This post may contain affiliate links. Please read our disclosure policy.
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:
Yes! You can fully cook them and then store them in an airtight container in the refrigerator for up to 3 days. When it comes time to reheat, spread the potatoes out on a baking sheet and warm them in a 375°F oven for 10 to 15 minutes until they’re heated through. This helps them regain their crisp edges while keeping the insides tender and flavorful.
Nope! These come out best when baked uncovered so that the potatoes can get nice and crispy.
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!
LOOKING FOR MORE gREEK-INSPIRED RECIPES? TRY THESE!
Grilled Rack of Lamb with Mint Chimichurri
Greek-Inspired Grilled Lamb Burgers
Pan Roasted Greek Chicken Thighs
Greek-Inspired Chicken Wings with Feta Dipping Sauce
Greek-Inspired Feta Fries with Romesco Ranch
Greek-Style Potatoes
Ingredients
- 2 pounds large Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1½ teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup fresh lemon juice (from about 1 large lemon)
- 1/4 cup low sodium chicken broth
- lemon wedges, for serving
- fresh oregano or parsley, for garnish
Instructions
- Preheat the oven to 325℉.
- Scrub potatoes clean and pat dry. Cut the potatoes in half lengthwise and then into 1-inch wide wedges.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you prepare and these ahead of time? Would they reheat well?
To prepare them in advance, you can fully cook them and then store them in an airtight container in the refrigerator for up to 2-3 days. When it comes time to reheat, spread the potatoes out on a baking sheet and warm them in a 375°F oven for about 10-15 minutes until they’re heated through. This helps them regain their crisp edges while keeping the insides tender and flavorful.
Delicious! I’ve made these 3 times in the past 2 weeks! Thank you for posting this recipe.
Can I use russet potatoes instead of Yukon gold
Yukon gold are a little bit waxier and hold their shape much better with the low and slow cook time!
I’m sitting at a table at Platia with my husband as I’m reading this post! Our absolute favorite.🤩
The besttttt!
these really are the real deal. I’ve made them like 3 times this month!!
last month i had oven lemon potatoes at a local greek spot and they blew me away. somehow I remembered that Alex posted a recipe for greek potatoes so I gave them a go and OMG. they really are spot on. I could eat these daily.
I want all the butter! How much butter would you add to make this non whole30? And, would you just put chunks of butter on top after everything is tossed together?
Should the potatoes be covered with foil in the beginning?
No, they bake uncovered low and slow until nice and tender!
Would this work with russet potatoes as well??
It works best with yellow potatoes, but yes– will still be good with russet.
Thank you for bringing these into my life. They are like candy and SUCH a crowd pleaser. So glad I know these exist if I ever need potatoes for a party! So freaking good!
Ok I need these potatoes everyday. They are so good! Made them twice in one week.
Definitely worth the time it takes to make these, SO good!
it totally is!!!