Greek-Style Potatoes

One of my absolute favorite things about dining out at Greek restaurants is ordering a plate of Greek-Style Potatoes. They are soft and creamy on the inside, slightly crisp on the edges, and have a rich, lemony flavor with a hint of earthy oregano — it’s just one heavenly bite after the other.

 

I’d be lying if it said it didn’t take me about 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 recreate them pretty easily in my kitchen but with these, I tried and tried to get the recipe just right until I finally reached out to a friend of mine, Erin Vard, whose family owns my favorite Greek restaurant’s in DFW, Platia. If you’re in the metroplex, Platia needs to be on the top of your list to go try! My go-to items are their Gyro Salad, potatoes (of course!), and their avgolemono soup — but you truly cannot go wrong with any of the items on their menu!

Erin told me that the way to achieve Greek-style potatoes that are crispy on the outside and soft on inside is roasting them in a baking dish, not on a sheet tray. “Add oil and then fill (just to cover the bottom of the pan) with water and a few slabs of butter,” Erin said. She also recommended using a combination of chicken and water for extra oomf! The final secret? Patience! “You’ll want to roast them for, like, ever. Honestly, I put mine in for 1.5 to 2 hours, just keeping an eye on them. You can add water as you go if they don’t seem like they are done yet.”

With Erin’s advice, I feel like I finally cracked the code to my favorite Greek side dish! That was the trick I needed — low and slow. After that, my Greek-style potato mission was complete!

Ingredients:

• Large Yukon Gold Potatoes
• Extra Virgin Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• Dried Oregano
• Garlic Powder
• Freshly Squeezed Lemon Juice 
• Low-Sodium Chicken Broth

Step-by-Step:

Step One: Preheat the oven.

Preheat the oven to 325℉.

Step Two: Clean and Cut the Potatoes

Scrub the potatoes clean and pat dry. Cut the potatoes in half lengthwise and then into 1-inch wide wedges.

Step Three: Add Ingredients to Baking Dish

Spread the cut potatoes in a 9×13-inch baking dish. Add the oil, salt, pepper, dried oregano, garlic powder, lemon juice, and broth into and toss so that the potatoes are evenly coated. Spread the potatoes evenly across the dish.

Step Four: Slowly Bake

Bake until the potatoes are tender in the center and slightly crisp on the edges, tossing every 30 minutes. This should take about 1 hour 15 minutes to 1 hour and 30 minutes total.

Step Five: Serve and Enjoy

Allow the potatoes to cool slightly before serving as they will be very warm! Serve as-is or garnish with additional lemon wedges and fresh herbs. Serve alongside your favorite Greek-inspired entrée.

recipe faqs:

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!

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