The closest I can get to authentic Greek potatoes is this straightforward recipe. The nicest part is that you can customize the flavorings as you bake it; sometimes I add a little more lemon. These moist, flavorful potatoes pair well with baked chicken, green beans, and feta and salsa.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
Ingredients
- 6 potatoes, peeled and quartered
- 1 ½ cups water
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, finely chopped
- 2 cubes chicken bouillon
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes evenly in the bottom of a medium baking dish.
- Mix together water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper in a small bowl. Pour mixture over potatoes.
- Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 1/2 to 2 hours.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 599 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious potatoes! I love Greek flavors and this recipe hit all the right notes. I followed the advice of one reviewer and added mustard the second time I made this. Winner! Just like the potatoes I remember having when we lived overseas. I’m making these again tomorrow for our weekly family gathering. Double recipe because… yum
Potatoes were unbelievably delicious, my husband said they tasted like ones he had when he was over in Greece! 🙂 Son who is 12, told his Nanny, best potatoes he has ever had; so we are making them again tonight; having them 2X in 72 hours. would recommend adding more potatoes, because left overs & they are absolutely delicious! I didn’t have Rosemary available, so I tossed in some chopped Basil & used Yellow Gold potatoes too.
My potatoes got very mushy and I am not sure why? I used baking potatoes. That said, I really liked the flavour of them. I used bottled lemon juice and beef broth because that is what I had and they taste great, but too mushy. I think my oven was too hot at 350F. I wil try again at a lower temperature. The photo shows them after about 30 minutes in the oven.
A little more lemon juice. Fresh lemons are best, but the Realemon works in a pinch. An all around good recipe.
The long cooking time is right, and, yes, you need all the liquid including about 1/4 cup of mustard that is missing from the recipe, which is standard in Greek roasted potatoes. Everyone thinks it’s just lemon, but it’s not. These are supposed to be soft, not crispy, so if you want them to taste like your best local Greek restaurant’s roasted potatoes, follow this recipe and add the mustard. If you don’t like Greek potatoes or lemon, don’t write a review on how you don’t like lemon and changed it into something else; write your own potato recipe that isn’t a Greek dish.
Yes it takes time but if you can get this dish in ahead of what else you are preparing, it’s one less thing to do. I never made a recipe that called for all this liquid but I was curious. I baked for 1.5 hour with foil on but still too much liquid. So I took foil off changed to convection at 375. Sprinkled some Parmesan cheese over top and a few more seasonings and it turned out awesome. Just a little bit of liquid left but the 3 men I served this for loved it. I would make if again for sure. I swapped rosemary for Oregano too. It was flavourful and actually a nice change because the liquid keeps the potatoes moist.
loved it will use the sauce that was left for pasta. thnx a million
I have made these potatoes numerous times.. Have to double recipe… do not double liquid I did however add extra lemon juice, garlic and spice to the broth… Taken to party and everyone asked for me to bring again each time.. Easy peasy..Also did not cook for 2 1/2 hours cooked until done..
This is my go to recipe for greek potatoes. Everyone can’t get enough of them.
my family loves these and so do I
I didn’t have thyme on hand so I subbed in oregano. It was delicious! Will definitely make this again!
Well, to all the naysayers, the recipe states “fresh” lemon juice. If you use concentrated lemon juice, please reconstitute. Those who do not want to follow the directions and cook for the allotted time, the potatoes will never brown. This recipe is awesome AS IS.
I cut the potatoes smaller and cooked for less time. Delicious!
made em as per recipe. perfect. such a great flavor, exactly like the ones I had at a Greek restaurant a few weeks ago.
OMG! Absolutely delicious. Better than my local Greek restaurant and they have great potatoes. Made a few changes to the recipe. The ingredients stayed as is except I cut the water back slightly to 1 1/4 cups, used only 1/5 cup of lemon, replaced the rosemary and thyme with 2 tsp. of Oregano, used 3 chicken bouillon, baked in a casserole dish turning the potatoes 2 times during cooking. This was a huge hit with everyone here.
Will definitely make these again they were amazing! The only thing I did differently was that I didn’t cover it while roasting, they turned out perfect with lightly browned edges. Can’t wait to have theses again
No changes. Came out amazing!!! Thanks
We love this potato dish! Never a drop left each and every time! Excellent.
These are the most amazing potatoes! I would definately serve them to not only our family but guests that come over. Instead of just water I used chicken broth. Delish!
I made these with a roasted chicken Great meal, and will make this again. I Just placed potatoes under chicken and roasted. Yummy
I made these with a roasted chicken Great meal, and will make this again. I Just placed potatoes under chicken and roasted. Yummy