Greek Potatoes


If you’re tired of the same old potato salad at your BBQs and picnics, it’s time to explore a delightful twist – Greek Potatoes. These aren’t your average spuds; they’re a harmonious blend of crispy, olive oil-coated goodness, adorned with the vibrant flavors of lemon, garlic, and a medley of herbs.

Why Greek Potatoes?

Potato salad is a BBQ staple, but the classic mayo-drenched version can be a bit monotonous. Enter Greek Potatoes, a refreshing alternative that brings together all the beloved flavors of Greek cuisine. Imagine crispy yet tender potatoes, kissed by the zesty notes of lemon, enriched with the aromatic embrace of garlic, oregano, and thyme, and crowned with the creamy perfection of authentic feta.

What Makes Them Irresistible?

A Culinary Odyssey: Embark on a flavorful journey with a potato salad that encapsulates the essence of Greek cuisine.

Perfect for Gatherings: Ideal for BBQs or picnics, these Greek Potatoes are destined to be the star of your side dish spread.

Scalable Wonder: Whether serving an intimate gathering or a large crowd, this recipe is easily scalable to meet your needs.

Ingredients Needed:

Potatoes: Opt for waxy varieties like baby potatoes for that perfect balance of crispiness and tenderness.

Oil: Elevate the dish with the richness of high-quality extra virgin olive oil.

Lemon: Infuse freshness into the potatoes, making them quintessentially Greek.

Garlic: The more, the merrier – embrace the robust flavor of garlic, either fresh or from a jar.

Herbs: Dried oregano and thyme add a Mediterranean touch, while fresh thyme provides the finishing flourish.

Feta: No Greek dish is complete without it – choose authentic feta for an unmistakable taste.

How To Make:

Step by Step:

One: Begin by slicing the potatoes into wedges and par-boil them for 6-7 minutes. Two: Drain the potatoes and coat them in a flavorful mix of olive oil, lemon juice, garlic, oregano, and thyme. Three: Spread the coated potatoes on a baking tray, creating a tantalizing single layer. Four: Bake in a preheated oven at 220°C/420°F/Gas 7 for 40 minutes. Five: Plate the baked potatoes, generously sprinkle with feta and fresh thyme leaves, and witness the magic unfold.

Serving Suggestions

Pair these Greek Potatoes with your BBQ favorites, offering a lighter and more exciting alternative to traditional potato salads. Their versatility ensures they complement a wide array of dishes.

Preserving the Perfection

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. Freeze: While not recommended, freezing is not the best option for this Greek potato salad. Reheat: If reheating, a quick 15-20 minutes in the oven does the trick, ensuring the feta gets a tantalizing melt. Add a squeeze of lemon before serving to revive the freshness.

FAQs – Unveiling the Secrets

Should I peel my potatoes?

The choice is yours – peeled or unpeeled, the recipe works like a charm. Yukon Gold skins crispen beautifully if left on.

Should I boil my potatoes first?

While boiling speeds up the cooking process, it’s not necessary. The potatoes absorb the lemony goodness while roasting in the pan.

Why aren’t my potatoes crispy?

These potatoes tend to be tender rather than crispy. For a crispy finish, switch to broil after baking, watching closely to prevent over-crisping.

Greek Potatoes

Recipe by admin
0.0 from 0 votes
Course: SidesCuisine: Greek


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Indulge in a culinary journey with these Roast Greek Potatoes – a delectable fusion of herbs, crispiness, and the creaminess of feta. Ideal as a side dish, this gluten-free and vegetarian delight promises to elevate your dining experience.


  • 700g New Potatoes

  • 2 tbsp Olive Oil

  • 0.5 Lemon (juice only)

  • 1 Lemon (cut into quarters)

  • Sea Salt and Black Pepper (to taste)

  • 1 tbsp Dried Oregano

  • 1 tbsp Dried Thyme

  • 1 tbsp Fresh Thyme

  • 30g Feta


  • Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
  • Chop 700g New Potatoes into wedges.
  • Par-boil the potatoes for 6-7 minutes in boiling water, then drain.
  • In a bowl, mix the potatoes with 2 tbsp Olive Oil, juice of 0.5 Lemon, Dried Oregano, Dried Thyme, Sea Salt, and Black Pepper.
  • Transfer the coated potatoes to a baking dish, add the quartered Lemon.
  • Bake for 40 minutes in the preheated oven.
  • Plate the baked potatoes, sprinkle with Feta and Fresh Thyme.
  • Recipe Tips for Perfection
    Reheat leftovers in the oven for 15-20 minutes or enjoy cold, adding a squeeze of lemon for a fresh touch.
    Keep it vegan by omitting the feta.
    Transform it into a main dish by adding veggies, chicken, or halloumi for a heartier meal.
    Introduce fresh dill for an extra burst of Greek flavors.

Nutrition Facts

  • Calories: 212kcal
  • Carbohydrates: 35g
  • Protein: 5g
  • Fat: 9g
  • Cholesterol: 7mg
  • Sodium: 106mg
  • Potassium: 794mg
  • Fiber: 5g
  • Sugar: 2g
  • Calcium: 107mg
  • Iron: 3.2mg

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