I love making potatoes in the air fryer because they get so crispy without needing a ton of oil. And when you add greek-style seasoning to them, it takes things to a whole new level.
These air fryer greek potatoes are one of my favorite side dishes to make. They are ready in under 30 minutes and the flavor is unreal.
The combination of lemon juice, garlic, and oregano gives the potatoes that classic greek taste. A little bit of broth helps keep the inside soft and creamy while the outside gets perfectly golden.
You can serve these alongside grilled chicken, fish, or honestly just eat them on their own with some feta on top.
Why You’ll Love This Recipe
Crispy Outside and Creamy Inside – The air fryer gives these potatoes perfectly golden crispy edges while the broth keeps the inside soft and creamy.
Bright and Bold Flavor – The combo of lemon juice and garlic with oregano gives every bite a fresh tangy taste you will crave.
Tastes Just Like a Greek Restaurant – That classic lemon-herb potato flavor you love at Greek restaurants is now something you can easily make at home.
Ingredients
- 2 lb Yukon Gold Potatoes, cut into 1-inch wedges
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 3 cloves Garlic, minced
- 1 tsp Dried Oregano
- 1/2 tsp Dried Rosemary, crushed
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Smoked Paprika
- 2 tbsp Chicken Broth or Vegetable Broth
- Crumbled Feta Cheese, for serving
- Fresh Chopped Parsley, for garnish
How To Make
Step 1
Cut the yukon gold potatoes into 1-inch wedges, keeping the skin on for texture and flavor. Place the wedges in a large bowl.
Step 2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, crushed dried rosemary, salt, black pepper, and smoked paprika. Pour this mixture over the potatoes and toss thoroughly until every wedge is evenly coated.
Step 3
Drizzle the chicken broth over the seasoned potatoes and toss once more. The broth helps steam the potatoes from the inside, giving them that signature creamy Greek-style interior while the outside crisps up.
Step 4
Preheat the air fryer to 380 degrees F. Transfer the potatoes to the air fryer basket in a single layer. Depending on the size of your air fryer, you may need to cook in 2 batches for the best results.
Step 5
Air fry at 380 degrees F for 20 to 25 minutes, shaking the basket every 7 to 8 minutes to promote even browning. The potatoes are done when they are deeply golden on the edges and fork-tender inside.
Step 6
Transfer the potatoes to a serving platter. Squeeze a little extra lemon juice over the top, sprinkle generously with crumbled feta cheese and fresh chopped parsley, and serve warm.
Tips
Don’t Skip Cooking in Batches
It’s tempting to pile all the potatoes into the basket at once to save time, but overcrowding is the number one reason air fryer potatoes come out soft and steamed instead of crispy. The hot air needs space to flow around each wedge.
If your air fryer basket is on the smaller side, split the potatoes into two batches. It takes a little longer, but the difference in crispiness is huge.
A good rule is to make sure every wedge has some space around it and isn’t stacked on top of another one. One layer is all you want.
Pat the Potatoes Dry Before Tossing
After you cut the potatoes into wedges, pat them dry with a paper towel before adding the marinade. Yukon Golds hold a lot of surface moisture, and that extra water will fight against getting a good crisp on the outside.
You don’t need to go crazy here. Just a quick pat on each side is enough. The lemon juice and broth in the marinade will add back the moisture you actually want in the right amount.
Crush the Rosemary Really Well
Dried rosemary leaves are tough and kind of needle-like, so if you just toss them in without crushing them, you’ll bite into sharp little pieces that don’t taste great on their own. Crush them between your fingers until they’re almost powdery.
This also releases way more flavor from the rosemary. You’ll notice the difference when you smell it after crushing compared to before.
Related Recipes
- Air Fryer Chicken Gyro Bowl
- Air Fryer Crispy Smashed Potatoes
- Air Fryer Crispy Falafel
- Air Fryer Greek Turkey Burgers
- Air Fryer Halloumi
Frequently Asked Questions
Can I use a different type of potato instead of Yukon Gold?
Yukon Gold potatoes are ideal here because they have a naturally buttery, creamy texture that holds up perfectly in the air fryer. They crisp on the outside while staying soft and almost velvety inside, which is exactly what you want for Greek-style potatoes.
Russet potatoes will work in a pinch, but they tend to be drier and more starchy, so the result won’t be quite as creamy. Red potatoes are a closer substitute since they also have a waxy texture, but the flavor won’t be as rich.
Air Fryer Greek Potatoes
- 2 lb Yukon Gold Potatoes, cut into 1-inch wedges
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 3 cloves Garlic, minced
- 1 tsp Dried Oregano
- 1/2 tsp Dried Rosemary, crushed
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Smoked Paprika
- 2 tbsp Chicken Broth or Vegetable Broth
- Crumbled Feta Cheese, for serving
- Fresh Chopped Parsley, for garnish
- Cut the yukon gold potatoes into 1-inch wedges, keeping the skin on for texture and flavor. Place the wedges in a large bowl.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, crushed dried rosemary, salt, black pepper, and smoked paprika. Pour this mixture over the potatoes and toss thoroughly until every wedge is evenly coated.
- Drizzle the chicken broth over the seasoned potatoes and toss once more. The broth helps steam the potatoes from the inside, giving them that signature creamy Greek-style interior while the outside crisps up.
- Preheat the air fryer to 380 degrees F. Transfer the potatoes to the air fryer basket in a single layer. Depending on the size of your air fryer, you may need to cook in 2 batches for the best results.
- Air fry at 380 degrees F for 20 to 25 minutes, shaking the basket every 7 to 8 minutes to promote even browning. The potatoes are done when they are deeply golden on the edges and fork-tender inside.
- Transfer the potatoes to a serving platter. Squeeze a little extra lemon juice over the top, sprinkle generously with crumbled feta cheese and fresh chopped parsley, and serve warm.