Potato, potahto – these potatoes are epic! My family recently had the good fortune to attend the most spectacular potluck Easter dinner. There were 20-30 people and everyone brought at least 2 dishes. One attendee is a caterer, one previously owned a Greek restaurant and the others are excellent cooks in their own right. So besides being a wonderful holiday event with family, friends and food, I had the most delicious dishes, including the best roasted potatoes I’ve ever eaten (vegan and GF, by the way) and after chatting with the chef, learned about the key ingredient – Greek seasoning. I’ve cooked with Cajun, Italian and Indian spices before, but I’ve never even heard of Greek seasoning.
The next week, I did some research to find out what exactly is in Greek seasoning. Some brands contain MSG and salt, and I knew I wanted to steer clear of those. So I scouted several grocery stores before finding Salt Free All Purpose Greek Seasoning (also MSG free) and this delicious recipe was born! Now I’m working on creating more recipes with this new spice mix.
- 1 ½ lb. baby dutch yellow potatoes or baby red potatoes, halved or in thirds if large
- ½ cup olive oil
- Juice of 1 lemon or 2 tablespoons lemon juice
- 3 tablespoons Greek spice mix, salt and MSG free
- 2 tablespoons Himalayan pink salt
- Preheat oven to 350 degrees.
- Place potatoes in a large pot and cover with 1 inch of water: season with 1 tablespoon of salt. Bring to a boil and cook until tender, 10 to 12 minutes. Drain and spread on a rimmed baking sheet.
- Drizzle olive oil and lemon juice over potatoes and mix in the pan.
- Sprinkle Greek spice mix and 1 tablespoon salt over the potatoes.
- Bake for 30-45 minutes until the edges are crispy.
Forget fries, mashed potatoes and baked potatoes! These Crispy Mediterranean Potatoes will make the perfect side dish for gyros (vegan recipe on its way!), or anything else you’d eat potatoes with. This recipe is so quick and easy to make, it will definitely be my go to potato recipe. The prep time is probably closer to 5 minutes, but I rounded up to 10 to give you plenty of time to wash and chop the potatoes. I’ve had lots of roasted potatoes, but these are the best – hands down! Amazing that something so simple can taste so delicious. Let me know what you think.