Summer always reminds me of Greece because almost every year, my husband and I choose to explore a new and different Greek island! There, we are captivated by many things, undoubtedly the sea, but also the lovely people and the quite simple homemade food, which I believe is the real charm! The influence of those Mediterranean flavors on some of my dishes is now well known, so much so that in the past I wanted to replicate the famous saganaki shrimp, one of their versatile dishes, and I even created a Greek-style couscous! Feta, which is their cheese par excellence, often accompanies my preparations. So, the other day, having the ingredients for the popular salad in the fridge, I thought it would be interesting to use them to season the potatoes! It’s a piece of cake. You parboil the potatoes for a few minutes, season them with the rest of the ingredients, and then bake everything in the oven! In just over half an hour, your kitchen will be filled with a delicious aroma! And that’s how I brought irresistible Greek style potatoes to the table in three simple steps! Nothing more delightful! An easy vegetarian side and quick dish that will satisfy the tastes of the whole family! A true concentrate of flavors and scents to prepare in advance as an appetizer, but it will also be perfect as a single dish or second course! In short, a rich, versatile, and colorful preparation that will bring joy to your table and conquer even the most demanding palates!
Other tasty side dishes you might be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 28 oz new potatoes
- 12 oz cherry tomatoes
- 7 oz feta (greek)
- 2.1 oz black olives
- to taste herbs (thyme and basil)
- 2 teaspoons dried oregano
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste mixed peppercorns
Tools
- 1 Brush
- 1 Casserole
- 1 Colander
- 1 Knife
- 1 Bowl
- 2 Spoons
- 1 Baking dish
Steps
Start by washing the potatoes under running water, making sure to brush very well to remove all traces of soil, as in this recipe they will be consumed with the skin on.
Cut the potatoes into quarters and place them in a pot, covering with plenty of water. Bring to a boil and cook without salting for 3′.
Then drain them using a colander and let them cool.
Once cooled, transfer the potatoes to a large bowl, add the cherry tomatoes previously washed and halved, 2 cloves of garlic in their skin and the oregano.
Season with salt* and sprinkle with a generous grind of pepper.
Finally, enhance everything with the pitted olives and mix well using two spoons.
Arrange in a single layer, without overlapping too much, inside a large baking dish. Top with cubes of Greek feta previously drained and patted dry with paper towels and place in a preheated static oven at 392°F for about 35′-40′ or until a nice golden crust forms.
Remove from the oven and serve slightly warm, squeezing the garlic inside if you like, after removing the skin, then mix and season with fresh basil and thyme leaves.
And voilà… the Greek style potatoes are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Greek style potatoes can be stored in the fridge in a suitable container for refrigeration for 3-4 days at most. They are also excellent cold.
Tips, notes, variations, and suggestions
🟣* Greek feta is a cheese with a very savory flavor since it is matured in brine for at least two months. Depending on the brand you choose or find on the market, there may be differences in sodium content, so my advice is to soak it in water for about 20 minutes. Once the soaking phase is finished, rinse it under running water and gently pat dry with paper towels. In any case, the rule is to taste it before salting your preparations to avoid them being excessively salty, then add a little salt only if needed.
FAQ (Frequently Asked Questions)
Is a vegan version of this recipe possible?
Certainly, lacking the typical element, these potatoes can no longer be defined as “Greek style,” but a perfect substitute for feta, at least in texture, could be tofu. However, this vegetable product is notoriously known for the opposite issue, namely its lack of saltiness, so in this case, it is necessary to marinate it first in a brine made of soy sauce, lemon juice, and tahini for 1 hour. Then proceed according to the recipe.
