The Best Roasted Greek Yiayia’s Potatoes

4.20 from 15 votes

A delicious roasted potato recipe for festive occasions and beyond! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

4.20 from 15 votes

The Best Roasted Greek Yiayia’s Potatoes

By Diane Kochilas

Servings

Christmas, Occasion, Recipes, Thanksgiving, Vegan, Vegetarian

Servings

Christmas, Occasion, Recipes, Thanksgiving, Vegan, Vegetarian

Ingredients

2 pounds / 1 kilo large Yukon golds or other roasting potatoes peeled, quartered lengthwise, then halved
1 cup dry white wine
½ cup extra-virgin Greek olive oil
½ cup fresh strained lemon juice
3 tsp dried oregano or thyme
12 sprigs rosemary
4 garlic finely chopped
1 tbsp. smooth Dijon mustard
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400°F / 230°C.
Place the potatoes in a large pot filled with cold water. Heat over medium high flame. As soon as the potatoes start to boil, simmer them for exactly 8 minutes. Strain immediately and cool slightly.
Whisk wine, oil, lemon juice, herbs, garlic and mustard together until smooth and emulsified. Place the potatoes in a baking dish large enough to hold them in one layer and pour the wine-olive oil mixture over them. Toss gently.
Bake, uncovered, for 10 minutes in a very hot oven. Reduce oven temperature to 375°F/190° C, and continue roasting the potatoes until tender and golden, abut 20 to 25 minutes.

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Tip: Don’t cover the potatoes once they come out of the oven because they will turn mushy from the heat of the steam. Roast at the last minute and serve immediately.

Watch my YouTube video of this recipe HERE.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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The Best Roasted Greek Yiayia’s Potatoes