4.9 from 33 votes
Greek Potatoes
These Greek Potatoes are easy to roast in the oven and have the most amazing flavor. They're soft and fluffy on the inside, and extra crispy on the outside!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4 people
Calories: 428 kcal
Course:
Side Dish
Cuisine:
Greek
Ingredients
- 2 lbs. Yukon Gold or Russet potatoes see notes
- 1 cup chicken broth
- 1 chicken bouillon cube
- ½ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic peeled and smashed
- 2 teaspoons oregano
- ¼ teaspoon pepper
- salt for serving
Instructions
- Preheat oven to 400°F.
- Dissolve the chicken bouillon into the chicken broth and combine with olive oil, lemon juice, smashed garlic, oregano, and pepper. Set aside.
- Peel the potatoes and cut them into wedges that are a good 1-inch thick. (This ensures they stay together during cooking.)
- Place the potatoes in a 9 x 13-inch baking dish and pour the chicken broth mixture on top.
- Roast for 20 minutes. Flip them and toss to coat in the liquid (they’ll still be pretty raw). Roast for 35-45 minutes, until the liquid is minimal and the tops have started to brown slightly. (Mine take the full 45 minutes.)
- Increase heat to 415° F. Transfer the potatoes to a dark baking sheet. Drizzle some of the olive oil from the baking dish over the potatoes.
- Roast for 15 minutes. Flip, and roast for 10-15 more minutes, or until browned and crispy. Sprinkle with salt and serve!
Cup of Yum
Notes
- Pro Tips:
- Storage:
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. **Note: The nutritional information takes into account all of the oil in this recipe but it gets reduced during cooking and not all of it is used on the potatoes at the end.
- Baby potatoes may also be used if you'd like to save time from peeling/slicing. I've used Boomer Gold potatoes from The Little Potato Company. They are pre-washed and there is no need to peel or slice. Prick them each with a fork prior to roasting. I roast them for 20 minutes, flip, and roast for another 30. Then I roast on a baking sheet for 15, flip, and roast for about 3-5 more minutes.
- Oven temperatures vary, so use your oven light to check on your potatoes periodically. Use the amount of liquid in the pan and the color of the potatoes as an indicator of doneness, in addition to the times provided in the recipe. Set a timer to ensure you don't over-cook them.
- Feel free to sprinkle these with Feta cheese prior to serving! Tzatziki sauce is great with these as well.
- These make a great side dish to go with my Greek Chicken, Pan Fried Chicken, or Pan Fried Pork Chops!
- These potatoes are best when served fresh, but leftovers can be left to cool completely and then stored in an airtight container. They can be reheated at 350° F for about 10-15 minutes.
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Cholesterol
1mg
(0%)
Sodium
234mg
(10%)
Potassium
1008mg
(29%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
25IU
(1%)
Vitamin C
52mg
(58%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 1mg | 0% |
| Sodium | 234mg | 10% |
| Potassium | 1008mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 52mg | 58% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.