Place cubed potatoes, olive oil, oregano and salt in a medium bowl. Toss to combine.
1 pound gold potatoes, 1 tablespoon olive oil, ½ teaspoon dried oregano, ½ 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 onion, ¼ cup kalamata olives, ¼ cup feta cheese, ¼ Greek dressing
Notes
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of Greek potatoes. Actual calories will vary (based on what dressing you use and other factors). The potatoes can be stored in your fridge in a sealed container for up to three (3) days.