Oven-Roasted Potatoes With a Greek Seasoning : Greek Cooking

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Oven-roasted potatoes really aren’t finished until you add some delicious Greek seasoning. Find out how to make oven-roasted potatoes with a Greek seasoning with help from an expert in nutrition and health in this free video clip.

Expert: Stella Metsovas

Series Description: You don’t have to go out to an expensive restaurant to enjoy rich and authentic Greek cooking anytime you’d like. Learn how to bring Greek cooking into your home with help from an expert in nutrition and health in this free video series.


  1. I love your fake commentary….

    *** “golden” potatoes…wtf? These are called Yukon gold or Yellow fleshed potatoes

    *** the longer the potato, the more starch it will have – duh!! Honey! That’s not the reason people use yellow fleshed or thin skinned potatoes for roasts – russet potatoes will lose their shape when cooked and get all mushed-up whereas yukon gold yellow fleshed potatoes hold their shape really well when cooked.

    *** Always make sure you are using ground pepper when you are cooking, store bought pepper is oxidized in a way – wow! What science is that? I guess you meant to say, fresh ground pepper is better than not so fresh store bought pepper.

    This video is a great example of vapour ware….potentially great for a tv morning show! If you actually baked the potatoes piled up in the dish as you showed, you would get greek style steamed potatoes (nearly mashed) as the juices from the potatoes would cook its neighbours…potatoes get roasted crisp on the outside and tender inside when you leave some space between wedges for steam to escape.

    Amazing!! I guess we now know why you are world famous!

  2. I sadly have to agree with the others. The dish is completely overcrowded with potatoes! I’ve have rarely seen garlic in these potatoes. This dish is just a travesty… waste of good ingredients. There is not enough lemon for this amount of potatoes either. They barely look roasted. and WHY would you add MORE oregano? I should have known where we were heading when she demonstrated her knife skills.. Awful. The introduction… “Globally recognized”.. oh my… I’m sorry but this post should be taken down.

  3. After 45 Min and 350 degree heat you will not taste the Greek style potatoes .the oregano will burn and loose the flavor same lemon or any herb ,you add after the potatoes cooked with olive oil and lemon ect.yassou agapimou

  4. Disappointing technique. Disagree with several points:

    – don’t overcrowd the roasting dish as she did here. The potatoes on top will be crisp while the ones on bottom will be soggy
    – par boiling the potatoes prior to roasting will give a crispy outside, tender inside texture. You won’t get that if you just drop in oven as she did here
    – mixing the garlic, lemon, oil and oregano into a dressing and pouring on top will cost the potatoes more evenly than adding individually as she demos in the video
    – starch content has little to do with potato length as she indicates. Instead, its a function of potato variety. Small russets are just as starchy as large russets

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