Can I use red potatoes or another potato variety?

Absolutely! Red potatoes or even fingerlings roast up beautifully, though the texture may be slightly different—creamier and slightly less fluffy than russets or Yukon Golds. Just keep the wedges thick for best results.

Can I make these ahead for a party?

Yes, make them through the first roasting stage, then cool and refrigerate. Right before serving, finish crisping them up in a hot oven or under the broiler for a few minutes. This way, you serve them ultra-crisp, just like fresh!

What if I don’t have chicken broth or bouillon?

No worries. Vegetable broth and a veggie bouillon work perfectly, or just add a splash of water, a good pinch of salt, and extra garlic and herbs for flavor. The potatoes will still taste amazing.

How do I know when my Greek Potatoes are done?

Look for most of the liquid to be absorbed, the tops to be golden, and the edges to look deliciously crisp. A knife should slip in easily. Color is your best guide—when they’re deep golden and smell incredible, you’ve nailed it.

Greek Potatoes Recipe - LittleSpoonBites

Name: Greek Potatoes Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 2 lbs. Yukon gold or russet potatoes (see notes); 1 cup chicken broth; 1 chicken bouillon cube; ½ cup olive oil; ¼ cup lemon juice; 4 cloves garlic, peeled and smashed; 2 teaspoons oregano; ¼ teaspoon pepper; Salt, to taste

Description

Greek Potatoes are a delicious and flavorful side dish featuring golden roasted potatoes infused with lemon, oregano, olive oil, and garlic. Perfectly tender on the inside and crispy on the outside, these potatoes are easy to make and pair well with a variety of Mediterranean-inspired mains.

Ingredients

Units Scale

Potatoes

2 lbs. Yukon gold or russet potatoes (see notes)

Broth Mixture

1 cup chicken broth
1 chicken bouillon cube
1/2 cup olive oil
1/4 cup lemon juice
4 cloves garlic, peeled and smashed
2 teaspoons oregano
1/4 teaspoon pepper

For Serving

Salt, to taste

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature before roasting the potatoes.
Prepare the Broth Mixture: Dissolve the chicken bouillon cube in the chicken broth. In a bowl, combine this mixture with olive oil, lemon juice, smashed garlic, oregano, and pepper. Stir well and set aside.
Prepare the Potatoes: Peel the potatoes and cut them into wedges that are approximately 1-inch thick. This consistency helps the potatoes hold together during roasting.
Assemble and Start Roasting: Place the potato wedges in a 9 x 13-inch baking dish. Pour the broth mixture over the potatoes, ensuring they are evenly coated. Roast in the preheated oven for 20 minutes.
Flip and Continue Roasting: After 20 minutes, flip the potatoes and toss them in the liquid. (They will still be quite raw at this point.) Return the dish to the oven and roast for another 35-45 minutes until most of the liquid has evaporated and the tops of the potatoes start to brown. Check for doneness based on color and the amount of remaining liquid.
Increase Oven Temperature and Finish Roasting: Raise the oven temperature to 415°F (213°C). Transfer the potatoes to a dark baking sheet and drizzle some of the remaining olive oil from the baking dish over them. Roast for 15 minutes, then flip the potatoes and roast for an additional 10-15 minutes until browned and crispy.
Serve: Remove the potatoes from the oven, sprinkle with salt, and serve immediately. Optionally, top with feta cheese or serve with tzatziki sauce for added flavor.

Notes

If you prefer to save time, you can use baby potatoes such as Boomer Gold from The Little Potato Company. There’s no need to peel or slice them, just prick each with a fork, and follow similar roasting instructions.
Oven temperatures can vary, so monitor the potatoes closely and adjust cooking time as needed. Check doneness based on the amount of liquid left in the pan and the color of the potatoes.
Set a timer during each roasting stage to prevent overcooking.
For enhanced flavor, sprinkle with feta cheese or serve with tzatziki sauce.
These Greek potatoes pair perfectly with Greek Chicken, Pan Fried Chicken, or Pan Fried Pork Chops.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 2g
Sodium: 420mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg