Confession Friday. That’s a thing right? Well, I hope so because I am confessing that I love Greek Potatoes and that they make my life a better a happier place. Seriously, these Greek potatoes are so crispy and crunchy on the outside while staying so steamy hot, and soft on the inside. Certainly, mine and Andrews’s favorite go-to-snack and can be made in such large quantities to please a whole family for your next feast!
Why you’ll love these potatoes:
- Easy Peasy: Yep, these potatoes are easy peasy to make. Making potatoes shouldn’t be complicated, and this Greek potatoes recipe will knock your socks off without you having to bend over backward
- Quick: The one thing with potatoes is they do take longer than other things to cook, but this recipe will still take you under an hour.
- Budget-Friendly: Potatoes are cheap, and you can get a ton of them for next to nothing. Pair them with ingredients you likely already have on hand, this recipe is cheap but delicious
- Versatile: Put these bad boys in a gyro or falafel wrap, serve them as a side with whatever you are barbecuing, or eat them on their own as a delicious snack
Potatoes: Okay, there is no secret here that obviously the main ingredient for this recipe is potatoes. Potatoes are rich in vitamins and minerals. Potatoes are linked to helping improve blood sugar control, reduce heart disease risk, and to boost your immunity. They can also help with your digestion, and even combat signs of aging. Can you say SUPERFOOD!?
EVOO: Otherwise known as extra virgin olive oil, a staple in every kitchen, especially Greeks. The key here though is to make sure you buy the good stuff. Do not buy cheap EVOO because it will not taste as good and likely is filled with things you don’t want in your olive oil. Instead, look for “extra virgin”, avoid anything in a clear glass bottle (light is the enemy), and look at the “best by” date and remember the fresher the better.
How to make Greek potatoes:
This recipe is easy and only takes two bowls to make. Yep, minimal dishes baby! Here’s how to make these delicious Greek-style potatoes:
Step One: Preheat the oven to 400F and line a baking sheet with parchment or lightly grease with oil.
Step Two: Into a large mixing bowl combine all your ingredients for the potatoes. Stir well until combined then transfer to baking sheet. Note: You could do this, marinate for a few hours then cook.
Step Three: Cook for 55 minutes. Cook them till they are fork tender. Crispy on the outside and tender on the inside.
Tip: for extra crispiness finish your potatoes off with a 5-minute broil in the oven.
FAQ & Expert Tips:
What kind of potatoes should I use? My favorite are russet potatoes because they are high in starch and low in moisture. This makes the perfect potato for fries!
Do I need to peel the potatoes? Nope! You do not need to peel potatoes, in fact, the skin can add to the crunch. You will want to make sure you wash them well first though!
What dipping sauce should I serve these with? This is easy because you can legit serve these with anything…. aioli, ketchup, spicy mayo, tzatziki, etc. But to be completely honest… you might not what dip at all! They are THAT good.
Other Greek recipes to try:
- Vegan Moussaka
- Greek Style One-Pot Pasta
- Simple Homemade Greek Salad
- Greek Pastitsio Recipe
- Garlic Confit
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- Preheat oven to 400F.
- Line a baking sheet with parchment and set it aside. You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don't have any parchment. Both are fine.
- Into a large mixing bowl add lemon juice, olive oil, mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano and garlic and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
- Transfer to a baking sheet.
- Cook for 55 minutes at 400F.
- Once ready serve in a bowl or sharing plate style!
- For extra crispiness finish your potatoes off with a 5-minute broil in the oven
- If mustard isn't your favorite, you can still make the recipe without the mustard.