Chips & Dip! A Summer Tradition

Delish Greek lemon potatoes, served in one of my chip and dip servers!

This Greek-inspired dish brings a taste of the Mediterranean to your summer gatherings. I love to serve this recipe in my versatile Chip and Dip dish.  Find it in your favorite color and pattern! Shown here in black floral.

potatos and fries in serving dish

It comes in a pretty oval shape and already has a dip area sectioned out, no need for extra dishes! 

chips and dip dish handpainted

Find my favorite Greek inspired chips recipe below!  It is a simple yet impressive dish that allows you to spend less time in the kitchen and more time enjoying the company of your guests.

You can whip up some tzatziki as a side dip or if you are short on time grab some pre-made at the store and get ready for a delicious, fuss-free summer feast!


(recipe credit and demo RecipeTinEats)

  • 1.2 kg / 2.5lb potatoes 
  • 375 ml chicken stock/broth 
  • 125 ml olive oil
  • 85 ml lemon juice5 garlic cloves , finely grated 
  • 3)1 tbsp dried oregano
  • 2 tsp salt 


  • Preheat oven to 200°C/390°F (180°Cfan).
  • Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).
  • Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
  • Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
  • To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
  • Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
  • Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
  • Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired. 



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