Our Pitmaster Club can up your game!
Benefits include:

• No more ads, faster page loads!
• "The Pit" forum with tons of info & scores of recipes
• Monthly newsletter
• Video seminars with top pitmasters
• Weekly podcast with news and interviews
• Comprehensive Temperature Magnet ($10 retail)
• Monthly giveaways of Gold Medal grills and smokers
• Discounts on products we love
• Educational and social Meat-Ups
• Support for Operation BBQ Relief
• Support for Global Alliance for Clean Cookstoves
• Support for AmazingRibs.com!

AmazingRibs.com BBQ Logo

Great Greek Potatoes

These flavorful potatoes pop with a lemony zing and are much less greasy than the ones served in most Greek restaurants. Here are two methods. The first is for large quantities and is cooked on the grill and the second is for two and is cooked on a burner.

greek potatoes

Grill or oven recipe

Yield. Serves 8

Preparation time. 15 minutes

Cooking time. 1 hour


5 pounds of firm boiling potatoes (read all about potatoes)

1/2 cup olive oil

1 cup lemon juice, or the juice of about 8 lemons

2 tablespoons dried oregano

4 cloves pressed garlic

4 teaspoons salt

2 teaspoons ground black pepper

Optional. Add 3 tablespoons fresh chopped parsley for garnish

Optional. Amp up the flavor by substituting chicken stock for the water.


1) Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").

2) Dump everything into a baking pan large enough so that the potatoes are not piled more than one layer deep. Don't use an aluminum pan because it can react with the acid in the lemon juice. A dark colored baking pan will brown the potatoes better than a stainless steel pan. The best pan is a gray non-stick baking pan, but any pan will work. Cover the potatoes with water. Pop it in a 500°F oven or on a hot direct heat grill. Don't cover the pan, but close the lid on the grill so it heats from all sides. Let 'er boil uncovered for about an hour or until all the liquid has evaporated.

3) When the water disappears, the heat will rise and the potatoes will begin to fry and brown on the bottom. Turn down the heat. Prevent the potatoes from burning and help them brown on all sides by rolling them around with a spatula. Scrape the bottom so they don't stick. Taste them and if they are undercooked, add another cup of water. Cooking time will depend on the size of the chunks. When all the liquid is gone, taste one to see if it is done.

Indoors. When they are the texture you like, and they are browned on at least one or two sides, turn on the broiler and place the pan 3-5 inches below it. Leave the oven door ajar. This cools the oven so the thermostat won't turn off the broiler. After about 5-10 minutes, the potatoes will brown on top. Scrape them into a serving bowl, garnish with the fresh parsley, and serve.

Optional. When there is still a bit of water left, add 3 tablespoons dried onion flakes. Don't add them too early or they will get gummy and blacken.

Stove top or side burner recipe

Yield: Serves 2

Preparation time: 15 minutes

Cooking time: 1 hour


1.5 pounds of firm boiling potatoes (read all about potatoes)

4 tablespoons olive oil

1/4 cup bottled lemon juice, or the juice of 2 lemons

1/2 tablespoon dried oregano

2 cloves pressed garlic

1 teaspoon salt

1 teaspoon ground black pepper

Optional. Add 3 tablespoons fresh chopped parsley for garnish


1) Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").

2) Dump everything into a single layer in a 12" nonstick frying pan. Cover the potatoes with water and submerge them by about 1/2". Turn the temp up to high and boil until all the water is gone. Poke one of the fatter wedges with a fork. It should slide in and out easily. If it does, you are done. If it doesn't, add another 1/2" of water and boil it off. When the water is gone, toss them around in the pan and brown them a bit. If you have fresh parsley, chop it fine and sprinkle it on and serve.

3) If you need to cook more than 2 servings, increase the recipe, double the time, and cook them in an oven at 500°F in an uncovered baking pan as above.

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.


 Click to Show Comments or Add Your Own

Return to top

Logos of various organizations that we support

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, and Alexa. Click here for analytics and advertising info.

We have strict standards for ads: They are confined to the top of the page and the right column on computers and most tablets. On smartphones and smaller tablets they are confined to boxes. Ads are not allowed to take over the screen or play audio unless you OK it. If you see an ad violate our rules please take a screen shot and post it to the comments section on each page and we will ban it. If you hate all ads, remember, we block them for members of our Pitmaster Club.

© Copyright 2017 - 2017 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.