Mediterranean roasted potatoes are bright, savory potatoes perfectly roasted in olive oil with garlic, lemon and herbs until golden in color, crispy on the outside and fluffy inside.
It is the perfect side dish for any meal because it pairs well with almost anything and that's why it's one of my favorite potato recipes that I keep making over and over again.
This potato side dish pairs well with my One-pan roasted fish with cherry tomatoes for an excellent Mediterranean feast!
Make these crispy Mediterranean potatoes from your home grown organic potatoes for a great tasting side dish that everybody will love! Learn how to grow stunning no dig potatoes here
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Ingredients you need
Mediterranean potatoes are a satisfying side dish made with simple ingredients.
- Potatoes
- garlic cloves- peeled
- lemon juice - freshly squeezed
- rosemary - chopped
- thyme - chopped
- salt and pepper
- parsley - chopped
See recipe card for quantities.
How to make Mediterranean roasted potatoes
Start with boiling the peeled potatoes in salt. Pre-boiling the potatoes first makes them crispy on the outside and fluffy inside when roasting.
Step 1: Set the oven temperature to 200 degree Celsius. Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.
Step 2: Drain potatoes thoroughly and let them steam off for 5-10 minutes. This removes excess moisture that would prevent a crispy result.
Step 3: Return potatoes to the pot and shake them around for a few seconds – this roughens the surfaces and creates the texture for crispiness. The potatoes should look slightly fuzzy around the edges.
Step 4: Cool the potatoes down completely, then cut into 5 cm equal size square pieces. Put the cut potatoes into a mixing bowl together with olive oil, chopped rosemary and thyme, salt and pepper. Mix well.
Step 5: Drizzle olive oil in a sheet pan and place in the oven until hot. Spread the potatoes out in a single layer in the hot sheet pan. Cook in the oven for 10-15 minutes until light golden color and starting to get crispy on the outside.
Step 6: Add the whole garlic cloves and lemon juice to the potatoes and mix.
Step 7: Cook for another 5-10 minutes until garlic is soft and slightly golden and potatoes are golden and crispy
Step 8: Sprinkle chopped parsley on top and serve these crispy mediterranean style potatoes warm or hot.
Hint: Be careful not to overcook the garlic! They burn easily and can get bitter. They should only be light golden on the outside and soft inside for best results.
Substitutions
Substitute standard potatoes for sweet potato if preferred.
Variations
- Spicy - add chili pepper flakes or fresh chopped chili pepper while cooking for extra heat to the dish.
- Other herb and spices - you can add other herbs like oregano or spice like paprika.
- Extra Veg - add sliced red onion and sliced capsicums while cooking for extra veggies and color.
Equipment
Sheet pan
sauce pan
cutting board
knife
potato peeler
Prep a head
These Mediterranean potatoes can be prepared in advance. Boil the potatoes, then drain and cool. Cut them into pieces and place them in the fridge in an airtight container for up to 2 days. Keep peeled garlic cloves, chopped herbs and fresh lemon juice separate in the fridge. When ready to cook, start from step 5 in the instruction section, just toss the potatoes in olive oil and seasoning, place in a hot oven on a hot sheet pan and bake until golden and crispy.
Storage
Left over potatoes can be stored in a sealed container in the fridge. Good for 2-3 days, or they can be frozen for 3-4 months.
The best way to reheat roast potatoes is by re-roasting them at around 200°C until hot (5-10 minutes). Or you can sauté the roasted potatoes in a frying pan to reheat.
Top Tip
- Crispy result - Don't overcrowd the sheet pan, spread the potato pieces out thinly with space between them so that they roast instead of steam.
- Make sure the oven is hot when putting the potatoes in. The oven should be preheated to the full 200 degrees.
- Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of burnt and under cooked potatoes.
These are the ultimate roasted potatoes. Crispy outside, fluffy inside and super tasty!
Extremely good, perfectly roasted potatoes that taste of Mediterranean and everyone loves.
Did you make these roasted Mediterranean potatoes? Please leave me a comment and rating below. I love to hear from you!
FAQ
Yes, you can roast the potatoes from raw. The cooking time will be slightly longer and the result will be a slightly more dense and less fluffy potato.
You will achieve crispy roast potatoes by roughening their surfaces by par-boiling and shaking, make sure they are dry before going in the oven. Cooking them in very hot oil in a preheated pan and oven to create a crunchy crust while keeping the inside fluffy.
Absolutely, you can cook these potatoes in the air fryer. Preheat the air fryer to 200 degrees Celsius first for best result.
You can prepare these potatoes in advance. Boil the potatoes, drain, cool and cut them. (up to step 4). Place in the fridge in an airtight container for up to 2 days. When ready to cook, start from step 5 in the instructions, simply add them to a hot sheet pan and place in a hot oven and bake until crispy.
Related
Looking for another potato related recipe or post? Try these:
Raggmunkar, swedish potato pancakes
Learn how to grow stunning no dig potatoes here
Pairing
These are my favorite dishes to serve with Mediterranean roasted potatoes:
Pan seared trout crispy skin with dill and caper gremolata
One-pan roasted fish with cherry tomatoes
Mediterranean roasted potatoes
Ingredients
- 6 Potatoes medium sized
- 8 cloves garlic peeled
- ½ lemon juice only
- fresh rosemary leaves finely chopped
- fresh thyme leaves
- salt and pepper
Instructions
- Set the oven temperature to 200 degree Celsius.
- Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.
- Drain potatoes thoroughly and let them steam off for 5-10 minutes. This removes excess moisture that would prevent a crispy result.
- Return potatoes to the pot and shake them around for a few seconds – this roughens the surfaces and creates the texture for crispiness. The potatoes should look slightly fuzzy around the edges.
- Cool the potatoes down completely, then cut into 5 cm equal size square pieces.
- Put the cut potatoes into a mixing bowl together with olive oil, chopped rosemary and thyme, salt and pepper. Mix well.
- Drizzle olive oil in an oven tray and place in the oven until hot. Spread the potatoes out in a single layer on the hot oven tray.
- Cook in the oven for 10-15 minutes until light golden color and starting to get crispy on the outside.
- Add the whole garlic cloves and lemon juice to the potatoes and mix.
- Cook for another 5-10 minutes until garlic is soft and slightly golden and potatoes are golden and crispy
- Sprinkle chopped parsley on top and serve warm.
Notes
- Crispy result - Don't overcrowd the sheet pan, spread the potato pieces out thinly with space between them so that they roast instead of steam.
- Make sure the oven is hot when putting the potatoes in. The oven should be preheated to the full 200 degrees.
- Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of burnt and under cooked potatoes.
- Be careful not to overcook the garlic! They burn easily and can get bitter. They should only be light golden on the outside and soft inside for best results.
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