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roasted potatoes in a white baking dish
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5 from 2 votes

Roasted Greek Potatoes with Garlic and Herbs

You won’t believe the delicious result from this unique method to make Roasted Greek Potatoes. Roast the potatoes right in chicken stock with garlic and herbs for a tender, crispy, golden result and your new favorite side.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Greek
Keyword: easy roasted vegetables, easy side dish, easy vegetable side, gluten free, potatoes
Servings: 4
Calories: 323kcal
Author: Jess Smith via Inquiring Chef
Cost: $5.00

Equipment

  • Mixing Bowl
  • Rimmed Sheet Pan
  • aluminum foil

Ingredients

  • 2 pounds Baby Yukon Gold Potatoes, halved
  • ¼ cup Extra-Virgin Olive Oil, divided
  • 4 cloves Garlic, peeled and crushed with the palm of your hand
  • 1 Lemon, sliced into wedges
  • ¾ cup Chicken Stock
  • 1 teaspoon Kosher Salt
  • Foil, for roasting
  • 8 sprigs Fresh Herbs (like rosemary, thyme, oregano, or a combination)

Instructions

  • Preheat oven to 425°F / 220°C.
  • In a large mixing bowl, combine potatoes, 3 tablespoon 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 tablespoon 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.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Nutrition

Calories: 323kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 662mg | Potassium: 1063mg | Fiber: 6g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 63mg | Calcium: 44mg | Iron: 2mg