Best 2 Easy Greek Potatoes Recipes

Craving a flavorful and delectable side dish with minimal effort? Look no further than easy Greek potatoes! Originating from the sun-drenched lands of Greece, these roasted potatoes are packed with an explosion of Mediterranean flavors that will transport your taste buds to the heart of the Aegean Sea. Prepared with just a handful of pantry staples and fresh ingredients, this recipe promises a culinary journey that is both simple and extraordinary. Discover the secrets to creating the perfect Greek potatoes – crispy on the outside, tender on the inside, and infused with the tantalizing aromas of olive oil, herbs, and lemon. Embark on this culinary adventure and learn how to elevate your next meal with this delectable Greek delicacy.

Here are our top 2 tried and tested recipes!

EASY GREEK POTATOES

Easy Greek Potatoes image

These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used. This is a Christine Cushing recipe. What an easy recipe! Enjoy!

Provided by Nif_H

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons water
1 teaspoon dried greek oregano
4 small russet potatoes, peeled, cut in half
coarse salt and freshly cracked black pepper

Steps:

Preheat oven to 325 degrees F.
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
Toss potatoes with vinaigrette in a small roasting pan.
Season potatoes with salt and pepper.
Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
Serve.

EASY GREEK-STYLE SPRING PEAS AND POTATOES

Easy Greek-Style Spring Peas and Potatoes image

A traditional Greek dish of peas, potatoes and carrots, braised slowly in a delicious olive oil-tomato sauce.

Provided by Marilena Leavitt

Categories Vegetarian main course

Time 1h

Yield 4-5

Number Of Ingredients 11

Ingredients

¼ cup extra virgin olive oil
1 med. red onion, diced
2 med. carrots, sliced
2 large Yukon gold potatoes, cut in cubes
1 TBSP. tomato paste
1 cup tomato sauce
2½ cups warm water
14-16oz. sweet young peas (petite pois)
3-4 TBSP. fresh dill, chopped
1 tsp. sea salt
¼ tsp. freshly ground pepper

Steps:

Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.

Tips:

Choose the right potatoes: Yukon Gold or baby potatoes are the best choices for this recipe as they hold their shape well and have a creamy texture.

Cut the potatoes into even-sized pieces: This will help them cook evenly.

Soak the potatoes in cold water for 30 minutes: This will help to remove excess starch and prevent them from sticking together.

Use a large baking dish: This will allow the potatoes to spread out in a single layer and cook evenly.

Drizzle the potatoes with olive oil and season with salt, pepper, and oregano: This will help to flavor the potatoes and give them a crispy exterior.

Bake the potatoes for 30-40 minutes, or until they are tender and golden brown: Be sure to stir the potatoes occasionally so that they cook evenly.

Serve the potatoes hot with your favorite dipping sauce: Tzatziki sauce or a simple vinaigrette are both great options.

Conclusion:

Greek potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and fluffy on the inside, and they are packed with flavor. So next time you are looking for a new side dish to try, give Greek potatoes a try. You won't be disappointed!

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