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Greek Potatoes (Oven-Roasted and Delicious!)

Greek Potatoes (Oven-Roasted and Delicious!) created by Izy Hossack

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

Ready In:
1hr 29mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
  • Put all the ingredients into a baking pan large enough to hold them.
  • Season generously with sea salt and black pepper.
  • Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
  • The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
  • Bake for 40 minutes.
  • When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
  • Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
  • This will take about another 40 minutes.
  • Do not be afraid of overcooking the potatoes- they will be delicious.
  • Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot."
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  1. Deanna K.
    Has anyone tried these with feta? When you go to eat them while hot, crumble some cold feta over them. Even an extra squeeze of lemon . My Yoa Yia from Greece made her potatoes similar to this recipe and always crumbled feta over them. Yummy!
    Reply
  2. Jennifer B.
    I've been making this recipe for a few years now, and it's a hit! Someone suggested using chicken bouillon cube(s) instead of the salt, and it really adds to the flavour. I also use a lot more oregano than in the recipe. A glass baking dish seems to clean up the easiest. Afterwards I give a quick rinse and put it straight in the dishwasher. The dish looks ugly going, but is often completely clean coming out, or I might have a couple of tiny spots that need scrubbing.
    Reply
  3. Jennifer B.
    These are a family favourite! I get requests from extended family to make these. I have to make two batches.
    Reply
  4. Lexi_bug22
    Amazing!!!!!! Not enough words to say how good these are.
    Reply
  5. Lexi_bug22
    I use 1 1/3 tbsp of minced garlic, if I can't get fresh garlic
    Reply
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