Today I’m sharing with you these Roasted Greek Potatoes! They are the ones I served with the Greek Chicken from Monday. Now if you missed Monday’s recipe make sure you go back and check it out!
Just look at those crispy potatoes! Yum!
Now, if you’re anything like me, you’ve had trouble getting your potatoes extra crispy in the past. Don’t worry, this post is for you!
Baking crispy potatoes should be easy, right?
Here are a few tips I’ve learned:
- Small pieces – you want thin slices that (I even cut them in half) to give them a lot of surface area to get crispy.
- Cook them 2x – first, partially boil the potatoes and then bake them at a high temperature.
- Aggressively stir them – this one probably seems strange, but when you add the seasonings to the potatoes make sure the surface of the potato slices gets broken up slightly, this will let the moisture escape and help them be extra crispy.
Using these 3 easy tips has helped me get crispy potatoes every time!
This recipe can easily be halved or even doubled, depending on the number of people you need to feed OR how many leftovers you want to have.
Roasted Greek Potatoes
Baking crispy potatoes should be easy, right?
Ingredients
- 2 pounds potatoes
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1 teaspoon oregano
- 1 clove garlic minced
- 2 teaspoons yellow mustard
- 1/4 cup olive oil
- Salt and pepper
- Fresh lemon juice to drizzle over roasted potatoes
Instructions
- Peel potatoes, and thinly cut.
- Fill a pot with water add potatoes and place over medium-high heat and. Boil potatoes for 5 minutes (potatoes will be slightly softened).
- In a small bowl whisk together olive oil, basil, oregano, thyme, garlic, and mustard, and season with salt and pepper.
- Preheat oven to 425.
- Drain potatoes and return to pot. Add olive oil mixture and stir until combined and potatoes are slightly broken up. Place potatoes in an even layer on a rimmed baking sheet and bake for 15 minutes.
- Stir potatoes and return to oven for 15 minutes, or until golden brown. Remove from oven, drizzle with fresh lemon juice, and serve.
