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These zesty Greek spuds turn basic ingredients into a fancy-looking side with barely any work. They drink up all the tasty broth while they cook, giving you crunchy outsides with soft, flavor-packed middles that'll make you feel like you're eating at a beachside Greek restaurant.
I whipped these potatoes up for a Mediterranean dinner with friends, and now they've become the most asked-for side in my household. Even my fussy little nephew always wants another helping whenever they show up on the dinner table.
Ingredients
- Potatoes: Works great with any kind, but Yukon Golds hit that sweet spot between starchy and waxy for this method
- Chicken broth: Gives the potatoes a flavor bath, soaking them with goodness from within
- Olive oil: Go for extra virgin if you can - its bold taste really fits the Mediterranean vibe
- Lemon juice: Don't even think about using bottled stuff, the bright tang of fresh-squeezed makes all the difference
- Garlic: Freshly chopped cloves build amazing aroma during the long cooking time
- Oregano: The dried kind works great, or use fresh (three times as much) for extra herby flavor
- Sea salt: Brings out all the tastes while helping create that crispy outside
- Black pepper: Grind it fresh for the best subtle warmth and complexity
- Paprika: You can skip it, but it adds nice color and a touch of sweetness
Step-by-Step Instructions
- Cut your potatoes:
- Slice peeled potatoes into big wedges by cutting them in half lengthwise, then quarter each half. Make sure they're all about the same size so they cook evenly and get those perfect crispy edges while staying creamy inside.
- Mix the flavor liquid:
- In a 13×9 baking dish, stir together chicken broth, olive oil, fresh lemon juice, chopped garlic, oregano, salt and pepper until everything's well mixed. This amazing liquid will soak into the potatoes, making them tasty through and through.
- Add the potatoes:
- Toss the potato wedges into the dish and flip them around to coat each piece in the liquid mixture. Don't worry about making them all lay flat - the ones sticking up will get extra crispy, while the ones in the liquid will turn super tender.
- Cook them slow:
- Bake uncovered at 350°F for about 90 minutes without any stirring. The magic happens as the liquid slowly cooks down, first steaming the potatoes, then helping them crisp up as the moisture goes away. They're done when they look golden brown with crispy bits.
- Let them settle:
- After taking them out of the oven, wait 10 minutes before serving. This lets the flavors come together and the textures set up just right.
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Your choice of olive oil really matters in this dish. I found this out when my Greek neighbor brought me some oil from her family's trees in Kalamata. The deep, fruity taste of good olive oil takes these simple potatoes from just okay to absolutely amazing.
Make-Ahead Instructions
These Greek potatoes actually taste better the next day, which makes them great for planning meals or having friends over. Cook them as directed, then cool them down before putting them in the fridge. When you're ready to eat, spread them out on a baking sheet and warm them at 350°F for 15-20 minutes until they're hot and crispy again. The flavors get deeper overnight, making them taste even better.
Perfect Pairings
While these go great with Greek food like souvlaki or moussaka, they work with almost any protein. Try them next to simple baked chicken, a grilled steak, or even fish. For a full Mediterranean meal, add a Greek salad, some tzatziki, and warm pita bread. The bright lemon flavor cuts through heavy dishes nicely, and their comforting starchiness makes everyone happy.
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Troubleshooting Tips
If your potatoes aren't getting crispy enough, your oven might be running cool. Turn it up 25 degrees for the last 15 minutes of cooking. Or if they're browning too fast but still hard inside, just loosely cover with foil and keep baking until soft. For maximum crispiness, don't crowd your baking dish too much. Leave some room between pieces so air can flow around them.
Frequently Asked Questions
- → Which potato types are best for this dish?
Yukon Gold, Russets, red, or baby potatoes all work great. Yukon Gold gives a super creamy bite that's hard to beat.
- → Is it possible to make this vegetarian?
Absolutely! Swap chicken broth with veggie broth. You'll still get all the rich flavors you love.
- → How do I store leftover potatoes?
Let them cool, then pop them into an airtight container in the fridge. They'll stay fresh for up to four days. Reheat them in the microwave or oven for best results.
- → What are good herb options for seasoning?
Oregano is the go-to, but parsley or Greek oregano are nice for topping and extra flavor.
- → What’s the trick for crispy potato edges?
Make sure all wedges are nicely coated in the seasonings, and arrange some just above the broth so they caramelize beautifully.
- → Can I prepare this dish ahead of time?
Sure! Mix and prep the potatoes earlier, then bake them fresh when you're ready for that perfect crisp texture.
- → Why is fresh lemon juice better for this dish?
Fresh juice adds a bright, zesty kick that bottled juice can't match. It really elevates the dish.