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greek potatoes on plate close-up

Greek Potatoes (super easy, so much flavor!)

Author Erin Dooner
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.

Ingredients

  • 600 grams (21 ounces) Yukon Gold potatoes or Russet or New Potatoes or Red Potatoes
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) 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

Instructions

  • 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.
    600 grams (21 ounces) Yukon Gold potatoes
  • 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.
    1/4 cup (60 ml) water, 1/4 cup (60 ml) lemon juice, 2 1/2 tablespoons olive oil, 2 teaspoons chicken bouillon, 1/2 teaspoons salt
  • 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.
    2 cloves garlic, 2 teaspoons dried thyme, 2 teaspoons dried rosemary
  • 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.

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 3-4 servings. The nutritional info was calculated based on 4 servings.
  • Adapted from Greek style potatoes on AllRecipes

Nutrition

Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 311mgPotassium: 658mgFiber: 4gSugar: 2gVitamin A: 25IUVitamin C: 36mgCalcium: 33mgIron: 2mgNet Carbs: 24
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