Toss Boring Baked Potatoes And Make Room For Great Greek Potatoes

Great Greek Potatoes Done On The Stovetop Or Grill

By:

Meathead

potatoes

Do you like the rich-tasting, lemony potatoes served in Greek restaurants? Here’s how to make them at home. 

Once you make these potatoes, you’ll be whipping them up every night! This version is made on a stovetop or sideburner for just two servings and makes the perfect accompaniment to any BBQ.

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Greek Potatoes Recipe on the Grill


Greek potatoes in a baking dish
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.18 from 23 votes
Surprise your guests at your next backyard cookout by replacing the usual potato salad side dish with this recipe for greek potatoes cooked on the grill.

Course: Dinner, Lunch, Side Dish, Vegetable
Cuisine: American, Greek
Difficulty: Moderate

Makes:

About 3 pounds
Servings: 9

Takes:

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional. Add 2 tablespoons fresh chopped parsley for garnish.
Optional. Amp up the flavor by substituting chicken stock for the water.
Blue or green garlic? Sometimes fresh garlic will turn blue when cooked in acids like lemon juice. If you notice blue flecks, don't worry: they will brown when the water evaporates, and the flavor will not be altered.

Method

  • Prep. Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").
  • Fire up. Set up your grill in a classic 2-zone setup.
  • Bake. Dump everything into a baking pan large enough to keep the potatoes in a single layer. 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. Cover the potatoes with water. Place it over direct heat on your grill, medium heat, or place the pan on a side burner or indoor range top burner about medium heat. 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. Keep an eye on it.
  • Fry. When the water disappears, the heat will rise and the potatoes will begin to fry and brown on the bottom. Move the pan to the indirect side and stay right there. 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. Total cooking time is 45 minutes to an hour, depending on the size of the potato chunks.
  • Serve. Serve immediately.
  • Optional. When there is still a bit of water left, add 3 tablespoons dried onion flakes (not onion powder). Don't add them too early or they will get gummy and blacken.

Nutrition

Calories: 165kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 803mg | Potassium: 715mg | Fiber: 3g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg

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Published On: 8/12/2013 Last Modified: 4/14/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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