Get my Cookbooks! Greek Potatoes
These Greek Potatoes are easy to roast in the oven and have the most amazing flavor. They’re soft and fluffy on the inside, and extra crispy on the outside! They make the best side dish for chicken, pork, beef, and more!
Greek Potatoes
The only thing better than my Greek Chicken recipe, is a side of Greek Potatoes to go along with it! These potatoes are cooked in a baking dish with savory chicken broth, olive oil, garlic, lemon juice, and simple seasonings. They absorb all of that flavor during the baking process, making them super flavorful from the inside out.
While the potatoes bake, the liquid reduces down, leaving you with concentrated oil that you then drizzle over the potatoes on a baking sheet at the end. This leaves you with a soft and pillowy inside, and a crispy outside.
And though the potatoes do need some time in the oven, it takes just about 10 minutes to get them in the oven, so preparation is super easy.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Peel the potatoes and slice into wedges. Transfer to a 9 x 13-inch baking dish or roasting pan. Top with a combination of chicken broth, lemon juice, olive oil, smashed garlic, oregano, and pepper.
Roast at 400° for 20 minutes. Flip and spoon the liquid over the potatoes. Roast for 35-45 more minutes, until the remaining liquid is minimal and the tops start to brown slightly.
Transfer to a roasting sheet and drizzle some of the remaining oil on top. Increase heat to 415° and roast for 15 minutes. Flip and roast for 10-15 more minutes, or until browned and crispy. Sprinkle with salt and serve!
Pro Tips
- Baby potatoes may also be used if you’d like to save time from peeling/slicing. I’ve used Boomer Gold potatoes from The Little Potato Company and have outlined the roasting times in the note section of the recipe card.
- Oven temperatures vary, so use your oven light to check on your potatoes periodically. Use the amount of liquid in the pan and the color of the potatoes as an indicator of doneness, in addition to the times provided in the recipe. Set a timer to ensure you don’t over-cook them.
- Feel free to sprinkle these with Feta cheese prior to serving! Tzatziki sauce is great with these as well.
- These make a great side dish to go with my Greek Chicken, Pan Fried Chicken, or Pan Fried Pork Chops!
Storage
- These potatoes are best when served fresh, but leftovers can be left to cool completely and then stored in an airtight container. They can be reheated at 350° F for about 10-15 minutes.
Tools For This Recipe
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What to Serve with Greek Potatoes
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- Creamy Garlic Chicken
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- Creamy Lemon Chicken
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- Chicken in White Wine Sauce
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- Greek Chicken
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- Filet Mignon
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- Tomato Chicken
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Tried This Recipe?
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Greek Potatoes
Ingredients
- 2 lbs. Yukon gold or russet potatoes, see notes
- 1 cup chicken broth
- 1 chicken bouillon cube
- ½ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic, peeled and smashed
- 2 teaspoons oregano
- ¼ teaspoon pepper
- Salt, for serving
Instructions
- Preheat oven to 400°F.
- Dissolve the chicken bouillon into the chicken broth and combine with olive oil, lemon juice, smashed garlic, oregano, and pepper. Set aside.
- Peel the potatoes and cut them into wedges that are a good 1-inch thick. (This ensures they stay together during cooking.)
- Place the potatoes in a 9 x 13-inch baking dish and pour the chicken broth mixture on top.
- Roast for 20 minutes. Flip them and toss to coat in the liquid (they’ll still be pretty raw). Roast for 35-45 minutes, until the liquid is minimal and the tops have started to brown slightly. (Mine take the full 45 minutes.)
- Increase heat to 415° F. Transfer the potatoes to a dark baking sheet. Drizzle some of the olive oil from the baking dish over the potatoes.
- Roast for 15 minutes. Flip, and roast for 10-15 more minutes, or until browned and crispy. Sprinkle with salt and serve!
Notes
- Baby potatoes may also be used if you'd like to save time from peeling/slicing. I've used Boomer Gold potatoes from The Little Potato Company. They are pre-washed and there is no need to peel or slice. Prick them each with a fork prior to roasting. I roast them for 20 minutes, flip, and roast for another 30. Then I roast on a baking sheet for 15, flip, and roast for about 3-5 more minutes.
- Oven temperatures vary, so use your oven light to check on your potatoes periodically. Use the amount of liquid in the pan and the color of the potatoes as an indicator of doneness, in addition to the times provided in the recipe. Set a timer to ensure you don't over-cook them.
- Feel free to sprinkle these with Feta cheese prior to serving! Tzatziki sauce is great with these as well.
- These make a great side dish to go with my Greek Chicken, Pan Fried Chicken, or Pan Fried Pork Chops!
Storage:
- These potatoes are best when served fresh, but leftovers can be left to cool completely and then stored in an airtight container. They can be reheated at 350° F for about 10-15 minutes.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. **Note: The nutritional information takes into account all of the oil in this recipe but it gets reduced during cooking and not all of it is used on the potatoes at the end.
Yum! Came out great! I made them to accompany Greek Gyros and a Greek salad!
I’m so happy you loved the potatoes Mini, thank you so much!!!