These flavourful Greek roasted potatoes are a little spiced and a little lemony, with the sweetness of red peppers and the saltiness of feta. Serve them as a side dish or a main, they are gluten-free and vegetarian-friendly.

Lemony Greek Roasted Potatoes

When someone says Greek potatoes, they might mean those garlicky mashed potatoes also known as Skordalia or they might be talking about Greek lemon potatoes, which are the roasted kind.

This recipe is my adaptation of Greek roasted potatoes. Potatoes are cubed for maximum flavour distribution, which comes from a mix of herbs and spices, olive oil, salt and lemon. I throw in some red peppers as they add a lovely touch of sweetness when roasted, creating a nice contrast to the salty feta. The whole lot are roasted on a flat baking sheet so you get perfectly crispy potatoes that are packed with flavour.

This dish can be served as a side, main or for breakfast/brunch, it’s vegetarian and gluten-free.

Ingredients for Greek Potatoes

Here are the ingredients you need for these sheet pan feta potatoes:

• Potatoes – I use what we call brushed potatoes, also known as Sebago, but you can use any type suitable for roasting. You will need about 1kg of unpeeled potatoes.
• Red pepper – aka capsicum, aka bell pepper for sweetness but can be omitted
• Spices – garlic and onion powder, paprika, dried oregano, cinnamon, pepper and salt.
• Feta – I love smooth mild feta as it’s a little less overwhelming but any good Greek feta will work here.
• You will also need olive oil, lemon and a little parsley or basil.

How To Make Roasted Greek Potatoes

A full list of ingredients, instructions and nutritional info is in the recipe card below. Here are step-by-step pics and a short video.

Step 1. Preheat the oven to 200 C / 400 F.

Step 2. Cut potatoes into similar-sized cubes. Cut red peppers into squares. Add both to a bowl.

Step 3. Toss cubed potatoes and red peppers in a large bowl with 1 teaspoon salt, 2 tablespoons olive oil and juice of 1/4 lemon.

Step 4. Grease a large, flat sheet pan/baking tray with another tablespoon of olive oil. Spread the potatoes and peppers evenly and roast in the oven, middle shelf, for 25 minutes.

Step 5. Prepare the spices and herbs. Remove the potatoes after 25 minutes and sprinkle evenly with the spice mix. Use a spatula to stir the potatoes around to make sure they are evenly coated with the spices.

Try This Next Very Incredible Basil Sauce Recipe

Step 6. Place back in the oven for 10-15 minutes until the potatoes get a golden crispy edge and are soft in the middle.

Step 7. Finish the potatoes with another drizzle of lemon juice, crumbled feta and parsley on top.

What To Serve With Greek Potatoes

These roasted potatoes are great as a side dish and not just with other Greek dishes. It pairs with any roast meats, grilled chicken or fish, meat patties, burgers, frittata and more.

I love them with a fried egg on top. In fact, they make excellent breakfast potatoes.

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Description

Easy, delicious, roasted Greek potatoes – these are a little spiced, a little lemony, with the sweetness of roasted red peppers and the saltiness of feta. Perfect side dish or even a main if wish, gluten-free, vegetarian-friendly.

1. Preheat the oven to 200 C / 400 F.
2. Toss cubed potatoes and red peppers in a large bowl with 1 teaspoon salt, 2 tablespoons olive oil and juice of 1/4 lemon.
3. Grease a large, flat sheet pan/baking tray with another tablespoon of olive oil. Spread the potatoes and peppers evenly and roast in the oven, middle shelf, for 25 minutes.
4. Prepare the spices and herbs. Remove the potatoes after 25 minutes and sprinkle evenly with the spice mix. Use a spatula to stir the potatoes around to make sure they are evenly coated with the spices.
5. Place back in the oven for 10-15 minutes until the potatoes get a golden crispy edge and are soft in the middle.
6. Finish the potatoes with another drizzle of lemon juice, crumbled feta and parsley on top.

Notes

You can do the same recipe using sweet potatoes.

Nutrition

• Serving Size:
• Calories: 207
• Sugar: 3.9 g
• Sodium: 501.2 mg
• Fat: 9.4 g
• Carbohydrates: 28.3 g
• Fiber: 4.7 g
• Protein: 4.5 g
• Cholesterol: 8.4 mg

Keywords: Greek potatoes, sheet pan potatoes, roast potatoes, side dishes, Greek recipes, roasted potatoes and peppers, vegetarian, gluten-free

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Very Incredible Basil Sauce Recipe

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

This creamy basil sauce is going on EV-ER-Y-THING in my life: sandwiches, eggs, grilled chicken and veggies, dipped with chips?! It’s so good, packed with green goodness, it’s beautifully summery, and I’m doing the most with it.

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In This Post:

The main thing:

Other stuff:

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How To Make This Basil Sauce

Step 1: Get All Your Ingredients Ready

You can use a blender, food processor, or a mini-chopper-type gadget. I love this mini-chopper (affiliate link). It’s not meant for sauces necessarily, but I use it all the time because it’s super compact.

Step 2: Blend Your Basil Sauce

That’s it! Just blend, taste, and adjust!

This sauce can be a bit chunky / textured, so keep it going until it has the consistency you want. I prefer something right before completely pureed – where it has just barely noticeable flecks of herbs, but it’s mostly smooth and creamy.

Step 3: Put It On All Your Yummy Things

Like so. (Here’s that recipe.)

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Lindsay’s Notes

Ooh baby. Basil, chives, garlic, and a tiny hit of oregano all in a creamy, salty, bright green sauce – I love this so much.

The first time I made this, my toddler (who mostly just eats crackers) found a spatula and just sat at the counter licking the remnants of the sauce out of the blender with me. And I hear that from a lot of people – many kids seem to be very into this for unknown reasons. Sometimes it just hits right, ya know? A+ for that experience.

My favorite thing about this sauce, besides that it tastes like heaven, is that makes healthy-ish eating something I really, actually look forward to.

Baked salmon goes up about 100 notches in my book when smothered in this creamy green sauce. Same goes for shrimp, chicken, and a big fresh salad or lots of roasted veggies.

This will not be the last we see of this sauce, which is why I decided to give it its own post on POY. Welcome home, little basil sauce.

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Things You Could Put It On

The possibilities! They are endless.

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Popular Recipe Mexican Salad With Black Beans, Corn & Avocado

Description

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

1. Place all your sauce ingredients in a blender or food processor. (I use this mini chopper for the vast majority of my sauces because it’s nice and compact!)
2. Blend until you get your desired consistency – I usually go for an almost-completely-smooth texture that is flecked with small bits of herbs.

Notes

Taste and adjust! More lemon juice will wake it up, Parmesan adds more umami and saltiness, and if it gets too salty for you, add a bit more mayo to dilute the pungency a bit!

Keywords: basil sauce, basil dressing

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Frequently Asked Questions For Basil Sauce

What can I use instead of mayo?

I’ve seen some people on Instagram say they used Greek yogurt and liked it. I haven’t made it this way and I know I wouldn’t like it with Greek yogurt because it’s so tangy and has a different flavor. BUT, if you’re okay with it being a bit different than the original, I think Greek yogurt could work!

I have an egg allergy – what can I use?

Vegan mayo has no eggs and tastes great! That’s what I’d use!

How long does the basil sauce last?

I usually keep it in the fridge for 3-5 days.

Can you make this vegetarian / vegan?

Yes! Use vegan mayo and vegan Parmesan! If you can’t find vegan Parmesan, just throw in a bit of extra salt to compensate for the change in flavor. And if you don’t want to use vegan mayo, try using an avocado like we did in this avocado mojo sauce.

Can you freeze this basil sauce?

I would not recommend freezing this.

More Of My Favorite Sauce Recipes