They’re full of rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. I rarely claim a recipe is ‘the best’, but I really can’t imagine better Greek potatoes than these!
The very best Greek potatoes
Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried them, you truly are missing out.
Some of the best Greek dishes are cooked slowly, and these potatoes are no exception.
They take about an hour and a half to cook, but they are EASY. Simply cut potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes.
I think the only other recipe I’ve dared to call ‘the best’ was another potato recipe – cheesy roasted cauliflower mashed potatoes, if you’re interested. They’re a perfect Thanksgiving or Christmas side!
Generally I’m a bit afraid to claim that something is ‘the best’. But these potatoes… wow. I didn’t hesitate.
Crispy Greek potatoes – ingredients
- potatoes (of course)
- olive oil (lots of it!)
- chicken stock/broth
- lemon juice and zest
- dried oregano
That’s just 6 main pantry ingredients – plus salt and pepper, of course, and a sprinkle of fresh parsley at the end if you like.
The (not so) secret ingredients…
So what makes these Greek potatoes so delicious? One secret is a common one used by the Greeks – olive oil, and lots of it.
So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… HEALTHY FATS!
The next little secret is in the stock (broth). Because the potatoes bake in some liquid, they are beautifully soft and creamy inside. But because you don’t completely cover the potatoes with liquid, they still end up quite crispy.
There’s also garlic and lemon juice, and we don’t hold back on these either. Just throw generous amounts of both in. Combined with a bit of salt, all this gives you a gorgeous umami flavour.
What to serve your Greek potatoes with
Besides these Greek potatoes being the tastiest potatoes you’ll ever eat, they go with so many things as a side. I often make them alongside Greek meatballs, Greek salad and Greek yogurt – just because I’m too lazy to make tzatziki!
BUT the possibilities are endless. Supermarket rotisserie chicken goes really well as does any grilled or baked meat, any of the delicious Greek main meals listed below!
I also find these potatoes can be casual or fancy. They’re easy to prepare on a busy weeknight, but they also make a fantastic side to serve to guests. Go on, get them on your Thanksgiving or Christmas table!
Oh, and rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, it’s criminal to leave those behind!
Greek main meals that go especially well with these Greek potatoes!
- Greek oven baked fish (your new favourite way to cook fish!)
- Easy moussaka (see my ultimate guide!)
- Skinny chicken moussaka
- Greek stuffed peppers and tomatoes
- Our favourite baked eggplant with tomato and feta
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
Scroll down to below the recipe to watch the handy how-to video (at top of post on desk top!)
The best Greek potatoes
Ingredients (UK/Australia? Click below for grams/ml)
- 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
- 6 garlic cloves crushed
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- 1 lemon juice of (medium to large)
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- parsley for sprinkling at the end (completely optional)
- Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
- Pour the potato wedges into the dish/tray in an even layer.
- Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
- Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 30 to 45 minutes or until the potatoes are well browned. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.
- Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
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