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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Makes:About 3 pounds
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb [2" x 1" (50.8 mm x 25.4 mm)].
- 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.