These Greek potatoes are the best roasted potatoes you’ve ever had. Give the good old roasted potatoes a Mediterranean twist by making Greek style potatoes with garlic, herbs and lots of lemon!
These Greek potatoes have become a staple at our home! It’s an easy recipe which makes a great side dish!
We love our Mediterranean recipes and make them on a regular basis. Mediterranean side dishes such as Fattoush salad or Tabbouleh salad are perfect with any dish and today, I’m going to show you another delicious recipe: Greek potatoes!
What makes these Greek roasted potatoes so perfect?
These Mediterranean style roasted potatoes are so good for a few reasons:
- These Greek potatoes are crispy on the outside and soft and creamy on the inside thanks to the slow cooking process with stock.
- They are made with a combination of spices and are very flavorful.
- Greek style potatoes are so simple to make which would be perfect for weeknight dinners or even weekend meals.
Greek potatoes vs 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.
Ingredients to make Greek potatoes recipe
This Mediterranean side dish requires very few and basic ingredients:
- Potatoes: Try to get potatoes that have tender skin like baby potatoes or red 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 Greek potatoes is fresh ingredients so make sure you use juicy fresh lemons and really good garlic.
Read more about new potatoes on LA Times.
How to make perfect Greek potatoes
It’s a pretty simple to cook Greek potatoes in the oven: start with cutting the potatoes in half and place them in a large bowl. Next 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. Cook for about forty minutes and enjoy this tasty side dish.
What to serve Greek potatoes with
These Greek potatoes are so delicious and can be served with basically any kind of protein you have at hand such as grilled chicken , steak, kebabs, or even fish. Make sure to always make Greek potatoes for a crowd because they disappear quite fast!
Want to jazz things up?
There are so many delicious ingredients you can add to these delicious potatoes to give them 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 also a great addition to this side dish.
Notes and tips to make Greek roasted potatoes
- 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 1/4 cup olive oil for one pound potatoes but you can use up to 1/2 cup olive oil for this recipe.
Greek Potatoes Recipe
These Greek potatoes are the best roasted potatoes you've ever had. Give the good old roasted potatoes a Mediterranean twist by making Greek style potatoes with garlic, herbs and lots of lemon!
- 1 lb baby potatoes washed and cleaned
- 6 garlic cloves minced
- 1 lemon juice of
- 1 tsp chopped rosemary
- 2 tsp chopped thyme
- 1 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 cup olive oil
- 1 cup chicken broth
- 2 tbsp 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.
- Use vegetable stock instead of chicken stock if you would like to have these potatoes vegetarian.