Best Roasted Greek Potatoes Recipes

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

GREEK LEMON-ROASTED POTATOES

Steps:

• Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
• Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

TRADITIONAL GREEK ROASTED LAMB AND POTATOES

Steps:

• Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
• Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
• 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
• Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
• While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
• After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
• Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
• At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
• To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

GREEK ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

OVEN-ROASTED GREEK POTATOES

Steps:

• In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES

Steps:

• Trim the excess fat off the lamb and set aside.
• Finely chop the whole garlic head.
• Combine with the remaining marinade ingredients.
• Place the lamb in a large, deep container or baking dish and pour in the marinade.
• Turn the lamb in the marinade so that it is coated all over.
• Cover and refrigerate overnight.
• Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
• Remove the lamb from the marinade and discard the marinade.
• Make 10-15 small incisions all over its surface using a small, sharp paring knife.
• Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
• Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
• Preheat the oven to 375°F (190°C).
• Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
• Season well with salt and pepper.
• Place the lamb over the potatoes.
• Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
• Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
• Remove the lamb from the oven and let rest for about 10 minutes before carving.
• Keep the potatoes in the turned off oven until ready to serve.

GREEK STYLE OVEN ROASTED LEMON BUTTER PARMESAN POTATOES RECIPE - (4.1/5)

Steps:

• Set oven to 375 degrees. Butter a shallow baking dish large enough to hold the potatoes. Peel and cut the potatoes into large wedges and place into the prepared baking dish. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve. *NOTE* the Parmesan may be sprinkled on just after baking if desired.

GREEK-STYLE OVEN-ROASTED LEMON-BUTTER PARMESAN POTATOES

Steps:

• Set oven to 375 degrees.
• Butter a shallow baking dish large enough to hold the potatoes.
• Peel and cut the potatoes into large wedges and place into the prepared baking dish.
• In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
• Pour over potatoes in the dish and stir to coat well.
• Cover the dish tightly with foil.
• Bake for about 40 minutes.
• Uncover and turn potatoes.
• Sprinkle with Parmesan cheese, and return to oven (uncovered).
• Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
• Sprinkle with chopped fresh parsley and serve.
• *NOTE* the Parmesan may be sprinkled on just after baking if desired.

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES

Steps:

• Set oven to 425 degrees F (set oven rack to bottom position).
• Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
• Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
• Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
• In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
• Sprinkle the whole garlic cloves and olives around the potatoes.
• In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
• Sprinkle the dried oregano over the top.
• Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
• Roast uncovered for about 50 minutes.
• Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
• Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
• Serve the chicken with pan juices.

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

Steps:

• Set oven to 375 degrees F.
• Grease a large roasting pan (large enough to hold the chicken).
• Rub the chopped garlic into the chicken and season with salt and pepper.
• Place the chicken into the pan along with the potatoes, onions and capers.
• Pour the broth over.
• In a small bowl whisk together oil, lemon juice, oregano and rosemary.
• Pour evenly over the chicken and potatoes.
• Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
• *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F.
• Lightly oil a medium baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated and pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes.
• Season the potatoes with the oregano and mint.
• If the dish appears dry, pour another 1/4-1/2 cup water into the dish.
• Return to the oven and bake about 40 minutes more.
• Top with the crumbled feta cheese to serve.

GREEK LEMON ROASTED POTATOES, MARTHA STEWART

Steps:

• Heat oven to 500 degrees.
• Place potatoes in a 10 X 15 inch baking dish.
• Add water, olive oil, lemon juice, dried oregano, salt and pepper.
• Toss potatoes until well coated.
• Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
• Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
• If desired, garnish with oregano.
• Serve.

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES

Steps:

• Set oven to 425 degrees F (set oven rack to bottom position).
• Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
• Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
• Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
• In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
• Sprinkle the whole garlic cloves and olives around the potatoes.
• In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
• Sprinkle the dried oregano over the top.
• Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
• Roast uncovered for about 50 minutes.
• Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
• Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
• Serve the chicken with pan juices.

OVEN-ROASTED GREEK POTATOES WITH ROASTED LEMON WEDGES RECIPE BY TASTY

Steps:

• Cut potatoes into wedges. Then, stir salt into a large pot of rolling boiling water and add potatoes. Bring up to a boil and parboil for 6-7 minutes.
• Drain potatoes in small batches and mix in a bowl with the rest of the "Dressing Mix" ingredients.
• Using a large spoon, Transfer potato wedges to a greased baking dish (with
• non-stick cooking spray). Drizzle remaining dressing over top and add a whole
• lemon, cut into quarters.
• Bake in a preheated 425°F for 40 minutes. Then, broil for just a minute or until tops of potatoes are crisp.
• Sprinkle with garnishes and serve.
• Enjoy!

GREEK ROASTED CHICKEN AND POTATOES

Steps:

• Place chicken on a rack in a roasting pan.
• Sprinkle with salt and pepper and half the oregano.
• Arrange potatoes around the chicken; sprinkle with salt and pepper and the remaining oregano.
• Pour butter and lemon juice over the chicken and potatoes.
• Add chicken broth to pan bottom.
• Bake at 350°F for 2 to 2 1/2 hours or until chicken is browned and tender.
• Baste frequently with pan juices during roasting.

OVEN ROASTED GREEK POTATOES

Steps:

• 1. Peel and cut potatoes into wedges. Dice onion. Chop garlic.
• 2. Zest the lemons and then juice. Set zest and juice aside. Cut up the lemon shell into a small dice.
• 3. Combine the potatoes, lemon juice, lemon zest, and cut up lemon, garlic, salt, pepper, Greek seasoning and oregano in a zip lock bag, mix well and allow the potatoes to marinate for an hour or so. (I let mine marinate for about 4 hours.)
• 4. Preheat oven to 425-degrees. Place a sheet of parchment paper on a baking sheet with a rim. Pour potatoes mixture on sheet and spread so that it is all one level.
• 5. Roast for 30 minutes, stir potatoes so the bottom side will brown.
• 6. I don't know whether I liked the juice from the potatoes or the juice from the green beans and tomatoes better for dipping my potatoes in. You'll just have to try this menu and decide for yourself.

GREEK-STYLE ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 375°F. Cut the potatoes into 2-inch pieces and place them in a 9 by 13-inch baking pan (or thereabouts--something that is big enough for the chicken to rest on. Toss them with 2 teaspoons of the olive oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and the oregano. Push the potatoes towards the edges, making a space in the center fort the chicken. Rinse the chicken and remove the livers. Pat the chicken dry and put it, breast side up, on the baking dish that's holding the potatoes. Using a paring knife, pierce it about three times in each half of the breast. Wedge a slice of garlic into each piercing. Sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Flip the chicken. Repeat on the other side, piercing the thigh and leg meat, and wedging in slices of garlic. Sprinkle with the remaining salt. Drizzle about 1 tablespoon of olive oil on top of the chicken, plus the juice of half the lemon. Cut a piece of foil so that it fits around the chicken, and place it on top like a hat. Bake the chicken for about 45-55 minutes, basting occasionally with its juices, until the chicken is cooked through--you'll know it's cooked when the juices run clear. It may take longer than this, depending on the size of your chicken, but you'll just have to check. You'll also have to check on the potatoes--if they're not close to done, cook a bit longer before proceeding to the next step. Take the chicken out of the oven. Toss the potatoes and remove the foil hat. Turn the chicken over so it's breast-side up and squeeze the second half of the lemon over it. Drizzle on a little more olive oil. Raise the heat to 425°F and cook for about 10-15 more minutes, until the skin browns a bit and the potatoes are done. Remove and let rest about 5 minutes before carving up the chicken and plating each portion with a generous serving of potatoes.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE [145]

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish. Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.