Greek Potatoes

Greek Potatoes
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Greek Potatoes with Greek Seasoning, Garlic & Lemon Juice. Garnished with Parsley & Aleppo or Chili Flakes. Optionally add in Onions & Leek. These make for a perfect side dish with Greek Seasoned Meats and are really good with Red Greek Sauce on top.

The portion below in the recipe is for 1 serving. This can be adjusted to however many you like. Using 1 Potato and 1 Garlic Clove for each person. Adjust the Seasoning & Lemon Juice.

Greek Potatoes Cooking Method

There are two main methods that are used when making Greek Potatoes. The Seasoning or Ingredients used are the same using JAH Greek Seasoning or Cavenders Greek Seasoning, Garlic & Lemon Juice. Parsley & Aleppo or Chili Flakes for Garnishing.

Pan Fried Greek Potatoes

This method of Greek Potatoes takes from the Maritime Hash Brown technique and is used for this recipe. The Potatoes are baked first and then refrigerated overnight before being peeled, chopped, and Pan-Fried in some fat.

Bake the potatoes and refrigerate overnight before peeling and chopping them into wedges or cubes like hash browns. Then pan-fry in rendered fat or Olive Oil. Finally season and toss in lemon juice before serving.

Once the Potatoes are almost done, add in the Garlic and continue to cook for a minute or so.

Broiled Greek Potatoes

The broiled version uses the Technique from Broiled Potatoes. The Greek Potato Version is prepared the same way with the Chopped Garlic added towards the end along with the Seasoning and Lemon Juice.


The Seasoning used is JAH Greek Seasoning. If you don’t have your hands on this Cavenders Greek Seasoning will work just the same.

The Seasoning is added to the Potatoes once they are done with Parsley & Aleppo or Chili Flakes to taste and give color. Then the potatoes are tossed in lemon juice. How much is entirely up to you and how zingy you like it.

JAH Greek Seasoning
JAH Greek Seasoning

Other optional Herbs & Spices that can be added are Oregano, Marjoram, Savory, Sage, Dill Weed for Herbs and Paprika, Black Pepper, Cayenne Pepper, Dry Mustard, Onion & Garlic Powder for Spices.

Fat Content

Just like with Hash browns the fat content or the amount of fat you add to the pan has an effect on the texture of the final dish. Rendered fat will offer far more flavor but a good quality Olive Oil works well too.

A small amount of fat added, will be soaked up by the potatoes and creates a fond on the bottom of the pan that you can scrape up and toss every so often. This is like a Potato Socarrat. You end up with Soft and tender potatoes with crunchy bits.

A considerable amount of fat and allowing the Potatoes to sit there until they start to crisp up before tossing will yield crispy hash browns. The potatoes will soak up a lot of the fat but if there is sufficient fat still there after the potatoes have soaked up what they can, you’re in effect deep frying and will end up with crispy potatoes.


The only vegetable added is Garlic. This is Chopped and added towards the end since these cook up pretty fast. However, other vegetables can be added such as Diced Onion and/or Leek.

If adding these then add about 1/2 way to 3/4 ways through the cooking of the potatoes depending on how well you like the added vegetables cooked.

Greek Potatoes
Greek Potatoes

Greek Potatoes

Pan-Fried Greek Potatoes seasoned with Greek Seasoning, Garlic & Lemon Juice and Garnished with Parsley & Aleppo or Chili Flakes.
Prep Time10 mins
Cook Time10 mins
Baked Potatoes1 hr
Course: Side Dish
Cuisine: Canadian, Greek
Keyword: Baked Skillet Greek Potatoes, Greek Potatoes, Greek Seasoned Potatoes, Pan Fried Greek Potatoes, Skillet Greek Potatoes
Servings: 1 portions
Author: JAH


  • Large Skillet


  • 1 large Potatoes
  • 1 clove of Garlic
  • JAH Greek Seasoning – or substitute with Cavenders Greek Seasoning
  • 1 Tbl Lemon Juice – or to taste
  • Parlsey & Aleppo or Chili Flakes – for Garniashing


  • Peirce both ends of the potatoes 3 times with a fork and Bake in a preheated oven at 400 F for 55 minutes – 1 hour. Remove, let cool, and refrigerate overnight. The next day peel and chop the Potatoes right before cooking.
  • Render your choice of fat over medium heat and discard the crackling or use Olive Oil. Use a small amount for soft and tender with crunchy bits or a generous amount to in effect deep fry and get crispy potatoes.
  • Turn the heat up to Medium-High – High and place the Potatoes in. Let Fry a few minutes before tossing. Repeat until the desired level of doneness. Add in the Chopped Garlic and cook for 1 minute. Season with Greek Seasoning and Toss with your preferred amount of Lemon Juice before serving.


If adding in additional vegetables such as onions and leeks then add them halfway through or when almost done depending on how well you prefer your added vegetables cooked.