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Oven Baked Greek Potatoes

Oven Baked Greek Potatoes

Oven Baked Greek Potatoes are one of the easiest and tastiest side dishes that can pass as an appetizer too. Loaded with kalamata olives, capers and feta!
Course Appetizer
Cuisine Mediterranean
Keyword Greek Potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 366kcal
Author Catalina Castravet


  • 1 1/2 lbs potatoes peeled (if desired) and cut into large wedges*
  • 6-8 garlic cloves minced
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon lemon zest optional
  • 1 1/2 tablespoons capers


  • 1/4 red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/3 cup kalamata olives
  • 6-8 piquante red peppers
  • Green onion chopped
  • Chives chopped
  • Fresh oregano and marjoram for garnish


  • Preheat oven to 400° degrees F.
  • Lightly spray with oil an 11 inch baking dish or cast iron skillet and set aside.
  • Add the potato wedges to a large bowl and add the rest of the ingredients: olive oil, salt, pepper, dried thyme, dried rosemary, dried oregano, dried marjoram, red pepper flakes and lemon zest if using, minced garlic and capers.
  • Toss until well coated and the ingredients and combined. Taste the mixture and adjust for salt, keeping in mind that feta will add some saltiness as well.
  • Add the potatoes to the cast iron pan or baking dish, preferably should be distributed tightly together, but in one layer.
  • Bake for 30-40 minutes, check if a nice golden-brown crust has formed on the potatoes. At this point stir to bring the white side up.
  • Bake for another 20 minutes, until golden brown, remove from oven and top with sliced red onions, kalamata olives and crumbled feta cheese. Bake for another 10-15 minutes.**
  • Check if the potatoes are tender and remove from oven if done.
  • Top with piquante red peppers, chopped green onions and chives. Add extra crumbled feta cheese if you want.
  • Garnish with fresh oregano and marjoram and serve immediately.



*I used pre-washed white and red potatoes, I sliced them into quarters and didn't remove the skin since the potatoes are organic.
**You can also serve these potatoes without all the toppings.


Serving: 0g | Calories: 366kcal | Carbohydrates: 32g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 639mg | Potassium: 975mg | Fiber: 6g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 120.2mg | Calcium: 192mg | Iron: 7.4mg