I love a good, melt-in-your-mouth Greek potato. What I don’t like, is prepping them. Enter this very easy recipe for Greek potatoes using mini pre-washed potatoes. It only takes 10 minutes of actual work to prep this meal then the oven does the rest! Disclaimer: if you are looking for super crispy Greek potatoes this recipe is not for you. Yes, they will crisp up a little at the end but overall, they will be very flavourful and soft with some crispy edges. I typically serve these up with a giant Greek salad and some chicken souvlaki skewers.

Easy, Mini, Greek Potatoes

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 4 servings

INGREDIENTS

For the Mini Greek Potatoes

~2lb. bag of mini potatoes, halved
1 cup chicken broth (sub veg broth if vegetarian or vegan)
¼ cup olive oil
¼ cup fresh squeezed lemon juice (juice of ~1 lemon)
Zest of ½ a lemon
1 tbsp. yellow mustard
1 tbsp. minced garlic
1 tbsp. fresh oregano, minced
Cracked black pepper to taste

For Serving

Tzatziki or Hummus
Lemon Wedges (optional)
Flaky Sea Salt
More fresh oregano and/or fresh dill

DIRECTIONS

Preheat the oven to 400F.

Place all ingredients “for the mini Greek potatoes” in a roasting pan (9 x 13 inches) and stir to combine. Try to lay the potatoes as flat as possible – you want as many as you can submerged in the liquid.

Roast them in the oven for 20 minutes, then turn the potatoes and continue to roast for another 20 minutes or so, or until the liquid is mostly absorbed/ evaporated and mostly just oil remains in the pan.

Switch the oven to broil. You are looking to get some nice browning around the edges of the exposed potatoes. This should take around 5 minutes but keep a close eye on the potatoes to ensure they don’t burn! The closer they are to the element, the faster this will happen so don’t walk away.

Remove from the oven and garnish with lemon wedges if using, flaky sea salt and more chopped fresh oregano. Serve with tzatziki or hummus (or both!) for dipping.