I am a big fan of baby or little potatoes. I love cooking and eating them with the skin on. So when I saw these bags of little potatoes from Costco the other day, I couldn’t resist , so I had to grabbed one. I used some for the chicken pot pie I made for dinner. As for the rest, I roasted them Greek-style, with water, lemon juice, olive oil, oregano, salt and pepper. I served them as a side dish for the Greek chicken that I made. It was tender and lemony; the way I like my potatoes to be. 😀
Cooking Tips for Perfect Greek Style Potatoes
To get the best results with Greek style potatoes, consider the size and type of potatoes you are using. Baby potatoes work well because they cook evenly but if you can’t find them, try using small red or Yukon gold potatoes. Cut them into uniform sizes to ensure they roast evenly. Parboiling the potatoes for about 10 minutes before roasting softens them up and helps them absorb the flavors better. Once they are parboiled, drain and let them dry a bit before tossing them in the seasoning mixture. This helps achieve that crispy outer layer. Don’t crowd the baking sheet while roasting; leave space between the potatoes for air circulation, which leads to better browning. Lastly, keep an eye on them during the last few minutes of cooking. If they are getting too brown, you can cover the pan loosely with foil to prevent burning while they finish cooking.
Serving Suggestions for Greek Style Potatoes
These Greek style potatoes pair wonderfully with a variety of dishes. Serve them alongside grilled meats, such as chicken or lamb, for a complete meal. They also complement seafood nicely; think lemon garlic shrimp or grilled fish. For a vegetarian option, add these potatoes to a salad with fresh greens, feta cheese, and olives for a Mediterranean flair. You can even use them as a filling side for a meze platter, alongside hummus, tzatziki, and stuffed grape leaves. If you want to elevate your dish, sprinkle some fresh chopped parsley or dill on top just before serving. A drizzle of extra virgin olive oil can also enhance the flavors. For a family-style meal, feel free to toss everything together in a large bowl and let everyone serve themselves.
Storage Instructions and Reheating Tips
If you have leftovers, store the Greek style potatoes in an airtight container in the fridge. They should keep well for about three to four days. When you’re ready to eat them again, there are a few methods to reheat. For the best texture, use the oven. Preheat it to 375 degrees Fahrenheit, spread the potatoes on a baking sheet, and warm them for about 15 to 20 minutes. This helps restore some of that crispy texture. If you’re short on time, you can use the microwave, but be aware that they might turn out a bit soggy. To prevent this, heat them in short intervals and check frequently. If you want to get creative, consider using leftovers in a breakfast hash with eggs or as a filling for a frittata. This gives a new life to the potatoes, and you can enjoy them in a different way.
Frequently Asked Questions
What can I substitute for lemon juice?
If you’re out of lemon juice, try using vinegar like white wine vinegar or apple cider vinegar for a different tang. Just keep in mind that the flavor will change a bit, but it will still be tasty.
How should I store leftover Greek style potatoes?
Store any leftovers in an airtight container in the fridge. They should be good for about 3 to 4 days, and you can reheat them in the oven to get that crispy texture back.
Can I make these potatoes ahead of time?
You can prep the potatoes by parboiling and seasoning them in advance, then store them in the fridge. Just roast them when you’re ready to serve for the best results.
What dishes pair well with Greek style potatoes?
These potatoes are a fantastic side for grilled meats, especially chicken or lamb. They also go well with a fresh Greek salad or tzatziki for a complete meal.
What are some common mistakes to avoid when making these potatoes?
A common mistake is overcrowding the baking sheet, which can lead to steaming instead of roasting. Also, remember to let the potatoes dry a bit after parboiling for that crispy finish.
Greek Style Potatoes
Ingredients
- 2 lbs little potatoes whole or cut in halves, depending on the size
- 1 cup water
- ½ cup lemon juice
- 1/3 cup olive oil
- 2 teaspoons dried oregano
- Salt and pepper
Instructions
- Preheat oven to 350°F.
- Whisk lemon juice, olive oil, water and oregano in a small bowl to blend.
- Toss potatoes with vinaigrette in a roasting pan.
- Season potatoes with salt and pepper.
- Cover pan with foil and roast potatoes for 1 hour. Uncover and continue roasting for another 30 minutes or until fork tender and golden brown, stirring occasionally.
- Serve and enjoy!
Notes
Nutrition
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