I worked in a few Greek restaurants when I was younger, so I have had a lot of exposure to really great Greek food! But sadly, I never learned how to make any of the recipes, since I was serving and not cooking them.
Luckily my husband worked as a cook in Greek restaurants, so he was able to recreate these Greek Style Potatoes, just as I remember them. And now you don't have to go out to eat to get restaurant style Greek potatoes; you can quickly and easily make then at home with pantry ingredients! They are 7 WW points on the blue plan per serving and worth every point!
These Greek Lemon potatoes pair perfectly with with my Lazy Greek Chicken Souvlaki and my Easy Tzatziki Sauce. This souvlaki is ideal if you're not in the mood for skewering meat and you want a quicker, yet still healthy, souvlaki solution.
However, because my husband doesn't follow a recipe (and cooks these from memory), in order to record the measurements and instructions, I had to follow him around while he made it. I did the same thing with his Healthy Pumpkin Soup (no cream) It was definitely worth the effort!
I especially love this recipe because it's simple to make and uses ingredients you typically have in your pantry, so there's no running out to buy ingredients.
- margarine (or butter)
- garlic powder
- chicken bouillon
- lemon juice
- dried oregano
🥔Which type of potatoes are best for roasting?
I generally have either red potatoes or Yukon Gold potatoes on hand and have used them both for this recipe, so I know they both work well. And here's why: According to Bonappetit.com, Yukon Gold potatoes are the best potatoes for roasting. Some other varieties are too waxy and some are too starchy, with Yukon Gold being just right! There’s enough waxiness to hold their shape and develop nice caramelization on the outside, while simultaneously having enough starch to make the interior creamy, silky and buttery. You can read more about why Yukon Gold potatoes are the best potatoes for roasting HERE. Red potatoes also work well with this recipe because they are low starch.
⏲️How do you make roast potatoes crispy?
Because the potatoes aren't completely immersed in liquid, they are able to get crispy through the baking process. To make these Greek roasted potatoes extra crispy, after roasting them in the oven for 45 minutes or so, I remove the aluminum foil and broil them on 500F/260 C for 2-5 minutes. They come out PERFECTLY crispy on the outside and soft and tender on the inside!
👪 Serving size
These Greek style potatoes serve 8 people, which is ¾ of a potato per serving. They are 7 WW points on the blue plan per serving. If you want to cut the recipe in half, simply click on the servings (highlighted in blue) on the recipe card and change it to your desired serving amount. The recipe will magically adjust accordingly.
So if you're looking for a great side dish, then give these Greek Style Potatoes a try!
My Amazon Recommendations (affiliate links)
📋 Greek Style Potatoes Recipe
- Preheat oven to 400 degrees F/ 205 degrees C
- Peel potatoes and slice into wedges.
- Spray a 9X13 baking pan (lasagna pan) with non-stick cooking spray.
- Place potatoes in bottom of pan.
- Add water and lemon juice to pan. Then sprinkle on chicken bouillon, garlic powder, paprika and oregano.
- Mix together with large spoon until evenly coated. Add margarine. *You can simply drop the margarine in the middle of the pan, as it will spread out as it cooks.
- Cover in foil, ensuring it's well-sealed and cook for 45 minutes to 1 hour or until fork goes easily through potato.
- Then turn oven up to broil 2-5 minutes, until tops of potatoes are lightly browned * Watch carefully so it doesn't burn
- Garnish with parsley flakes.
- Serve with lemon wedges and tzatziki sauce, if desired.
- Feel free to add more lemon juice to potatoes or squeeze fresh lemon juice over the potatoes if you like it even more lemony!
🍲More Potato Dishes!
This recipe is part of the Country Cook Weekend Potluck!