I just discovered these recently. They are often served for Greek Easter (which is in a few weeks). I am not Greek, and I don’t observe Easter, but I am always a fan of potatoes (and starch generally). I really don’t have much of a sweet tooth, but I do have a fat/carb tooth. So, oven roasted Greek potatoes definitely caught my eye!
These are pretty easy to make and don’t require any special ingredients (always a bonus). I used Yukon Gold potatoes (I am a potato fan, but not a russet fan as I find them too floury). I didn’t bother to peel them either. Why waste the vitamins in the peel? And why do extra work if you don’t have to? I am always in favor of shortcuts, particularly if it means less cleanup.
Besides, the skins of Yukon Gold potatoes are thinner than russets, so peeling isn’t necessary. If you do use russets, you probably ought to peel them, as the peels are tougher and heavier.
The result is slightly crispy outside, and fluffy inside. These would pair nicely with roast chicken, or roast lamb. If you make lamb, use the pan drippings instead of the chicken broth.
I made them in the toaster oven because I didn’t want to heat up the whole oven just for potatoes. Plus it was easier to take the tray out to add the lemon juice and the chicken broth, since my oven is squashed in the corner of the kitchen area.
Oven Roasted Greek Potatoes
Ingredients
- 1 potato, preferably Yukon Gold, cut into small cubes, about 1 inch
- 1 garlic clove, minced
- 1 T olive oil
- salt to taste
- red pepper flakes to taste
- generous pinch dried oregano
- 2T chicken stock
- 1 T plus one tsp lemon juice
Instructions
- Remove the toaster oven baking tray.
- Preheat the toaster oven to 400 degrees.
- Mix the potatoes, garlic, oil, salt, red pepper flakes, and oregano together on the baking tray.
- Bake for 15 minutes.
- Add the chicken stock and bake another 10 minutes.
- Add the lemon juice and bake for 10-15 minutes.
- Garnish with fresh oregano if you like.
Oven Roasted Greek Potatoes Substitutions and Variations
- swap the chicken broth for some tomato paste
- use fresh oregano instead of dried (or add some at the end)
- add some shallots and mix that with the oil, lemon, oregano to make a vinaigrette
- top with some feta cheese
- or try some Parmesan (not terribly traditional, but couldn’t hurt)
- if you don’t like red pepper flakes, use black pepper instead
More Potato Recipes
Skin On Garlic Mashed Potatoes
A rich, creamy starch bomb perked up with garlic. No peeling!
A childhood favorite (thanks grandma). She’d make these for me as a special treat. Think fries without the frying part.
French Dijon Mustard Vinaigrette Potato Salad
If you’d rather skip the mayo in your potato salad, this is for you. There isn’t any. Instead, this salad is made with a mustard vinaigrette. It’s much lighter, and I think tastier too.
Crispy Garlic Basil Potato Bites
Crispy. Garlic. Potato. Do I have to say anything else? These are mini bite-size pieces of potato heaven.