Greek potatoes might seem fancy, but trust me, they're just good old spuds done right. I've been making these for longer than I care to remember, and they never fail to please.
These aren't your regular roasted potatoes – they're the kind that get crispy on the outside while staying soft as clouds inside. The trick? We cook them twice, and we're not shy with the lemon and garlic.
Now, don't worry if you've never tried making them before. If you can peel a potato and turn on an oven, you're already halfway there.
My neighbor Maria taught me this recipe years ago, and I've been tweaking it in my kitchen ever since.
What makes these potatoes special is how they soak up all the good flavors while they cook. Think garlic, olive oil, and plenty of oregano – the real Mediterranean stuff, not just what you find in those little jars at the supermarket.
Once you get the hang of these, you'll find yourself making them all the time. They go with just about anything, and leftovers (if you ever have any) heat up beautifully the next day. Mind you, in all my years of cooking them, I've rarely seen any make it to the next meal.
Recipe
Greek potatoes are a beloved Mediterranean side dish that combines crispy exteriors with tender, flavor-packed interiors. These potatoes are roasted with olive oil, lemon juice, and Mediterranean herbs until they achieve a perfect golden-brown finish while remaining soft and fluffy inside. The method also draws inspiration from the way air fryer tater tots achieve that crunchy exterior while keeping a tender inside.
The secret to authentic Greek potatoes lies in the cooking method, which involves partially braising the potatoes in a flavorful liquid mixture before allowing them to roast and crisp up. This two-stage cooking process ensures that the potatoes absorb all the wonderful flavors while developing the desired texture contrast between exterior and interior.
- 3 pounds Yukon Gold potatoes, quartered
- 1/2 cup extra virgin olive oil
- 1 cup chicken broth
- 4 garlic cloves, minced
- 2 lemons, juiced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Preheat oven to 400°F (200°C). Place the quartered potatoes in a large baking dish. Mix olive oil, chicken broth, garlic, lemon juice, and all seasonings in a bowl, then pour over the potatoes, making sure they're well coated. Cover with foil and bake for 40 minutes.
Remove foil and continue baking for another 30-40 minutes, occasionally basting with the pan juices, until potatoes are golden brown and crispy on the outside.
For best results, cut potatoes in similarly sized pieces to ensure uniform cooking. Don't overcrowd the baking dish, as this will prevent proper browning. The potatoes should be arranged in a single layer when possible. If the liquid evaporates too quickly during cooking, add a small amount of hot water or broth to prevent burning. Allow potatoes to rest for 5-10 minutes after cooking to absorb remaining flavors and achieve ideal texture.
These classic Greek potatoes are a cornerstone of Mediterranean cuisine, found in tavernas and family kitchens throughout Greece. The secret to their exceptional flavor lies in a time-honored combination of lemon, garlic, and oregano – ingredients that have been central to Greek cooking for centuries.
Orthodox Easter celebrations and Sunday family gatherings often feature these potatoes alongside roasted lamb or chicken, where they soak up the flavorful pan juices while developing a golden exterior.
What sets this preparation apart is the two-step roasting process: first, the potatoes cook in a bath of stock and seasonings, then continue roasting until they achieve a crispy finish while maintaining a tender interior.
Conclusion
Traditional Greek Potatoes
These potatoes have been part of my Sunday roasts for 30 years, and they never disappoint. Just like my mother taught me – and her mother before that.
You'll need:
- 8 medium potatoes, peeled and cut into chunky wedges
- 4 tablespoons olive oil
- Juice of 2 lemons
- 4 garlic cloves, crushed
- 1 tablespoon dried oregano
- Salt and pepper
- 1 cup hot water
Get cooking:
- Heat your oven to 400°F (200°C). Give those potatoes a good wash and dry.
- Toss the wedges in a deep roasting pan with olive oil, lemon juice, garlic, and oregano. Season well – potatoes love salt.
- Pour the hot water into the pan. It should come about halfway up the potatoes.
- Cover with foil and roast for 40 minutes. The water helps steam them tender.
- Remove foil, give them a gentle turn, and roast another 30-40 minutes until golden brown. They should be crispy outside, fluffy inside.
Tip: If you're feeling fancy, sprinkle some fresh oregano on top before serving. Works beautifully with roast lamb or chicken.