Greek Potatoes Recipe – The Cookie Rookie®

Creamy, lemony Greek potatoes are certainly one of my favourite facet dishes of all time! Baked in a wealthy and flavorful liquid created from rooster broth, lemon juice, and olive oil, they’re so fluffy inside they usually nonetheless handle to get a bit of browned on the skin. I can’t get sufficient of those tasty potato wedges!

The primary time I tasted Greek potatoes, I used to be amazed at how creamy and flavorful they have been. I simply knew I needed to attempt to replicate them at house, and after plenty of analysis, I found that the key was that they have been simmered in a wealthy broth within the oven. This infuses them with a lot taste, and it’s a method I had a number of enjoyable studying.

Suggestions for Freshmen

• Minimize the potatoes into equally-sized wedges in order that they cook dinner on the identical price.
• Don’t overcrowd the pan, or the potatoes will merely steam. Give them a little bit of area for air circulation to permit them to brown correctly.
• These potatoes won’t be tremendous crispy, regardless of how onerous you attempt. They’re cooked in a number of liquid, so count on them to be tremendous creamy on the within and barely browned on the skin.

• Preheat the oven to 450°F.

• In a 2 cup liquid measuring cup or medium bowl, whisk the rooster broth, olive oil, lemon juice, salt and dried oregano.

  ½ cup low-sodium rooster broth, ½ cup olive oil, ½ cup freshly squeezed lemon juice, 1 tablespoon kosher salt, 1 teaspoon dried oregano

• Place the potatoes on a rimmed sheet pan and pour the rooster broth combination over prime. Toss to mix.

  3 kilos giant Yukon Gold potatoes*

• Roast the potatoes for half-hour, toss, and roast for an additional half-hour or till the potatoes are tender and golden brown. If they aren’t browned by the tip of cooking, broil for 2-3 minutes.

• Take away from the oven and toss with the contemporary oregano till barely wilted. Switch to your serving platter and prime with feta earlier than serving.

  1 tablespoon roughly chopped contemporary oregano, ½ cup crumbled feta cheese

*Yukon Gold potatoes are my most popular potato for this recipe since they’re much less starchy in order that they maintain collectively regardless of being cooked in a lot liquid. Different waxy potatoes, like fingerlings or purple bliss, additionally work.

Serving: 0.5poundEnergy: 378kcalCarbohydrates: 43gProtein: 7gFats: 21gSaturated Fats: 4gPolyunsaturated Fats: 2gMonounsaturated Fats: 14gLdl cholesterol: 11mgSodium: 1326mgPotassium: 1016mgFiber: 6gSugar: 2gVitamin A: 78IUVitamin C: 53mgCalcium: 110mgIron: 2mg

Vitamin info is robotically calculated, so ought to solely be used as an approximation.

How one can Make Greek Potatoes Step by Step

Combine the Broth: Preheat the oven to 450°F. In a 2-cup liquid measuring cup or medium bowl, whisk ½ cup of low-sodium rooster broth, ½ cup of olive oil, ½ cup of freshly squeezed lemon juice, 1 tablespoon of kosher salt, and 1 teaspoon of dried oregano.

Cowl the Potatoes: Place 3 kilos of enormous Yukon Gold potatoes minimize into wedges on a rimmed sheet pan and pour the rooster broth combination over prime. Toss to mix.

Roast the Potatoes: Roast the potatoes for half-hour, toss, and roast for an additional half-hour or till the potatoes are tender and golden brown. If they aren’t browned by the tip of cooking, broil for 2-3 minutes. Take away from the oven and toss with 1 tablespoon of roughly chopped contemporary oregano till barely wilted. Switch to your serving platter and prime with ½ cup of crumbled feta earlier than serving.

How one can Retailer and Reheat

Retailer leftover Greek potatoes in an hermetic container within the fridge for as much as 5 days or within the freezer for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating in a 350°F oven for 15-20 minutes, or till warmed by way of.

Serving Options

These Greek potatoes are an important facet for my Greek rooster. The same taste profiles play very well collectively. I really like them with a traditional rack of lamb, too. Their shiny taste actually balances properly with the yogurt sauce. As a bonus, I’ve discovered that in addition they make an important appetizer or snack dipped in creamy tzatziki!