Greek Potatoes Recipe
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!
Servings: 3 servings
- 1 lb baby potatoes washed and cleaned
- 6 garlic cloves minced
- 1 lemon juice of
- 1 tsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- 1 ½ tsp smoked paprika
- 1 tsp salt
- ¼ 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.
- 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.
Calories: 304kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 1075mg | Potassium: 811mg | Fiber: 5g | Sugar: 2g | Vitamin A: 781IU | Vitamin C: 62mg | Calcium: 52mg | Iron: 2mg