Crispy Roasted Greek Potatoes
User Reviews
5
Crispy Roasted Greek Potatoes
Description
The recipe uses red, yellow, or purple baby potatoes halved for even roasting. Tossing the potatoes with minced garlic, olive oil, lemon juice, oregano, salt, and pepper ensures fragrant and well-seasoned edges after roasting. The potatoes roast first for 25 minutes, then are flipped and Kalamata olives are added before continuing to bake until tender and golden brown. This layering of baking allows the potatoes to crisp while the olives warm through.
The texture contrasts crispy outsides with a soft interior. Lemon slices scattered through add aromatic brightness, complementing the pungent garlic and earthy oregano. After roasting, the potatoes are tossed with half the feta cheese, with extra crumbled on top for a creamy, salty finish.
These potatoes make a suitable accompaniment to grilled meats or roasted vegetables. The mix of lemon, olives, and feta evokes Mediterranean flavors, providing a rustic yet approachable side dish.
The notes suggest that fingerling or quartered Yukon Gold or red/yellow potatoes can be used as alternatives, making this recipe adaptable based on available potatoes.
Ingredients
- 3 pounds baby potatoes red, yellow or purple
- 6 garlic cloves, peeled and minced
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon oregano dried
- 1/4 teaspoon black pepper ground
- 1 lemon sliced
- 3/4 cup kalamata olives pitted
- 1/3 cup feta cheese
Instructions
- Cut the potatoes in half trying to keep all the pieces about the same size for even cooking.
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper.
- Place the potatoes in a bowl (you can do this right on the sheet pan if you prefer), add the garlic, drizzle with the olive oil and lemon juice, add the oregano, salt and pepper and toss to coat. Add the lemon slices and toss gently.
- Transfer the potatoes to a sheet pan and spread out into an even layer.
- Bake for 25 minutes, then flip the potatoes and add the Kalamata olives. Bake for another 15 minutes or until tender and golden brown.
- Remove the potatoes from the oven and toss in half of the feta cheese. Mix gently. Garnish with the remaining of the feta cheese and serve.
Notes
- Red, yellow, and purple baby potatoes all work well, and mixing types is fine.
- Fingerling potatoes or quartered Yukon Gold or red-skinned potatoes can be used as substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 588mg | 25% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 66mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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