Friday, April 15

Oven-Roasted Greek Potatoes


During a feast of awesome Greek food, I came upon this recipe (I wanted some potatoes just like you get in a good Greek restaurant, you know?). I got lucky with the first recipe I tried! Love it and will definitely be making these babies again! Tender and flavorful, with that lemon-y goodness that I can’t resist. If you love good potatoes like I do, this recipe is for you!

Oven-Roasted Greek Potatoes
Recipe adapted from

8 large potatoes (I used golden), peeled, cut in half and into wedges
4 garlic cloves, minced (LOTS of garlic, yay!)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
juice of a large lemon (or 2 small)
1 tsp chicken boullion (or dissolve 1 cube into the water)
sea salt
fresh coarse ground black pepper

Preheat oven to 420°. Spray your baking pan (I used a 9x13 glass casserole dish) with cooking spray.
Put all the ingredients into your baking pan-- minced garlic, oil, water, oregano, lemon, boullion.
Season generously with sea salt and black pepper.
Give everything a toss to distribute evenly.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry (I did this), and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Don't be afraid of overcooking the potatoes- they will be delicious. Just don't let them dry out (can add more water if you need to).

I would definitely serve this with some other amazing Greek food,  like a delicious Greek salad, and these Beef Kebabs, and some hummus and pita bread of course! Oh and don’t forget about the corn on the cob with feta butter (recipe coming next!)!

                                      Up next... Corn on the Cob with Feta Butter


  1. You won't believe how many times I've craved this recipe, KellyAnne. I would never have thought of adding water to the pan. Can't wait to try it... which will be soon!

  2. Megan gave me this same recipe awhile back and it's our favorite around here. We love all the garlic and the crispness of the potatoes.

  3. I made this recipe last night. I so excited to make it that I didn't read the recipe all the way through first. Silly me. Dinner was served much later than usual, but it was so worth the wait. (I missed the part that it had to cook so long.) I will definitely make it again, but start it much earlier in the day. I didn't have any oregano so I used Herbs de Provence. Read more about this great seasoning here:

  4. Finally got around to making these last night, they were SO good I seriously ate half of the dish on my own. And I used Fresh Garlic :)

  5. Haha, I'm SO glad you used fresh garlic. Yummy right?!?

  6. Ok I've made this too many times now to not have it in my personal recipe book. I'm writing it down this time. LOVE it.


Delicious comments are always welcome.

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