Air Fryer Greek Roasted Potatoes are a twist on a classic side dish that’s sure to be a dinner staple! These crispy delectable potatoes are super easy to make with simple ingredients and in 30 minutes or less!
My air fryer definitely gets plenty of love and usage. It’s a fast and simple way to cook and crisp up many of my favorite foods without having to heat up a vat of hot oil or crank up the oven.
One of the things I always make in this kitchen gadget is potatoes, or Greek potatoes to be exact. I love how the “air-fried” spuds turn out crunchy on the outside, creamy on the side, and perfectly seasoned with hardly any effort.
One bite and you’d never want to make roasted potatoes any other way again! Except maybe these slow cooker ranch potatoes.
This lemony Greek potatoes recipe is one you’d want in your back pocket, especially for busy weeknights. Not only is it ready in minutes, but it also uses simple pantry ingredients you probably already have on hand.
Ingredients
- baby potatoes-or regular potatoes cut into cubes
- extra virgin olive oil- swap with melted butter for more flavor
- garlic powder- or fresh minced garlic if available
- lemon juice- freshly squeezed is best
- dried oregano- try other dried herbs such as rosemary, thyme, basil or marjoram
- coarse salt and freshly ground pepper
- chopped fresh parsley- sprinkle as a garnish
Cooking tips
- Cut the potatoes in uniform size to ensure even cooking.
- Soak in cold water for a few minutes to remove excess starch which might keep the potatoes from crisping. Make sure to drain well and pat dry after.
- Don’t pile the potatoes too much at once and cook in batches as needed depending on the size of the air fryer.
- Toss the potatoes halfway through cook time to brown all sides.
- Garnish the roasted potatoes with parsley and lemon zest for a pop of color and flavor.
How to serve
- Greek potatoes are a wonderful side dish and go well with just about any main entree for lunch or dinner. They’re also delicious for breakfast served with a plateful of eggs and bacon, sausage, or ham.
- Cool leftovers completely before storing in an airtight container. Refrigerate for up to 3 to 4 days or freeze for up to 3 months.
- Reheat the potatoes in the air fryer at 350 to 400 F for about 2 to 3 minutes. Alternatively, spread the potatoes in a single layer on a baking sheet, cover with foil, and reheat in a 400 F oven for about 10 to 15 minutes.
Ingredients
- 3 cups baby potatoes, quartered
- 2 tablespoons extra virgin olive oil
- juice of one lemon
- 3 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- chopped parsley
Instructions
- In a large bowl, soak cut potatoes in cold water. Drain well and pat dry,
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
- In a large bowl, combine the potatoes and olive oil dressing. Toss well until evenly coated.
- Arrange potatoes in a single layer on the air fryer rack and roast in the air fryer at 400 F for about 10 minutes. Toss the potatoes and cook for another 10 to 12 minutes.
- Remove from the air fryer and garnish with chopped fresh parsley before serving.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Alison G. says
Air Fryer Greek potatoes were wonderful!
lalaine says
Thank you for the feedback!
Lara Leatham says
YUMMY 😋. I served them with my moussaka. The family loves you. I did use try color fingerling so I cut them into chunks and soaked them in cold water for 10-15ish minutes to let the starch settle to the bottom of the bowl. I then dried them super good with paper towels before marinading in the yummifying concoction for a minute. Your right the second coating half way through cooking does add that extra kick. I even did a quick Toss after. Thanks 😊 for your help.