The Best Greek Potatoes
User Reviews
4.7
The Best Greek Potatoes
Description
This recipe begins by cutting peeled potatoes into wedges about 2-3 cm thick, arranged evenly in a well-greased baking pan. The marinade, combining crushed garlic cloves, fresh lemon juice, chicken or vegetable broth, olive oil, dried oregano, salt, and black pepper is poured evenly over the potatoes. The dish is baked uncovered first at 400°F, then stirred and baked further at a reduced temperature to achieve crisp edges and tender centers.
The finished potatoes have a mix of textures: crispy golden parts with tender creamy insides, and they carry the flavors of lemon and oregano balanced with savory garlic and olive oil. They pair well with Greek meatballs, baked chicken, fish dishes, or vegetarian options like baked eggplant. Serving with Greek tzatziki or a fresh village salad enhances their Mediterranean character.
Preparation can include marinating the potatoes up to a day in advance. Cooking times may vary by oven type; close attention after one hour is advised to avoid burning while ensuring tenderness. Leftovers reheat well in the oven or microwave, though oven reheating better preserves crispness.
Ingredients
- 2 pounds potato peeled (usually 4-5 medium potatoes
- 6 garlic crushed, cloves
- 1 lemon juice of (medium sized)
- ½ cup chicken broth /stock (substitute with vegetable broth to keep the dish vegetarian/vegan)
- ½ cup olive oil
- 1 tablespoon oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- parsley for sprinkling at the end (completely optional)
Instructions
- Grease a large baking pan (at least 9 x 13 inch) with olive oil and preheat the oven to 400F (200C).
- Cut the peeled potatoes into wedges roughly 2-3 cm thick. Put them into the baking pan in an even layer. A few can be overlapping but don't overcrowd the pan.
- Combine the garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper. Stir well, then pour evenly over the potatoes.
- Bake uncovered for around 40 minutes.
- Then stir well, turning all the potatoes and spooning over the liquid. If using a fan oven, turn down to 355F (180C). Bake again for another 20 to 30 minutes or until the potatoes are well browned, crisp in parts and tender inside. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.
- Scatter with fresh parsley (if using) before serving. Don’t forget to serve with some of the delicious juices, as well as the super crispy bits on the bottom of the pan!
Notes
- Use waxy potatoes such as Yukon Gold, red potatoes, or fingerlings for best texture.
- These potatoes pair well with a variety of meats, fish, or vegetarian dishes and can be served alongside Mediterranean sides like tzatziki and village salad.
- Marinate the potatoes up to one day ahead to deepen flavor.
- Cooking times vary by oven; watch closely after 60 minutes to prevent burning and check tenderness.
- Reheat leftovers in the oven at 350°F for best crispness, or microwave for convenience but softer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 1mg | 0% |
| Sodium | 706mg | 29% |
| Potassium | 1035mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 60mg | 67% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
