While I was on my first-year of culinary school, I came across the hundred different types of potato recipes. You’re supposed to know the basics and each recipe, that comes along with this basic ingredient. I never, ever, dreamed how many things you can make with potatoes.
From duchess potatoes, to souffles, croquettes, and so many more. I can’t really say I liked them all, but what really stayed with me, is the fact that: Potatoes are ALWAYS going to be the number one selection for a side dish. I believe the reason for that is, for one, they’re very fulfilling. And for two, they’re like a white canvas where you can become really creative. And since I’m a person who likes to keep things simple, (most of the times), here’s my plain, work of art. Roasted Greek Potatoes, (a bit smashed), topped with Feta Cheese, Onion, and Oregano. A Greek Potato recipe, with basic, yet delicious Mediterranean flavors.
And here are my 10 reasons why this Roasted Greek Potatoes Recipe is a must-try.
- They’re baby potatoes, therefore, a whole lot tastier than plain ones.
- Being cooked with their skin makes them more tasty and nutritious.
- They are topped with feta cheese, a really salty, flavorful cheese.
- Plus, feta cheese is cooked in this recipe which tastes even better when you cook it. Want Proof? Try the Fried Feta Cheese Saganaki.
- The reason oregano exists on this planet is to be sprinkled on top of grilled meat, feta cheese, and potatoes. Here it’s combined with its the two out of three favorite partners.
- They’re soft and melt-in-your-mouth.
- Plus, they’re made with healthy ingredients and fats. No butter, simply olive oil.
- They go with almost everything. But best of, grilled or roast chicken. Or with two crispy fried eggs for a light lunch or brunch.
- You’ll definitely want to make them again and again.
- This recipe is in season, all year round.
Roasted Greek Potatoes Recipe Cooking Process
To make them, you rinse the potatoes very well, (leaving their skin on). Then boil them for a few minutes, (to soften) and then roast them using only some olive oil. Once the potatoes are cooked, you smash them with a spatula and top them with feta cheese, onion, and oregano. Bake for just a few minutes more, for the onion to soften and the feta cheese to melt. And serve them along with a nice roast. If you don’t fancy onion, you can simply skip it in this recipe.
Like Feta Cheese? Then you should definitely try this traditional Greek dish also. Cheese Saganaki is a whole piece of dip-fried salty Feta. All wrapped in a crispy flour crust, soft and melting on the inside.
Roasted Greek Potatoes Recipe With Feta Cheese And Oregano
- 10-12 baby potatoes
- 150 grams feta cheese
- olive oil
- a few slices of onion
- dried oregano
- kosher salt and ground pepper
- Rinse the potatoes to remove all the dirt.
- Crumble the feta cheese with your hands and set aside in a bowl.
- Heat a medium-sized cooking pot with water and add a bit of kosher salt. Boil the potatoes for about 5-7 minutes.
- Preheat the oven to 230°C / 446°F.
- Transfer the potatoes to a large baking tray and drizzle with olive oil.
- Bake the potatoes for about 12-15 minutes. Flip the potatoes and bake for another 10 minutes.
- Slice each potato lengthwise (not all the way through) and then smash it gently with a spatula.
- Drizzle with some more olive oil, ground pepper, and salt. Stuff some of the crumbled feta in the sliced potato, and toss the remaining on top.
- Toss a few slices of onion here and there and sprinkle with oregano.
- Bake for approximately 10 minutes more. Until the feta cheese melts, and the onion softens slightly.
- Ready to serve.