Our Mediterranean inspired Greek potatoes recipe features feta cheese, oregano, and Kalamata olives. Then we tossed everything in a tangy Greek dressing!
This particular recipe took a few attempts to find a balance that we felt would work for the blog. It’s a culmination of both my and Kim’s input.
In other words, we both worked on it to get it right. For the final version of our Greek potatoes recipe, we chose a simple preparation method.
Oven bake the potatoes, then top them with the vinaigrette, olives, onions, and feta cheese. The Greek dressing we chose was our own creation.
I shared it with you on Monday. With that being said, you don’t have to use ours if you already have a preferred brand or recipe.
Well, that’s about it for the introduction, let’s get cooking!
Greek Potatoes Recipe Instructions:
To get started, begin by dicing your potatoes and placing them into a large mixing bowl. After that add the regular olive oil, oregano, and salt.
Personally, I prefer to use pink Himalayan sea salt, but not everyone has that in their kitchens. So, use what you have, and then toss the ingredients together.
Make sure to evenly coat the taters before placing them on a baking sheet or roasting pan. Size is not an issue as long as they fit.
Now, place the potatoes into your preheated oven (350° F.) to bake for about forty (40) minutes or until they are fork tender. It’s not a bad idea to flip them about halfway through the cooking process (at the twenty ((20)) minute mark).
While they bake, go ahead and dice the onions, chop the olives, and crumble the feta cheese (if your brand isn’t already crumbled). It’s time to work on that sauce or dressing.
At this point, you can prep your dressing. Either use your favorite store brand, use ours, or create your own.
It doesn’t matter as long as you like it, right? Besides, this is Greek-inspired, I make no claims of it being authentic.
Especially, since I’m an American with Austria-Hungarian, Czech, and Germanic roots. Yeah, I’m a real mixed bag.
Moving on, when the potatoes have cooked, transfer them to your serving platter. Now the fun part begins.
I don’t know about you, but I have fun in the kitchen. Typically, you’ll catch me dancing around, making up little songs to remind me of what ingredients go next, etc.
Layering toppings is the perfect time to do those things. So, while you add the onions, olives, cheese, and dressing, have fun with the process.
Honestly, it was probably my approach and knowledge in the kitchen that got Kim’s attention. It certainly wasn’t my, “amazing personality or stunning good looks,” lol.
Once you have the toppings done, you’re good to go. The Greek potatoes are done. Kim and I hope you enjoy the recipe and we wish you all the best 🙂
Greek Potatoes Recipe Tips:
When dicing the taters, you don’t have to be perfect with the one (1) inch cubes. The main thing is that the cubes are approximately the same size.
Otherwise, they won’t cook evenly. One other thing, the one (1) inch recommendation is for a forty (40) minute cook time. Depending on the size of the cubes, you may have to adjust the cooking time; less for smaller sizes, more for larger sizes.
It’s always important to wash the potatoes. I know they may look okay to the naked eye. However, some of the crevices may have dirt pack into them.
That’s not something you want to discover when you dig in with a fork. Always, wash and pat dry any root based vegetables before you start the recipe.
If you decide to use a homemade vinaigrette, be sure to use extra virgin olive oil. The extra virgin variety is light and made for eating , “as is.”
Regular olive oil and other cooking oils will turn your dressing into a greasy mess. We’ve all been there, take a bite a food, take a sip of a drink, and suddenly there’s a sheen of fat in the roof of your mouth.
It’s gross and the only thing I know that will dissolve it is a shot of vodka. Don’t worry about how I obtained that knowledge, just trust me.
So, in short, always use extra virgin olive oils when making dressings!
If you liked our simple Greek potatoes recipe, please leave us a comment and rate the recipe card. You can also find on my Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!
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- 1 pound gold potatoes diced into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt or more of taste
- 2 tablespoons purple onion finely diced
- ¼ cup kalamata olives chopped
- ¼ cup feta cheese crumbled
- ¼ Greek dressing homemade or store bought
- Preheat oven to 350 degrees F.
- Place cubed potatoes, olive oil, oregano and salt in a medium bowl. Toss to combine.1 pound gold potatoes1 tablespoon olive oil½ teaspoon dried oregano½ teaspoon kosher salt
- Transfer the potatoes to a baking sheet, and place in preheated oven. Bake for 20-25 minutes, then use a spatula to flip. Cook for an additional 10-15 minutes or until desired done-ness is reached.
- Remove from oven, and transfer the potatoes to a serving platter or individual dishes.
- Top with red onions, olives, cheese, and Greek dressing. Serve immediately.2 tablespoons purple onion¼ cup kalamata olives¼ cup feta cheese¼ Greek dressing
Thursday 13th of June 2019
Yum! That looks good. And not something I would have thought of doing. Ironically I do have pink Himalayan salt in the cupboard. The produce store I shop at has a lot of Asian spices and foods at low prices. I spotted the bag of pink Himalayan salt for around $2 and bought it thinking I might be motivated to make salted chocolate caramels, but nope, haven't opened the bag yet. Just looked at and saw it has a best before of August 2020. I didn't think salt would go bad. Maybe this recipe will motivate me to use some of that salt! As you can probably guess, I'm not a big salt person!
Friday 14th of June 2019
Thank you Cheryl! I hear you when it comes to using salt. Typically, I add salt to food during preparation and that's it, I don't add it after I've cooked everything. That's why I tend to use the more expensive varieties of salts (Pink Himalayan, Black Sea Slat, Truffle Salt, etc.). While I didn't mention it in the post, we went through a couple of different preparation methods for this recipe before settling on the final version. In fact, both Kim and I preferred my method of slicing the potatoes, marinating them in some of the Greek dressing, then grilling them before tossing the taters with onions, feta, and olives. However, we didn't think it would resonate with our readers; too many steps. So, we decided on the, "bake and go," method. Don't get me wrong, it's still tasty, but grilling the potatoes add another layer of flavor that this recipe doesn't have. Thanks again for stopping by to chat and have a lovely day :)