Greek feta potatoes are baked/roasted potato wedges topped with crumbled feta cheese! YUMMY! These are hands down the best potatoes I’ve ever made! And they win the approval of even the toughest of critics…our kiddos! They are nicely golden and crispy on the outside, with a smooth soft texture inside. Make sure to follow the recipe, adding more broth half way through baking time, as the potatoes will absorb a lot. You will be absolutely delighted with this extraordinary flavor! These potatoes are sure to jazz up any meal, and they make a very appealing presentation!

GREEK FETA POTATOES

printable version of recipe at bottom of post

INGREDIENTS:

5 lbs of potatoes (about 12 medium sized)
6 cloves garlic, minced
3/4 cup olive oil
2 1/4 cups chicken broth, separated
1/4 cup freshly squeezed lemon juice
Sea salt and ground black pepper to taste
4 tsp dried oregano
2 tsp freshly chopped mint
300 grams crumbled feta cheese

DIRECTIONS:

Preheat oven to 450F. Oil a large baking dish.

Slice potatoes into wedges and place in baking dish.

In a medium bowl, stir together garlic, olive oil, 1 cup of the chicken broth, lemon juice, salt and pepper. Pour evenly over the potatoes and stir to make sure they are evenly coated. Bake in the oven for 40 min or until potatoes are done.

Then add the rest of of the chicken broth, sprinkle with oregano and mint. Bake for another 40 min.

Top with crumbled feta and broil until slightly melted and golden. Garnish with another sprinkle of fresh chopped mint if desired.

GREEK FETA POTATOES

Ingredients

5 lbs of potatoes (about 12 medium sized)
6 cloves garlic, minced
3/4 cup olive oil
2 1/4 cups chicken broth, separated
1/4 cup freshly squeezed lemon juice
Sea salt and ground black pepper to taste
4 tsp dried oregano
2 tsp freshly chopped mint
300 grams crumbled feta cheese

Instructions

Preheat oven to 450F. Oil a large baking dish.
Slice potatoes into wedges and place in baking dish.
In a medium bowl, stir together garlic, olive oil, 1 cup of the chicken broth, lemon juice, salt and pepper. Pour evenly over the potatoes and stir to make sure they are evenly coated. Bake in the oven for 40 min or until potatoes are done.
Then add the rest of of the chicken broth, sprinkle with oregano and mint. Bake for another 40 min.
Top with crumbled feta and broil until slightly melted and golden. Garnish with another sprinkle of fresh chopped mint if desired.

Recipe submitted by Heidi to Mommy Moment.

You may also like this CROCK-POT CRAN-APPLE PEAR PORK CHOPS recipe:

You can sign-up to get an email update each day. You can also connect with us on: