Greek Roasted Potatoes—4 Ways to Side-Dish Perfection
Our classic roasted potatoes are amazing on their own but leftovers could get dry as they sit in the refrigerator, so we flipped three recipes using these potatoes, repurposing them into remarkable side dishes. Potatoes throughout Greece, including Karpathos, are less starchy than those in America, so we went with the closest match, local Yukon Gold, to reproduce the most authentic result.
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
Monday
CLASSIC LEMON-OREGANO ROASTED POTATOES (episode 121)
(This is the base for following 3 recipes.)
Delicious on their own as a side dish, these potatoes also serve as the base for the next three recipes—perfect for reinventing leftovers!
KOUZINA TIP: Refrigerated leftovers are never as moist as fresh from the oven. Yukon Gold potatoes are less starchy, making them resemble the Greek variety, so they don’t dry out in the refrigerator. Russet potatoes are great if you’re not saving leftovers or if you’re making any of the following three recipes.
PREP TIME 15 minutes
BAKING TIME 1 hour
MAKES 6 to 8 servings
3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon dried Greek oregano
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chicken broth
1. Heat oven to 375°F and arrange rack in center. In a large roasting pan, toss together the potatoes, olive oil, lemon juice, oregano, salt, and pepper until the potatoes are coated and combined well. Add the broth to the pan, taking care not to rinse the seasoning off the potatoes.
2. Roast about 1 hour, stirring every 15 minutes, until the potatoes are golden, the edges are crisp, and they’re fork tender.
(This is the base for following 3 recipes.)
Delicious on their own as a side dish, these potatoes also serve as the base for the next three recipes—perfect for reinventing leftovers!
KOUZINA TIP: Refrigerated leftovers are never as moist as fresh from the oven. Yukon Gold potatoes are less starchy, making them resemble the Greek variety, so they don’t dry out in the refrigerator. Russet potatoes are great if you’re not saving leftovers or if you’re making any of the following three recipes.
PREP TIME 15 minutes
BAKING TIME 1 hour
MAKES 6 to 8 servings
3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon dried Greek oregano
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chicken broth
1. Heat oven to 375°F and arrange rack in center. In a large roasting pan, toss together the potatoes, olive oil, lemon juice, oregano, salt, and pepper until the potatoes are coated and combined well. Add the broth to the pan, taking care not to rinse the seasoning off the potatoes.
2. Roast about 1 hour, stirring every 15 minutes, until the potatoes are golden, the edges are crisp, and they’re fork tender.
Tuesday
SMASHED GREEK POTATOES (episode 122)
We’re taking our leftover Classic Lemon-Oregano Roasted Potatoes (above) and smashing them into this chunky-fluffy, tangy-herbed Greek version that’s irresistible!
TOTAL PREP TIME 5 minutes
MAKES 3 to 4 servings
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes
2 tablespoons extra-virgin olive oil
1/4 to 1/2 cup chicken or vegetable broth
Sea salt (to taste)
Using a hand-held masher, smash the potatoes, leaving them a bit chunky. Gently mash in the olive oil, then mash in enough broth until the potatoes are fluffy and as creamy as desired. Season with salt, stir, and serve warm.
We’re taking our leftover Classic Lemon-Oregano Roasted Potatoes (above) and smashing them into this chunky-fluffy, tangy-herbed Greek version that’s irresistible!
TOTAL PREP TIME 5 minutes
MAKES 3 to 4 servings
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes
2 tablespoons extra-virgin olive oil
1/4 to 1/2 cup chicken or vegetable broth
Sea salt (to taste)
Using a hand-held masher, smash the potatoes, leaving them a bit chunky. Gently mash in the olive oil, then mash in enough broth until the potatoes are fluffy and as creamy as desired. Season with salt, stir, and serve warm.
Wednesday
GREEK HOME FRIES (episode 123)
This breakfast (or anytime) side dish is re-created using our leftover Classic Lemon-Oregano Roasted Potatoes (episode 121), turning mealtime into an event!
PREP TIME 5 minutes
COOKING TIME 20 minutes
MAKES 3 to 4 servings
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes, cold
2 to 3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red, orange, or yellow bell pepper
Sea salt and freshly ground pepper
Cut the potatoes into 1/2-inch cubes; set aside. In a large skillet over medium heat, heat olive oil and sauté onion until just golden at edges, about 8 minutes. Add the bell pepper, season with salt and pepper, and cook until softened, about 3 minutes. Toss in the potatoes and cook until crisp, about 8 minutes, stirring once. If you have a press or Panini machine, it will make the home fries extra crispy. Serve immediately.
This breakfast (or anytime) side dish is re-created using our leftover Classic Lemon-Oregano Roasted Potatoes (episode 121), turning mealtime into an event!
PREP TIME 5 minutes
COOKING TIME 20 minutes
MAKES 3 to 4 servings
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes, cold
2 to 3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red, orange, or yellow bell pepper
Sea salt and freshly ground pepper
Cut the potatoes into 1/2-inch cubes; set aside. In a large skillet over medium heat, heat olive oil and sauté onion until just golden at edges, about 8 minutes. Add the bell pepper, season with salt and pepper, and cook until softened, about 3 minutes. Toss in the potatoes and cook until crisp, about 8 minutes, stirring once. If you have a press or Panini machine, it will make the home fries extra crispy. Serve immediately.
Thursday
HERBED-POTATO SKORDALIA (episode 124)
We decided to re-create a Greek recipe this time, using our leftover Classic Lemon-Oregano Roasted Potatoes (episode 121) to kick up the flavor of traditional skordalia (garlic sauce/dip). Once you’ve tasted this, you’ll never go back!
TOTAL PREP TIME 5 minutes
MAKES 3 to 4 servings
8 ounces leftover Classic Lemon-Oregano Roasted Potatoes, at room temperature
1 to 4 cloves garlic (to taste), minced
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons chicken or vegetable broth
1 tablespoon white-wine or apple cider vinegar
In a food processor, pulse the potatoes until pureed. With processor running, add the garlic, olive oil, broth, and vinegar, processing until creamy and fluffy (adding additional oil and/or broth to reach desired consistency).
Alternative: Make 1 recipe Skordalia (in our Meze and Spreads & Dips cookbooks), substituting
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes for the boiled potatoes.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of roasted potato makeovers. Join us next week for kataïfi (shredded phyllo dough) transformations—four different flips, lots of flavor!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
We decided to re-create a Greek recipe this time, using our leftover Classic Lemon-Oregano Roasted Potatoes (episode 121) to kick up the flavor of traditional skordalia (garlic sauce/dip). Once you’ve tasted this, you’ll never go back!
TOTAL PREP TIME 5 minutes
MAKES 3 to 4 servings
8 ounces leftover Classic Lemon-Oregano Roasted Potatoes, at room temperature
1 to 4 cloves garlic (to taste), minced
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons chicken or vegetable broth
1 tablespoon white-wine or apple cider vinegar
In a food processor, pulse the potatoes until pureed. With processor running, add the garlic, olive oil, broth, and vinegar, processing until creamy and fluffy (adding additional oil and/or broth to reach desired consistency).
Alternative: Make 1 recipe Skordalia (in our Meze and Spreads & Dips cookbooks), substituting
1/3 recipe leftover Classic Lemon-Oregano Roasted Potatoes for the boiled potatoes.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of roasted potato makeovers. Join us next week for kataïfi (shredded phyllo dough) transformations—four different flips, lots of flavor!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek!
Flippin’ Greek! is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
