Greek Potatoes Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
3 servings
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Calories
304 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Greek
Greek Potatoes Recipe
Description
The Greek Potatoes Recipe involves halving baby potatoes and tossing them in a marinade of minced garlic, fresh rosemary and thyme, smoked paprika, lemon juice, salt, and olive oil. These ingredients infuse the potatoes with herbal and citrus flavors complemented by the smoky warmth of paprika. After mixing, chicken broth is added to the baking dish and covered with foil to bake at 400°F, allowing the potatoes to cook through and absorb the flavors evenly.
After the initial baking covered, the foil is removed, and the potatoes bake longer to develop a crisp exterior while the liquid reduces. The final touch is a sprinkle of chopped parsley before serving. These potatoes have a tender interior with a slightly crisp skin and a balance of savory, aromatic, and bright lemon flavors that make them suitable alongside meats or as a standout vegetarian side.
You can substitute vegetable broth for a vegetarian option and adjust olive oil quantity according to preference. Leftovers store well refrigerated and can be reheated in the oven to maintain texture.
Ingredients
- 1 lb baby potato washed and cleaned
- 6 garlic minced, cloves
- 1 lemon juice of
- 1 tsp rosemary chopped, fresh
- 2 tsp thyme chopped, fresh
- 1 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 cup olive oil
- 1 cup chicken broth
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 400F. Cut the potatoes in half and place them in a deep baking dish.
- In a small bowl mix minced garlic, lemon, rosemary, paprika, thyme, salt and olive oil.
- Pour the mixture over the potatoes and mix well until combined.
- Pour chicken stock over the potatoes and cover the pan with aluminum foil.
- Bake in the oven for 40 minutes.
- Uncover the pan and bake for another 20 minutes until the potatoes are crispy and very little liquid is left in the pan.
- Top with chopped parsley and serve immediately.
Notes
- This recipe allows for fresh or dried herbs; fresh herbs provide brighter flavor.
- Olive oil is preferred over butter here to maintain the lemon and garlic balance.
- Use chicken or vegetable stock depending on dietary preference.
- Adjust olive oil amount up to double for richer potatoes.
- Best served fresh but can be refrigerated up to two days and reheated in the oven at 250ºF until heated through.
- The dish is naturally gluten-free and adaptable for vegetarians with stock choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 1075mg | 45% |
| Potassium | 811mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 62mg | 69% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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