Greek Potatoes

Greek or Cretan Potatoes

These are Greek potatoes (or Greek Patates) which ultimately look a lot like the Weight-Watchers Fries recipe but with a less “controlled” amount of olive oil.

There are several ways to make it, personally, I do not peel my potatoes (in this case, you must of course remember to wash and dry them well) , I add to my preparation, lemon juice but it differs depending on family recipes. You can follow the recipe from my partner Terre2Crête which is pretty much the same as the one I’ve always made except for a few tiny details.

Greek potatoes

Greek Potatoes 


(variable quantities depending

number of people) 

– Potatoes with firm flesh

– Olive Oil and Oregano Terre2Crête )

– Lemon Juice

– Salt + Fleur de Sel


* Preheat the oven to 200 ° C

* Wash and dry the potatoes then cut them in two lengthwise then cut each piece into 2 or 4 depending on the size of your potatoes. 

* Put your “fries” in a salad bowl or a container “which closes with a lid” add the juice of 1 half lemon see, 1 lemon depending on the amount of potatoes and olive oil (I count 3 to 4 CS approximately for 2 to 3 people) .   

* Add 1 to 2 tsp dried oregano and a little salt and close your container. Shake everything to distribute the oil, oregano and lemon. A freezer bag works great too.

* Pour everything on a baking sheet or fried pan covered with a baking sheet or parchment paper. 

* Bake for about 25 to 30 minutes, turning the potatoes halfway through cooking.

* Check the doneness using the tip of a knife and serve immediately with a little fleur de sel.

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