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Greek Potatoes 001Potatoes are always a favorite in our house, particularly with my husband.  For years, I’ve roasted potatoes in every possible way and love to make them when he’s at the grill.  They’re just easy and when guests are over, I can get them into the oven and then chat with my guests until they’re ready.

Some months back I was entertaining some girlfriends and served these potatoes to accompany grilled chicken and a salad of heirloom tomatoes. They were a hit and again simple to prepare. 

I used small red-skinned potatoes in this recipe as you can see from the photo, but you may also want to try Yukon Golds.

Greek Potatoes Recipe

1 1/2 lbs red-skinned potatoes, washed and cubed

1/4 cup extra-virgin olive oil

3 garlic cloves, minced

1 tsp dried oregano

1/2 tsp Kosher salt

freshly ground black pepper, to taste

14 cup homemade chicken stock

1/4 cup freshly squeezed lemon juice

2 tbsp fresh oregano, chopped


Pre-heat oven to 400.

Toss potatoes in baking pan with olive oil, garlic, oregano, salt and pepper.  Spread evenly in pan.

Roast potatoes for 15 minutes.  Add chicken stock, tossing potatoes to evenly coat.  Roast for an additional 10 minutes.

Increase temperature to 425.  Add lemon juice, tossing potatoes to evenly coat.  Roast for an additional 10 minutes.  Edges should be golden and potatoes should be cooked through.

Servings: 4