Greek Baked Potatoes
When you hear about Greek potatoes, there are probably two things that come to your mind: lemon and oregano. Other than this classic Greek flavor combo though, there are many other delicious Greek potato recipes that are truly worth trying. Like this one, for example, colorful and flavorful, Greek baked potatoes with veggies and oregano. Or even my Greek baked potatoes with feta cheese and oregano. Yeap, the recipe changes, the oregano stays! ALWAYS :P.
The oregano we use in Greece is one of the best quality. It grows wild on the mountains and gets picked and sold quickly. It has a very strong flavor and aroma so we only use a little bit. It cannot be compared to the oregano that’s sold at the supermarkets, which has a weak, sweet flavor like the one you taste on potato chips. I will include two links (affiliate) for buying Greek Oregano. And I’m sure that once you see how real oregano tastes like, you won’t buy store bought again.
Now as for the recipe, its one of my favorite potato side dishes. They’re so flavorful and go nicely with almost any dish (I usually serve them with meat or fish). What makes these Greek potatoes so delicious is the fact that they get cooked along with veggies, therefore soaking all the flavor. Peppers, onions, tomatoes, and oregano is a flavor combination that reminds you of pizza (Yeah that good it tastes!). And like every Greek potato recipe they’re oily and soft.
How To Make The Greek Baked Potatoes With Veggies
Simply cut both the potatoes and veggies in square bite-sized pieces and mix them along with the remaining ingredients. Transfer in a baking dish and bake. Just make sure you do flip them 2-3 times while they bake so everything gets cooked evenly.
- 700 grams potatoes
- 200 grams or 1 medium-sized tomato
- 150 grams or 1 small green bell pepper
- 120 grams onion or 1⁄2 onion
- 1 tablespoon dried oregano
- 50 ml olive oil
- kosher salt
- a small baking dish
- Preheat oven to 250°C/482 °F.
- Cut all vegetables into squared bite-sized pieces. Mix with remaining ingredients.
- Transfer to baking dish. Half cover with water.
- Bake for approx. 45 minutes flipping the veggies every 10-15 so everything gets cooked evenly.