Greek Roasted Potatoes
Apr 22nd, 2009 | By Peter Minakis | Category: Greek, Herbs, How To, Lemon, Olive Oil, Potato, Recipes, Roasting, Side, Vegetables, Vegetarian
Ladies and gentlemen, start your engines preheat your ovens.
From the time it takes you to read this article, peel some potatoes and dress them with olive oil, lemon juice and herbs, you’re going have some spuds in the oven and it less than hour, those crispy, golden-brown potatoes you love and enjoy at your Greek friend’s home or favourite Greek restaurant.
You know you love them, you crave them – you want them more than the main course. You adore that golden-brown colour, the edges just slightly burnt, crispy.
That smell of olive oil, lemon juice and herbs wafting from the oven and up to your nostrils. Yes, it’s those same Greek potatoes. How do they do it?
It’s almost embarrassing to even call it a recipe but here it goes…pre-heat your oven to 45oF, middle rack.
You want to use either Yukon Gold or Russet potatoes. They work best with Greek potatoes. You will also need some olive oil, lemon juice, salt and pepper and a splash of water.
Depending on your mood, you may want to toss some herbs into the mix. Being a Greek, our bias is towards dried oregano but thyme, marjoram or sage would also work. How about a blend like Herbs de Provence? If you’re using dry herbs, show some restraint and just add a teaspoon or two (max), as dry herbs can burn.
Another way to pep up your potatoes is to use chicken stock instead of salt and water. Often times, chicken or vegetable bases also work wonderfully with Greek roasted potatoes.
If you’re really feeling fancy, try adding some spices, like paprika in to the mix. The possibilities are endless. What remains is the one constant…Greek roasted potatoes are blasted at 450F until crisp on the the ouside, that familiar golden-brown and a fluffy fork-tender inside.
Greek Roasted Potatoes
Yukon or Russet potatoes, peeled and cut into wedges
olive oil
fresh lemon juice + equal part water
salt and pepper
some dried Greek oregano (other herb of choice)
Pre-heated 450F oven
- After you’ve peeled your potatoes and cut them into wedges, drizzle some olive oil, add the lemon juice and water and season with salt and pepper and the oregano.
- Toss to coat and have a quick taste of the liquid and adjust seasoning accordingly.
- Place in the pre-heated oven and roast (a full baking tray) for about 45 minutes or until golden-brown and fork-tender.
- Remove the potatoes from the oven and with a spatula, separate and lift the potatoes so that they don’t stick. Gently toss to coat the potatoes with the residual olive oil.
- Serve imediately with your main course.
Note: Do not overcrowd the roasting pan with potatoes. Overcrowding will steam your potatoes – not roast them. If they look too dense in the pan, move up to a larger pan.
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© 2007-2009 Peter Minakis
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© 2009 – 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Gorgeous looking potatoes. I make an Indian-ised version using cumin instead of oregano and lots of garlic cloves! :-)
I love the colour of your potatoes. I bet they tasted great!
I love to prepare potatoes just like this with various spices – it’s the best way! Sounds excellent with oregano and lemon juice!
I’m making lamb on the grill this weekend and want to make these potatoes too, but I fear it might get too hot to boost the oven inside the house up to 450 degrees. But then again, maybe I will anyway. They look so good and would be perfect with the lamb.
Lovely! That is one of my favorite ways of roasting potatoes!
Cheers,
Rosa
This is my favorite way to prepare potatoes. I also do an easy no brainer dinner by adding chicken thighs, lemon wedges and rosemary, a great one pan entre. Can’t wai to read your lamb post.
I’ve never added water when I’ve made them. I par boil the taters for a few mins first, drain and give them a shake. Probably not very Greek to do so, but then I’ve never had a recipe till now! Always yummy though, and I just use oregano and lemon with the olive oil…..Right now – I want Greek roasted potatoes at 7.30am LOL
Reminds me of my Mom’s roasted potatoes. Can’t get enough of them.
These are my favourite Peter. Lemon to me is IT as I prefer it even over chocolate:D
Wow looks so yumm, normally when o do potatoes in oven i preboil them a little.
Wish i had this for my lunch.
Those are gorgeous potatoes. I’d really like some garlicky mayonnaise to dunk them in!
Patatoules fournou, my favourites potatoes!!!
With lemon juice, some rigani and maybe some garlic … just perfect!!
Stop! Stop! You’re killing us here!! :o) These look absolutely drop-dead gorgeous. I do somethign similar with unpeeled, halved new potatoes, garlic and olive oil. It’s truly the best thing a potato can become :)
They look beautiful, you can’t beat a good roast potato!
Love roasted taters, I leave the skins on … yum!
Yum, my favorite way to make potatoes anyday!
we make them just like this!
I make them similar..but get greedy and overcrowd the pan! Delicious Peter…one of the most satisfying side dishes of Greek cooking!
I could eat just these potatoes for dinner! They look incredible!
I love roast potatoes and these look exceptionally good! I tend to only have them at my parent’s house, opting for baked potatoes most of the time. I must treat myself soon!
yes, a little lemon juice for roasting potatoes, oh yeah!
love these Peter!
I do make these, sometimes with herbs, sometimes just salt & pepper. Lemon Juice sounds great.. next time for me.
Simple food is the best food. I love the lemon on these potatoes – they look great.
Just perfect Peter. I would add Indian spices to the pan me thinks.
with pepper and oregano it’s perfect
These potatoes are the perfect complement to a meal. Thanks for the recipe Peter.
Perfect side dish..I usually add some orange juice as well. Nice!
Perfect, perfect, perfect. We made something similar for Easter with rosemary. Next time, it’s Greek oregano.
No lie–I could sit down with a huge plate of those right now and be in heaven. Potatoes are my friends.
nothing like roasted greek potatoes!
For Easter, I baked them with lamb shanks and garlic on top of the ingrendients you just mentioned! They were to die for!
I love Greek roasted potatoes. The addition of lemon juice really sets it apart.
Wow… so easy and they look SO delicious!
Roast potatoes, one of my favorite topics! I read somewhere that if you par-boil them a touch first, then run the tines of a fork over their surfaces to fluff them up a bit, they have even more edges to crisp. Worth a try even if it goes against traditional Greek custom?
Simple is best. Potatoes with thyme or oregano and lemon are amazing. So glad you’ve given them their minutes of fame.
These really are the best potatoes ever!
“You know you love them, you crave them – you want them more than the main course. You adore that golden-brown colour, the edges just slightly burnt, crispy.”
it’s like you took the words right out of my mouth. amen.
These look delicious. I love roasted potatoes.
Ooooh… I LOVE lemony, Greek potatoes. Putting this on the “must make” list!
We love these! I make them often!
I am not a potoato fan in general but these rock! So good.
I’ve had these bookmarked for a while, and I made them for dinner tonight. Soooo good. I’m definitely liking them better than my usual roasted potatoes.
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What ratio of potatoes to lemon ratio would you suggest? Trying not to over or under whelm the taste buds with lemon flavor. Thanks!!
Dana, according to taste. No lemon is the same, dip your finger -taste and adjust. Enjoy!