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Greek potatoes recipe

Greek potatoes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Roast potatoes

I love doing potatoes in the oven this way. They don't take too long and go well with lots of dishes - especially fish and chicken. The liquid will dry out during the cooking - that's the idea - but add a little more towards the end if needed. I made them to go with the Mediterranean Lemon Chicken recipe from this site.

35 people made this

IngredientsServes: 2

  • 3 medium sized potatoes, peeled and cubed
  • 2 cloves of garlic, crushed and chopped finely
  • juice of one lemon
  • 1 teaspoon water
  • 1 tablespoon of oil
  • 2 teaspoons of chopped fresh oregano
  • 1 tsp salt and pepper to taste

MethodPrep:10min ›Cook:27min ›Ready in:37min

  1. Preheat oven to 200 C / Gas 6. Boil water in a small saucepan then add the cubed potatoes and cook for about 7 minutes - till parboiled. Drain, reserving some of the cooking water. Place the potatoes in a baking dish.
  2. Add the rest of the ingredients to a small jar and shake to combine, then pour the contents over the potatoes in the baking dish. Stir to mix the dressing well with the potatoes.
  3. Cook for 20 minutes or till done, stirring the potatoes a couple of times to prevent sticking. Add some of the cooking water if the liquid dries out and the potatoes still need more time.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (13)

Altered ingredient amounts.Only used half a lemon and half the garlic.-13 Oct 2010

This is a great new way to do potatoes, although I made a few changes. As I was serving them with fish, I cut down on the garlic incase it overpowered the fish and added a bit of thinly sliced onion instead. I didn't have fresh oregano so used fresh thyme. I only had half a (large) lemon, but I thought that was plenty, a whole one may have been too much. Also, as I knew the potatoes I had would start to disintegrate if boiled for 7 minutes I only parboiled for about 4 minutes. Anyway at the end the dish was very nice and the lemony flavour went perfectly with the trout fillets. Thanks for the recipe!-13 Oct 2010

These were very easy to make and they are yummy. Will be using this recipe again.Many Thanks-07 Oct 2009


Roasted Potatoes with Garlic, Lemon, and Oregano

Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.

To read more about Kremezi and Greek Easter, click here.

Few people can resist these potatoes, which are capable of stealing the show from any food they accompany — so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices.

If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.


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Greek-Style Potatoes

One of my absolute favorite things about dining out at Greek restaurants is slaying an order of Greek-Style Potatoes. Soft and creamy on the inside, and slightly crisp on the edges with a rich, lemony flavor and a hit of earthy oregano — it’s just one heavenly bite after the other.

I’d be lying if it said it didn’t take me like 20 tries to get these right. Although the ingredients are minimal, achieving the perfect greek-style potatoes is an art. I can normally taste things in restaurants and get them pretty close in my kitchen but with these, I tried and tried in my oven until finally reaching out to a friend of mine, Erin Vard, whose family owns my favorite greek restaurant in DFW, Platia’s. (If you’re in the metroplex, Platia needs to be on the top of your list to go try. My go-to order is their Gyro Salad).

Anywho, I finally reached out to Erin and asked what the trick to perfect Greek-Style Potatoes were because all my attempts were #FAILS. This was her response:

The Trick to a good Greek Potato (crispy on the outside soft on the inside) is just roast them in a a deeper pan (like a pyrex depth) add oil and then fill (just to cover the bottom of the pan) with water, add a few slabs of butter! You could add some chicken base mixted to the water for extra oomf! But then you’ll want to roast them for like ever. Honestly, I put mind in for 1.5 – 2 hours just keeping and eye on them. You can add water as you go if they don’t seem like they are done yet.

Ah, ha! Thank you, Erin!! That’s the trick! Low and slow!! After that, my Greek Potato mission was complete! Just a few modifications to Erin’s tips to keep things Whole30, I was on the road to Whole30 Greek-Style Potato heaven and there was no turning back. Since I’ve mastered this in my own kitchen thanks to advice from my friend, Erin, my family has been begging me to make these weekly! I just know your family is going to gobble them up, too!


GREEK POTATOES RECIPE

VEGAN | DAIRY-FREE | GLUTEN-FREE

Today I’m sharing with you my beautiful one-pan roasted greek-styled potato recipe. This recipe uses simple ingredients, and most of them are probably already in your fridge or pantry. You can serve them with a variety of veggies, vegan feta cheese, and a main, like my Vegan Donairs.

INGREDIENTS FOR GREEK POTATOES (VEGAN):

KITCHEN EQUIPMENT I USED:

HOW TO MAKE GREEK POTATOES:

  • Preheat your oven to 425F.
  • In a lipped baking tray or roasting pan, combine olive oil, lemon juice, broth, oregano rosemary, and pepper. Use a fork to mix it together, you can also do this in a bowl and add it to the tray, but why dirty more dishes?
  • Add chopped potatoes and toss well coat. Sprinkle with salt and arrange the potatoes in a single layer on the pan.
  • Place the potatoes into the oven to roast for 20 minutes.
  • Take the potatoes out of the oven, and sprinkle with the minced garlic, turn them and spoon some of the leftover liquid over them.
  • Arrange them into a single layer again, and roast for another 20 mins, or until the potatoes are golden-brown.
    Serve with chopped herbs and any remaining liquid in the pan.

Full Recipe Measurements & Instructions are down below!


Reviews ( 17 )

I really liked this recipe. A nice alternative to scallop potatoes. I made with yogurt chicken and cucumber salad.

Wonderful! I didn't cut the potatoes as thick and it still took longer to cook. Wonderful flavor.

I thought this recipe was good but average. I thought maybe the lemon flavor was too intense. Overall it's a decent recipe but nothing special. Like others have said I used yukon gold potatoes instead of russet.

I made this with the lemon caper chicken recipe, and it turned out very well. Some of the potatoes dried out a little on top, but i think that was more my fault on how i arranged them. The lemon flavor was not exceptionally strong. I would make these again, but after reading other comments would potentially try red potatoes.

This is DELISH! Can't wait to make it for company!

Easy and delicious. A great one to add to the rotation and make instead of herb roasted potatoes. I made a few changes to the recipe - used Yukon Gold potatoes instead of russets, shallots instead of garlic, and did not add the feta. The dish was rich enough and without the cheese and did not feel like it was lacking something. I served with broiled lamb chops and a green salad w/ bell pepper strips.

This was fantastic for Easter dinner. It took longer to cook than the recipe said, but the results were yummy. It's great to have flavorful potatoes without heavy sauces. Easy to prepare.

Fantastic! I am adding this to my regular rotation. What a fun, tasty new way to make potatoes. I used my mandoline to cut the potatoes into thin slices, so I didn't bother to peel them. I added more garlic and didn't measure the lemon, just threw in the zest and juice of one large. I served this with steak marinated in lemon juice, olive oil, garlic, oregnao, salt and pepper, so the flavors went together well. I'd like to try this next time with red potatoes since others gave them good reviews.


Roasted Greek Potatoes Recipe With Feta Cheese And Oregano

While I was on my first-year of culinary school, I came across the hundred different types of potato recipes. You’re supposed to know the basics and each recipe, that comes along with this basic ingredient. I never, ever, dreamed how many things you can make with potatoes.

From duchess potatoes, to souffles, croquettes, and so many more. I can’t really say I liked them all, but what really stayed with me, is the fact that: Potatoes are ALWAYS going to be the number one selection for a side dish. I believe the reason for that is, for one, they’re very fulfilling. And for two, they’re like a white canvas where you can become really creative. And since I’m a person who likes to keep things simple, (most of the times), here’s my plain, work of art. Roasted Greek Potatoes, (a bit smashed), topped with Feta Cheese, Onion, and Oregano. A Greek Potato recipe, with basic, yet delicious Mediterranean flavors.

And here are my 10 reasons why this Roasted Greek Potatoes Recipe is a must-try.

  1. They’re baby potatoes, therefore, a whole lot tastier than plain ones.
  2. Being cooked with their skin makes them more tasty and nutritious.
  3. They are topped with feta cheese, a really salty, flavorful cheese.
  4. Plus, feta cheese is cooked in this recipe which tastes even better when you cook it. Want Proof? Try the Fried Feta Cheese Saganaki.
  5. The reason oregano exists on this planet is to be sprinkled on top of grilled meat, feta cheese, and potatoes. Here it’s combined with its the two out of three favorite partners.
  6. They’re soft and melt-in-your-mouth.
  7. Plus, they’re made with healthy ingredients and fats. No butter, simply olive oil.
  8. They go with almost everything. But best of, grilled or roast chicken. Or with two crispy fried eggs for a light lunch or brunch.
  9. You’ll definitely want to make them again and again.
  10. This recipe is in season, all year round.

Greek Potatoes With Feta Cheese, Oregano, And Onion

Roasted Greek Potatoes Recipe Cooking Process

To make them, you rinse the potatoes very well, (leaving their skin on). Then boil them for a few minutes, (to soften) and then roast them using only some olive oil. Once the potatoes are cooked, you smash them with a spatula and top them with feta cheese, onion, and oregano. Bake for just a few minutes more, for the onion to soften and the feta cheese to melt. And serve them along with a nice roast. If you don’t fancy onion, you can simply skip it in this recipe.

Smash Them With Spatula

Smashing And Slicing The Potatoes

Like Feta Cheese? Then you should definitely try this traditional Greek dish also. Cheese Saganaki is a whole piece of dip-fried salty Feta. All wrapped in a crispy flour crust, soft and melting on the inside.


Greek potatoes recipe - Recipes

Anyone else have a few too many snacks yesterday while watching the superbowl? I know that Coco and rolled back to our apartment (up in Canada) and were moaning that we needed “real food!” as opposed to snack overload and too much sugar.

So tonight, we have a few things to combat: the sugar overload of yesterday, our first long day on set for the production of Coco’s show, snow and freezing temperatures up here. That’s a lot, so I am making sure we have something delicious, SAVORY, and that qualifies as Mega Comfort-food! Yia-yia’s Greek Eggplant and Potatoes.

In case you don’t know, Yia-yia is Greek for grandma, and refers to my amazing Mother-in-law Tula.

Tula came over a few weeks ago and showed me how to make this the way she does, and oh wow. I like to just sit back and watch and then pester her for measurements so that I can not only make it properly myself, but share the recipe with you! Then I like to eat it all.

I will say that I love that this is not only one of the incredible dishes that Pete grew up with and that we all get to enjoy when Tula cooks, but it also happens to be PLANT-BASED. Definitely accidental vegan food, but that kind of just makes me laugh! All I care about is that it is delicious and that the family will eat it and be happy!

So as with all the good Greek recipes I learn from Tula, being liberal with the olive oil seems like a very important part of the process! Because of that, I try not to skimp!

Below are pictures (I thought you might like to see the process) of what it looks like when assembling and then after baking the eggplant and potatoes. I hope they help. Mostly they make me very hungry!


Greek Lemon Potatoes Recipe – Authentic & Best Ever!

These authentic Greek lemon potatoes taste just like the ones from a Greek restaurant! This is the only Greek potato recipe you&rsquoll ever need!

These Greek lemon potatoes are so full of flavor and so addictive! You can taste the lemon, garlic and oregano in every bite!

What makes these Greek potatoes special is the dressing made with olive oil, fresh lemon juice, garlic, mustard and oregano. The potatoes are tossed in a generous amount of this homemade dressing, then baked in a covered casserole dish until soft.

The slightly yellow color of the Greek lemon potatoes is from the mustard!

If you always order Greek potatoes in a Greek restaurant, you&rsquoll love this homemade version! You can make a huge portion of these Greek potatoes and eat as much as you want!

Making the lemon Greek potatoes is really easy. Just mix the ingredients for the dressing, toss the potatoes in it, put the potatoes in a baking dish, cover with foil and bake in pre-heated 400F oven for 1 hour and 15 minutes. You don&rsquot have to mess with the potatoes while they are baking, the oven does all the work!

Since the potatoes bake for such a long time, they get really soft and the lemon dressing flavor really permeates the potatoes! They taste mouthwatering!

Since Greek potatoes are soft, they reheat very well and taste great the next day! Unlike crunchy potato fries that get soggy when reheated, Greek potatoes are a perfect side dish to make ahead! These authentic Greek potatoes will be a hit at every gathering!

If you like Greek lemon potatoes, you will also love these easy recipes:

Homemade Greek Gyros &ndash forget the takeout, you can make gyro meat yourself in your oven!

Crunchy Roasted Potatoes &ndash if you want really browned crispy potatoes, this is your recipe!

Best Ever Potato Salad &ndash when you try this easy potato salad recipe, you&rsquoll never want to make it any other way!

Ground Beef And Potato Casserole &ndash are you a meat and potatoes person? This is a great down-to-earth recipe to feed a crowd!