Roasted Greek Potatoes with Garlic and Herbs
Published Oct 20, 2021•Updated Mar 12, 2022
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Roasting potatoes in a mix of chicken stock, fresh herbs, and fragrant garlic takes this Mediterranean inspired recipe to a whole new level. A little lemon gives this simple, gluten-free side dish a beautiful, bright flavor!
Roasted potato side dishes are always in style. They’re the ultimate comfort food, and go great with just about every protein, especially hearty slow cooked meats. But, have you tried roasting potatoes in chicken stock? When you roast potatoes in chicken stock, something magical happens. This secret ingredient not only helps the potatoes roast to a beautiful, crispy golden brown, but adds just an extra touch of savoriness. A few lemon wedges on the pan add an unexpected zing of citrus to an already amazing dish.
HOW DO YOU MAKE POTATOES CRISPY?
In order for your potatoes to get that perfect golden brown crispy skin, you’ll need to preheat your oven to 425°F / 220°C. Any hotter than this and you risk burning the potatoes. When roasting any vegetable, always make sure your pieces are spread evenly across the pan. This way, everything will cook at the same rate.
SHOULD I PEEL THE POTATOES?
For this recipe, you’ll want to keep the skin on the potatoes. If the potatoes are peeled, they won’t achieve that crispy, golden brown outside.
HOW TO SERVE ROASTED GREEK POTATOES WITH GARLIC AND HERBS
Serve Greek potatoes warm and straight from the oven. Potatoes have a wonderful way of melting into meat dishes, especially if they’re braised or have been simmering in the slow cooker for hours. Try these potatoes with lamb, roasted chicken, pot roast, pork loin, or whole fish. You can’t go wrong when pairing potatoes.
HOW LONG WILL THESE POTATOES KEEP?
These potatoes are so fragrant, that once they’re removed from the oven, they may not even make it to the table. If you happen to have leftovers, they will store for 3-4 days in the fridge. Be sure the potatoes are in an airtight container, or covered with foil to maintain maximum freshness.
- Potatoes – Baby Yukon Gold potatoes are a yellow potato that’s an ideal blend of waxiness and starch. These potatoes manage to keep their creamy texture while roasting, and their thin-skin allows them to cook to crispy perfection. For more information about why Yukon Gold potatoes are the ideal roasting potato, take a look at this article from Bon Appetit.
- Herbs – Herbs can make or break a dish. Using one herb is great, but utilizing two or three adds even more flavor complexity. For this potato side dish, try a combination of traditional savory herbs like thyme, rosemary and oregano.
- Chicken Stock – Potatoes love roasting in chicken stock because they absorb moisture (and extra flavor), while getting crispy on the outside and tender on the inside. If you’re watching sodium levels, feel free to swap regular chicken stock for low sodium.
Make it vegan — Substitute vegetable stock for chicken stock to make this potato side dish vegan. Vegetable stocks are typically made with onions, garlic, celery, carrot, and leeks, along with aromatic herbs – a powerhouse of flavor.
Add butter — Melted butter over potatoes is never a bad idea.
Add some spice — If you like your potatoes with a little heat, sprinkle them with crushed red pepper flakes before putting them in the oven.
What to Serve with Roasted Greek Potatoes
- Crispy Baked Chicken Tenders with Hot Honey
- Herb Marinated Pork Chops with Apple Chutney
- Foil-Roasted Salmon with Chickpeas and Greens
- Slow Cooker Mississippi Roast
- Creamy Dijon Chicken
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Roasted Greek Potatoes with Garlic and Herbs
- Mixing Bowl
- Rimmed Sheet Pan
- aluminum foil
- 2 pounds Baby Yukon Gold Potatoes, halved
- 1/4 cup Extra-Virgin Olive Oil, divided
- 4 cloves Garlic, peeled and crushed with the palm of your hand
- 1 Lemon, sliced into wedges
- 3/4 cup Chicken Stock
- 1 teaspoon Kosher Salt
- Foil, for roasting
- 8 sprigs Fresh Herbs (like rosemary, thyme, oregano, or a combination)
- Preheat oven to 425°F / 220°C.
- In a large mixing bowl, combine potatoes, 3 Tbsp olive oil, garlic cloves, lemon wedges, chicken stock, and salt. Stir gently to combine.
- Pour mixture out on a rimmed sheet pan, scraping all of the liquids out of the bowl and onto the potatoes. Spread everything out, making sure the potatoes are in a single layer (if not, you’ll need to use a second sheet pan).
- Cover pan tightly with foil.
- Roast potatoes, covered, for 40 minutes.
- While the potatoes roast, coat the herb sprigs in remaining 1 Tbsp olive oil (this will help them to release their flavor into the potatoes without burning).
- After potatoes have been roasting for 40 minutes, remove foil. Flip potatoes with a spatula, and gently fold in herb sprigs.
- Return potatoes to oven and continue roasting, uncovered, until nearly all of the stock has cooked off and potatoes are golden brown, 15 to 20 minutes more.
- Discard herb sprigs. Season potatoes with some black pepper. Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
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