A Mediterranean inspired recipe for potatoes baked until tender and golden with olive oil, butter, garlic and lemon.
JUMP TO RECIPEWe 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 all the people I've met through my kids' sports), 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. 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.
WHAT TO SERVE WITH GREEK POTATOES?
Try these with your favorite Mediterranean or Greek dishes such kebabs or gyros!
I am IN LOVE with this recipe for Greek Meatballs (they taste JUST like my favorite gyros!)
I also make these potatoes with roasted chicken, lamb burgers and my Drunken Chicken with 40'leven Cloves of Garlic!
Recipe for Baked Greek Potatoes
NOTES ABOUT MAKING GREEK POTATOES
- 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!
Greek Potatoes
Ingredients
- 4-5 pounds medium russet potatoes
- 1 1/2 cups chicken broth
- 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
- 1/4 cup fresh chopped parsley (optional)
Instructions
- Wash and peel potatoes then place in a single layer in a 3-quart baking pan. Use as many potatoes as it takes to cover the bottom of the pan (that’s how you know how many you’ll need).
- Cut potatoes in half lengthwise (quarter larger potatoes) then arrange evenly in the pan.
- Pour chicken broth over potatoes.
- Zest the lemon then place the zest in the refrigerator to use later. Juice the lemon then pour the juice into a small mixing bowl.
- Add olive oil, melted butter, salt, oregano, garlic, pepper and paprika to lemon juice then whisk well.
- Slowly pour the lemon juice mixture over all of the potatoes, making sure each potato is covered.
- 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!
YUMMMMM
ReplyDeleteWhy use garlic powder use fresh garlic and its not hard to find Greek oregano.
DeleteI want
ReplyDeleteThese 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!
ReplyDeleteI love Greek food and especially the potatoes. Thanks for the recipe. I can't wait to try it!
ReplyDeleteOur 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..
ReplyDeleteThe lemon is what makes the dish absolutely amazingly YUM!
DeleteI'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!
ReplyDeleteHAHA! 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 :)
DeleteYou comment just made my day! Thank you so much for taking the time to let me know you enjoyed these!
What main dish do you recommend to go with these potatos?
ReplyDeleteAnything grilled would be great! I had these with pork chops grilled with olive oil, garlic, oregano, salt & pepper. One of my faves!
DeleteThese potatoes would be great with lamb.
DeleteSouvlakia! Greek shish-kebabs.
DeleteThe 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!
DeleteOK, 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!
DeleteIna Garten tzatziki
DeleteCan you sub the chicken broth for vegetable broth?
ReplyDeleteamazing....
ReplyDeleteso if I'm correct u keep the potatoes in oven for approximately 80 minutes or so total correct?
ReplyDeleteYup..
DeleteThese potatoes are amazing! Thank you for sharing!
ReplyDeleteI made these for my mom's birthday and they turned out sooo good!
ReplyDeleteMandy, 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?
I think that would work!
DeleteJust 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!
ReplyDeleteMade these for the first time today and they were great. Will definitely do again. Thanks.
ReplyDeleteHello Mandy!
ReplyDeleteGreat recipe and love your photos!!!
Hello Mandy
ReplyDeleteCan 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....
I think it would work fine! I'd heat it up covered to make sure it doesn't dry out :)
DeleteCan I use yukon gold potatoes? My hunny says he prefers them. If not I will make with the russets either way I am so excited to make these because I love lemon and parsley :)
ReplyDeleteI'm sure that would work too!
DeleteMine are currently in the oven. I'm sure they will turn out awesome. Thanks for the recipe. Your pictures look great!
ReplyDeleteJust a reminder to watch out for the steam when removing the tightly sealed foil. Ouch! But the potatoes were totally worth a burned finger.
ReplyDeleteThese were so delicious. Everyone loved them. Will definitely make again. Thanks!
ReplyDeleteMade these Sunday night and they turned out delicious. Followed your recipe with the exception of cutting the potatoes into cubes. I will make these again.
ReplyDelete