Greek Potatoes
If you’re looking for a side dish that is bursting with flavor and is easy to prepare, look no further than Greek Potatoes. This delicious recipe combines the earthy taste of Yukon Gold or Russet potatoes with a delightful medley of garlic, lemon, and herbs, creating a dish that pairs beautifully with almost any main course. Whether you’re hosting a dinner party or simply enjoying a meal at home, these potatoes will impress your family and friends alike.
Why You’ll Love This Recipe
Greek Potatoes are not only simple to make but are also incredibly versatile. The combination of olive oil and freshly squeezed lemon juice provides a zesty flavor profile that can elevate any meal. These potatoes are roasted to perfection, resulting in a crispy exterior and a fluffy interior that’s simply irresistible. Plus, they can be made ahead of time, making them a perfect choice for busy weeknights or special occasions.
What Goes In
To make the most delicious Greek Potatoes, you will need the following ingredients:
- 3 pounds potatoes (Yukon Gold or Russet, peeled and cut into wedges)
- ½ cup olive oil
- ½ cup lemon juice (freshly squeezed)
- 4 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth (low sodium or no sodium added)
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Cook’s Kit
Before you get started, gather the following tools to make the process smooth and enjoyable:
- Large mixing bowl – for marinating the potatoes
- Roasting pan or baking sheet – to roast the potatoes
- Sharp knife and cutting board – for cutting the potatoes
- Measuring cups and spoons – to ensure accurate measurements
- Wooden spoon or spatula – for mixing
- Oven mitts – for safely handling hot cookware
The Method for Greek Potatoes
Follow these simple steps to achieve perfectly roasted Greek Potatoes:
Step 1: Prep the Potatoes
Begin by preheating your oven to 425°F (220°C). While the oven is heating, peel the potatoes and cut them into wedges. Aim for uniform sizes to ensure even cooking.
Step 2: Make the Marinade
In a large mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk together until well blended.
Step 3: Coat the Potatoes
Add the potato wedges to the marinade in the bowl. Toss them gently until each wedge is evenly coated with the flavorful mixture.
Step 4: Arrange on Baking Sheet
Transfer the coated potato wedges to a roasting pan or baking sheet, spreading them out in a single layer. This helps them roast evenly and achieve that golden-brown crispiness.
Step 5: Add Chicken Broth
Pour the low-sodium chicken broth over the potatoes. This will keep the potatoes moist while they roast and infuse them with even more flavor.
Step 6: Roast the Potatoes
Place the baking sheet in the preheated oven and roast for about 45-50 minutes, or until the potatoes are golden brown and fork-tender. Be sure to flip the potatoes halfway through to ensure they cook evenly.
Step 7: Garnish and Serve
Once the potatoes are done, remove them from the oven and let them cool slightly. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.
Variations by Season
You can easily adapt Greek Potatoes to suit different seasons and available ingredients. Here are a few ideas:
- Spring: Add fresh herbs like dill or mint for a refreshing twist.
- Summer: Toss in cherry tomatoes or zucchini for a colorful and vibrant dish.
- Fall: Incorporate sweet potatoes for a sweet and savory combination.
- Winter: Use root vegetables like carrots or parsnips alongside the potatoes for added texture.
Testing Timeline
To ensure your Greek Potatoes turn out perfectly, consider the following timeline:
- Preparation: 15 minutes
- Marinating: 10 minutes (optional, for deeper flavor)
- Roasting: 45-50 minutes
- Total Time: Approximately 1 hour and 15 minutes
Refrigerate, Freeze, Reheat
To make the most of your Greek Potatoes, here are some storage tips:
Refrigerate leftover potatoes in an airtight container for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. If you want to freeze them, allow the potatoes to cool completely, then transfer to a freezer-safe container. They can be frozen for up to 3 months. To reheat from frozen, bake directly in the oven at 375°F (190°C) for about 30-40 minutes.
Top Questions & Answers
Can I use other types of potatoes for this recipe?
Yes, while Yukon Gold and Russet potatoes are recommended for their creamy texture, you can experiment with other varieties such as red potatoes or fingerlings for different flavors and textures.
Is there a vegetarian option for the broth?
Absolutely! You can substitute the chicken broth with vegetable broth for a vegetarian-friendly version of Greek Potatoes.
Can I make these potatoes in advance?
Yes! You can prepare the potatoes and marinate them ahead of time. Store them in the fridge for up to a day before roasting. Just let them come to room temperature before popping them in the oven.
What should I serve with Greek Potatoes?
Greek Potatoes pair wonderfully with grilled meats, fish, or a hearty salad. They are also a great addition to Mediterranean-style meals, complementing dishes like souvlaki or tzatziki.
One Pan, More Ideas
Looking for more delicious one-pan recipes? Check out these links for inspiration:
- One-Pan Chicken and Vegetables
- Roasted Vegetable Quinoa
- Sausage and Potato Bake
- Easy Vegetable Stir-Fry
See You at the Table
Now that you know how to make these delicious Greek Potatoes, it’s time to gather your family and friends around the table. This dish is sure to be a hit, and it’s perfect for sharing. Don’t forget to squeeze a little extra lemon on top for that zesty finish. Enjoy the delightful flavors and the wonderful company of those you love. Happy cooking!
Greek Potatoes
Ingredients
Equipment
Method
- Step 1: Prep the Potatoes - Preheat your oven to 425°F (220°C). Peel the potatoes and cut them into wedges, aiming for uniform sizes for even cooking.
- Step 2: Make the Marinade - In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Whisk until blended.
- Step 3: Coat the Potatoes - Add the potato wedges to the marinade. Toss gently until each wedge is evenly coated.
- Step 4: Arrange on Baking Sheet - Transfer the coated wedges to a roasting pan or baking sheet in a single layer for even roasting.
- Step 5: Add Chicken Broth - Pour the chicken broth over the potatoes to keep them moist and flavorful while roasting.
- Step 6: Roast the Potatoes - Place in the oven and roast for 45-50 minutes until golden brown and fork-tender, flipping halfway through.
- Step 7: Garnish and Serve - Remove from the oven, let cool slightly, garnish with parsley, and serve with lemon wedges.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat, place in a preheated oven at 350°F for 15-20 minutes.
- For freezing, cool completely and store in a freezer-safe container for up to 3 months.
