How To Make Oven Roasted Greek Potatoes

But in our house we like to call ’em…

I loved the movie Big Fat Greek wedding (It was hilarious) and I love taters.  So I thought ‘what the heck?’ why not just combine them in a post! 

 I visited Greece when I was in my twenties when my friend and I were crazy enough to take our bikes over to Europe and ride around to explore. Greece has some of the most beautiful beaches and pristine waters I have ever scene. And the food…oh my word! 

We did the trip on a budget staying in hostels. And when there was no hostels where we ended up, we slept in our little pup tent.  There may or may not have been some greek dancing along the way 🙂 I am tellin’ ya, it’s nothing like the two step 🙂 

Ok enough reminiscing about my twenties.  Let’s get stuck into our greek potato recipe and  don’t mind me as I sprinkle a little Southern on top and call them Big Fat Greek Taters.  

Shopping List for Oven Roasted Greek Potatoes aka Big Fat Greek Taters Recipe

You’ll need

• 5-6 medium sized red potatoes. Red potatoes are my favorite for this greek potato recipe but any potato will work.
• Olive oil
• Oregano
• Kosher Salt
• A bit of Lemon Juice
• See my tips for adding garlic at the end of the post

• Wash up your potatoes
• Chop your potatoes up into bite sized pieces. Make sure to leave the skins on so they will be extra flavorful. 

• Spread potato chunks out in a single layer on a rimmed baking sheet.

• Drizzle with oil and lemon juice, toss to coat.
• Sprinkle with oregano and salt.

Big Fat Greek Taters coming up!

• Bake at 375, stirring halfway through, until lightly browned at the edges and tender, about thirty minutes. 

Southern Plate’s version of Greek Potatoes are ready to enjoy! 

Big Fat Greek Taters

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Ingredients

• 5-6 medium red potatoes (about two pounds), washed with skins still on
• 2-3 tablespoons olive oil*
• 1-2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspooon kosher or himalayan salt

Instructions

• Preheat oven to 375. Cut each potato into bite size chunks. (do not peel potatoes)
• Place potato chunks in a single layer on a rimmed baking sheet. Drizzle with olive oil and lemon juice. Stir to coat, then sprinkle with oregano and salt.
• Bake, stirring halfway through, until tender and lightly browned at the edges, about 30 minutes. Enjoy!

Notes

*This recipe first appeared in my second cookbook, Come Home To Supper. In the original the recipe called for 2-3 teaspoons of olive oil rather than tablespoons. I'm more generous with the olive oil these days but you can use more or less if you prefer. 

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Tips for this recipe

If you like feta cheese, dropping in some crumbled feta when you are about to serve is nice.

Garlic is a great addition to this recipe. 

• You can add garlic salt to the red potatoes before roasting. 
• OR if I have more time for boiling first and love garlic, peel the garlic cloves (can also just add minced or pureed garlic)
• boil the potatoes in water with the garlic for a short time until a little bit soft but not too much so the skin slides off.  But you can also remove the skins if you prefer.  Mix of skinned and skinless looks nice too.
• Remove from heat
• Let sit in garlic infused water for approximately 5-10 mins after boiling.  You can let them set a shorter period of time if you just want a little bit of garlic flavor
• The boiling may result in some more brown crunchy bits on the outside of the potato.  I love me some crunchy bits but it seems to vary each time I make them.
• Then roast, but watch more closely as you may not need the whole 30 mins til they start browning.  I check after 15 mins usually. 

Drizzle with more olive oil when they come out of the oven or just before serving.

This recipe featured on Meal Plan Monday. You may also enjoy: How To Perfectly Roast Any Vegetable

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