Greek Potatoes Recipe

overhead view of greek potatoes topped with feta on a serving platter.

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Creamy, lemony Greek potatoes are baked in a rich and flavorful broth that makes them super fluffy inside!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: Greek

Servings:

Author: Laurel Perry

Ingredients

½ cup low-sodium chicken broth
½ cup olive oil
½ cup freshly squeezed lemon juice (from 4 lemons)
1 tablespoon kosher salt
1 teaspoon dried oregano
3 pounds large Yukon Gold potatoes* cut into 6-8 wedges each
1 tablespoon roughly chopped fresh oregano
½ cup crumbled feta cheese

Instructions

Preheat the oven to 450°F.
In a 2 cup liquid measuring cup or medium bowl, whisk the chicken broth, olive oil, lemon juice, salt and dried oregano.
½ cup low-sodium chicken 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 chicken broth mixture over top. Toss to combine.
3 pounds large Yukon Gold potatoes*
Roast the potatoes for 30 minutes, toss, and roast for another 30 minutes or until the potatoes are tender and golden brown. If they are not browned by the end of cooking, broil for 2-3 minutes.
Remove from the oven and toss with the fresh oregano until slightly wilted. Transfer to your serving platter and top with feta before serving.
1 tablespoon roughly chopped fresh oregano, ½ cup crumbled feta cheese

Video

Notes

*Yukon Gold potatoes are my preferred potato for this recipe since they are less starchy so they hold together despite being cooked in so much liquid. Other waxy potatoes, like fingerlings or red bliss, also work.

Nutrition