Remove the foil and add another 5 minutes to crisp them up nicely.
![greek potatoes greek potatoes](http://glutenfreevegan.me/wp-content/uploads/2012/09/Greek_Potatoes.jpg)
Re-roast them until they are thoroughly warm, about 10-15 minutes. Just heat the oven to 400 degrees, spread the potatoes on a sheet pan, be careful not to overlap them, and cover them in foil. Instead, you get terrifically crisp and flavorful potatoes a second time! Re-roasting the potatoes to reheat them won’t leave them soggy, gummy or cold in the middle. Yes, it’s easy! You have multiple options, but the most common and for best results, you can re-roast them. I think these Mediterranean Vegetables would also go well with these Greek potatoes. You could play around with the seasoning in that recipe and use a bit of garlic, rosemary, and thyme instead of paprika and Italian seasoning. This Pecan-crusted Salmon would also be great with these Greek potatoes. These Greek potatoes would go great alongside this Paprika Chicken. He’ll complain but then you can explain why it’s necessary to put away the leftovers. One at a time.Įvery single time you go to the kitchen. Plus, if your husband decides not to eat his entire share in one sitting and is the lazy type who doesn’t put his leftovers away for a few hours, you can eat up his portion. These Smashed Potatoes with Garlic and Cheese are also REALLY good at room temperature. Perfect for a party! For some future world where we have parties. You know how roasted potatoes are usually just good straight from the oven? Not these! The garlic is still very crisp and honestly, almost on its way to burning, so if you don’t like your garlic crisp, throw it in during the last 15 minutes of baking. When I followed the original recipe, my garlic always used to burn before the potatoes cooked so I started adding the garlic and herbs towards the end of the baking time. My recipe really doesn’t resemble the original very much, so perhaps these potatoes aren’t authentic Greek, but I think you’ll agree that they are every bit as tasty when you taste them. They have a great mix of flavors with lemon, rosemary, thyme, and garlic. These potatoes aren’t as crispy as French Fries or my Spicy Potato Wedges, but they are slightly crisp.
![greek potatoes greek potatoes](https://www.theendlessmeal.com/wp-content/uploads/2019/10/Lemon-Greek-Potatoes.jpg)
I want my roasted potatoes soft, creamy, and at least a tiny bit browned. In the original version, a lot of water is used, and the potatoes don’t brown at all. I found this recipe for Greek-style roasted potatoes a few years ago on AllRecipes and have been tweaking it ever since. Garlic – I used fresh but granulated garlic also works.
![greek potatoes greek potatoes](https://www.lemonblossoms.com/wp-content/uploads/2018/10/Roasted-Greek-Potatoes-S2.jpg)
Bouillon – you can use chicken or vegetable bouillon for a vegan and vegetarian option.Olive oil – extra-virgin, light, whatever type you’d like.Lemon juice – fresh is definitely better tastewise, but you can use bottled if that’s your only option.Potatoes – Yukon Gold, Russet, New Potatoes or Red Potatoes all work great!.You’ve probably already got what you need!