March 23, 2015

Greek Potatoes

We had a team dinner for AB’s all-star cheerleading squad this weekend at the local Greek restaurant. Not only did I thoroughly enjoy the company (seriously, I love my cheer family) the food was outstanding. And it took me all of about 10 seconds to realize Husband really really likes Greek potatoes.

I guess he’d never had them because he kept commenting on how good they were and how much he liked the tanginess (is that even a word?). As I've mentioned before, Husband doesn't often get excited about food so when something gets his attention, I pounce on it!

I’m not a fan of overly tart Greek potatoes (seriously, some of them are just too pucker-inducing) so I don’t use a ton of lemon juice but I do like the flavor so I use the zest too. This gives you all those yummy lemon notes without an overpowering amount of sourness.

And I like to use both olive oil and butter. I love the traditional Greek flavor from the olive oil and the creaminess from the butter so I use both. But don’t tell your yia-yia I said that because I bet she only uses olive oil.

Not only are these gorgeous but they make a big batch too so they’ll be perfect for entertaining or to do like I did and throw the leftovers in the fridge to serve again during the following week.

Greek Potatoes! Baked with olive oil, butter, garlic and lemon until tender and golden.

Greek Potatoes! Baked with olive oil, butter, garlic and lemon until tender and golden.

Greek Potatoes! Baked with olive oil, butter, garlic and lemon until tender and golden.

Greek Potatoes
4-5 pounds medium russet potatoes
1 lemon
1/4 cup olive oil
1/4 cup butter, melted
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon paprika, plus more
1 1/2 cups chicken broth
1/4 cup fresh chopped parsley (optional)

Wash and peel potatoes then place in a single layer in a 13x9 or 15x10 baking pan. Use as many potatoes as it takes to fill your pan (that’s how you know how many you’ll need).

Cut potatoes in half lengthwise and place in a large bowl; set aside.

Zest the lemon and place the zest in the refrigerator to use later. Juice the lemon then pour the juice over potatoes. Add olive oil, butter, salt, oregano, garlic, pepper and paprika to potatoes and mix well.

Add potato mixture to your baking pan (including liquids). Slowly pour the chicken broth into pan taking care not to pour the broth over the potatoes (we don’t want to rinse off any of the seasonings and fat). Dust potatoes with a little additional paprika.

Cover pan tightly with aluminum foil then bake at 375 degrees for 40 minutes. Remove foil and continue baking potatoes for 30-40 minutes or until potatoes are just tender. Remove potatoes from oven, cover again with foil and let rest for 15 minutes before serving.

To serve, remove foil then sprinkle potatoes with lemon zest and parsley.

  • Potatoes vary in size so cut them however you need to so that no piece is thicker than an inch.
  • One lemon usually yields about 1/4 cup of lemon juice.
  • You can just sprinkle the paprika from the jar before baking but I like to place mine in a small mesh strainer then bump it with the heel of my hand to dust it on there (like you would powdered sugar).
  • The parsley is optional but parsley just goes so well with lemon I think it’s worth the spend.
  • Definitely don’t skip letting the potatoes rest. The longer they rest, the more they soak up all of those yummy pan juices!
This recipe was featured at the Weekend Potluck!


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Greek Potatoes! Baked with olive oil, butter, garlic and lemon until tender and golden.

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