Greek style roasted potatoes are a very easy side dish to make. In about an hour you can recreate roasted potatoes that taste simply amazing.
You can find the written recipe at
Ingredients
5 or 6 medium-large russet potatoes
Salt, preferably coarse sea salt
Freshly ground black pepper
3 garlic cloves, coarsely chopped
1 cup water
1/2 cup olive oil
1/4 to 1/3 cup lemon juice
Instructions
Preheat the oven to 450 degrees F.
Scrub the potatoes well, but don’t peel them. Cut them lengthwise into quarters. If potatoes are extremely large, cut each potato into eight wedges. Place the potatoes in a 9 x 13-inch baking pan. Season the potatoes with salt and pepper. Add the garlic to the potatoes. Mix the marinade by combining the water, olive oil, and lemon juice. Pour the marinade over the potatoes. Be sure to cover all of the potatoes.
Roast the potatoes for about 40 minutes, then remove the pan from the oven. Turn the potato wedges so all sides can brown. Do this by flipping the “white” top side of the potato onto the bottom of the dish. Place the potatoes back in the oven and roast for an additional 20 to 30 minutes. When you remove the potatoes they will be nice and golden brown all over, and will have absorbed the marinade.
15 Comments
Mashed potatoes is better
What exactly makes them greek?
Yummy! I may have to dip those in ketchup!
They look good Stephanie! TFS :))
I love making Greek potatoes, I make them the same stephanie. Yum
You should do a recipe for the potato wedges from the walmart deli
Yummmmmm!!
This recipe reminds me of that scene in "My Big Fat Greek Wedding" when John Corbett (love him!) remarks about the great tasting potatoes! I always wondered how to make Greek potatoes! I'll have to try these, haha 🙂
how to make golden bird fry chicken
What would be a good dipping sauce for these?
It's been a while since I've used this recipe…I'll have to make these again soon. I think the secret to this recipe is adding water to the marinade, which prevents the potatoes from sticking to the pan and burning. Thanks for the recipe again and also, nice kitchen!
excellent
Should you put them under the broiler for a few minutes to crisp them up? My Greek aunt always did!
You really should use chicken stock and not water
10/10 – I just made them.