Greek Style roasted potatoes get their flavor from olive oil, freshly squeezed lemon juice, and oregano. These are easy to make, and even if you are a beginner cook you can make these potatoes.
You can find the recipe at:
Greek Style roasted potatoes get their flavor from olive oil, freshly squeezed lemon juice, and oregano. These are easy to make, and even if you are a beginner cook you can make these potatoes.
You can find the recipe at:
49 Comments
Your potatoes look scrumptious, I will try your recipe for sure!
γιατι δεν τις καθαρισες?
Looks great Stephanie! Have you ever heard of Chef Jonathan Waxman's famous potatoes? best I've ever made… I didn't deep fry them but tossed them after boiling with chopped rosemary, garlic and olive oil and roasted in the oven and they were hands down best potatoe's I've ever had! Crunchy and soft in the middle not tuff on the outside like most roasted potatoes'.
Recipe looks great, but you really should think about getting a mic. The acoustics in your kitchen are a no go.
These look delicious! I'm going to make them tomorrow night.
can you use lime instead of lemon?
Look good, thanks You Tube for sharing this video.
love it. will try one day.
Its ok saying 450 degrees …. but for how long ?
can I substitute the oregano with OG Kush?? I recently moved from the north Houston area to southern Oregon, and using weed will help me fit in. thx for another badass recipe!! (I miss niko Niko's and gay ass Montrose)
Looks yum! Nice vid as well!
when did she put the garlic in
I'm a cook and at my restaurant we make the best roast potatoes outside of Greece..the secret??Mustard…either Dijon or yellow…the perfect greek roast should include lemon juice , oregano, mustard, olive oil and butter….cut potatoes in wedges, and put in roasting pan….season with salt, pepper and oregano….add two cups lemon juice and half cup mustard…mix by hand in roasting pan…add water half in pan and cubes of butter on top, and half cup of greek olive oil, and bake in oven at 395 for an hour…perfect greek roasts
Great potato wedges, thanks.
looks tasty. if I may suggest you put a humid cloth under your cutting board . it will not slide around as much.
Mayhar imamian–don't understand what your asking me bro …year of what??
Spelled Niko
Suggestion only and not meant to be critical at all: Don't pour your marinade of lemon juice/water combo over the potatoes, as you then wash off all the ingredients you have already added to them as salt and pepper or any other spices. Instead, add your liquid in by pouring it in the corner of your baking pan. This allows the mixture to be poured without rinsing off all the spices you added to your potato wedges. Kosher salt or sea salt will kick the flavor up a notch over a sprinkling of regular salt. It only takes a pinch sprinkled about them though.
I didn't understand the comment you made in the video regarding "they take very little upper and case so good." What did that phrase mean?
Thanks for posting the video as I enjoy making such after watching how others explain it all.
this is not Greek style potatoes lady<<<
did them tonight..ablsolutely delicious and easy
You're using the wrong knife, thats for chapping, not slicing.
your pan looks like you were either growing seasoning in it or using it to feed your dog in
with so much liquid added it is boiling process not roasting.
Tried these and followed your process step by step including the cutting of the potatoes . Still have all my fingers 🙂 These were delicious and a hit with my guests. Thanks/ Merci !
lk
Wish the cooking times were more clear! Good recipe tho
why do you season b4 u add the liquid. when u do it that way don't u wash off most. if not all of the salt and pepper.
I'm going to try this. Thank you
Im from Greece and This is Basically the same as we make it however we add a little bit of Paprika on it.
whingy voice
Doesn't Niko Niko's sprinkle chicken base on the potatoes? They are surprisingly good for how simple they are.
What is the point in seasoning the potatoes then washing them off with your meringue? Maybe put the seasoning in with the liquids?
STFU,all you knowitalls!!! She is doing grrreat,if you all know how to do it,then why are you watching this cooking channel???
Omg there was sooo much lemon juice left in those lemons smh
Thank you for this recipe!
I watched your video today and had to make these potatoes tonight…I made enough for two and ended eating them all by myself! So good!!!! I followed your recipe exactly but added a little Dijon mustard as kosta dim suggested. Amazing! Thanks…
Yummy
Great recipe and suggestions from below. Thanks for sharing!
what temp did you put for the oven? you didn't give any of that info.
I think i missed it. But what temp should the oven be?
Your pan looks like it rusted in the old West under a hot sun in 1900 Nevada. Its leaching oxide into the potatoes, is why they taste so good. Yum yum rust
Don't pouring the marinade on last wash the salt, pepper and other spices off of the potatoes? Why not salt and pepper last?
Holly ****! You may as well deep fry them by the amount of oil you use!
Great work but coming from India, it is quite different and difficult to adjust to our taste buds. How do I reuse the leftover?
Hi friends join me thankyou stay connected
I made those beautiful and delicious potatoes! Amazing recipe! Thank you so much for sharing ❤️
Looks good! My family uses broth instead of water to add more flavor
cut, marinate. 450 degress. FOR HOW LONG ?
I’m Greek. My dad was from Thessaloniki and he used to cook potatoes like this with a leg of lamb at Easter. Everything he made was amazing. We would come home from church at midnight and celebrate the Risen Christ with Dad’s cooking. Dad never gave away his recipes but these come close (minus the potato skins). Dad passed away the day before Easter, long ago. Thanks for posting this. Well done.
Christos Anesti! 💕