Greek-Style Potatoes

One of my favorite things to order at a Greek restaurant is a plate of Greek-style potatoes. They’re tender and creamy inside, slightly crisp at the edges, and bright with lemon and a touch of oregano — each bite is irresistible. It took me many attempts to recreate them at home, but with a key tip from my friend Erin Vard (whose family owns a beloved Greek restaurant in the DFW area), I finally nailed the method: slow roasting in a baking dish with a little liquid and butter for maximum tenderness and flavor.

Erin’s trick is simple but transformative: roast the potatoes low and slow in a baking dish (not on a sheet pan), add olive oil and just enough water or broth to cover the pan bottom, and include a few slices of butter for richness. She often combines chicken broth with water for extra savory depth. Roast for a long time — roughly 1½ to 2 hours — checking occasionally and adding a little more liquid if needed. The result is potatoes that are meltingly tender inside with the slightest crisp on the outside.

Ingredients

• 2 pounds large Yukon Gold potatoes
• 1/4 cup extra virgin olive oil
• 1½ teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1½ teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup low-sodium chicken broth (or water)
• Lemon wedges, for serving
• Fresh oregano or parsley, for garnish

Step-by-Step

Step One: Preheat the oven

Preheat the oven to 325°F (about 163°C).

Step Two: Clean and cut the potatoes

Scrub the potatoes and pat them dry. Cut each potato in half lengthwise, then cut each half into 1-inch-wide wedges so they cook evenly.

Step Three: Add ingredients to the baking dish

Arrange the potato wedges in a 9×13-inch baking dish. Drizzle with olive oil and add the salt, pepper, dried oregano, garlic powder, lemon juice, and chicken broth (or water). Toss the potatoes gently in the dish so they are evenly coated, then spread them in a single layer so they roast uniformly.

Step Four: Slowly bake

Bake uncovered at 325°F until the potatoes are tender through the center and slightly crisp on the edges, tossing every 30 minutes so they brown evenly. Expect about 1 hour 15 minutes to 1 hour 30 minutes total. If the baking dish looks dry before the potatoes are tender, add a splash more broth or water and continue roasting.

Step Five: Serve and enjoy

Let the potatoes rest briefly — they’ll be very hot straight from the oven. Serve them as they are, or garnish with extra lemon wedges and fresh herbs. They pair perfectly with Greek-inspired mains like grilled meats, roasted chicken, or a fresh salad.

Recipe FAQs

Nutrition (approximate)

The following nutrition values are estimates and should be used as a guideline only:

• Calories: 1214 kcal
• Carbohydrates: 167 g
• Protein: 20 g
• Fat: 55 g (Saturated fat: 8 g)
• Sodium: 3564 mg
• Potassium: 4003 mg
• Fiber: 22 g
• Sugar: 9 g
• Vitamin C: 202 mg

Nutrition is automatically calculated and will vary based on exact ingredients and portions.

Additional Info

Author: Alex Snodgrass

Course: Side Dish

Cuisine: Mediterranean

Prep time: about 10 minutes. Cook time: roughly 1 hour 15–30 minutes.

Looking for more Greek-inspired recipes?

Grilled rack of lamb with mint chimichurri; Greek-inspired grilled lamb burgers; pan-roasted Greek chicken thighs; Greek-inspired chicken wings with feta dipping sauce; Greek-inspired feta fries with romesco ranch. Try one to build a full Mediterranean meal.

Once I started using Erin’s slow-roast method, these potatoes became a weekly request at my house. I hope your family enjoys them as much as mine does — simple ingredients and a little patience deliver something truly special.