Air Fryer Greek Potatoes

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Air Fryer Greek Potatoes
These Greek potatoes keep the lemon, garlic, oregano, and olive oil flavor of the classic version, but use the air fryer for crisp edges and a faster cook time. They are especially good with gyros, grilled meats, Greek salad, or anything that wants a bright, salty side.

Ingredients

  • 2 lb Yukon gold potatoes, cut into wedges
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1½ tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ cup crumbled feta, optional
  • 2 tbsp chopped parsley
  • Lemon wedges, for serving
  • Tzatziki or Greek yogurt sauce, for serving

Instructions

  1. Soak and dry: Soak potato wedges in cold water for 20 minutes if you have time. Drain and dry very well with a towel.

  2. Season: Toss potatoes with olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika.

  3. Air fry: Preheat the air fryer to 400°F. Arrange potatoes in a single layer and cook for 18-24 minutes, shaking or turning halfway, until golden and crisp at the edges.

  4. Finish: Transfer to a platter and top with feta if using, parsley, and a squeeze of lemon. Serve with tzatziki or Greek yogurt sauce.

Crisp Potato Tips

Dry potatoes brown better. If the wedges are wet when they go into the air fryer, they steam before they crisp. Work in batches if needed so the wedges have room for hot air to move around them.

Serving Ideas

Serve with gyros, lamb lule, grilled chicken, roasted salmon, Greek salad, or a simple bowl of tzatziki and warm pita.

Variations

Add a pinch of cayenne for heat, swap parsley for dill, or finish with grated lemon zest for extra brightness. For a dairy-free version, skip the feta and add more herbs.

Make-Ahead and Storage

These are best fresh, but leftovers reheat well in the air fryer at 375°F for 4-6 minutes. Add a fresh squeeze of lemon after reheating.