Published: · Modified: · Written by Dannii Martin · This post may contain affiliate links · 31 Comments
Diet: Gluten Free / Vegetarian
Jump to Recipe
Delicious new potatoes coated in olive oil, lemon juice and Greek herbs and baked to perfection before getting a sprinkling of feta and fresh thyme. There are roast potatoes, and then there are roasted Greek Potatoes. These are next level. Crispy on the outside and light and fluffy inside. The perfect addition to any BBQ or picnic this summer.
This is a favourite summer side dish of ours, however you could turn it into a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
If you are looking for some other potato salad recipes to try, then why not try our Mustard Potato Salad, No Mayo Potato Salad, Mediterranean Potato Salad or Roasted Sweet Potato Salad.
Jump to:
- Why you will love them
- Ingredients needed
- How to make Greek potatoes - Step by Step
- Health benefits of potatoes
- What are Greek potatoes?
- Serving suggestions
- Storage
- Frequently asked questions
- Extra tips
- More potato recipes
- Recipe
- Feedback
Why you will love them
- A great twist on a potato salad - Potato salad is a must at a BBQ, but it can get a little boring having it the same way all the time. Skip the mayo drenched potato salad and make this Greek potato salad instead.
- Delicious Greek flavours - All your favourite Greek flavours in a potato salad.
- Perfect for a BBQ or picnic - This side dish will go down very well with your guests.
- Great for making a huge batch - You can easily double or triple this recipe if you have a lots of people to serve.
Ingredients needed
- Potatoes - There are so many varieties of potatoes out there, it can be hard to know which ones to use for roast potatoes. We have used baby potatoes and the main thing to go for is waxy over starchy as they hold their shape well when boiled. We always use new potatoes, like Jersey or Cornish,for this reason. Go for potatoes that are all around the same size as they will cook evenly.
- Oil - Try to use the best quality extra virgin olive oil that you can, as you really will be able to taste the difference.
- Lemon - This adds a real freshness to the potatoes and is a key in Greek cuisine.
- Garlic - The more garlic the better we say. Fresh is always best, but you can save yourself some time by using some ready chopped garlic from a jar.
- Herbs - We used dried oregano and thyme and then finished it off with some fresh thyme too.
- Feta - Everything is better with feta, right? It is not a Greek dish without it. Try to use authentic feta, as you really will be able to taste the difference.
A full ingredients list with measurements is in the recipe card below.
How to make Greek potatoes - Step by Step
One: Chop the potatoes into wedges. Put the chopped potatoes in boiling water (a), bring back to the boil and par-boil for 6-7 minutes (b).
Two: Drain the potatoes and add the rest of the ingredients and mix well.
Three: Transfer to a baking tray and arrange in a single layer.
Four: Put in a preheated oven at 220°C/420°F/Gas 7 and bake for 40 minutes.
Five: Transfer the baked potatoes to a plate and sprinkle with feta and fresh thyme leaves.
Health benefits of potatoes
White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana.
They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want!
What are Greek potatoes?
It is basically a Greek potato salad. We have kept the ingredients fairly simple here, but we have used all our favourite Greek flavours. The potatoes are coated in olive oil and lemon juice to get them nice and crispy, but still light and fresh.
They are then coated in a mixture of crushed garlic and dried oregano and thyme. After the are baked to the perfect crispiness, we serve them in a bowl with some fresh thyme (optional) and a liberal scattering of feta.
Serving suggestions
These potatoes are a great addition to a BBQ and a nice alternative to the usual heavy and creamy potato salads. So, they will go well with all the standard BBQ food. Here are some of our favourites for you to try:
- Hidden Vegetable Beef Burgers
- Chicken Tikka Skewers
- Cajun Chicken Burgers
- Honey and Lime Chicken
- Peri Peri Chicken
- Hidden Vegetable Beef Burgers
- Vegetable and Halloumi Kebabs
- Greek Chicken Skewers
If you want something to dip these amazing potatoes in to, then try our Homemade Tzatziki Recipe.
Storage
Store: You can keep this in an air tight container in the fridge for up to 3 days.
Freeze: We wouldn't recommend freezing this Greek potato salad.
Reheat: Put them in the oven for about 15-20 minutes to reheat and the feta will get a little bit melty. However, if we have any leftovers of this (which doesn't happen very often), then we just eat it cold as it tastes just as good that way. If you do reheat it, add a squeeze of lemon before serving to freshen it up a bit.
Frequently asked questions
Do you need to boil the potatoes first?
Yes, we like to because it helps to make sure that the potatoes are nice and fluffy inside when they are roasted.
Are Greek potatoes gluten free?
Yes, as long as you make sure there is no cross contamination then this can be gluten free.
How can I keep Greek potatoes warm?
If you wanted to keep these warm to serve, then cover them in foil until you are ready to serve.
Can you make Greek potatoes in advance?
Yes, these can be made in advance and then kept in an air tight container until you are ready to serve. We do think that these are best served warm though.
Where was the potato salad invested?
Potato salad is believed to have originated in Germany. It is very popular in the US now, and thought to have come from recipes brought to the States by German and other European immigrants during the nineteenth century.
More potato recipes
- Baked Home Fries
- Mustard Potato Salad
- Patatas Bravas
- The BEST Creamy Mashed Potatoes
If you’ve tried these Greek potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Greek Potatoes
By: Dannii Martin
These roast Greek Potatoes are delicious new potatoes coated in herbs and baked to perfection before getting a sprinkling of feta and thyme.
Gluten FreeVegetarian
4.72 from 35 votes
Pin Print Save recipe
Course: Side Dish
Cuisine: Greek
Prep: 4 minutes mins
Cook: 46 minutes mins
Total: 50 minutes mins
Servings: 4 people
Calories: 212kcal
Allergens:
Ingredients
- 700 g (1.5 lb) New potatoes
- 2 tablespoon Olive oil
- 0.5 Lemon - juice only
- 1 Lemon - cut into quarters
- 1 pinch Sea salt and black pepper
- 1 tablespoon Dried oregano
- 1 tablespoon Dried thyme
- 1 tablespoon Fresh thyme
- 30 g (1 oz) Feta
Instructions
Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
Chop 700 g New potatoes into wedges.
Put the chopped potatoes into boiling water, bring back to the boil and par-boil for 6-7 minutes.
Drain the potatoes and put into a bowl with 2 tablespoon Olive oil, juice of 0.5 Lemon, 1 tablespoon Dried oregano, 1 tablespoon Dried thyme and 1 pinch Sea salt and black pepper and mix well.
Transfer to a baking dish, add 1 Lemon, cut into quarters.
Put into the oven and bake for 40 minutes.
Transfer the baked potatoes to a plate and sprinkle with 30 g Feta and 1 tablespoon Fresh thyme.
Recipe tips
- You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
- Keep this dish vegan by leaving out the feta cheese.
- Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
- Add some fresh dill before serving for some extra Greek flavours.
Nutritional Information
Serving: 1portion | Calories: 212kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 106mg | Potassium: 794mg | Fiber: 5g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 45.7mg | Calcium: 107mg | Iron: 3.2mg
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
You'll love these too...
- Air Fryer Potato Peel Crisps
- Air Fryer Canned Potatoes
- Air Fryer Baby Potatoes
- Duck Fat Roast Potatoes
Reader Interactions
Comments
Dusty
What type veggies can be added, such as mushrooms, carrots?
Reply
Dannii
Any quicker cooking vegetables like courgettes, bell peppers and aubergine will work well.
Reply
misscrf
I'm a bit confused. After par boiling the potatoes it says to "put in a bowl with the rest of the ingredients and mix well." but then it says after baking in the oven, to sprinkle with feta. Should the feta be mixed before baking or only sprinkled on after? Also, it says to add a lemon, quartered, but should you squeeze the juice over the potatoes, or just quarter the lemon and leave with peel on, in with the potatoes? Is that effective in giving the lemony flavor to the potatoes?
Reply
Dannii
I have edited the recipe to make it clearer. I hope that helps.
Reply
misscrf
Thank you!
Reply
misscrf
Thank you for clarifying!
Reply
Cindy Scherer
.5 lemon juice? is that 1/2 of the a lemon? 1/2 tsp or 1/2 tbsp of lemon juice??
Reply
Dannii
Ye, 0.5 of a lemon, is half a lemon - the juice only.
Reply
Jason Rodgers
Whenever I'm in Greece I always look forward to roast goat and Greek potatoes. I've yet to replicate it back home but I'll give this a whirl.Reply
Renee | The Good Hearted Woman
Potatoes and lemon are a such a great combination, and all the herbs just make everything so bright and fresh! Love it!Reply
Shinta Simon
Love that you add Feta to the potatoes, I'm loving this recipe idea, and the combination of flavours going on here. I'm tempted to try this out very soon.Reply
« Older Comments
Made this recipe? Let me know!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
