Prep Time: 3 mins | Cook Time: 40 mins | Par-boiling time: 7 mins | Total Time: 50 mins | Servings: 4 people
This is another potato recipe that you should not miss! A delicious variation of roasted potatoes. Potato wedges coated in olive oil, lemon juice, and Greek herbs. For best results, use Cornish, New Potatoes. Bake them to golden perfection, then sprinkle with feta and some fresh thyme. It’s an amazing side dish that you can easily turn into a meal. You can also omit the feta cheese to keep these Greek Potatoes vegan.
Ingredients
2 tbsp olive oil
700 grams of new potatoes
0.5 lemon, juice only
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp fresh thyme
30 grams feta
4 garlic cloves, crushed
1 lemon quartered
1 pinch of sea salt and black pepper
How to make Greek Potatoes
Step 1: Into wedges, chop the potatoes. In boiling water, place the chopped potatoes. Bring the water to a boil and par-boil the potatoes for about 6 to 7 minutes.
Step 2: When done, drain the potatoes and transfer them to a bowl along with the remaining ingredients except for the Feta. Stir well until combined.
Step 3: To a baking dish, transfer the mixture. Cut a whole lemon into quarters and add them to the baking dish.
Step 4: Bake in a preheated oven (220 degrees C or 420 degrees F or Gas 7) for about 40 minutes.
Step 5: Remove from the oven when done and transfer the baked potatoes to a plate. Before serving, sprinkle with feta and some fresh thyme leaves. Enjoy!
Notes:
Reheat any leftovers in the oven for about 15 to 20 minutes or enjoy cold. Before serving (after reheating the potatoes), add a squeeze of lemon.
I recommend using Cornish, New Potatoes for best results.
You can omit the feta cheese to keep this dish vegan.
Feel free to add some chopped vegetables and pieces of chicken breasts (or thighs/legs) to turn this into a main dish. You can also add halloumi instead of chicken. Roast them at the same time, but keep an eye.
Nutritional Facts:
Serving: 1portion | Calories: 212 kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 106mg | Potassium: 794mg | Fiber: 5g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 45.7mg | Calcium: 107mg | Iron: 3.2mg
Ingredients
- 2 tbsp olive oil
- 700 grams of new potatoes
- 0.5 lemon, juice only
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp fresh thyme
- 30 grams feta
- 4 garlic cloves, crushed
- 1 lemon quartered
- 1 pinch of sea salt and black pepper
Instructions
Step 1: Into wedges, chop the potatoes. In boiling water, place the chopped potatoes. Bring the water to a boil and par-boil the potatoes for about 6 to 7 minutes.
Step 2: When done, drain the potatoes and transfer them to a bowl along with the remaining ingredients except for the Feta. Stir well until combined.
Step 3: To a baking dish, transfer the mixture. Cut a whole lemon into quarters and add them to the baking dish.
Step 4: Bake in a preheated oven (220 degrees C or 420 degrees F or Gas 7) for about 40 minutes.
Step 5: Remove from the oven when done and transfer the baked potatoes to a plate. Before serving, sprinkle with feta and some fresh thyme leaves. Enjoy!
Notes
Reheat any leftovers in the oven for about 15 to 20 minutes or enjoy cold. Before serving (after reheating the potatoes), add a squeeze of lemon. I recommend using Cornish, New Potatoes for best results. You can omit the feta cheese to keep this dish vegan. Feel free to add some chopped vegetables and pieces of chicken breasts (or thighs/legs) to turn this into a main dish. You can also add halloumi instead of chicken. Roast them at the same time, but keep an eye.
