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Greek roasted potatoes with feta cheese recipe

Greek roasted potatoes with feta cheese recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Roast potatoes

These Greek potatoes have a lovely Mediterranean flavour to them! Lots of olive oil, lemon, garlic and herbs. These are so delicious straight out of the oven topped with plenty of feta cheese.

17 people made this

IngredientsServes: 10

  • 2.25kg potatoes, cut into wedges
  • 6 cloves garlic, minced
  • 180ml olive oil
  • 240ml water
  • 4 tablespoons fresh lemon juice
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 1/2 tablespoons dried oregano
  • 1 teaspoon freshly chopped mint
  • 225g feta cheese, crumbled

MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min

  1. Preheat an oven to 230 C / Gas 8. Lightly oil a large baking dish.
  2. Stir the potatoes, garlic, olive oil, water, lemon juice, salt and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
  3. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 120ml or so of water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

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Reviews & ratingsAverage global rating:(225)

Reviews in English (165)

by Marianne

Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foil that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time.-28 Jun 2009

by Avon- status quo PRO

WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat advisory again and I was using the grill outside, no 400 degree oven for me tonight. I did cut back on the water since they were partially cooked, but followed everything else to the T. I did have a few fresh picked green beans that needed to be used so I added that to the potatoes in my grill pan. Really wonderful and yes I will make them again!-17 Aug 2009

by Blazer

Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(uncovered) for 35 min until the potatoes were tender and browned. I did not have fresh mint but it tasted fantastic without it. Thanks Cyndi, great recipe-21 Jun 2009


Greek Roast Potatoes With Lemon And Feta

These easy Greek roast potatoes are filled with tangy lemon, fragrant oregano and a hint of roasted garlic. It’s all topped off with some herb and olive oil marinated feta. These are THE perfect side dish for any BBQ or potluck you’ve got coming up this summer.

Whenever I think about Greek food, I think about summer. Not so much because Greece has the most stunning summery weather, but because I used to work summers at a Greek restaurant and the smells of lemon, oregano and roasted garlic are what I remember the most.

Because that’s what food is, right?! Every dish is a culmination of memories brought back to life with each bite. So, every time I have Greek roast potatoes, no matter where I am, I’m brought back to Canadian summers in a little fishing village filled with familiar faces and tourists alike. Food’s funny like that.

But let’s actually talk about these Greek roast potatoes, shall we? They are so simple to make and are a dream to eat cold from the fridge the next day. I know not a lot of food is like that, but imagine that these potatoes are also a mean double for a potato salad when you’re in a pinch!

How do you make Greek roast potatoes?

Great question! Greek roast potatoes are characterised by their lemony and herby flavour. You’ll want to quarter your potatoes if you’re using something large like a russet. If you’re using a smaller new potato style then just cut them in half.

Why do you need to cut the potatoes & what kind of potatoes should be used?

Because you want all those lovely edges from the cut sides to go golden and crispy while the rest of the potato stays soft and fluffy. As for what kind of potatoes?

I’ve never met a potato that couldn’t be roasted! Everything is fair game when it comes to roasting. For this dish, I’ve used a combination of russet potatoes, new potatoes and some red potatoes. really just because I wanted to add some different colours to the dish. But you can use whatever you’ve got in your pantry, store cupboard or what the grocery store has.

Should you use lemon juice, preserved lemon or toss a lemon into the roasting pan with the potatoes?

All of those options are completely legit. However, I tend to steer clear of preserved lemon. We have a love-hate relationship. I love the idea of them, but often find them a little too acrid for my taste. So, I use lemon juice, lemon zest AND I toss a half lemon into the roasting pan. Once the potatoes are cooked, the lemon has also been roasted, so it’s soft and just starting to turn golden around the edges. I use tongs to squeeze the juice out of the wedges and onto my potatoes making sure they get a fresh hit of zingy lemon goodness.

And what about seasoning?

Okay. One of the most important parts! This is where you can really make these potatoes your own… or just go with what I’ve done here. I used a combination of dried oregano, garlic cloves that roast with the potatoes and some fresh thyme and fresh oregano.

Why the use of dried and fresh oregano? There is a method to the madness. When you’re using dried herbs you want to add them at the beginning of the cooking process. When you’re using fresh they get added at the end. Also, dried and fresh herbs can taste really different from each other and help to build a more complex flavour.

When you add the dried oregano, give it a little rub between your hands to activate the oils and release extra flavour.

What about the feta?

I just used regular plain feta. Nothing fancy. Cut it into cubes and toss it with some olive oil (good quality, here) and some more fresh herbs. Let that all mingle together while you’re potatoes roast and use it as a dressing (cheese, olive oil and all) for your potatoes when they’re hot out of the oven.

And that is how you do amazing Greek roast potatoes. All your BBQ and potluck invites won’t know what hit them!


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Smashed Potatoes PDQ!

My trick with smashed potatoes is to blast them in the microwave until softened enough to smash. This can take between 7-12 minutes depending on your microwave&rsquos wattage and the size of the potatoes. Don&rsquot forget to rinse the potatoes and to pierce the skin all over with a sharp knife.

Place the potatoes in a microwaveable bowl and then cover with moistened paper towel so that they don&rsquot dry out. Cook for 6-7 minutes on full power and then check.

If a knife pierces them easily you can probably proceed to the next step which is crisping them up in the oven. I usually find they need another few minutes before you can smash them easily.

Once the potatoes are soft enough smash them with a potato masher to expose some of the soft flesh and then drizzle them with olive oil and season generously before transferring to the oven to crisp them up.

A skillet is a great way to cook them but a tray will work as well. The feta, onions and capers go in at the very end so that the cheese has a chance to soften slightly.

These quick smashed Greek potatoes with feta and rosemary are basically a winter version of my mum&rsquos famous Greek potato salad and I know you will LOVE them. But you can also add any ingredients and spices that take your fancy &ndash the potatoes can carry most of them with ease!

By the way this method of microwaving the potatoes before smashing, which I also employ on roast potatoes as well, caused my husband to call this recipe &lsquocheating&rsquo which I naturally took great offence at!

If technology makes your life a little bit easier I am all for it and this means I can serve the kids jacket potatoes for their dinner without having to cook them for hours first.

If you want to make jacket potatoes in the microwave, rinse them, pierce them several times with a knife and then wrap them in slightly damp paper towel before microwaving them for about 6 minutes on each side.

Large potatoes might need a little longer and remember to put them on a plate otherwise hot spots can cause the skin to dry out in places.

These Greek smashed potatoes are fantastic as a side dish, but can become a main meal if you add some puy lentils or some tinned tuna.

The potatoes even taste great reheated the next day or you can turn leftovers into a salad. They are really an all-round winner.


Whole new potatoes take about 10-15 minutes to boil until they’re fork-tender, halved new potatoes take about 8-10 minutes. To test poke the potato with a fork, paring knife, or skewer. They are done when the utensil slides easily all the way to the center.

Feta cheese is a soft cheese from Greece. It is traditionally made from sheep’s milk. Many not-authentic varieties are now made with goat’s milk or a mixture of the two. It’s a salty cheese that has a crumbly texture and is white in color with small holes. Don’t buy pre-crumbled feta, the taste and quality are not great! Opt for a large block of feta held in brine.

Looking for more easy side dish recipes?

You can find all my side & salad recipes here.

What is your favorite way to eat potatoes? Let me know in the comments below!


What should I serve these Greek Potatoes with?

  • As a side for these Greek Lamb Meatballs
  • As a side for these Mediterranean Turkey Burgers
  • As a side for this delicious Marinated + Grilled Skirt Steak
  • Substitute out the baby potatoes in this Anchovy Chicken Thighs with Green Olives and serve these alongside
  • As a side for this Chicken Thighs in Orange Dijon Herb Sauce


How to Purchase Fresh Cranberries

Cranberries are one of those fruits that have a very short season, which is why you only see fresh cranberries in the stores from October through December. Choose berries that are plump, firm, shiny and deep red in color. If you are buying the cranberries already sealed in a bag, give the bag a thorough once-over to make sure there aren’t any soft or mushy ones inside. Once you bring your cranberries home, store them in the refrigerator— they will stay fresh for about a month. If you absolutely can’t live without cranberries throughout the year, buy a few extra bags and store them in the freezer they’ll keep for a year!


Feta bouyiourdi (Greek baked feta) recipe – A classic Greek delicacy!

The main ingredient you will need to make this Greek baked feta recipe is of course feta cheese which is a favourite ingredient in all types of Greek recipes, be it fried, baked or used for stuffing until nicely softened and slightly melty. Yum!

For the topping use the ripest and juiciest tomatoes you can find, some sliced red onions and spice it up a notch with some hot chilly peppers. A good quality mature Greek feta cheese gives this traditional bouyiourdi (baked feta) recipe a bold and salty flavour.

Tip: The key to this Greek dish is to bake everything wrapped in aluminium foil nice and slowly, until all of the flavours have been released and the baked feta is simmering in all the delicious juices, until softened.

This traditional Greek baked feta appetizer is very easy to make and easier to disappear, so if you are expecting a big crowd make sure to multiply the ingredients! Feta bouyiourdi (baked feta) is ideally served with some crusty sourdough bread to mop up every last drop of all the delicious juices! Enjoy! Oh and you can always read this delicious recipe in Greek here Φέτα μπουγιουρντί συνταγή.

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Roasted Carrots with Feta

Not currently a carrot fan? Or maybe you have picky eaters in your home? This recipe for Roasted Carrots with Feta will turn even the non-believers into carrot lovers! Carrots are a staple veg in our fridge. But that wasn’t always the case. Large carrots can be a little intimidating like, “what the heck do I do with these?!” Sure it’s easy to just buy a bag of baby carrots for dipping into your favorite hummus. But those babies are essentially just larger carrots cut down to size by a machine. Nowadays we always buy a big bag or bunch of organic carrots during every grocery haul.

For this dish, we used orange carrots but rainbow carrots would also be beautiful to use. This simple side dish takes just a few ingredients and turns this root vegetable into a star. It’s tossed in a vinegarette of olive oil, honey, minced garlic and a pinch of water and baked to perfection. The combination of the vinegarette and roasting the carrots in the oven carmelizes them and makes them super soft!

The carrots we used were pretty large so we cut them in half to ensure even baking but if your carrots are skinny and small you can skip that step.


Indulge your potato passion in a healthful way with lemon, feta and beans

When I was a kid, if you asked me what my favorite food was, I’d emphatically reply, “Potatoes!” French fried, baked, roasted, boiled, however they were prepared, I was all in, and that spud love rings true today. Although they are technically a vegetable, from a nutritional point of view I consider potatoes to be a starch (or “carb” in the vernacular), one that is minimally processed and nutrient-rich, packed with filling fiber, vitamin C and potassium.

One of my all-time favorite potato dishes, Greek lemon potatoes, is so satisfying to me that I have always said, jokingly, that I could make a meal of it. Well, I actually did. In the traditional Greek dish, the potatoes are roasted in a bath of lemon juice, olive oil and water until the liquid is reduced to a glaze. The spuds absorb the tangy citrus flavor and become soft and creamy inside and delightfully browned outside. Often, they are sprinkled with fragrant dried oregano, as well.

This recipe starts that way (albeit with a more modest amount of oil than is often used), but to make the dish a complete meal, before the potatoes are completely cooked, I toss some fresh green beans as well as a can of butter beans into the pan. As the dish continues to roast, the green beans become crisp-tender, the butter beans firm up and brown a bit, and they both marry with the potatoes in the lemony liquid. I like to use butter beans here because they are similar to the big, meaty gigante beans common in Greek cuisine, but any white bean will work, such as cannellini or Navy.



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