* This post is sponsored by Seasonal Spuds *
There are roast potatoes, and then there are roast Greek Potatoes. These are next level. Delicious Cornish New Potatoes coated in olive oil, lemon juice and Greek herbs and baked to perfection before getting a sprinkling of feta and fresh thyme. The perfect addition to any BBQ or picnic this summer.
When we were island hopping around Greece, we ate so many variations of this dish, and this is the version we now always make at home. A great little twist on a potato salad, and lots of ways you can adapt it to suit your own tastes. For example, you can make this vegan by leaving out the feta - but we think everything is better with feta.
This is a favourite summer side dish of ours, however you could turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
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Why should you try it?
- A great twist on a potato salad
- Delicious Greek flavours
- Perfect for a BBQ or picnic
- Great for making a huge batch
Step by Step
One: Chop the potatoes into wedges.
Two: Put the chopped potatoes in boiling water, bring back to the boil and par-boil for 6-7 minutes.
Three: Drain the potatoes and put in a bowl with the rest of the ingredients and mix well.
Four: Transfer to a baking dish, add a whole lemon, cut into quarters.
Five: Put in a preheated oven at 22oC/420F/Gas7 and bake for 40 minutes.
Six: Transfer the baked potatoes to a plate and sprinkle with feta and fresh thyme leaves.
Greek seasoning
We have kept the ingredients fairly simple here, but we have used all our favourite Greek flavours. The potatoes are coated in olive oil and lemon juice to get them nice and crispy, but still light and fresh.
They are then coated in a mixture of crushed garlic and dried oregano and thyme. After the are baked to the perfect crispiness, we serve them in a bowl with some fresh thyme (optional) and a liberal scattering of feta.
What potatoes are best?
We used Cornish New Potatoes, which are the first new potatoes of the season grown on the UK mainland. Being the most south westerly point of mainland UK, means that Cornwall is the first part of the country to warm up in the spring. With nowhere in Cornwall more than 20 miles from the sea, it also benefits from a milder maritime climate, with sea breezes that help to keep the fields largely frost-free.
Cornish farmers work with the natural landscape and its particular microclimates to spread their planting and harvesting across the season so they can harvest little and often for maximum freshness.
Cornish New Potatoes are true new potatoes - harvested while the leaves are still green above the ground. This gives them their distinct mild, sweet taste and delicate fluffy skin - they also hold their shape well when cooked, due to their firm, slightly waxy texture.
What to serve these with
These potatoes are a great addition to a BBQ and a nice alternative to the usual heavy and creamy potato salads. So, they will go well with all the standard BBQ food like Hidden Vegetable Beef Burgers, Chicken Tikka Skewers, Cajun Chicken Burgers or Honey and Lime Chicken
Can you reheat them?
Yes, you can put them back in the oven for about 15-20 minutes to reheat and the feta will get a little bit melty. However, if we have any leftovers of this (which doesn't happen very often), then we just eat it cold as it tastes just as good that way. If you do reheat it, add a squeeze of lemon before serving to freshen it up a bit.
Extra tips
- You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
- For best results use Cornish New Potatoes.
- Keep this dish vegan by leaving out the feta cheese.
- Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
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Recipe card
Greek Potatoes
Ingredients
- 700 g Cornish New Potatoes
- 2 tbsp olive oil
- 0.5 lemon juice only
- 1 pinch sea salt and black pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp fresh thyme
- 4 garlic cloves crushed
- 30 g feta
Instructions
- Chop the potatoes into wedges.
- Put the chopped potatoes in boiling water, bring back to the boil and par-boil for 6-7 minutes.
- Drain the potatoes and put in a bowl with the rest of the ingredients and mix well.
- Transfer to a baking dish, add a whole lemon, cut into quarters.
- Put in a preheated oven at 220C/420F/Gas7 and bake for 40 minutes.
- Transfer the baked potatoes to a plate and sprinkle with feta and fresh thyme leaves.
Notes
- You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
- For best results use Cornish New Potatoes.
- Keep this dish vegan by leaving out the feta cheese.
- Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
Jason Rodgers
Whenever I'm in Greece I always look forward to roast goat and Greek potatoes. I've yet to replicate it back home but I'll give this a whirl.
Renee | The Good Hearted Woman
Potatoes and lemon are a such a great combination, and all the herbs just make everything so bright and fresh! Love it!
Shinta Simon
Love that you add Feta to the potatoes, I'm loving this recipe idea, and the combination of flavours going on here. I'm tempted to try this out very soon.