potroniki

Potroniki is a Greek dish that features potatoes as a central ingredient. The name is derived from the Greek word “potrón” (potato) and the diminutive suffix “‐iki,” suggesting a dish made primarily from small, tender slices of potato. Traditionally, potroniki is made by thinly layering sliced potatoes with onions, tomatoes, dill, and olive oil in a baking dish, then slow‑cooking the mixture until the potatoes are tender and the flavors meld. Variations may include the addition of grated cheese—typically kefalotyri or feta—above the final layer before baking, creating a golden crust.

The dish is especially popular in the Peloponnese and the islands of the Aegean, where potatoes are a staple crop. It is often served as a side dish alongside grilled meats or simple soups, but it can also be enjoyed as a vegetarian main course for lighter meals. Potroniki’s preparation time is relatively short, making it a convenient option for busy household cooks. Because the dish relies on minimal ingredients, it can be easily adapted to incorporate whatever fresh produce is available.

Historically, potroniki escaped the more elaborate Greek “moussaka” and “pastitsio” dishes, instead offering a humble, rustic representation of Greek culinary traditions that prioritize simple, high‑quality ingredients. Today the recipe circulates both in family kitchens and on cooking blogs, where chefs often experiment with regional variations by adding herbs such as oregano or thyme, or by incorporating other legumes like lentils for a heartier version. The result is a comforting, aromatic dish that remains a beloved component of Greek comfort food culture.