Some dishes have the power to transport you far away, and this baked potato recipe is one of them! Just the aroma of oregano, feta, and olive oil can make you feel like you’re sitting in a tavern overlooking the Aegean Sea instead of in your kitchen in a bathrobe. The Greeks know how to keep things simple: take some potatoes, add , oregano, a bit of feta – and voilà, you have not just a side dish, but a full-fledged reason to live.
With a crispy golden crust on the outside and a tender center on the inside, topped with zesty feta, this is one of those rare occasions when vegetables steal the show from the meat. Plus, the recipe is so simple that even if you can only make scrambled eggs, you won’t mess this one up.
Ingredients: potatoes – 800 g; feta cheese – 4 tablespoons; olive oil – 2 tablespoons; chopped fresh herbs – 2 tablespoons; dried oregano – 1 teaspoon; dried garlic – 1 teaspoon; lemon – to taste; salt and black pepper – to taste.
Preparation
Cut the washed and dried potatoes in half (without peeling), then slice them into elongated wedges. Place the prepared potatoes in a large bowl, drizzle with , and sprinkle with Mediterranean spices like oregano, garlic powder, pepper, and salt.
After mixing, spread the seasoned potatoes evenly on a baking sheet in a single layer, with the flat side down. Make sure there’s space between the pieces so they can roast evenly on all sides. Bake the potatoes for 25–30 minutes in an oven preheated to 200°C (about 400°F), flipping them halfway through so the other side can brown. The potatoes should develop a crispy crust on the outside and a fluffy interior (they will turn a golden-brown color).
Once baked, sprinkle the potatoes with crumbled feta and fresh herbs. Serve with .
Tip
Avoid overcrowding the baking sheet when preparing this dish, as it will lead to steaming the potatoes instead of roasting them. If necessary, use two trays. This vegetable side dish pairs beautifully with grilled chicken and a cucumber Greek sauce . You can serve the Greek-style baked potatoes with olives, red onions, and finely chopped .
