The Best Greek Potatoes [Video]

These Greek potatoes are probably going to be the best roasted potatoes you've ever had. Give roasted potatoes a Mediterranean twist by making them Greek style with garlic, herbs and lots of lemon!

We love our Mediterranean recipes and make them on a regular basis. Greek side dishes such as Greek salad, melitzanosalata or skordalia (a Greek potato and garlic dip) are perfect with any dish, just like the Greek potatoes I'm going to show you today! This easy and tasty side dish is like no other potato dish you've had. Trust me, it's much better! 

Jump to:

• Why this recipe works
• Is this recipe same as roasted potatoes?
• Ingredients
• Instructions
• Frequently asked questions
• Serving suggestions
• Variations
• Notes and tips
• More Greek recipes
• Step-by-Step Recipe

Why this recipe works

These Greek roasted potatoes are so good for a few reasons:

• They are crispy on the outside and soft and creamy on the inside thanks to the slow cooking process with stock.
• They have a combination of spices and lemon juice, resulting in delicious flavors.
• Greek style potatoes are so simple to make that they're great for both weeknight dinners and weekend meals!

If you're looking for a Mediterranean style potato side dish, this recipe is not to be missed. You can also try our Mediterranean potato salad, it's a favorite!

Is this recipe same as roasted potatoes?

The difference between Greek potatoes and roasted potatoes is mostly in the style of cooking. Greek potatoes are cooked in chicken or vegetable stock whereas roasted potatoes are directly roasted with some oil and spice.

Just like briam, Greek style roasted potatoes are slow roasted and it takes about 45 minutes to one hour to cook them, which gives them the creamiest texture. In contrast, regular roasted potatoes are generally ready in about 25 minutes. 

Ingredients

• Potatoes: Try to get potatoes that have tender skin like baby potatoes.
• Lemon: Gives a tangy flavor to the potatoes.
• Garlic: The more the merrier! Be very generous with garlic and don't use garlic powder.
• Rosemary and thyme: you can use both dried or fresh herbs.
• Olive oil: use the finest olive oil you have, you'll taste the difference.
• Chicken stock: The potatoes are cooked in chicken stock for more flavor. Chicken stock makes the potatoes very tender.

The key to delicious potatoes is fresh ingredients so make sure you use juicy fresh lemons and really good garlic. Read more about new potatoes on LA Times. 

Instructions

• Wash and dry the potatoes completely.
• Cut the potatoes in half and place them in a large bowl.
• Add minced garlic, olive oil, lemon juice, spices and herbs to the potatoes and stir well.
• Lay the potatoes in one layer in a deep baking pan and pour chicken stock on them.
• Finally, roast the potatoes in the oven until they are completely cooked and tender.

Frequently asked questions

Serving suggestions

These potatoes are super delicious and can be served with many Greek dishes such as chicken souvlaki, chicken gyro, and keftedes. You can dip the potatoes in tzatziki if you like, the flavor combination is absolutely a winner! 

You can also serve this delicious potato dish with shish kebabs, or even fish such as baked dijon salmon. Make sure you always make a double batch Greek potatoes for a crowd because they disappear quite fast!

Variations

There are so many delicious ingredients you can add to these delicious potatoes to give them even more flavor. Add some cayenne or mustard to the olive oil for a good bit of heat, feta cheese on top for some creaminess, and some dill for freshness. Chopped olives are another a great addition to this side dish.

Notes and tips

• Some use butter instead of olive oil for this recipe but I personally prefer olive oil as I don't like the flavor of butter to overpower the lemon and garlic flavor.
• Greek potatoes are naturally gluten free, therefore they're a great option for gluten free guests.
• For a vegetarian version, swap chicken stock for vegetable stock. You can use homemade or store bought stock for this recipe.
• I used only ¼ cup olive oil for one pound potatoes but you can use up to ½ cup olive oil for this recipe.
• Serve these potatoes while they're fresh. However, if you have leftovers, store them in an airtight container and refrigerate for up to two days. To serve, reheat the potatoes in the oven at 250ºF for about 10 to 15 minutes. 

More Greek recipes

• Pastitsio
• Spanakopita
• Greek one pan chicken and rice
• Baked Greek chicken recipe
• Greek chicken and potatoes
• Greek grilled chicken

Step-by-Step Recipe