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Greek-Style Potatoes

Rated as 4.64 out of 5 Stars
3

"Fresh dill, garlic, and lemon juice bring an authentic taste of Greece to this simple potato recipe."
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Ingredients

1 h 45 m servings 280
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
  3. Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
  4. Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

Nutrition Facts


Per Serving: 280 calories; 12.4 39.3 4.7 < 1 426 Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Recipe was easy and they turned out great and tasty even though I had to skip the chicken bouillon, rosemary and thyme basically because I´m a vegetarian so the buillon was out of the question a...

Most helpful critical review

They were good a bit too lemony for me. Next time I make this I will at least cut the lemon juice in half and a little less water.

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Recipe was easy and they turned out great and tasty even though I had to skip the chicken bouillon, rosemary and thyme basically because I´m a vegetarian so the buillon was out of the question a...

I liked the flavor of these, but I only made 2 servings to use 2 large russet potatoes up. I used low sodium veg broth paste and accidentally forgot the dill. I had to bake them at 400, baking s...

I must admit, I was skeptical at many points when making these potatoes. However, they were excellent! I was most wary of all of the water and really wanted to eliminate the water for more of ...

These potatoes taste exactly like the ones at the authentic Greek restaurant we love. My only suggestion is if you want that lemony flavor to come thru, marinate the wedges a few hours before yo...

They were good a bit too lemony for me. Next time I make this I will at least cut the lemon juice in half and a little less water.

Followed the recipe exactly and it was fantastic! The dinner party loves them!

Used chicken broth instead of water+bouillon, no rosemary/thyme; good though the lemon was a bit surprising for my taste. I think I'll cut way down on the lemon next time-- this seems a great wa...

These were good but there was still a lot of liquid left so the potatoes were wet. Will use half the amount of water next time. I substituted dried dill for fresh. I added zest of a lemon to tr...

Love it! Easy to prep. It takes a while to cook, but is totally worth it. I've made this recipe at least six times now, and it's a household favorite. I wish I knew what the red sauce in the...