These potatoes are so addictive! Perfectly garlicky, lemony, creamy on the inside… and golden brown on the outside. They make for a nice accompaniment with any dinner.
Enjoy!
Note: I usually cook with kosher salt not iodized or table salt. Kosher salt has wider, coarser grains than table salt. The wider grains salt food in a gentler way and enhances the flavour of foods instead of making them taste salty.
I use sea salt as a finishing salt because sea salt is harvested from the ocean and it has micro nutrients and adds other nice subtle flavours to your dish.
For example, in this recipe I put a pinch of kosher salt in the marinated potatoes and finish the dish with a pinch of sea salt.
Roasted Greek Style Potatoes
Ingredients
- 4 medium Yukon gold potatoes
- 1/3 cup olive oil
- 1/2 cup lemon juice
- 2 Tablespoons oregano
- 2 Tablespoons garlic, minced
- 1 Tablespoon shallot, chopped finely
- Kosher salt to taste in marinate
- 1 Tablespoon parsley
- Sea salt and pepper
Instructions
- Cut the potatoes in similar wedge sizes and put in a baking dish or tray.
- Add the rest of the ingredients (except the parsley and sea salt and pepper) to the potatoes, mix together and let the potatoes marinate for an hour.
- Preheat oven to 375 degree F.
- Cover the baking dish or tray tightly with tinfoil and bake in a 375 degree F oven for 1 hour.
- Remove from the oven and turn the oven up to 424 degrees F.
- Remove the tinfoil cover and bake for an additional 20 minutes or until golden brown.
- Garnish with parsley and season with sea salt and pepper.
Sunday Dinner – To make a delicious Sunday Dinner prepare my Whole Roasted Chicken to go with these Greek-style Roasted Potatoes. Simply prepare and marinate the potatoes ahead of time, then put them in the oven with the Chicken so they roast at the same time.
Roast Chicken
Ingredients
- 4-5 lb chicken, organic
- 1/2 bunch oregano
- 1/2 bunch thyme
- 2 teaspoons Italian parsley
- 1/3 cup butter (room temperature)
- 1 teaspoon Herbs de Provence
- 1 teaspoon smoked paprika
- Salt and Pepper
- 1 lemon, cut in half
- 4 cloves garlic, crushed
- 3 white or cooking onions cut in quarters
- 4 carrots peeled and cut in chunks
- 1 cup chicken broth
- 1 tablespoon olive oil or melted butter
Gravy
- 2 cups chicken broth
- 4 tablespoon flour
- 1 teaspoon Worcestershire sauce
- Salt and Pepper to taste
Instructions
- Preheat oven to 425 degrees F.
Prepare Roasting Pan
- Add some olive oil to a roasting pan and 1 cup of chicken broth, add 2 quartered onions and chopped carrots to the bottom of the pan to create a bed for the chicken. I add a grate on top of the vegetables to allow air to flow under the chicken for an even cook. Set aside.
Prepare the chicken
- Chop fresh herbs.
- In a small bowl, add butter and then mix in chopped fresh herbs (oregano, thyme, parsley) with the butter until combined.
- Rub the herb butter under the skin of the chicken breast and all over the outside of the chicken.
- In a small bowl combine Herbs de Provence, smoked paprika, salt and pepper.
- Season inside the chicken cavity with half of the Herbs de Provence mix. Put lemon, garlic, onion, in the cavity.
- Season the outside of the chicken with the remaining Herbs de Provence mix.
- Wrap the chicken with butcher twine. Place the chicken breast side up in the prepared roasting pan.
- Roast at 425 degrees for an hour and half or until an instant read thermometer reads 165 degrees.
- Take the chicken out of the oven and remove it from the roasting pan. Let the chicken rest for 10 minutes before slicing.
Gravy
- Place the roasting pan on medium heat. In the roasting pan with the chicken drippings, add the flour and whisk well to ensure there are no lumps. Gradually add the chicken broth and Worcestershire sauce, stirring continuously until smooth. Season to taste and continue cooking until the gravy has thickened.
- Enjoy!
2 Comments
May 4, 2020 at 9:31 am
So delicious! Love the video!
May 4, 2020 at 3:15 pm
Thank you! 🙂