A large bowl of Greek Potatoes with lemon wedges and a small bowl of olives
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5 from 22 votes

Greek Potatoes

There are roast potatoes, and then there are roast Greek Potatoes. 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.
Prep Time3 mins
Cook Time40 mins
Par-boiling time7 mins
Total Time50 mins
Course: Side Dish
Cuisine: Greek
Keyword: greek recipe, potato recipe, side dish recipe
Servings: 4 people
Calories: 212kcal
Author: Dannii


  • 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


  • 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.



  • 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).


Serving: 1portion | Calories: 212kcal | 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