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I’ve never met a potato that I didn’t love.  Potato versatility is, without a doubt, endless.  But, what the Greeks do with potatoes, is heavenly. These are the perfect side dish.  And on a busy day, they go together so quickly, you can easily make them for dinner.  They are perfect with a nice lemony, roasted chicken.  Or better yet, buy a supermarket roasted chicken.  Sometimes life just needs to be that easy.  I first had “Greek” potatoes years ago, in a kiosk near the Art Gallery of Ontario, in Toronto.  If you haven’t been to the AGO, it’s worth a trip to Toronto, alone.  Any way, after a small amount of begging, the lovely lady vendor told me how she made them.  The Latin Lover does not enjoy potatoes to the same degree as The Goddess…but these, he loves.

I cover them loosely, as I want the liquid to evaporate by the time they are almost finished cooking.  This time I didn’t add garlic, because the lamb was redolent with garlic.  And, I have used dried herbs and garlic granules and they are still delicious.  The bonus for the cook are those roasted lemon wedges…they are chewy and delicious.

Greek-Style Roasted Potatoes

  • Servings: 4-6
  • Difficulty: Easy
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You can prepare these a couple hours ahead, then just pop them into a hot oven.

  • 4 medium-sized Yukon Gold potatoes, peeled and quartered lengthwise
  • 6-8 cloves garlic, slivered (optional)
  • 2 tablespoons flavorful olive oil
  • 1 tablespoon fresh rosemary needles (optional)
  • 2 teaspoons dried Greek oregano, crushed between your fingers
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup chicken broth
  • 3-4 tablespoons fresh lemon juice (about 1/2 of a large lemon)

Place the potatoes in an oven-proof skillet or shallow pan.  Place all the ingredients except the broth, in the pan.  Toss to combine the ingredients, except the broth and lemon juice, coating the potatoes well with oil.  Sprinkle generously with kosher salt.  Combine the broth and lemon juice.  Gently pour the liquid around the edges of the pan.  Quarter the lemon and place around the edge of the skillet.  Loosely cover with foil and place in a preheated 375°F oven.  Bake for about 35 minutes.  Very carefully remove the foil.  There may be steam and it can give you a very nasty burn, so do please be careful.  You may stir the potatoes, but I usually just leave them.  Return the pan to the oven (without the foil) and continue to roast until the potatoes are tender and golden, about an additional 15-20 minutes.  Remove from the oven, pour into a bowl and serve.  You may need additional salt.

NOTE:  I like to slide the skillet under the broiler to brown well, but this isn’t necessary.  You may also add 4-5 carrots, cut into pieces about the size of a dill pickle spear.  The carrots need to be slightly smaller than the potatoes, as they cook at a different rate.  This worked very well for me.  If you wish, you may omit the fresh garlic or sprinkle 1/2 teaspoon of garlic granules over the potatoes before you toss them.

Greek-Style Roasted Potatoes Recipe©Marcia Lahens 2019.  All rights reserved.

The potatoes will hold their shape quite well, but will have an almost creamy interior and a nicely golden brown exterior.  You may want to keep an eye on them as they roast, so they don’t cook dry and burn or stick to the pan.  I love to serve these with the Hints-of-the-Mediterranean Braised Lamb, but they are equally delicious with Brazilian Sunday Chicken and Salmon with Greek Flavors.