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.

Notes:
  • 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!


PRINTABLE RECIPE

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


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26 comments:

  1. Replies
    1. Why use garlic powder use fresh garlic and its not hard to find Greek oregano.

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  2. These look absolutely delicious! I love a good potato side and am kind of bored with my usual ones. Definitely will pin this one to try!

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  3. I love Greek food and especially the potatoes. Thanks for the recipe. I can't wait to try it!

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  4. Our granddaughter (she is 7) doesn't like potatos, anyway you fix them, BUT for french fries. Maybe she will try these...all we can do is try. Her older sister............OH that girls loves them, anyway you fix them. They sound good, only for the lemon..

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  5. I've been searching for a greek potato recipe for years and have tried many and they all suck. But Mandy, you've done it again, this is the best recipe I've ever found for Greek 'taters! Is it your total disregard for fat content that make your recipe's so delish?? I don't know, but if you say to add all that butter and olive oil that is exactly what I do!!! Perfect recipe!! Thank YOU!

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    Replies
    1. HAHA! You can never go wrong with tons of butter and olive oil! But for this many potatoes (figure 10 servings or so) that's hardly any fat per serving. Most people put more fat than that on a baked potato :)

      You comment just made my day! Thank you so much for taking the time to let me know you enjoyed these!

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  6. What main dish do you recommend to go with these potatos?

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    Replies
    1. Anything grilled would be great! I had these with pork chops grilled with olive oil, garlic, oregano, salt & pepper. One of my faves!

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    2. These potatoes would be great with lamb.

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    3. Souvlakia! Greek shish-kebabs.

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    4. The most common use for those delicious potatoes here in Greece, is to keep company to a beautifull gilled chicken. You can start with the Chicken let it roast for half an hour and then surround it with the potatoes and the rest of the ingredients and let them cook together the way Mandy is describing. Great recipe Mandy and don't worry i wont' tell my giagia!

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    5. OK, I had these with lemon chicken skewers. OH MY WORD. SO delicious. I need a good tzaziki recipe. Ms. Mandy you wouldn't happen to have one, would you? There is this restaurant here in the valley (Arizona) Called Pita jungle. They have the best best best. So, if you could try to duplicate that for me. I'd be forever in your debt. Mouth already watering. Thanks for these. The fam loved them!

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  7. Can you sub the chicken broth for vegetable broth?

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  8. so if I'm correct u keep the potatoes in oven for approximately 80 minutes or so total correct?

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  9. These potatoes are amazing! Thank you for sharing!

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  10. I made these for my mom's birthday and they turned out sooo good!
    Mandy, I want to take these for a potluck. Do you think that they would be fine I let them cook the first 40 minutes at my house, let them sit and cool while I pack them up for the destination, and then do the final 40 minutes at the dinner?

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  11. Just made these tonight for dinner and they were absolutely fantastic! I followed the recipe exactly I just added fresh garlic instead of garlic powder. I also barbecued them for just over an hour then removed the foil and finished them in the oven with a couple of minutes under the broiler at the end. The sauce you end up with is incredible!

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  12. Made these for the first time today and they were great. Will definitely do again. Thanks.

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  13. Hello Mandy!
    Great recipe and love your photos!!!

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  14. Hello Mandy
    Can one cook this at home and then transport it to a party? Then put it in the oven close to when dinner is served to heat up? Would it take away from the taste? And would you doing it in the oven or leave uncovered at that point. I would like to make these as a side dish in the morning....

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    Replies
    1. I think it would work fine! I'd heat it up covered to make sure it doesn't dry out :)

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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