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 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