361 Reviews of Greek Potatoes (Oven-Roasted and Delicious!)

From: Bergy

On Apr 26, 2004

You bet these are delicious! Loved them and they look great too.. my potatoes were a bit smaller so it only took one hour. Very easy to do recipe. I got the potatoes ready earlier in the day and marinated them in the oil/water/lemon mixture. Thanks for a do again & again recipe Eveltn

From: SuzieQue

On May 6, 2004

I have made these twice and am just now getting around to reviewing. They are fabulous! Everyone loved these and they could not be much easier to make. The recipe is very forgiving too - first time I baked for stated amount of time and second time dinner ran late so they cooked about 20 minutes longer. Both were great! Be sure to use fresh garlic in these

From: Hey Jude

On May 21, 2005

Wonderful! This gets 5 stars just for making my house smell so wonderful while they're cooking. I made as written, using super fresh farmer's market white potatoes and one whole lemon. I let them get very brown and crusty and we loved them. I'm so impressed with the addition of water with the olive oil, I never thought of doing it that way....in the past, I just drizzled olive oil on the potatoes and got frustrated with how they stuck to the pan. The water solves the problem and keeps the potatoes moist, but still crunchy and delicious. I will definately be making this again, my daughter and husband loved them. Thanks Ev, you're a genius

From: Devjani

On Jan 9, 2006

Thank you for a delicious recipe! I'm going to make this again and again. I made two alterations. Halved the amount of olive oil (I'm watching calories) and halved the amount of lemon juice to half a lemon — an entire lemon would have been way too tangy. It still came out perfect. In the last ten minutes, it may look like some of the potatoes are charring, but don't worry — stick to the baking time suggested. In my opinion, these semi-charred potatoes turned out the tastiest.

From: Kookaburra

On Jun 8, 2004

A wonderful recipe which I have now cooked several times. I've found it works fine at 180-200C which means I can cook it at the same time as my roast. I like it with the juice of 2 lemons and I substitute chicken stock for the water but then go easy on the salt. I love how they come out crunchy and golden and lemony. Great with fish instead of the normal boring fish and chips. Thanks for a real treasure!

From: Lizzie in NZ

On Jun 3, 2006

These were really yummy. I too left them marinating in the oil/water/lemon mixture for a few hours. They cooked up beautifully crisp, with loads of flavour.

From: Millski

On May 26, 2004

I made these for my husband who is Greek, and he said they were just perfect. I followed the recipe exactly except I added a small sliced onion with the potatoes. I will be making these very often, they are great with lamb souvlaki and smell beautiful.

From: mums the word

On May 30, 2008

A HUGE thank you is sent with this review. I prepared these wonderful potatoes for a Medieval Feast for my daughter's class room. The children just loved these potatoes and out of 40 children, I think at least half must have told me that they thought they were the best potatoes ever. I prepared about 18bs of them and there was not one left!! I found that the potatoes that turned out the best were done in glass pans or Pampered chef ware. The ones that I cooked in metal pans lined with foil stuck to the foil terribly. All that wonderful outer crust was stuck to foil. (Not to worry, I did not waste it, but picked at it later and nibbled on it myself.) Therefore, I would not recommend using foil in the pan. I have been wanting to try this recipe since joining Zaar and I am really glad I did as it is superior to my regular recipe. So, 40 big thank yous for you today, plus one more for making me look so good!

From: Charishma Ramchandani

On Mar 31, 2004

These are Oh so wonderful! Sometimes, I just love to have these on their own. I do add a pinch of turmeric powder and some fresh curry leaves to these. We all love this!

From: AllieOop

On Sep 11, 2004

OH MY GOODNESS! These potatoes are wonderful! The lemon adds a refreshing zest, and the spices are just the right touch. I was out of oregano, so I used Italian seasoning instead. I did need to add the extra 1/2 cup of water midway through. Next time I will add only the juice from one lemon as my husband isn't crazy about lemon. I would spray your pan librally with Pam as I didn't and mine is soaking right now. These potatoes were gone before I knew it. Thank you for this recipe that I will make many times again!