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 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 roasted potatoes dish you've had. Trust me, it's much better!
What makes these Greek roasted potatoes so perfect?
These 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 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 potato side dish, this recipe is not to be missed.
Greek potatoes versus roasted potatoes
The difference between Greek potatoes and roasted potatoes is mostly in the style of cooking. One cooks these potatoes in chicken or vegetable stock whereas roasted potatoes are directly roasted with some oil and spice.
Greek style roasted potatoes are slow cooked 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
This Mediterranean side dish requires very few and basic 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.
Cooking instructions
It's a pretty simple to cook potatoes in the oven:
- 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.
How long should you roast the potatoes?
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.
Why chicken stock?
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. Alternately, you can also use vegetable stock for this recipe.
Side dish options
These potatoes are super delicious and can be served with many Greek dishes such as chicken souvlaki, moussaka, 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!
Want to elevate this dish?
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 another a great addition to this side dish.
Looking for other delicious recipes?
- Pastitsio
- Spanakopita
- Mediterranean roasted vegetables
- Mediterranean Potato Salad
- Turkish Homemade Potato Salad (Patates Salatasi)
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.
Greek Potatoes Recipe
Ingredients
- 1 lb baby potatoes washed and cleaned
- 6 garlic cloves minced
- 1 lemon juice of
- 1 tsp rosemary chopped
- 2 tsp thyme chopped
- 1 ½ tsp smoked paprika
- 1 tsp salt
- ¼ cup olive oil
- 1 cup chicken broth
- 2 tbsp parsley chopped
Instructions
- 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.
Video
Notes
- 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.
