
- ½ teaspoon pepper add as per taste
- salt to taste
For Lemon herb flavoring
- 1.5 teaspoon olive oil
- 1 teaspoon finely chopped or minced garlic
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 teaspoon oregano
Other ingredients
- lemon juice (As per taste)
- cilantro (optional)
Instructions
- Prepare the potatoes. For this recipe, you'll need to prepare your potatoes. Any type will work, so choose your favorite. If you're using medium-sized potatoes, simply cut them into roughly 2cm cubes. With baby potatoes, halve them if they're small, or quarter them if they're larger. You can peel them if you prefer, or leave the skins on for added texture and nutrients. Just make sure to rinse them thoroughly, and if you're keeping the skins, cut them in half. Once prepped, place the potatoes in a bowl of water to prevent them from browning.
- Parboil the potatoes. In a small pan or pot, add water and boil. Stir in 1 teaspoon salt. Then, gently add the potatoes and let them cook for about seven minutes, or until they're tender enough that a fork slides in with slight resistance. Remember, they shouldn't be fully cooked at this point. Keep them on a strainer to dry.
- In a medium bowl, combine olive oil, garlic powder, paprika, pepper, and salt. Add the potatoes and toss.
- Transfer to a baking sheet. Spread the potatoes in a single layer on the baking sheet, ensuring they are spaced apart. Avoid overcrowding, as this can lead to steaming rather than roasting. Pour any remaining marinade over each potato.
- Bake in a preheated oven at 200 degrees Celsius (or 425 degrees Fahrenheit) for 30 minutes, or until the potatoes are golden, crispy, and cooked. Flip the potatoes halfway through cooking to ensure even browning. Crispy roasted potatoes are ready.
- Leave roasted potatoes on baking sheet until it comes to room temperature. It will remain crispy. Transfer them to a bowl. You can serve them immediately, they tastes awesome but for garlic herb flavor follow the next step.
- (Optional Step) For garlic herb seasoning - Heat 1.5 teaspoons of olive oil over low heat in a small saucepan, then add minced garlic and sauté for 30 seconds. Next, add in rosemary, thyme, and oregano, continuing to cook over low heat until the garlic turns golden. Finally, add this aromatic mixture to roasted potatoes, toss thoroughly to combine, and garnish with fresh cilantro or parsley. Squeeze some lemon juice on top and serve these oven roasted potatoes with a yogurt dip or any of your favorite dips.
Video
Notes
- Use a generous amount of high-quality olive oil. This is basic to Mediterranean cooking and contributes to crispy potatoes.
- Cut the potatoes into uniform pieces to ensure even cooking.
- Preheat your oven to a relatively high temperature (around 400°F to 425°F). This helps the potatoes achieve crispy outsides and tender insides.
- Storage and Reheating: 1) Storage: Keep the leftover roasted potatoes in an airtight container in the fridge for up to 4 days. Store within 2 hours of cooking.
2) Reheating: Reheat in the oven at 400°F (200°C) for 10 minutes or in the air fryer at 380°F (190°C) for 5 minutes for crispy results.
Always check for any signs of spoilage before consuming stored leftovers, like black spots, foul smell, or taste. If there are any, discard immediately. - Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
srimayyia
The Roasted Mediterranean Potatoes are a flavorful and easy-to-make side dish. By parboiling baby potatoes and then roasting them with garlic, olive oil, and Mediterranean herbs like rosemary, thyme, and oregano, the recipe ensures a crispy exterior and fluffy interior.
Samaira
Simple, easy, and so flavourful. Loved it. I have made this twice this week. Its now everyones favourite at home.
Preeti
Glad you and your family liked it. These roasted potatoes are loved by my kids.