These Greek potatoes are crisp on the outside, have creamy centers, and are so very flavorful. They’re naturally gluten-free and this recipe has a vegan option.
I know most of you are here for the sweets, but when it comes to carbs, I love them all. Especially in the form of potatoes and pasta! I don’t post much savory food, but when I do, it’s almost always one of the two.
You’ve probably already got what you need!
- Potatoes – Yukon Gold, Russet, New Potatoes or Red Potatoes all work great!
- Lemon juice – fresh is definitely better tastewise, but you can use bottled if that’s your only option. But really, fresh is much better!
- Olive oil – extra-virgin, light, whatever type you’d like.
- Bouillon – you can use chicken or vegetable bouillon for a vegan and vegetarian option.
- Garlic – I used fresh but granulated garlic also works.
- Thyme and rosemary – fresh or dried
- Salt and water
Better than the original
I found this recipe for Greek-style roasted potatoes a few years ago on AllRecipes and have been tweaking it ever since. In the original version, a lot of water is used, and the potatoes don’t brown at all.
They have a great mix of flavors with lemon, rosemary, thyme, and garlic. My recipe really doesn’t resemble the original very much, so perhaps these potatoes aren’t authentic Greek, but I think you’ll agree that they are every bit as tasty when you taste them.
No burned garlic!
When I followed the original recipe, my garlic always used to burn before the potatoes cooked so I started adding the garlic and herbs towards the end of the baking time. No more burnt garlic!
The garlic is still very crisp and honestly, almost on its way to burning, so if you don’t like your garlic crisp, throw it in during the last 15 minutes of baking.
Great party food
You know how roasted potatoes are usually just good straight from the oven? Not these!
They’re great at room temperature. Perfect for a party! For some future world where we have parties.
These Smashed Potatoes with Garlic and Cheese are also REALLY good at room temperature.
Plus, if your husband decides not to eat his entire share in one sitting and is the lazy type who doesn’t put his leftovers away for a few hours, you can eat up his portion. One at a time.
Every single time you go to the kitchen. Until they’re all gone. He’ll complain but then you can explain why it’s necessary to put away the leftovers. ;)
What to serve them with
You could play around with the seasoning in that recipe and use a bit of garlic, rosemary, and thyme instead of paprika and Italian seasoning.
I think these Mediterranean Vegetables would also go well with these Greek potatoes.
Can I reheat roasted potatoes?
Yes, it’s easy! You have multiple options, but the most common and for best results, you can re-roast them. Re-roasting the potatoes to reheat them won’t leave them soggy, gummy or cold in the middle. Instead, you get terrifically crisp and flavorful potatoes a second time!
Just heat the oven to 400 degrees, spread the potatoes on a sheet pan, be careful not to overlap them, and cover them in foil. Re-roast them until they are thoroughly warm, about 10-15 minutes. Remove the foil and add another 5 minutes to crisp them up nicely. And serve!
Can I use a toaster oven?
Sure! It’s basically the same steps as doing it in a conventional oven. Preheat your toaster oven at 400 degrees, place roasted potato leftovers on a baking sheet, roast for 20 minutes, but keep turning the pieces every 5 minutes to get that even golden color.
Can I use an air fryer?
What can’t the air fryer do? That’s right you can reheat these roasted potatoes in an air fryer! And it’s a super-fast way to get it done.
Set the temperature around 350-400 degrees. Reheat potatoes for 3-4 minutes, but be sure to check them to make sure they are as crisp as you would like and serve!
Can I use a microwave?
It’s not a favorable method, but if it’s all you have, then you can use a microwave. Be forewarned that when using a microwave, potatoes can turn out mushy or hard. So here’s what you can do.
Use the microwave only at a low or medium setting. Place the potatoes without overlapping them in the microwave and cover them with a damp paper towel. Cook for short periods of time, and continue to check the potatoes often to ensure they aren’t getting hard or mushy.
If you ask me, you have three other options much more superior than using a microwave, and I would recommend not using the microwave unless absolutely necessary.
The reheating process for roasted potatoes is the same whether they are cold or frozen. So save your leftovers and have a terrific side dish for yet another amazing family dinner.
I hope you’ll enjoy the potatoes! If you make this recipe, I’d love to see pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them. :) Also be sure to follow me on Pinterest for more healthy recipes.
Looking for something a bit different and better for picnics? Check out this best potato salad recipe!
Greek Style Roasted Potatoes (naturally gluten-free, vegan)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 3-4 servings
- 600 grams (1 pound + 5 ounces) Yukon Gold, Russet, New Potatoes or Red Potatoes
- 1/4 cup (60 milliliters) water
- 1/4 cup (60 milliliters) lemon juice
- 2 1/2 tablespoons olive oil
- 2 teaspoons chicken bouillon (for a vegan version, use vegan vegetable bouillon)
- 1/2 teaspoons salt
- 2 cloves garlic, minced (or 1/2 teaspoon granulated garlic)
- 2 teaspoons dried thyme (or 2 tablespoons fresh)
- 2 teaspoons dried rosemary (or 2 tablespoons fresh)
- Preheat the oven to 400 °F (205 °C) and get out a rimmed non-stick baking sheet (mine was about 11"x7") or line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.
- Wash, peel (if desired) and cut the potatoes into approximately 1"x3/4" chunks.
- In the prepared pan, mix together the water, lemon juice, olive oil, bouillon, and salt. You can alternatively mix those ingredients in a bowl and then coat the potatoes in it, but I prefer to not dirty up another dish.
- Add the potatoes and stir to coat in the liquid.
- Cover the pan with foil and bake for 40 minutes.
- Remove the pan from the oven, uncover, and add the minced garlic (you can add it during the last 15 minutes of baking if you're worried about it browning too much), thyme and rosemary. Stir to evenly distribute the garlic and herbs.
- Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
- Once they're crisp, remove them from the oven and let them sit for about 5 minutes. Salt to taste.
- Serve. These are best warm or at room temperature.
- Refrigerate leftovers in an airtight container for up to 4 days.
Adapted from Greek style potatoes on AllRecipes