Greek Potatoes
When it comes to comfort food, few dishes can rival the delightful flavors and textures of Greek Potatoes. With their crispy edges, tender insides, and aromatic seasoning, these potatoes are not just a side dish; they are the star of the meal! Perfectly seasoned with garlic, oregano, and a splash of lemon juice, they bring a taste of the Mediterranean to your dinner table. Whether served alongside grilled meats or as a hearty addition to a vegetarian spread, Greek Potatoes are a must-try.
Why You’ll Love This Recipe
Greek Potatoes are incredibly versatile and easy to make. The combination of fresh ingredients and simple preparation makes this dish a favorite among both novice cooks and experienced chefs. They are not only bursting with flavor but also provide a wholesome option for any meal. Plus, they can be prepped ahead of time, making them ideal for entertaining or weeknight dinners. Once you try this recipe, you’ll understand why it’s a staple in Mediterranean cuisine!
Ingredient List
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into wedges
- ¾ cup olive oil
- ¾ cup lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup low sodium or no sodium added chicken broth
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Must-Have Equipment
- Large baking dish: A sturdy dish is essential for roasting the potatoes evenly.
- Mixing bowl: Use this to combine your marinade ingredients.
- Sharp knife: A good knife makes peeling and cutting the potatoes a breeze.
- Measuring cups and spoons: Accurate measurements ensure the flavors are just right.
- Spatula: Perfect for tossing the potatoes to coat them evenly with oil and seasonings.
Cook Greek Potatoes Like This
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This temperature will give your Greek Potatoes a wonderfully crispy exterior.
Step 2: Prepare the Potatoes
Peel the potatoes and cut them into wedges. Aim for uniform sizes to ensure even cooking.
Step 3: Make the Marinade
In a mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well combined.
Step 4: Coat the Potatoes
Place the potato wedges into a large baking dish. Pour the marinade over the potatoes and toss them with a spatula until they are evenly coated.
Step 5: Add the Chicken Broth
Pour the chicken broth into the baking dish around the potatoes. This will help steam them and keep them moist while they roast.
Step 6: Roast the Potatoes
Place the baking dish in the preheated oven and roast for about 45-55 minutes, or until the potatoes are fork-tender and golden brown, turning them halfway through to ensure even cooking.
Step 7: Garnish and Serve
Once roasted, remove from the oven and sprinkle with freshly chopped parsley. Serve hot with lemon wedges on the side for an extra burst of flavor.
Smart Substitutions
- Vegetable broth: For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh herbs: If you have fresh oregano or parsley, feel free to use them instead of dried.
- Sweet potatoes: For a twist, try using sweet potatoes for a different flavor profile.
- Garlic powder: In a pinch, garlic powder can be used if you’re out of fresh garlic.
Mistakes Even Pros Make
- Not preheating the oven: This can lead to uneven cooking and soggy potatoes.
- Overcrowding the baking dish: If the potatoes are too close together, they won’t crisp up properly.
- Skipping the broth: The broth adds moisture and flavor; omit it at your own risk!
- Not seasoning enough: Potatoes are like sponges; don’t be shy with the salt and seasonings!
Refrigerate, Freeze, Reheat
If you have leftovers (which is unlikely because they’re so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days. To freeze Greek Potatoes, let them cool completely, then transfer them to a freezer-safe bag. They will last for up to 3 months in the freezer. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For an added crisp, you can broil them for a few minutes at the end.
Greek Potatoes Q&A
Can I make Greek Potatoes ahead of time?
Absolutely! You can prepare the potatoes and coat them with the marinade a few hours in advance. Just cover and refrigerate until you’re ready to roast them.
What can I serve with Greek Potatoes?
These potatoes pair beautifully with grilled meats like chicken or lamb, or you can serve them with a simple Greek salad for a lighter meal.
Can I use other types of potatoes?
Yes! While Yukon Gold and Russet potatoes work best for this recipe, you can also use red potatoes or fingerlings for a different texture.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender and have a golden brown exterior. You can also taste one to check for doneness!
Healthy-ish Favorites
- Longhorn Steakhouse Sliced Baked Potato Recipe – A delicious take on baked potatoes!
- Layered Potatoes And Meatballs – A hearty, comforting dish perfect for family dinners.
The Takeaway
Greek Potatoes are a delightful addition to any meal, showcasing flavors that are both vibrant and comforting. With their golden, crispy edges and a burst of lemony goodness, they embody the essence of Mediterranean cuisine. This simple recipe is sure to become a favorite in your household, providing a perfect balance of flavor and texture that will leave everyone asking for seconds. Enjoy your culinary journey to Greece with these amazing potatoes, and don’t forget to share your experience!
Share on Pinterest
Greek Potatoes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). This temperature will give your Greek Potatoes a wonderfully crispy exterior.
- Step 2: Peel the potatoes and cut them into wedges. Aim for uniform sizes to ensure even cooking.
- Step 3: In a mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well combined.
- Step 4: Place the potato wedges into a large baking dish. Pour the marinade over the potatoes and toss them with a spatula until they are evenly coated.
- Step 5: Pour the chicken broth into the baking dish around the potatoes. This will help steam them and keep them moist while they roast.
- Step 6: Place the baking dish in the preheated oven and roast for about 45-55 minutes, or until the potatoes are fork-tender and golden brown, turning them halfway through to ensure even cooking.
- Step 7: Once roasted, remove from the oven and sprinkle with freshly chopped parsley. Serve hot with lemon wedges on the side for an extra burst of flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, let them cool completely and transfer to a freezer-safe bag.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes for best results.
