Lemony, garlicky, herby, saucy and delicious are all the things you’d expect to find in authentic Greek Style Oven Roasted Potatoes. They might not go down as the quickest side dish you’ve ever made but they’re easy enough to throw together and worth every second!
If ya know me and I mean reeeeally know me, you’re probably wondering how I’ve managed to keep the travel bug away and my feet on the ground for as long as I have at this time. (Que: dishes like these Greek roasted potatoes that seriously take me back!!!) I mean, my last trip was back in November (mind.blown).
Even just writing that makes me wonder how I was ever so lucky to avoid any covid-19 related travel stresses. If it were any other year, I more than likely would have not been in Canada. As you may know, I usually have at least one plane ticket booked at any given time. However, since I had already decided that 2020 was the year for exploring myself in non-travel ways, it seems the universe would decide that there actually is no better time to do that than now after all.
It’s been a thing of mine for years.. Any ‘long’ trip I’ve ever taken (and there are a few) come back to me in very profound moments with a strong memory of the exact place in time I once was. It usually starts happening long after the ‘big’ trip. I’ll be randomly at home, or on the bus, or at work. And my mind will drift off into a far away country, remembering exact details of places I may not even remember the names of. What I most often catch myself daydreaming about amongst the moments, the people and the small nooks and crannies I’ve always been so fortunate enough to discover, is the food. I can never stop thinking about the food.
Flashbacks of my time in Greece naturally started happening this month as a year ago, that’s where I was. Do. not… and I repeat, DO NOT get me started on the mouth watering food that makes up that country. I shamelessly have a photo of a Gyros Dinner taped to my fridge so I can be reminded of its deliciousness and salivate on the daily. And what’s on the plate next to that fully loaded Gyros, you ask? Well, none other than perfectly tender, beautifully seasoned and mouth watering delicious Greek roasted potatoes.
Believe me when I tell you that these Greek Style Oven Roasted Potatoes are THE next best thing to having them alongside an ice cold Mythos Beer under the hot Santorini sun!
WHAT YOU’LL NEED TO MAKE THESE GREEK ROASTED POTATOES
You may need a bit of time to make these perfectly roasted potatoes in oven. But, all you need are a few simple ingredients. Here’s what you’ll need in a little bit more detail:
- Potatoes: I like using Russet Potatoes (also known as Idaho Potatoes) which have a brown peel and white flesh. Since we peel the potatoes anyway, any white flesh potato will do. Go for large potatoes that you can cut into several big chunks.
- Lemon: Adds freshness, acidity and the perfect citrusy bite to these Greek roasted potatoes in oven. Therefore, freshly squeezed lemon juice works best in this recipe.
- Garlic: As in Italian cooking, garlic is big in Greek cuisine also. It adds flavour, freshness and the perfect garlicky flavour in this recipe for Greek roasted potatoes. Fresh minced garlic, and not garlic powder, works best in this recipe.
- Oregano: The spice of Greece! It adds a fresh, herby, Earthy flavour to these Greek roasted potatoes. Dried oregano works best in this recipe.
- Olive Oil: Keeps the potatoes moist and from drying out during cooking. Also adds flavour and allows the potatoes to caramelize and become tender as they roast in the oven. Good quality, extra virgin works best in this recipe.
- Water: Keeps the potatoes moist and from drying out or burning during cooking.
- Salt and Pepper: Adds extra seasoning and flavour to these Greek style roasted potatoes.
HOW TO MAKE ROASTED POTATOES IN OVEN (KEY TIPS)
- Since this recipe for roasted potatoes in oven only requires a few simple ingredients, it’s important to make sure you’re using good quality, fresh stuff for best results. Freshly squeezed lemon juice, fresh minced garlic and fresh (not stale) dried oregano who’s flavour is profound and bright.
- Cut the potatoes into as even size chunks as you can. This ensures even cooking in the same amount of time.
- Make sure all the ingredients are well combined in the dish before popping it in the oven to roast. DISCLAIMER: Sometimes, I even like to use my hands to mix everything up. You know, jusssst to ensure that each and every single potato is swimming in the oil and seasonings. EXTRA TIP: Do this right in the dish you’re going to bake them in so you don’t have to dirty any extra dishes.
- Stir/rotate the potatoes in the dish halfway through roasting to ensure even cooking and crisping up on all sides. You really want to make sure you get the bottom potatoes to the top and vice versa.
- Always ensure that there is enough water in the dish to keep the potatoes from drying out or burning while they roast in the oven. At the halfway point while you’re flipping/stirring the potatoes, it’s a good idea to check the water level and replenish it as needed. It’s hard to overcook these potatoes as long as you make sure there’s enough liquid to keep them moist and tender at all times throughout roasting.
FREQUENTLY ASKED QUESTIONS
I highly recommend using a good quality Extra Virgin Olive Oil to makes these Roasted Potatoes as they absorb the oil while cooking so a) it’ll taste better and b) it’s slightly healthier than using another oil. Plus, the Greeks would highly suggest the same 😉
Yes. You can prepare the recipe up until the potatoes are ready to cook (step ___). Then, when ready to bake, simply pop them in the oven and follow the remaining directions in the recipe card down below. However, I wouldn’t do this more than a few hours in advance. IMHO, as long as the cut potatoes are submerged in the liquids at all times, you should be good.
These Greek roasted potatoes are soft, tender and crispy around the outer edges. The key to achieving crispy roasted potatoes is to ensure the liquid doesn’t run dry so they don’t burn instead of crisp. And also to rotate them and stir them around the pan halfway through roasting to ensure even cooking and crisping up on all sides.
Yes. Unlike many other leftover potato recipes, these Greek Style Roasted Potatoes actually reheat pretty good! Just pop them back in the oven on low (touch up with very little water and olive oil, if needed) for about 10-15 mins or until heated through. Stir them a time or two to ensure they’re all nicely coated in the oil and don’t dry out or burn.
- 3 large Russet Potatoes
- 3 Garlic Cloves, minced
- 1/2 cup good quality Extra Virgin Olive Oil
- 1 cup Water
- 1 tbsp Dried Oregano, plus a little more, to taste
- 1 Lemon, juiced
- Salt and Pepper, to taste
- Preheat oven to 420°. Peel and cut the potatoes into large even size chunks. Place them in a baking dish.
- Add the minced garlic, lemon juice, dried oregano, olive oil and water. Generously sprinkle with several cracks of freshly cracked salt and pepper. Give it a good mix to combine/coat everything...I even like to use my hands to ensure it all gets mixed and coated properly!
- Bake for 40 minutes. Remove from oven and add more salt, pepper and oregano (a few extra sprinkles of each is good). Give it a good stir, rotating the bottom potatoes to the top and vice versa. At this point, if most of the water seems to have been absorbed, add in another 1/2 cup to prevent burning. Give it another stir and pop it back in the oven for another 35-40 minutes. They should be super soft, tender and crisp around the outer edges. It's hard to overcook these potatoes if you keep them moist and ensure the pan doesn't dry out during cooking. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 109mgCarbohydrates: 50gFiber: 6gSugar: 3gProtein: 6g
Nutrition is only an estimate and calculated using Nutritionix.
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