Greek Potato Bake
Transform your dinner table with this hearty and flavorful Greek Potato Bake, a masterpiece of Mediterranean-inspired comfort food. This easy-to-make dish combines tender, golden-baked potato wedges with the bold flavors of garlic, lemon, and a fragrant blend of oregano and thyme. Topped with juicy cherry tomatoes, tangy crumbled feta, and savory kalamata olives, it’s a feast for both the eyes and the palate. The addition of red onion and a sprinkle of fresh parsley adds vibrant color, making it the perfect side dish or vegetarian main. With just 15 minutes of prep and wholesome ingredients, this oven-baked recipe is a hassle-free way to bring the essence of Greece straight to your kitchen. Great for weeknight dinners or as a crowd-pleaser at your next gathering!
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Recipe Information
Ingredients
- 6 medium potatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 units garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup crumbled feta cheese
- 0.25 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish or roasting pan with olive oil.
Peel the potatoes if desired, then cut them into wedges or thick slices and place them into the prepared baking dish.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, and black pepper.
Pour the olive oil mixture over the potatoes, tossing well to ensure they're evenly coated.
Add the sliced red onion and halved cherry tomatoes to the dish, mixing them with the potatoes.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and carefully stir the ingredients. Continue baking uncovered for an additional 15-20 minutes, or until the potatoes are tender and slightly golden.
Once the potatoes are cooked, remove the dish from the oven and sprinkle the crumbled feta and kalamata olives evenly over the top.
Return the dish to the oven and bake for another 5-7 minutes until the feta is slightly melted and warmed.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 23.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7144 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
