Greek potatoes are crispy on the outside and tender on the inside. Flavored with lemon and herbs, these are perfectly irrisitable. Give roasted potatoes a Mediterranean twist by making them Greek style with garlic, herbs and lots of lemon!
We love our Mediterranean, especially Greek 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 almost any main course, 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!
Table Of Contents:
Why this recipe works
These Greek roasted potatoes are so good for a few reasons:
- They are crispy on the outside and soft and tender on the inside thanks to the slow cooking process with stock.
- They are packed with bright lemon flavor, just like the classic avgolemono soup.
- 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 Lebanese spicy potatoes or Mediterranean potato salad if you're looking for more potato recipes!
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 30 minutes.
Ingredients notes and substitutes
- Potatoes: Try to get potatoes that have tender skin like baby potatoes, new potatoes or Yukon gold potatoes. If using larger potatoes, cut them into chunks or wedges.
- Lemon: Gives a tangy and bright flavor to the potatoes. Freshly squeezed lemon juice is the key, don't use bottled lemon juice for this recipe.
- Garlic: Make sure the garlic is fresh (no green centers) and don't use garlic powder or granules.
- Rosemary and thyme: you can use either 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. The stock makes the potatoes very tender. You can also opt for vegetable stock.
How to make Greek potatoes
- Wash and dry the potatoes completely. You can use a kitchen towel to dry the potatoes. There is no need to peel them.
- If using baby potatoes, cut them in half and if using Yukon gold potatoes then slice them into wedges and place them in a large bowl.
- Add the 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
These potatoes are roasted at 400ºF for about 40 minutes. You can stir the potatoes after 20 minutes to make sure they're cooked evenly. To make sure the potatoes are cooked through, insert a knife into a potato and if it goes in smoothly, the potatoes are ready.
We add chicken stock to this recipe to make the potatoes very soft on the inside. The slow roasting process will help the potatoes absorb the chicken stock completely and cook well. Alternatively, you can also use vegetable stock for this recipe.
This is a classic Greek recipe and like many others, using olive oil is a must. I don't recommend using butter or any other oil since it would change the flavor.
These are best served fresh. However, if you have leftovers, store them in an airtight container and refrigerate for up to 2 days. To serve, reheat the potatoes in the oven at 250ºF for about 15 minutes.
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, braised lamb shanks or seafood such as sautéed shrimp, baked mahi mahi or baked dijon salmon. Make sure you always make a double batch Greek potatoes for a crowd because they disappear quite fast!
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.
More Greek recipes
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Greek Potatoes Recipe
- 1 lb baby potatoes washed and cleaned
- 6 garlic cloves minced
- 1 lemon juice of
- 1 teaspoon fresh rosemary chopped
- 2 teaspoon fresh thyme chopped
- 1 ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ cup olive oil
- 1 cup chicken broth
- 2 tablespoon parsley chopped
- 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.
- You can use fresh or dried herbs for this recipe.
- 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.
- These potatoes are best served 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.