Greek Style Potatoes Recipe

Potatoes: Peeled and cut into wedges, these are the main ingredient and provide the starchy base for the dish.

Olive oil: Adds richness and helps the potatoes crisp up in the oven.

Garlic: Minced to release its strong, aromatic flavor.

Oregano: Dried herb that gives the dish its distinctive Greek flavor.

Chicken broth: Adds moisture and depth of flavor to the potatoes.

Lemon: Juiced to add a bright, tangy element that balances the richness of the olive oil.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and complexity.

To achieve perfectly crispy potatoes, make sure to spread them out in a single layer on the baking dish. Overcrowding the dish can cause the potatoes to steam rather than roast, resulting in a less desirable texture. Stirring occasionally during baking ensures even cooking and helps the potatoes develop a golden, crispy exterior.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, but they roast well and absorb flavors nicely.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, but still add depth to the dish.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor and can be used in the same quantity as oregano.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking to make the dish vegetarian while still providing a rich flavor.

• lemon - Substitute with lime: Lime juice offers a similar acidity and citrus flavor, though it is slightly more tart than lemon.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used in the same quantity to add a peppery kick.

• Allow the potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding.
• Store the container in the refrigerator. The Greek style potatoes will stay fresh for up to 4 days.
• To reheat, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and bake for about 10-15 minutes, or until heated through. This will help retain their crispy texture.
• For freezing, place the cooled potatoes on a baking sheet in a single layer. Freeze them for about 1-2 hours, or until they are firm. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label it with the date to keep track of freshness.
• Store the potatoes in the freezer for up to 3 months.
• To reheat from frozen, preheat your oven to 375°F (190°C). Spread the frozen potatoes on a baking sheet and bake for 20-25 minutes, or until they are hot and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potatoes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the potatoes from drying out.
  4. Bake for about 15-20 minutes, or until the potatoes are heated through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover potatoes to the skillet, spreading them out evenly.
  4. Cook for 5-10 minutes, stirring occasionally, until the potatoes are heated through and have a nice golden crust.

• Microwave Method:

  1. Place the leftover potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through, until the potatoes are heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover potatoes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the potatoes are hot and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Arrange the leftover potatoes on the toaster oven tray.
  3. Heat for 10-15 minutes, or until the potatoes are warmed through and slightly crispy.

• Oven: Used to bake the potatoes at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the olive oil, garlic, oregano, chicken broth, lemon juice, salt, and pepper with the potato wedges.

• Baking dish: Used to spread the coated potato wedges in a single layer for baking.

• Knife: Used to peel and cut the potatoes into wedges.

• Cutting board: Provides a safe surface to peel and cut the potatoes.

• Measuring cup: Used to measure ¼ cup of olive oil and 1 cup of chicken broth.

• Measuring spoon: Used to measure 1 tablespoon of dried oregano.

• Garlic press: Used to mince the garlic cloves.

• Juicer: Used to extract juice from the lemon.

• Spatula: Used to stir the potatoes occasionally while they bake.

• Serving dish: Used to serve the hot, finished Greek-style potatoes.

Pre-prep ingredients: Peel and cut the potatoes in advance and store them in water to prevent browning.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Mix in a bag: Combine all ingredients in a large resealable bag, then add the potato wedges and shake to coat evenly.

Line the baking dish: Use parchment paper or foil to line the baking dish for easier cleanup.

Batch cooking: Double the recipe and store leftovers for quick reheating later.