Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Greek Style Potatoes

olive oil

water

garlic,

lemon juice

thyme

rosemary

chicken bouillon

black pepper

potatoes,

Preheat oven to 350 degrees F (175 degrees C).


In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.


Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.


The first time I made this recipe I followed the directions as stated.However, I used golden potatoes. The 2nd time I used the juice of one lemon, 3 bouillions. I was out of thyme so I used a tsp of oregano. About 10-15 min before they were done I pulled the lid off so that they would be a bit dryer like my fav greek restaurant. The potatoes were good the first time, GREAT the 2nd time.  This is a definite keeper

I didn't follow this recipe completely...so I am rating it on the changes that I made:  added oregano and sea salt (to taste), used fresh rosemary chopped very fine (about 1/2 teaspoon), and subbed chicken broth for the water and boullion.  I mixed everything (potatoes &amp; seasonings, oil, etc.)together and then added only enough chicken broth to moisten everything (1 1/2 cups would be way too much in my opinion).  Roasted them as directed...be sure to start testing at 1 hour if your potatoes are cut into small pieces.  Delicious!

Great potatoes; however, I made changes based on other reviews.  I only used half of the oil, half of the water, double the fresh lemon juice, used 3 cubes of vegetable bouillon, and used 4 garlic cloves.  I also boiled the potatoes prior to placing them in the oven to boil off some of the starches and reduce cooking time.  In the end, the potatoes still took about an hour and 10 minutes.  The potatoes were amazingly delicious and would definitely make them again.  Thanks!

WOW, all I can say is these are far better than any greek restaurant's lemon roasted potatoes.  I cut back the water by half and two hours was perfect, and I tossed them three times during the cooking process. Thank you Cathie!!!

Okay, I know I am in the minority, but we didn't like these.  The had an odd taste that just didn't seem to match.  I suspect it was the lemon.  I will not make them again.

These are some mighty fine tastin' taters.  I halved the recipe and used barely a Tbs olive oil, reduced the water by a 1/4C and subbed veggie bouillon cubes for the chicken-flavored.  Only minor downfall is the bake time... didn't want the oven on for over an hour just for the potatoes, so I steamed them first in the microwave, then baked at 400 for 20 min.  Taste great cold, too.  Thanks!

I loved this.  I tweaked the recipe a little bit - adding three vegetarian boullion cubes instead of two chicken ones, and I used some vegetarian stock in place of some of the water (which I had reduced to 3/4 of a cup).  I upped the temparature to 400 degrees, and baked for an hour - taking off the covering for the last fifteen minutes.  It was absolutely fantastic!

I  found a ''key'' ingredient missing- ''OREGANO''! this is a simple must have ingredient when doing Greek Potatoes, or Grecian Chicken as well. I also prefer Yukon Gold potatoes, and just simply cutting them into wedges, spray a baking sheet with non stick- and coating the potatoes with extra virgin olive oil, parsley,Oregano, paprika, salt, pepper to taste-and fresh lemon juice cover and bake- and i add NOTHING else.. have made them this way for 21 years now- and get people wanting seconds and  thirds..

I think this recipe has potential, though I was not thrilled with my first attempt.  Next time I will use less water as mentioned by one reviewer (I thought they were too soggy) and cut back on the lemon some.  I did use only 1/2C olive oil as someone else suggested, and that seemed fine.  Will add PLENTY of herbs -- I used fresh thyme, oregano and basil, but I didn't use enough -- I think these potatoes should be very savory....  I made with the Greek Bifteki, which I HIGHLY recommend.  I'll be making this combo again!

I was looking to recreate the Greek restaurant potatoes, and these are them! I used chicken broth instead of the water and bouillon. I had about 7 small baking potatoes, I peeled them and halved them, and placed them in a 9x13 dish. Poured the mixture on top, and baked (uncovered) the whole time. I turned them once midway - and they were PERFECT!

OMG!! These aren't LIKE the potatoes you get at a Greek restaurant. These are BETTER!! I only changed the seasonings a bit, using only oregano (2 teaspoons) and salt and pepper (no boullion). Mixed up everything in a bowl, put it in the oven for an hour covered, then uncovered them for the last 20-30 minutes. I have never tasted such a flavorful potato! Had to throw myself between by husband and the pan so he didn't eat them all! Definitely a winner!

Followed advice, par boiled in chicked stock and garlic cloves. Wisked olive oil, lemon juice and herbs. Drained and placed potatoes in baking dish. Poured oil and lemon mixture and tossed to coat. Oven 10 minutes, stirred and then another 10 minutes. Topped with feta cheese and fresh herbs - OUTSTANDING! Everyone gobbled it up! Thank you!

The lemon flavour was way too over-powering, and I lOVE lemon.  Having said that, the cooking method is far superior to anything I've done before (cooking in water).  The potatoes turn out nice and soft, just like in a Greek restaurant.  Unfortunately for me, the lemon was just too strong and ruined the dish. I will definitely make this again but with maybe 1/8 of a cup or less of lemon juice!

This recipe is great!  It is super easy and I like the fact that it doesn't have the heavy ingredients (cream, butter, cheese)that so many potato recipes have.  Plus it is so flavorful.

These are delicious!  I take th foil off at the end of cooking and let the liquid cook off.  This makes the potatoes more flavorful.  Very authentic!

My fiance liked this one alot. Personally I think there was way too much water and oil in this recipe. I think the potatoes would come out better if you drop the amount of oil to about 1/2 cup, left the water out, and then tossed the potatoes in the mixture. Bake for about 40 minutes and the broil for a couple of minutes to get them a little crispy. Cooking them like the recipe called for they came out very mushy. I actually drained out the liquid half way through and marinated a chicken breat in it. I will let you know how it works as a marinade.
1/23/06 - The chicken came out awesome using this recipe for a marinade... I rate the chicken a 4.5!

Yummy yummy yummy. I looked everywhere for a recipe that tasted like those at the greek restaurant I worked at when I was 17, and I've found it. I serve these with anything and everything, from meatloaf to fancy dinner parties, and they always get a good reaction!

They turned out great! Just some small modifications: 1/2 cup of water, 1/2 cup of lemon. Ill definitely cook this again!

These were AWESOME! Identical to the ones served at my favorite Greek restaurant. I followed the recipe exactly except I omitted the rosemary and was more than thrilled with the results. Even my boyfriend, who is very picky, went back for seconds. The lemon juice is a MUST here. 1/4 cup is the perfect amount. Although I would recommend cooking at least 2-2 1/2 hours.

i was looking for a recipe to go with fresh fish and this was it...it was really good and so were the leftovers fried up for breaky...it was easy and very tasty...the dud really liked them so that is a realy plus...thanks for the recipe...

I thought these were delicious.  I did take a shortcut because I didn't want to cook potatoes for 2 hours.  I peeled the potatoes and boiled them in chicken broth and garlic until I could just pierce them with a fork.  In a bowl I mixed the olive oil, lemon juice, lemon zest, fresh thyme, fresh rosemary, fresh oregano, salt &amp; pepper.  I strained the potatoes and moved them to a cookie sheet.  I poured the olive oil mixture over the potatoes and baked them at 400F for 30 minutes, turning the potatoes after 15 minutes.  I served the potatoes with a greek salad (with the Absolutely Fabulous Greek/House Dressing from this site) and Souvlaki from this site

Quite a good potato dish! I think maybe I'd reduce the lemon juice a tad, or maybe toss the potatoes with the mixture instead of just pouring it over, because the olive oil/lemon juice mixture pooled at the bottom of the dish and the potatoes on the bottom were VERY lemony. I skipped the chicken bouillon because I didn't have any, perhaps that would have soaked up some of the 'lemony'ness. Also skipped the rosemary because I don't really care for it on potatoes, and used a bit more thyme than called for. Also sprinkled lightly with salt right before serving.

Excellent as is ... 5 star!  If you are pressed for time, parboil the 'golf ball size' potatoes with the bouillon, 2 cloves of garlic, and the whole unwaxed lemon and salt in a pot for 12 minutes.  Drain the potatoes reserving 3/4 cup of the liquid.  Make the oil mixture as per the recipe adding new garlic and carefully squeezed lemon, fresh oregano, rosemary, thyme if you have it, and the reserved bouillon, salt and pepper.  Bake at 400 uncovered stirring every 15 minutes until crisp.  About 1 hour.  Jamie Oliver would tell you to scuff up those potatoes after draining them by tossing them around in the pot.  It fluffs the outside and makes them crispier when you bake them.

These were some of the best potatoes I have ever had. I will be making these again very soon. My son even had seconds.

Tasted great, to cut down cook time, I cut up the potatoes, placed them in the microwave with a bowl, added some water, covered the bowl and cooked it for about 10 mins. Worked great.

Fabulous, although I used red potatoes and cut them into bite sized pieces, which reduced the roasting time to 60-90 minutes.  Also, uncover after about an hour to allow the liquid to evaporate a bit.

AWESOME!!!!!  The only thing is I boiled mine for like 12 minutes to cut down on baking, and I think they didn't absorb as much "juice" as they would have had I baked them longer.  Next time, and there WILL be a next time, I will just set aside 2.5 hours to bake them.  These are a total keeper and if restaraunt style greek potatoes are your thing, you won't be sorry with this recipe.

When I first made this recipe I thought I had potato soup in my casserole dish. However, I stuck to it and like another reviewer, and after 75 min., I took the cover off with 15 min. to go and these were AWESOME !!  perfect and a nice change from regular roasted potatoes.  The second time I made these I cut up an onion and mixed it in.  This was was really tasty also.

It was really good... but the sauce was a bit soupy so I will probably thicken it a bit next time.

I love these potatoes! The other day while making them though, I found I had no room in the oven, so I put them in the crock pot on high for about 3 hours. They were AMAZING! I always make these with Chicken Piccata!

Very delicious and easy to make. I had all ingredients on hand except for the Thyme (used oregano instead).  I didn't feel like heating up the oven or peeling potatoes, so I quartered the potatoes and put them in a Ziploc bag.  In a small pot I boiled the 1.5 c. water with the bouillon and set aside.  I whisked the remaining ingredients in a bowl and then poured the bouillon in the bowl.  I covered the bowl, and put it in the freezer for about 30 min to cool.  Then, I poured the liquid in the ziploc bag and shook the potatoes.  Cooked the potatoes over the grill on low heat for 40 minutes (used two sheets of heavy duty aluminum foil folded first into a boat to avoid all that liquid running off the counter, wrapped up the potatoes with the remaining foil and wrapped again with an additional sheet of foil).  Although there was barely any liquid left when the potatoes were finished, next time I will cut the liquid in half...it seemed way too much and too tricky when first pouring the potato mixture on the foil.  Can't wait to try this in the oven as the recipe says it should be made.

These were so delicious. I took off the foil for the last half hour to crisp up the top of the potatoes. They tasted just like ones I've had on holiday in Greece. Gorgeous!

First off I followed the directions of another poster:

The first thing I did was boil the potatoes in the chicken stock. Since some people commented that the potatoes were a little bland, I added a couple chunks of garlic to the stock. Between the stock and the garlic, I knew it would give the potatoes a great start. I cooked them until they were ALMOST done. Then I drained them and put them in a baking dish. In another bowl, I added the olive oil, (NO water!)zest of an entire big lemon after microwaving it for 30 seconds to make it juicier and all the contents of that lemon. I added fresh rosemary and thyme from my garden along with some Greek oregano and fresh ground black pepper and a little salt. I baked them uncovered for about half hour stirring them half way through and they were delicious! 

I also cooked them with baby carrots and they were perfect.  The potatos came out crispy on the outside and soft and fluffy inside!  Ate this with the grecian pork recipe from this site and it was a lovely dinner.

so delicious!!! use fresh herbs and fresh lemon juice if you can....makes the potatoes even better!!

These were pretty good. A lil light in flavor so next time i would have to double up on all the seasoning and lemon . I kept the skin on and cut into wedges.

The recipe is dead simple to make and tastes every bit as good as what you would get in a greek restaurant. I agree with all of the other reviews - add a bit more lemon. Delicious!

Does anyone have an opinion on making these in the slow cooker?  Thanks in advance!

These are almost perfect.  All I added was some oregano.  I've worked in a few Greek restaurants and these potatoes are the same ones they serve.

Best potatoes ever! I like to use extra lemon juice 1/2 to 3/4 cup and 3 chicken cubes! Serve with Tzatziki!!

Amazing.  Just perfect Greek Style potatoes

these did not turn out the way I was hoping they would.  the flavour was lacking and the texture was wrong.  I won't be making these again.

A delicious and different way to have potatoes! As someone else suggested, I uncovered the dish and drained most of the liquid during the last 1/2 hour so that potatoes would be browned a little. next time, I won't probably cover at all and use less liquid.

Loved the lemony taste and spices. Water turned into small amount of thickened sauce in bottom ov pan . Yum !

These potatoes were great. I used 3 cubes of chicken base and added some oregano and fresh garlic to the liquid base. I would highly suggest using half of the water called for. I also had to cook for 2 and 1/2 hours and took the cover off the last 15 minutes. I wil definately make again!

If you add a splash or two of ouzo and some oregano, it just sends this over the top!  These are fabulous!

These potatoes tasted awesome! Cut potatoes into eighths- boiled for a few minutes first and then baked for 20 minutes covered and 20 minutes uncovered (had to turn up the temperature a little at the end in order for the potatoes to brown). Added some red pepper for spice and put some slightly stale garlic bread, torn into small pieces, on top of the potatoes and occasionally stirred while baking to distribute sauce/juices- delicious flavor. Served with steamed corn and chicken marinated in a similar seasoning (oil, lemon, oregano, rosemary, garlic, red pepper, salt and pepper). Yum!

What a hit thanks for the wonderful recipe.

These were pretty good, but the lemon needs to be toned down a little.  It wasn't bad, just overpowering enough that I didn't love the final product.

I use a bit more lemon juice than called for, but follow all other amounts called for.  Awesome recipe!!

ok, I love potatoes, and these did not disappoint.  These were great.  I didn't have to add anything extra.  Definitely a recipe to keep.

These were a hit in my hose. I think it neede some more seasoning though.

Followed a tip for quicker cooking. Boiled potatoes in stock with garlic. Also used the lemon zest and 4 cloves garlic. Baked at 400 degrees for 25min. Turned the oven off for last 5 min, while waiting for the souvlaki.Delicious will make again with pork souvlaki and greek salad! Kids loved it too!

By far the best greek potatoes recipe I have ever used.  I used 1 1/2 cups chicken stock in a box and work perfectly.  I uncovered the potatoes about 1 hour in to the cooking time to reduce the stock and brown the tops of the potoates.  Yummy!  Thanks Cathie.

Boiled the potatoes first to cut down cooking time.  Used chicken stock instead of bouillon cubes/water and broiled until they were slightly crispy/crumbly. Turned out great!

I think the length of cooking time is essential to capturing the texture that makes these truly greek style potatoes.  It's a very particular texture you never knew you needed in your life until you've had it or lost it.  Since most greek yiayias dont write down their recipes, it can be tough figuring out h ow to make dishes from childhood.  These seem pretty close.  Every family is different, of course, but these capture the main idea.

These were really good.  The lemon flavor was a little hard to get used to at first.  I made some suggested changes.  Added 1/2 t. salt, some dried oregano, used 1 T. fresh rosemary, and 1 T. fresh thyme.  I added the bullion to 1/4 cup hot water, cubed the potatoes and left the skin on.  Baked about 1.5 hours

These are great with the Grecian Pork tenderloin.  Because you cover the dish, they aren't roasted, but almost steamed.  I used 5 potatoes and still had plenty for the 4 people I was serving.

Excellent! I did use chicken broth instead of water and bouillon and it turned out great......also halfed the recipe for a dinner for two. Baked for 2hrs and hubby loved. 

Thanks

Tasty side dish! Only thing I did differently was boil the potatoes a bit before baking them for reduced baking time.

This was so good my guests requested the recipe!
My husband and kids were dipping sourdough bread in the sauce!
 I served it with rack of lamb.

This dish has a long cooking time but the results are worth every minute. We had it at a potluck and it was the first dish to empty. The second time I made it I transferred the potatoes to a cookie sheet and broiled for about 5 minutes. Either way, delicious.

Very good! I added a lot of extra garlic and lemon to give them a bit more flavour. Will make these again.

Absolutely delicious potato dish. Have shared recipe with many people who love it as well. I always double the recipe so their are leftovers, especially grilled potatoes for breakfast. Awesome!!!!  I always use straight chicken broth for water and cubes. Sometimes I substitute wine for the lemon juice and use Herb de Provence for spices.

When my husband and I ate Greek potatoes from a restaurant and we knew we had to get a recipe for them. This recipe is great but it doesn't make enough :) I triple or quadruple the recipe and cook them in the slow cooker for 7 hours on high. Amazing!

Followed the recipe closely, but substituted granulated garlic for fresh.  Whole family loved it &amp; it made nice leftovers reheated in the toaster oven.  Very nice twist to potatoes that breaks up the boring routine...enjoy!!!

I made these potatoes, following the recipe, and it was the perfect dish to accompany the souvlaki.  Everyone enjoyed them.  Despite the cooking time the potatoes weren’t overly crisp, just nicely browned.  So good, I’m making them again tonight.

Our guests raved about these potatoes! I thought they would come out bland, but no, these are a must to any Greek entree served. The taste and texture were 5 stars.

Good for something different to do with potatoes.

First time I made this it literally was soup, I liked the flavor though.  Second time I only used about 1/4 cup chicken broth with the olive oil and lemon juice, with the seasonings.  Absolutely wonderful roasted potatoes.

We really liked these potatoes and went well with our lemon-infused chicken tonight! I added some garlic and onion powders but otherwise, didn't change a thing! Granted, they take a while to cook (so plan your main course accordingly) but well worth the wait! Will repeat this sidedish very soon!

This is a very yummy side dish, but I did have to adjust the cooking method to get the dish cooked in time for dinner.  Rather than cook the potatoes in the oven the whole time I boiled them until about 1/2 done and then continued with the rest of the recipe (but of course left out the water).  I really enjoyed the end result, but next time I'll add a bit more lemon (personal preference). Thanks for the recipe!

Very, very good. I used oregano instead of rosemary (I find oregano to give more Greek flavour and Rosemary more Italian - but that's my idea) The lemon and chicken bouillon give an unexpected flavour that I personally love with roasted chicken. Use all the liquid !!! I bake the potatoes covered for about 1/2hour, then uncovered for about 3/4hour. When you cut your potatoes a little smaller - cooking time can be adjusted to 1hour uncoverd !!  The liquid reduces and starts to caramalize on the sides of the dish... Make sure to tast this...

Great recipe..  Talk of the dinner...  Used chicken broth..  Friends liked the tangy taste of the lemon...

Made tonight - delicious! I didn't have any Rosemary so I just omitted it but they were still really good. I was a little worried that they would be soupy as it was a lot of liquid with the potatoes going in, but they turned out great in 90 minutes. Will make again!

Love these! they are great the next day roasted in the oven without the liquid

This is bad. I could eat way too many of these!! SOOO good!! Ok. Here's one suggestion for the reviewer further down that thought the herbs were just too over powering- try switching to just oregano- and you'll still have an authentic greek potato dish!! 

Fabulous!  Exactly the Greek potato recipe I have been looking for.  Tasted just like the ones in fine Greek restaurants.  Honey definitely wants these as a regular.  Thanks!!!

These were great potatoes.  I served them with the souvlaki, greek salad III and tzatziki sauce II recipes from this site (with baked pita bread, of course!) Everyone loved my first attempt at a Greek meal.

Very good recipe, but I changed it a bit as per another Greek recipe on this site. I basically combined the 2. I scaled this down for 2-3 people. I had no lemon, used fresh rosemary and italian seasoning. I cooked it at 400F for 1 hour covered and 15 minutes uncovered. Then I added crumbled feta and cooked for 5 more minutes, finishing with a broil. YUM. I picked this recipe over the other because of your use of the chicken bouillon - really adds flavour. Great basis and next time will add onions!

This is one of my all time favorite All Recipe recipes.  Granted, I love greek potatos anyway but I get asked for this recipe EVERY time I make it.  YUMMY YUMMY YUMMY YUMMY

This was just ok for me. It was a bit too oily for my liking.

I've been looking for a great lemon potatoes recipe for years and now I've found it these are perfect!

Yuk, my husband and I did not like these potatoes at all.  We each at one serving and dumped the rest.

Very flavorful potatoes!  I leave the skins  on organic  yellow potatoes. Thanks for this recipe.

These were ok.  Made the recipe exactly as written and we didn't taste any of the lemon juice.  They were rather bland.  May need to spice it up a bit more if I plan on making these again.

Absolutely delicious - tastes even better than the Greek potatoes at my favorite Greek restaurant! The flavors blend wonderfully. This makes a great side dish for Greek chicken, another allrecipes winner. This is now my favorite potato dish of all time! Thanks so much for posting it!

Great and simple to do.  Do not overlook potatoes though.  Turn at least twice to get a browning on top

I loved these.  I served them for a greek theme dinner party and they complimented my other dishes extremely well.  I followed the recipe as written with the exception of only using a 1/2 cup of water instead of 1 1/2 cups.  They turned out perfect this way and there was just enough liquid left in the pan after cooking to coat the potatoes before serving.  I cut my potatoes in 1 inch pieces and they were cooked within 1 hour.

I didn't care much for these potatos. My daughter liked them ok. I took the suggestion of other reviewers and reduced the oil and water. I only added 1/4 cup of water. I did not want them to  fall apart and become soup. The potatos looked great, but the flavor was odd to me with the lemon and rosemary. I baked them for the 1st hour covered and then I uncovered them so that the liquid would evaporate and the oil would fry and crisp the potatos on all sides as I turned them during the last 30-45 minutes. I got the look and crispness I wanted, but the flavor really wasn't appreciated much by my family. No re-runs on this recipe.

I know people don't like it when people rate their changes.  BUT recipes don't have to be followed to a T, and every good cook knows that...
My changes.  I used italian seasoning - not thyme and rosemary.  I added more salt.  I decreased the water to about 1/3 cup and added lemon juice to taste.  They take about 1.5 hours to cook.  If I could rate higher than a five start - I would.  These are beautiful with the chicken gyros slouvaki recipe from this site as well.  A meal fit for a king!

I loved these...I added more lemon and used red pots but OMG sooo yummy I was in love!

My family loved it! I made it with the cucumber sauce and the Souvlaki on allrecipes.

Excellent recipe,  I add a touch of dried oregano.
We make these often and always great.

Better than at any restaurant! I love Greek style potatoes and I followed the recipe exactly. My family and I had to stop ourselves from eating these. They are THAT good. This is a keeper for sure.

I made these exactly as the recipe stated, and they were very good.  The ones I get in Greek Restaurants are a little more flavorful - next time I'm going to try adding more lemon juice and garlic.  I don't think it was too watery - at the end I spooned the extra sauce over the potatoes, and it was great.

These potatoes were fine, just not great. I added some crumbled feta before serving and that added some great flavor. I'll probably make them again but will add more lemon juice and possibly salt and garlic. 

greek style potatoes

Prep Time: 20 minutes

Cook Time: 2 hours

Total: 2 hours, 20 minutes

Servings: 4

Author : Cathie

Ingredients

Instructions

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