Greek roasted potatoes are seasoned and roasted until browned and crisp on the outside and soft and tender on the inside then tossed with feta cheese and fresh herbs for a super flavorful side dish.
It has been a full and crazy week coming back from spring break. Re-entry is always a little bit of an adjustment. I sure am happy to see the weekend is almost here.
We've got a neighborhood get together tomorrow night and my son's first flag football game this weekend. Not much else is planned, and I'll be glad for the down time!
OK, let’s move along to the food.
You guys know I have an undying love for potatoes, right?!
It’s probably my favorite starchy side for dinner and we make my 10-minute microwave baked potatoes a couple of times a week.
Today though, we’re making Greek roasted potatoes and oh my goodness, they are SO delicious!
We’ve got some well seasoned cubed potatoes that are roasted until browned and crisp on the outside and soft and tender on the inside.
Then, then my friends, they are tossed with plenty of feta cheese and fresh herbs and wow. That just takes these over the top!
That salty, briny feta cheese and the bright, fresh herbs add so much flavor to finish off these potatoes.
You’ll be diving in for forkful after forkful!
So let’s get cooking!
Now, I’ve got those notes and tips coming up below on how to make Greek potatoes. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Greek roasted potatoes:
- Potatoes: Red potatoes are my go-to for this dish, but you could also try this recipe with Yukon potatoes or fingerlings.
- Potato shape: I go with just cubed, bite-size potato pieces here, but you could also slice your potatoes in a wedge shape if you prefer.
- Cheese: Feta adds such a nice briny, tangy flavor to these potatoes. You could certainly substitute another type of cheese if you prefer.
- Parsley: Chopped fresh parsley gives a great herby flavor and bright finish to these potatoes. However, you could also use fresh dill or a combination of herbs if you’d like.
- Spicy: If you want to add some heat, you can also add some red pepper flakes to these potatoes with the other seasonings.
Otherwise, these couldn’t be easier to make.
Just toss your chopped potatoes with olive oil and the seasonings. I do this right on the baking sheet.
(Oh, and if you really want to make clean-up easy, you can line your baking sheet with parchment paper. The potatoes will still roast well.)
The potatoes roast in the oven for about 25-30 minutes, then you toss them with feta cheese and fresh parsley. Again, you can do this right on the baking sheet. The heat actually helps soften the cheese and get everything combined.
That’s it, they are ready to serve!
If you really want to take these over the top, you can pair them with some Greek yogurt for dipping.
Add in a squeeze of lime juice or a sprinkle of cilantro if you like. (And substitute sour cream if that’s what you use.) That cold, creamy yogurt goes great with the hot potatoes.
Speaking of serving these up, if you need some ideas to round out the rest of your meal, I’ve got you covered.
What to serve with Greek roasted potatoes:
- These Greek stuffed chicken breasts make an excellent pairing and I almost always make them together. Add a big Caesar salad and dinner is done.
- As for greens, you could add your favorite steamed vegetable - broccoli or asparagus - or make these delicious green beans with mustard butter sauce, or just use a bagged salad from the store.
Tons of options. This is a really versatile side dish.
I hope you give this recipe a try for a totally new spin on your regular roasted potatoes.
I think you are going to love them.
- 2 lbs. red potatoes, chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Preheat oven to 400.
- Place the cut potatoes on a large baking sheet. Drizzle with olive oil then season with salt, pepper, oregano and garlic powder. Toss well and spread out in an even layer.
- Roast potatoes at 400 for 25-30 minutes, until browned on the outside and tender on the inside.
- Sprinkle with feta cheese and fresh parsley and toss well. Serve immediately.
Potatoes: Red potatoes are my go-to for this dish, but you could also try this recipe with Yukon potatoes or fingerlings.
Potato shape: I go with cubed, bite-size potato pieces here, but you could also slice your potatoes in a wedge shape if you prefer.
Cheese: Feta adds such a nice briny, tangy flavor to these potatoes. You could certainly substitute another type of cheese if you prefer.
Parsley: Chopped fresh parsley gives a great herby flavor and bright finish to these potatoes. However, you could also use fresh dill or a combination of herbs if you’d like.
Spicy: If you want to add some heat, you can also add some red pepper flakes to these potatoes with the other seasonings.
Amount Per Serving: Calories: 190Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 344mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 5g