Greek Style Potatoes

Greek Style Potatoes

Cathie 0

"Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top."

Ingredients 2 h 20 m {{adjustedServings}} servings 418 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  3. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Tips & Tricks
Perfect Mashed Potatoes

Watch a foolproof method for making the ultimate comfort food.

Fachamatta's Famous Potatoes

See the amazing story behind Joseph Crecca’s famous “Fachamatta Potatoes.”

Rate recipe

Your rating


Reviews 399

  1. 529 Ratings


After reading previous reviews I came up with a recipe that worked perfectly for me. I agreed with the lady that said there was no way she was going to cook potatoes for 2.5 hours! I have real good chicken soup base, where chicken is the first ingredient. The first thing I did was boil the potatoes in the chicken stock. Since some people commented that the potatoes were a little bland, I added a couple chunks of garlic to the stock. Between the stock and the garlic, I knew it would give the potatoes a great start. I cooked them until they were ALMOST done. Then I drained them and put them in a baking dish. In another bowl, I added the olive oil, (NO water!)zest of an entire big lemon after microwaving it for 30 seconds to make it juicier and all the contents of that lemon. I added fresh rosemary and thyme from my garden along with some Greek oregano and fresh ground black pepper and a little salt. I baked them uncovered for about half hour stirring them half way through and they were delicious! We had company for dinner I and wanted something to go with the Souvlaki and this was perfect! They had had lot of flavor and you could taste a hint of the lemon. They were as good as I've had in the Greek restaurants and they didn't take long to prepare! I'll definately be making these again.


The first time I made this recipe I followed the directions as stated.However, I used golden potatoes. The 2nd time I used the juice of one lemon, 3 bouillions. I was out of thyme so I used a tsp of oregano. About 10-15 min before they were done I pulled the lid off so that they would be a bit dryer like my fav greek restaurant. The potatoes were good the first time, GREAT the 2nd time. This is a definite keeper


I didn't follow this recipe I am rating it on the changes that I made: added oregano and sea salt (to taste), used fresh rosemary chopped very fine (about 1/2 teaspoon), and subbed chicken broth for the water and boullion. I mixed everything (potatoes & seasonings, oil, etc.)together and then added only enough chicken broth to moisten everything (1 1/2 cups would be way too much in my opinion). Roasted them as sure to start testing at 1 hour if your potatoes are cut into small pieces. Delicious!