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  • Writer's pictureNikki Glekas

Roasted Potatoes & Onions

We eat a lot of potatoes in our house and I have many, many ways to prepare them. This recipe is for Roasted Potatoes and Onions made with classic Greek flavors. I like to make this recipe a lot in the fall and winter because it’s so hearty. It is also easy to prepare, fix everything and pop it in the oven.

The key to making this recipe really great is the onions and spices. Potatoes are good, but can be pretty bland if they aren’t flavored up really well. The addition of the broth is essential because it steams with potatoes and infuses them with wonderful flavors and texture. I prefer using chicken broth, but vegetable broth works well if that’s your preference. The tops still come out crispy and roasted, but you can’t beat the potatoes, which are soft in the inside and flavored all the way through.

Since this is a fairly hearty dish, I recommend serving it with an equally hearty protein. This might be a chicken, lamb, or beef tenderloin. If you’re setting a big holiday table this side dish will definitely be a crowd pleaser. Add it to any buffet or serve it plated alongside for a more formal look.

This nice thing about this recipe is that it also works on a weeknight. You can fix and it and forget it once it’s in the oven. It doesn’t need a lot of fiddling or fussing. Potatoes are so good like that! Don’t forget to be generous with the spices and onions, those really make it nice and flavorful.

This is a classic Greek side dish that’s proved popular with my family and friends for years. I hope you enjoy it as much as we do, it’s bound to be a hit in your house this holiday season!

Greek-style Potatoes & Onions


  • 6 large potatoes, peeled and cut into wedges or chunks

  • 2 large onions, thinly sliced

  • 3 cloves garlic, minced

  • 1/2 cup extra-virgin olive oil

  • 1 1/2 teaspoons dried oregano

  • 1 teaspoon salt (adjust to taste)

  • 1 teaspoon black pepper (adjust to taste)

  • 1 1/2 cups water or vegetable broth


1. Preheat your oven to 375°F (190°C).

2. Peel the 6 potatoes and cut them into wedges or chunks, depending on your preference.

3. In a large mixing bowl, combine the potato wedges, thinly sliced onions, minced garlic, and the extra-virgin olive oil.

4. Sprinkle the dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper over the potato, onion, and garlic mixture. Toss everything together to evenly distribute the seasonings.

5. Transfer the seasoned potato mixture to an ovenproof baking dish or roasting pan. Pour in the water or vegetable broth evenly over the potato mixture. Cover the baking dish with aluminum foil.

8. Bake for about 45 minutes to 1 hour or until the potatoes are tender. You can test the potatoes by inserting a fork; they should be soft but not mushy. Check the potatoes occasionally while baking. If the liquid evaporates too quickly and the dish looks dry, you can add a bit more water or broth to keep it moist.

9. Once the potatoes are tender and the flavors have melded together, remove the baking dish from the oven and serve!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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