Think of your favourite Greek restaurant. Now, think of those delicious greek potatoes, in the spicy tomato sauce, that you get on the side. I live for those potatoes, and after you try this recipe, you may start living for them too. These potatoes are full of flavour, after they simmer in a delicious homemade tomato sauce, with the right amount of heat and citrus flavour. Say goodbye to boring potatoes!
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Why You'll Love This Recipe
- These potatoes are full of flavour! I love a classic roasted or mashed potato (trust me) but these potatoes have so much more flavour. The spices are unexpected, but the sauce is plate-lickable. You will definitely be wondering why you have not made greek potatoes with this spicy tomato sauce before! If you're looking for a different spin on flavorful potatoes, my Southwest Potatoes au Gratin are no-fail!
- They can be made on the stove or in the oven! Because the potatoes are parboiled, you can either bake them or cook them on the stove, in the sauce.
- They are the perfect side to your mediterranean favourites! These greek potatoes are the perfect pair to your chicken souvlaki pitas, and of course, are only better with some homemade tzatziki. If you love these saucy potatoes, then you'll want to add my loaded greek feta fries into your recipe rotation, too!
Recipe Overview
- Flavour: The sauce for these potatoes is the perfect balance of tomato-ey, spicy, citrus-y goodness. I know some of those are not words, and I am okay with that. You can adjust the spice of the sauce to your taste, but the spices give it the perfect warmth!
- Ease: This recipe is fuss free! All you need to do is cut the potatoes into wedges, and parboil them. Place them in a skillet, top with all the sauce ingredients, and simmer!
- Time: These potatoes take about 20 minutes to boil until fork tender. Once they are parboiled, they need to simmer in the sauce for another 15-20 minutes. These potatoes can be ready in the time it takes to make your main course!
Ingredients
- Yukon gold potatoes: I prefer to use Yukon gold potatoes for this recipe, as they are the perfect texture. They are not overly starchy when cooked, and make the perfect potato side!
- Tomato Passata: Tomato passata is pureed and strained tomatoes. The consistency is much smoother than crushed tomatoes, for example. If you do not have tomato passata on hand, feel free to use bottled tomato sauce. If your tomato sauce is already seasoned (for example, with oregano), you may want to cut back on the additional oregano to avoid it from being overpowering.
- Chicken bouillon concentrate: I use Better than Bouillon in a lot of my sauce recipes. It packs a lot of flavour in a small amount, and gives sauces a really nice flavour that makes them taste like they've been cooking all day! I prefer the concentrated bouillon, but if you have powdered bouillon or stock cubes, those will also work!
- Lemon: The sauce uses both lemon juice and zest. Instead of zesting the lemon as you normally would, I use a vegetable peeler to peel long strips of the zest, to put in the sauce. The citrus perfume in the sauce is very subtle.
- Spices and seasonings: You will need cinnamon, oregano, nutmeg, chilli flakes, garlic powder, and fresh garlic cloves.
Instructions
- Parboil the potatoes: In a large pot of salted, boiling water, boil the potatoes until they are fork tender. Drain, and put in a large stainless steel skillet.
- Top with remaining ingredients: Top the potatoes with the remaining ingredients, and stir to ensure everything is well coated and combined.
- Simmer potatoes: Simmer the potatoes on medium-low heat with the lid on, for 15-20 minutes. Enjoy!
Tips and Tricks
- You can skip the parboiling: If you prefer to make this all in one pan, you can skip the parboiling step. You will need to add some chicken broth to the skillet, so it does not dry out. Also, this will add some cooking time, but worth it if you have some extra time
FAQ
How can I store these potatoes?
These potatoes keep well in a standard airtight container, in the fridge. They will keep good for 3-4 days in the fridge.
Can I make these ahead of time?
You definitely can! When you are heating them up, add a little extra liquid so the sauce does not stick to the pan.
How can I reheat these?
You can reheat these in the oven, on the stove, or in the microwave (if you're hangry and in a hurry!)
How can I make these in the oven?
Make these in an oven-safe skillet or baking dish, and cover either with an oven-safe lid of aluminum foil. Bake at 375°F for 1 hour, if you skip the parboiling step!
Greek Style Potatoes [Spicy Tomato Sauce!]
Think of your favourite Greek restaurant. Now, think of those delicious greek potatoes, in the spicy tomato sauce, that you get on the side. I live for those potatoes, and after you try this recipe, you may start living for them too.
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Servings: 6 Servings
Estimated Calories: 143kcal
Ingredients
- 6 Yukon gold potatoes quartered
- 1 cup Tomato passata
- ½ teaspoon Cinnamon
- 1 teaspoon Oregano
- ¼ teaspoon Nutmeg
- ½ teaspoon Chilli flakes
- 1 tablespoon Chicken bouillon concentrate
- 1 lemon zested and juiced
- 2 teaspoon Garlic Powder
- 2 cloves garlic peeled and smashed
Equipment
Instructions
- In a large pot of salted, boiling water, boil the potatoes until they are fork tender. Drain, and put in a large stainless steel skillet.
- Top the potatoes with the remaining ingredients, and stir to ensure everything is well coated and combined.
- Simmer the potatoes on medium-low heat with the lid on, for 15-20 minutes.
Estimated Nutrition
Calories: 143kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 765mg | Fiber: 5g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 2mg
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Kathy J.
I made these for my family the other night and they were a hit!! The right amount of flavour, just like in our favourite Greek restaurant. I didn't parboil the potatoes, and it still worked out well.
Ian
Really enjoyed this recipe - I dialed back the cinnamon, nutmeg, and chili flakes and sauted some finely chopped onions in the pot before adding the other ingredients. Thank you so much for sharing this recipe!
Sunena Anand
I am so happy to hear, Ian! Onions are never a bad idea!