The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

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!

A white bowl of Greek Potatoes topped with parsley with lemon wedges on the side.

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.

Sliced potato wedges on a cutting board next to a roasting pan with chicken broth being poured on them.

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. 

A roasting pan with Greek Potatoes in chicken broth and lemon juice before and after roasting.

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! 

Greek Potatoes on a roasting pan before and after roasting.

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 recipe!

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

Greek Potatoes on a roasting pan with lemon slices and parsley.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

What to Serve with Greek Potatoes

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Greek Potatoes in a white bowl with lemon wedges and fresh parsley.

Greek Potatoes

5 from 3 ratings
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!

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

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. 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 recipe!

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.

Nutrition

Calories: 428kcal, Carbohydrates: 43g, Protein: 5g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 1mg, Sodium: 234mg, Potassium: 1008mg, Fiber: 6g, Sugar: 2g, Vitamin A: 25IU, Vitamin C: 52mg, Calcium: 53mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published.

Click the Stars to Rate This Recipe




8 comments on “Greek Potatoes”

  1. I made these to go with crock pot ribs tonight (thank you @TheCozyCook for that fabulous idea – so tender and juicy!) The entire family loved these flavorful potatoes. Such a keeper!

  2. I ‘very made these for years. Been married to a Greek(past tense) and lived in Greece for about a year. This is how I make my potatoes, everyone loves them

  3. I saw your post on facebook for these Greek Potatoes and they looked so good, I wanted to give them a try. I live alone and I wasn’t looking for a big meal with protein and all the fixings tonight. I just wanted these potatoes as soon as I saw them! I ate a big plate of them and I absolutely ADORE them. I love the broth so much with this combination of spices and flavors. I can’t imagine potatoes EVER tasting better! I will make them for company as a delicious side dish, but for me…they are all I need! Thank you so much!

  4. These were fabulous! So easy and ingredients I usually have in my kitchen. 
    I appreciate The Cozy Cook figuring out all these delicious recipes 
    Also…if  you’ve never made her Zuppa Toscana  soup it’s a must. One of our favorites. 

    • Thank you so much for the review Barb, I am soo happy to hear that you loved the potatoes!! I love popping these in the oven to go with so many of the meals that I make! 🙂 (And I agree, that Zuppa Toscana Soup is sooo good!) Thank you again!! ❤️

As Seen On…