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!
These go well with practically anything but a few serving suggestions: Grilled Rack of Lamb with Mint Chimichurri, Greek Lamb Meatballs, Rosemary Roasted Rack of Lamb, Baked Beef Kofta with Saffron Aioli, and Pan Roasted Greek Chicken Thighs.
- 2 pounds large Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 1.5 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1.5 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup fresh lemon juice (1 large lemons)
- 1/4 cup low sodium chicken broth
- Preheat oven to 325 degrees F.
- Scrub potatoes clean and pat dry. Cut the potatoes in half lengthwise and then into thin batons. Then, cut the batons into smaller, 2 inch sized chunks.
- Spread cut potatoes across a 9 x 13 glass baking dish. Add remaining ingredients into the baking dish and toss so that the potatoes are evenly coated. Spread potatoes evenly across the dish, then bake until potatoes are tender in the center and slightly crisp on the edges, tossing every 30 minutes. This should take about 1 hour 15 minutes - 1 hour and 30 minutes total.
- Remove from oven and serve immediately.