Greek Potatoes

Greek

Greek Potatoes

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Greek Potatoes on a plate with a fork in them

Prep

10 minutes

Cook

45 minutes

Yield

5 -7

These Greek Potatoes are the best. They are so delicious and make a great side dish. You'll also love my lemon variation too for a different twist on them.

Confession Friday. That’s a thing, right? Well, I hope so because I am confessing that I love Greek Potatoes and that they make my life a better a happier place. Seriously, these Greek Potatoes are so crispy and crunchy on the outside while staying so steamy hot, and soft on the inside. Certainly, mine and Andrews’s favorite go-to snack can be made in such large quantities to please a whole family for your next feast!

Greek potatoes on a plate

❤️🥔 Why You’ll Love Greek Potatoes

  • Easy Peasy: Yep, these potatoes are easy peasy to make. Making potatoes shouldn’t be complicated, and these Greek Potatoes will knock your socks off without you having to bend over backward
  • Quick: The one thing with potatoes is they do take longer than other things to cook, but this recipe will still take you under an hour.
  • Budget-Friendly: Potatoes are cheap, and you can get a ton of them for next to nothing. Pair them with ingredients you likely already have on hand, this recipe is cheap but delicious
  • Versatile: Put these bad boys in a gyro or falafel wrap, serve them as a side with whatever you are barbecuing, or eat them on their own as a delicious snack
Greek potatoes on a serving plate

🍲 Ingredients

Potatoes 🥔: Okay, there is no secret here that the main ingredient for this recipe is potatoes. Potatoes are rich in vitamins and minerals. Potatoes are linked to helping improve blood sugar control, reduce heart disease risk, and boost your immunity. They can also help with your digestion, and even combat signs of aging. Can you say SUPERFOOD!?

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EVOO🫒: Otherwise known as extra virgin olive oil, a staple in every kitchen, especially Greek’s. The key here though is to make sure you buy the good stuff. Do not buy cheap EVOO because it will not taste as good and likely is filled with things you don’t want in your olive oil. Instead, look for “extra virgin”, avoid anything in a clear glass bottle (light is the enemy), and look at the “best by” date and remember the fresher the better.

👩‍🍳 How to Make Greek Potatoes

  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don’t have any parchment.  Both are fine.
  3. Into a large mixing bowl add lemon juice, olive oil, and mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano, and garlic, and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
  4. Transfer to a baking sheet.
  5. Cook for 55 minutes at 400F.
  6. Once ready serve in a bowl or sharing plate style!

🪄 Tips and Tricks

  • Serving: You can legit serve these with anything…. aioli, ketchup, spicy mayo, tzatziki, etc. But to be completely honest… you might not want dip at all! They are THAT good
Greek potatoes with a fork in it

🗒 Variations

Lemon Garlic Baby Potatoes with Whipped Feta

  1. Preheat the oven to 375F.
  2. Make the lemon garlic sauce: Whisk together lemon juice, olive oil, mustard, dried oregano, pressed garlic cloves, and salt and pepper. Set aside.
  3. Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy.Set aside in the fridge.
  4. To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss, and then roast cut-side down for 20-25 minutes until starting to turn golden brown.
  5. Once the potatoes have roasted, add the tomatoes to the sheet pan and gently toss.
  6. Place back in the oven for 8-12 minutes or until the tomatoes are just starting to burst.
  7. To serve: layer the whipped feta on the bottom of a plate and top with the roasted potatoes and tomatoes. Drizzle the rest of the lemon garlic sauce over top of the roasted potatoes and tomatoes. Top with finely chopped parsley, dried oregano, a squeeze of lemon juice, and an extra pinch of salt and pepper.


🗒 Best served with

👝 How to Store Leftovers

These are best and crispiest when served fresh but you can store them in the fridge in a container. When ready to re-heat, pan-fry them to help keep them crispy.

🤔 Common Questions

What kind of potatoes should I use?

My favorite are russet potatoes because they are high in starch and low in moisture. This makes the perfect potato for fries!

Do I need to peel the potatoes?

Nope! You do not need to peel potatoes. The skin can add to the crunch. You will want to make sure you wash them well first though!

Greek Potatoes on a plate with a fork in them

Greek Potatoes 🥔🇬🇷

4.80 from 29 votes
These Greek Potatoes are the best. They are so delicious and make a great side dish. You'll also love my lemon variation too for a different twist on them.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Mail Dish or Side
Cuisine Plant-Based
Servings 5 -7
Calories 418 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

Variation: Lemon Garlic Baby Potatoes with Whipped Feta

  • 1.5 lbs baby potatoes, halved
  • 1 pint baby tomatoes

Lemon garlic sauce

For the whipped feta

  • 3/4 cup crumbled feta cheese
  • 3/4 cup full fat Greek yogurt
  • zest of one lemon
  • 1 tbsp olive oil
  • 1 tsp salt

Garnishes

  • 2 tbsp finely chopped parsley
  • 1 tsp dried oregano
  • extra squeeze of lemon
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Instructions
 

  • Preheat oven to 400F.
  • Line
    a baking sheet with parchment and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don't have any parchment.  Both are fine.
  • Into a large mixing bowl add
    lemon juice, olive oil, mustard and whisk together to combine. Add the potatoes, a few pinches of salt, oregano and garlic and toss together well to coat the potatoes. Note: You could do this, marinate for a few hours then cook.
  • Transfer
    to a baking sheet.
  • Cook for 55 minutes at 400F.
  • Once ready serve in a bowl or sharing plate style!

Variation: lemon garlic baby potatoes with whipped feta

  • Preheat the oven to 375F.
  • Make the lemon garlic sauce: Whisk together lemon juice, olive oil, mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
  • Make the whipped feta by adding the crumbled feta, greek yogurt, zest of one lemon, olive oil and salt to a food processor and whip on high speed until combined and creamy. Set aside in the fridge.
  • To a large sheet pan add halved baby potatoes. Drizzle with half of the lemon garlic sauce, toss and then roast cut-side down for 20-25 minutes until starting to turn golden brown.
  • Once the potatoes have roasted, add the tomatoes to the sheet pan and gently toss.
  • Place back in the oven for 8-12 minutes or until the tomatoes are just starting to burst.
  • To serve: layer the whipped feta on the bottom of a plate and top with the roasted potatoes and tomatoes. Drizzle the rest of the lemon garlic sauce over top of the roasted potatoes and tomatoes. Top with finely chopped parsley, dried oregano, squeeze of lemon juice and extra pinch of salt and pepper.

Video

Notes

  • For extra crispiness finish your potatoes off with a 5-minute broil in the oven
  • If mustard isn’t your favorite, you can still make the recipe without the mustard.
  • For the baby potatoes recipe variation, you can make the whipped feta ahead of time and store in the fridge until you’re ready to serve with the roasted potatoes and tomatoes.

Nutrition

Serving: 7 | Calories: 418kcal | Carbohydrates: 77.7g | Protein: 9g | Fat: 10.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.4g | Sodium: 74.1mg | Fiber: 5.7g | Sugar: 5.2g
Review This Recipe Let us know how it was!
Kat R

5 stars
Best Greek potatoes my friends and family have ever tasted – their words, not mine! 😉 I used the baby potatoes for this recipe and it was the easiest to prepare. 10/10 would recommend

Maria Koutsogiannis

Thank you so much, KAt!!!

Regine

5 stars
So easy and delicious 🫶🏻

Maria Koutsogiannis

thank you so much hun

Tram Anh Nguyenova

5 stars
The taste was beyond my expectations. I couldn’t stop eating it. It was creamy, salty, sweet, and sour at the same time. I love it!

Maria Koutsogiannis

This makes me so happy, thank you so much hun!

Zeynep Aktas

5 stars
This was super satisfying! I’ve mixed patatoes with some chicken and served with some rice and yougurth on the side. YUMM! Will definately make again.

Maria Koutsogiannis

YUM!! That sounds amazing!!!

Jessica (Lift Healthy by Jess)

5 stars
Best Greek potatoes ever!!! Can’t wait to try all of your recipes 🎉

Maria Koutsogiannis

Thank you so much JessicA!!!

Jessica (Lift Healthy by Jess)

5 stars
Literally the best Greek potatoes recipe!! My hubby devoured his plate. Can’t wait to try more of your recipes. ❤️

Mimi Rippee

Fabulous potatoes! I love all of these flavors.
http://www.chefmimiblog.com

Maria Koutsogiannis

Thanks!

Mégane Dandurand

5 stars
I’ve been wanting to make some at home for a while and this recipe did not disappoint. The potatoes were infused with lemon and so crispy.. we even made them the next day. Will be in our monthly rotation 😍

Maria Koutsogiannis

Thank you so much hun!!!

taylor smith

5 stars
the greeks really know how to do food right!!

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