Greek Potatoes Flavorful Joy

This humble potato recipe transformed my Greek grandmother's table into a celebration. The tender, golden wedges soaking up lemon and herbs bring Mediterranean sunshine to any meal, turning ordinary potatoes into something truly extraordinary.

I discovered this recipe during a summer visit to my aunt in Thessaloniki. She insisted the secret was generous oregano and allowing the potatoes to slowly absorb the broth while roasting. Twenty years later, this dish still appears on my table at least twice a month.

Ingredients

• Potatoes: 2 pounds waxy varieties like Yukon Gold hold their shape beautifully while developing a creamy interior
• Olive oil: use the highest quality extra virgin you can afford as it significantly impacts the flavor
• Garlic: fresh cloves provide aromatic depth that powder simply cannot match
• Lemon juice: fresh squeezed creates brightness that balances the richness of the oil
• Dried oregano: authentic Greek oregano has an intensity that elevates these potatoes to another level
• Salt: enhances all flavors and helps create the perfect exterior texture
• Black pepper: freshly ground provides gentle warmth throughout the dish
• Vegetable broth: creates steam in the baking process allowing potatoes to become tender before crisping

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400°F and position the rack in the center. This temperature creates the perfect balance allowing the potatoes to cook through while developing a golden exterior. Give your oven at least 15 minutes to reach full temperature before adding the potatoes.

Create The Flavor Bath:

In a large bowl combine olive oil garlic lemon juice oregano salt and pepper. Whisk thoroughly until emulsified. This marinade will permeate every potato wedge creating flavor from the inside out. Make sure the garlic is very finely minced to distribute evenly.

Coat The Potatoes:

Add your potato wedges to the bowl with the marinade and use your hands to toss gently but thoroughly. Ensure every surface of every wedge is coated with the mixture. Take your time with this step as it guarantees consistent flavor throughout.

Prepare For Baking:

Arrange the coated potatoes in a single layer in a large baking dish. Pour the vegetable broth around not over the potatoes. The broth creates steam while allowing the exposed surfaces to brown. Avoid overcrowding which would lead to steaming instead of roasting.

Bake To Perfection:

Place in your preheated oven for 45 to 50 minutes. Turn the potatoes gently with a spatula every 15 minutes to ensure even browning. They are done when fork tender with a golden exterior that shows caramelization around the edges.

Save

My grandmother insisted on using oregano she dried herself from plants growing on her balcony. While store bought works wonderfully I now grow my own oregano each summer as a connection to her and the authentic flavor profile she cherished. The difference is subtle but meaningful especially when serving these potatoes for special occasions.

Perfect Potato Selection

Choosing the right potatoes makes all the difference in this recipe. Waxy varieties like Yukon Gold Red Bliss or new potatoes maintain their shape during the long roasting process. They develop creamy interiors while their exteriors crisp beautifully. Avoid russet or Idaho potatoes which tend to fall apart during cooking. For even cooking cut all wedges approximately the same size making them about 1 inch thick at their widest point.

Make Ahead Magic

These Greek potatoes might taste even better the next day. Allow them to cool completely then store in an airtight container in the refrigerator for up to three days. To reheat place in a single layer on a baking sheet in a 350°F oven for 10 to 15 minutes until warmed through and crisped up again. Add a splash of broth to the bottom of the pan if they seem dry. They also freeze surprisingly well making them perfect for meal planning.

Traditional Serving Suggestions

In Greece these potatoes rarely stand alone. Serve them alongside grilled fish particularly whole sea bream or sea bass. They complement Greek salad with its chunky vegetables tomatoes olives and feta. For an authentic experience include tzatziki for dipping and warm pita bread to soak up the incredible sauce that forms in the bottom of the dish. A simple squeeze of fresh lemon just before serving brightens all the flavors.

Recipe FAQs

→ What type of potatoes work best for this dish?

Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape during baking and develop a nice crispy exterior with a creamy interior. Avoid starchy potatoes like Russets which may fall apart during the extended cooking process.

→ Can I prepare these potatoes ahead of time?

Yes, you can prepare the potatoes and seasoning mixture up to a day ahead. Store the peeled, cut potatoes in cold water in the refrigerator (to prevent browning), then drain, pat dry, and continue with the recipe when ready to bake. The dish also reheats well in a hot oven for 10-15 minutes.

→ How can I make these potatoes crispier?

For crispier potatoes, you can reduce the amount of broth used or drain some of the liquid during the last 15 minutes of baking. You can also increase the oven temperature to 425°F for the final 10 minutes of cooking time. Ensuring the potatoes aren't overcrowded in the baking dish also helps with crisping.

→ What herbs can I use for garnish?

Fresh parsley is the most common garnish for Greek potatoes, but fresh dill, oregano, or thyme also work beautifully. A sprinkle of feta cheese just before serving adds a tangy complement to the savory potatoes.

→ What main dishes pair well with these Greek potatoes?

These potatoes pair excellently with Greek-style grilled chicken, lamb, or fish. They also complement Mediterranean dishes like moussaka, souvlaki, or Greek salad. For vegetarians, serve alongside stuffed bell peppers, grilled vegetables, or with tzatziki sauce and pita bread.

→ Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be substituted for vegetable broth if you're not following a vegetarian diet. It will add a slightly different but complementary flavor profile to the potatoes.