I stole this recipe for Crispy Greek Oven Roasted Potatoes from thechunkychef.com. The trick for this tasty side dish is soaking the potatoes in water first. After the potatoes soak for 30 minutes the potatoes are rinsed with cold water and dried. Then the potatoes are placed in a mixing bowl and tossed with olive oil. Next a seasoning mixture is made with oregano, salt, minced onion, thyme, black pepper, garlic powder and basil. The seasoning mixture is rubbed into the potatoes then baked until golden brown and crispy. You can use bagged potatoes or pick them yourself from the produce section.

The ingredients for this recipe are: 3 lbs baby Yukon gold potatoes, 4 tbsp olive oil, ½ tsp dried oregano, 1 tsp salt, 1 tsp dried minced onion, ¾ tsp dried thyme leaves, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp dried marjoram and ½ tsp dried basil

Slice potatoes in half (or quartering if too large).

Then place the potatoes into a bowl of cold water. Let the potatoes soak about 30 minutes, changing the water if it becomes really cloudy.

Place an extra large baking sheet lined with foil in oven on the middle rack. Preheat oven to 400 F with baking sheet inside. Rinse the potatoes with clean cold water, then place into a kitchen towel or paper towels to dry thoroughly.

Next add the potatoes to a large mixing bowl once dry. Add oil and toss to coat and all of the seasoning.

Rub the seasoning and oil mixture into all of the potatoes.

Remove baking sheet from the oven using oven mitts, and drizzle it lightly with a tiny bit of oil. Add potatoes to the hot baking sheet and spread carefully into an even layer.

Bake for 25 minutes, then flip each potato over. Bake for another 15 minutes or until golden brown and crispy.

Serve hot and enjoy!

If you liked this recipe for Crispy Greek Oven Roasted Potatoes then you can also try Onion Roasted Potatoes, Twice Baked New Potatoes, Baby Hasselback Potatoes or Smashed Cheesy Potatoes.

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Crispy Greek Oven Roasted Potatoes

The trick for this tasty side dish is soaking the potatoes in water first. After the potatoes soak for 30 minutes the potatoes are rinsed with cold water and dried. Then the potatoes are placed in a mixing bowl and tossed with olive oil. Next a seasoning mixture is made with oregano, salt, minced onion, thyme, black pepper, garlic powder and basil. The seasoning mixture is rubbed into the potatoes then baked until golden brown and crispy.

Course Side Dish

Prep Time 10 minutes

Cook Time 40 minutes

Soaking Time 30 minutes

Servings 8 people

Ingredients

• 3 lbs baby Yukon gold potatoes
• 4 tbsp olive oil
• ½ tsp dried oregano
• 1 tsp salt
• 1 tsp dried minced onion
• ¾ tsp dried thyme leaves
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp dried marjoram
• ½ tsp dried basil

Instructions

1. Slice potatoes in half (or quartering if too large), then place into a bowl of cold water. Let the potatoes soak about 30 minutes, changing the water if it becomes really cloudy.
2. Place an extra large baking sheet lined with foil in oven on the middle rack. Preheat oven to 400 F with baking sheet inside.
3. Rinse the potatoes with clean cold water, then place into a kitchen towel or paper towels to dry thoroughly. Add potatoes to a large mixing bowl once dry.
4. Add oil and toss to coat. Add all of the seasoning and use your hands to rub the mixture into all of the potatoes.
5. Remove baking sheet from the oven using oven mitts, and drizzle it lightly with a tiny bit of oil. Add potatoes to the hot baking sheet and spread carefully into an even layer.
6. Bake for 25 minutes, then flip each potato over. Bake for another 15 minutes or until golden brown and crispy.
7. Serve hot and enjoy!

Recipe Notes

If cooking without soaking the potatoes first, then the potatoes will be less crispy.