25+ Mouthwatering Greek Potato Recipes for Authentic Mediterranean Flavors!

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greek potato recipes

Potatoes are a staple in many kitchens around the world, but Greek cuisine elevates this humble ingredient to new heights with its bold flavors and aromatic herbs.

Greek potato recipes offer a delightful array of dishes that are both comforting and vibrant, reflecting the rich culinary traditions of Greece.

From roasted lemon potatoes to savory moussaka, Greek potatoes are versatile and perfect for any meal, whether you’re looking for a hearty side dish or a flavorful main course.

In this article, we explore over 25 mouthwatering Greek potato recipes that will transport your taste buds to the sunlit shores of the Mediterranean.

Get ready to discover how potatoes can be transformed with Greek spices, fresh herbs, and traditional cooking techniques.

25+ Mouthwatering Greek Potato Recipes for Authentic Mediterranean Flavors

Greek potato recipes bring a burst of Mediterranean flavor to your table, offering a delightful range of dishes that cater to various tastes and occasions.

Whether you’re roasting potatoes with zesty lemon and herbs, preparing a rich and creamy moussaka, or enjoying a simple yet flavorful Greek potato salad, these recipes are sure to impress.

They not only highlight the versatility of potatoes but also showcase the essence of Greek cuisine, with its emphasis on fresh ingredients and bold flavors.

Embrace the delicious world of Greek cooking with these 25+ potato recipes and elevate your culinary repertoire with the vibrant tastes of Greece.

Greek Lemon Potatoes

Greek Lemon Potatoes are a classic Mediterranean dish known for their tangy flavor and crispy exterior. These potatoes are seasoned with lemon juice, garlic, and a blend of herbs, then roasted to perfection. The result is a delightful side dish that pairs well with a variety of main courses. This recipe highlights the essence of Greek cuisine through its simple yet flavorful approach.

Ingredients:

  • 2 pounds Yukon Gold potatoes, cut into wedges
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (about 1-2 lemons)
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and black pepper.
  3. Add the potato wedges to the bowl and toss until evenly coated with the marinade.
  4. Spread the potatoes in a single layer on the prepared baking sheet.
  5. Roast for 35-40 minutes, turning occasionally, until the potatoes are golden brown and crispy on the edges.
  6. Garnish with fresh parsley if desired before serving.

Greek Lemon Potatoes are a flavorful and zesty side dish that brings a touch of Mediterranean flair to your table. The combination of lemon juice, garlic, and herbs creates a deliciously tangy and aromatic flavor profile that enhances the natural taste of the potatoes. Whether served with grilled meats, roasted chicken, or as part of a vegetarian meal, these potatoes are sure to be a hit. Their crispy texture and vibrant flavor make them an excellent choice for any meal or occasion.

Greek Potato Salad

Greek Potato Salad is a refreshing and wholesome take on the classic potato salad. This recipe combines tender potatoes with crisp vegetables, olives, feta cheese, and a tangy vinaigrette. It’s a perfect side dish for summer barbecues, picnics, or as a light lunch. The Mediterranean flavors and crunchy texture make it a delightful addition to any meal.

Ingredients:

  • 2 pounds baby potatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until tender when pierced with a fork.
  2. Drain the potatoes and let them cool to room temperature.
  3. In a large bowl, combine the cooked potatoes, olives, feta cheese, red bell pepper, red onion, and parsley.
  4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  5. Pour the dressing over the potato mixture and toss gently to coat.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Greek Potato Salad offers a vibrant and flavorful twist on the traditional potato salad. The addition of olives, feta cheese, and a tangy vinaigrette gives it a Mediterranean flair that sets it apart from more common recipes. This salad is not only visually appealing with its colorful ingredients but also satisfying and nutritious. It’s an ideal side dish for outdoor gatherings or a light, refreshing lunch option.

Greek Stuffed Potatoes

Greek Stuffed Potatoes are a hearty and satisfying dish that transforms simple baked potatoes into a flavorful Greek-inspired meal. The potatoes are stuffed with a mixture of ground lamb or beef, tomatoes, feta cheese, and herbs, then baked until everything is tender and the flavors are well melded. This dish makes for a great main course or a substantial side.

Ingredients:

  • 4 large russet potatoes
  • 1/2 pound ground lamb or beef
  • 1/2 cup onion, finely chopped
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • Olive oil, for brushing

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce each potato with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
  2. While the potatoes are baking, heat a skillet over medium heat. Add the ground lamb or beef and cook until browned. Drain any excess fat.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in the diced tomatoes, oregano, cumin, salt, and pepper. Simmer for 10 minutes, until the mixture thickens slightly.
  5. Remove from heat and stir in the crumbled feta cheese and chopped parsley.
  6. Once the potatoes are done, let them cool slightly. Cut a slit down the center of each potato and gently fluff the insides with a fork.
  7. Spoon the meat mixture into the potato centers, pressing down lightly.
  8. Brush the tops with olive oil and return to the oven for an additional 10 minutes.
  9. Serve hot.

Greek Stuffed Potatoes are a flavorful and satisfying meal that combines the heartiness of baked potatoes with the savory goodness of Greek-inspired fillings. The combination of ground lamb or beef, tomatoes, and feta cheese creates a rich and delicious stuffing that complements the tender potato perfectly. This dish is ideal for a comforting dinner or a special occasion, offering both great taste and a touch of Mediterranean flair.

Greek Potato and Feta Skillet

Greek Potato and Feta Skillet is a flavorful, one-pan dish that combines the simplicity of roasted potatoes with the tangy richness of feta cheese. This recipe features golden, crispy potatoes sautéed with onions, garlic, and a blend of Greek herbs, then topped with crumbled feta. It’s a perfect side dish for any meal or can even serve as a light main course.

Ingredients:

  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 1/2 cup crumbled feta cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the halved baby potatoes to the skillet and cook for about 15 minutes, stirring occasionally, until they start to brown.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, dried oregano, thyme, paprika, salt, and pepper. Cook for another 5 minutes until the potatoes are tender and the spices are fragrant.
  5. Sprinkle the crumbled feta cheese over the top of the potatoes and cook for an additional 2 minutes, until the cheese begins to soften.
  6. Garnish with fresh parsley before serving.

Greek Potato and Feta Skillet is a delightful and savory dish that brings out the best in simple ingredients. The combination of crispy potatoes with aromatic herbs and creamy feta creates a satisfying and flavorful meal. This versatile dish works well as a side for grilled meats or as a standalone vegetarian option. Its ease of preparation and delicious taste make it a great addition to any meal plan.

Greek Potato and Eggplant Moussaka

Greek Potato and Eggplant Moussaka is a hearty and comforting dish that layers tender potatoes and eggplant with a rich, spiced meat sauce and a creamy béchamel topping. This vegetarian version of the classic Greek moussaka is both filling and delicious, showcasing the depth of Mediterranean flavors in every bite.

Ingredients:

  • 2 large potatoes, peeled and sliced into 1/4-inch rounds
  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1/4 cup olive oil
  • 1 pound ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned tomatoes, crushed
  • 1/2 cup tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 large egg, beaten

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Brush the potato and eggplant slices with olive oil and place them on baking sheets. Roast for 25-30 minutes, or until tender and golden, flipping halfway through.
  3. While the vegetables are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and ground beef or lamb, cooking until browned.
  5. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
  6. In a saucepan, melt butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes.
  7. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in the beaten egg and Parmesan cheese.
  8. In a baking dish, layer half of the roasted potatoes, followed by half of the roasted eggplant. Spread half of the meat sauce over the vegetables, then repeat the layers.
  9. Pour the béchamel sauce over the top layer and smooth it out.
  10. Bake for 30-35 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving.

Greek Potato and Eggplant Moussaka offers a comforting and indulgent twist on a classic Greek dish. The combination of roasted potatoes and eggplant layered with a savory meat sauce and creamy béchamel creates a rich and satisfying meal. This vegetarian moussaka is perfect for a hearty dinner or special occasion, showcasing the depth of Greek flavors and the versatility of Mediterranean ingredients.

Greek Potato Soup with Dill

Greek Potato Soup with Dill is a creamy and comforting soup that combines the smooth texture of blended potatoes with the fresh, aromatic flavors of dill and lemon. This hearty soup is perfect for a cozy dinner or as a starter for a larger meal. It’s both satisfying and nourishing, highlighting the simplicity and elegance of Greek cuisine.

Ingredients:

  • 4 large potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh dill and lemon wedges (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches using a regular blender.
  5. Stir in the milk or cream, dill, and lemon juice. Season with salt and pepper to taste.
  6. Heat the soup gently until warmed through, then serve garnished with fresh dill and lemon wedges.

Greek Potato Soup with Dill is a wonderfully creamy and aromatic soup that provides comfort and satisfaction in every bowl. The combination of smooth, blended potatoes with the fresh flavors of dill and lemon creates a delightful balance that highlights the best of Greek culinary traditions. This soup is perfect for a light lunch, starter, or a comforting dinner, offering a taste of Greece that is both nourishing and delicious.

Greek Roasted Potatoes with Tzatziki

Greek Roasted Potatoes with Tzatziki is a flavorful and refreshing dish that pairs crispy roasted potatoes with a creamy, tangy cucumber yogurt sauce. The roasted potatoes are seasoned with classic Greek herbs, while the homemade tzatziki adds a cool, refreshing contrast. This recipe makes for a perfect side dish or a light, satisfying main course.

Ingredients:

  • 2 pounds red potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • Fresh dill, chopped (for garnish)

For the Tzatziki:

  • 1 cup Greek yogurt
  • 1 cucumber, grated and excess moisture squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, toss the potato wedges with olive oil, oregano, garlic powder, onion powder, salt, and pepper until well coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet.
  4. Roast for 30-35 minutes, turning once halfway through, until the potatoes are golden brown and crispy.
  5. While the potatoes are roasting, prepare the tzatziki by combining Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Mix until well combined.
  6. Once the potatoes are done, remove them from the oven and garnish with fresh dill.
  7. Serve warm with a generous dollop of tzatziki on the side.

Greek Roasted Potatoes with Tzatziki offers a delicious blend of textures and flavors that celebrate Greek cuisine. The crispy roasted potatoes are enhanced by the aromatic herbs and paired perfectly with the cool, creamy tzatziki. This dish is versatile enough to complement a variety of mains or stand alone as a satisfying vegetarian option. The tzatziki not only adds a refreshing element but also elevates the overall taste experience, making this recipe a great choice for both casual meals and special occasions.

Greek Potato and Spinach Bake

Greek Potato and Spinach Bake is a comforting and nutritious dish that combines tender potatoes with fresh spinach, feta cheese, and a blend of Greek spices. This baked casserole is perfect for a hearty meal and can be enjoyed as a side dish or a main course. The layers of potatoes and spinach are complemented by a creamy, savory topping that makes each bite delightful.

Ingredients:

  • 4 large potatoes, peeled and thinly sliced
  • 3 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Olive oil, for greasing

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. In a large bowl, combine the sliced potatoes with oregano, garlic powder, salt, and pepper.
  3. Layer half of the potatoes in the bottom of the prepared baking dish.
  4. Spread the chopped spinach evenly over the potatoes.
  5. Sprinkle half of the crumbled feta cheese on top of the spinach.
  6. Layer the remaining potato slices over the spinach and feta.
  7. In a separate bowl, whisk together the milk and beaten eggs. Pour the mixture evenly over the layered potatoes.
  8. Sprinkle the remaining feta cheese and Parmesan cheese on top.
  9. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the potatoes are tender.
  10. Let the bake cool for a few minutes before serving.

Greek Potato and Spinach Bake is a wholesome and flavorful dish that brings together the best of Greek ingredients in a comforting casserole. The combination of tender potatoes, fresh spinach, and creamy feta creates a satisfying meal that’s both nutritious and delicious. Whether served as a main course or a hearty side dish, this bake is sure to please with its savory flavors and creamy texture. It’s an excellent way to incorporate more vegetables into your diet while enjoying the rich tastes of Greek cuisine.

Greek Potato and Chickpea Stew

Greek Potato and Chickpea Stew is a hearty and flavorful dish that combines tender potatoes and protein-packed chickpeas in a rich tomato-based sauce. Enhanced with Greek spices and fresh herbs, this stew is both satisfying and nutritious. It’s a great option for a filling vegetarian meal that’s perfect for any time of year.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large potatoes, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Add the diced potatoes, chickpeas, diced tomatoes, and broth to the pot.
  4. Season with cumin, oregano, smoked paprika, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are tender and the flavors are well blended.
  6. Garnish with fresh parsley before serving.

Greek Potato and Chickpea Stew is a delicious and nourishing meal that combines the heartiness of potatoes with the protein and fiber of chickpeas. The rich tomato-based sauce, spiced with Greek herbs and spices, makes for a flavorful and comforting stew. This dish is perfect for a cozy dinner or as a substantial lunch option. It’s an excellent way to enjoy the flavors of Greece while benefiting from a hearty, plant-based meal that’s both satisfying and easy to prepare.

Greek Lemon Potatoes

Greek Lemon Potatoes are a bright and zesty side dish that showcases the vibrant flavors of lemon and Greek herbs. The potatoes are roasted to perfection, infused with lemon juice, garlic, and a blend of Mediterranean spices. This dish pairs wonderfully with grilled meats or can be enjoyed on its own for a refreshing and flavorful treat.

Ingredients:

  • 2 pounds Yukon Gold or red potatoes, cut into wedges
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Lemon zest (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper.
  3. Add the potato wedges to the bowl and toss until they are evenly coated with the lemon mixture.
  4. Spread the potatoes in a single layer on the prepared baking sheet.
  5. Roast for 30-35 minutes, turning once halfway through, until the potatoes are golden brown and crispy.
  6. Remove from the oven and garnish with lemon zest and fresh parsley before serving.

Greek Lemon Potatoes are a fantastic way to add a burst of flavor to any meal. The combination of lemon, garlic, and Mediterranean herbs creates a refreshing and tangy taste that complements the crispy roasted potatoes perfectly. This dish is versatile and pairs well with a variety of main courses, from grilled chicken to lamb. It’s an easy yet impressive side that brings a taste of Greece to your table, making it a great choice for both everyday meals and special occasions.

Greek Potato and Chicken Skillet

Greek Potato and Chicken Skillet is a one-pan meal that brings together tender chicken and hearty potatoes with a medley of Greek flavors. Cooked with a blend of aromatic herbs, garlic, and olives, this dish is both satisfying and easy to prepare. It’s a perfect choice for a quick and flavorful dinner that doesn’t require much cleanup.

Ingredients:

  • 1.5 pounds chicken thighs or breasts, cut into chunks
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup Kalamata olives, pitted and sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 1/4 cup fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken chunks and cook until browned on all sides, about 5-7 minutes.
  2. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the halved baby potatoes, olives, oregano, rosemary, paprika, salt, and pepper. Cook for 10 minutes, stirring occasionally.
  6. Return the chicken to the skillet and pour in the lemon juice.
  7. Cover the skillet, reduce heat to medium, and cook for an additional 15-20 minutes, until the potatoes are tender and the chicken is cooked through.
  8. Garnish with fresh parsley before serving.

Greek Potato and Chicken Skillet is a wonderfully flavorful and convenient dish that brings together tender chicken and crispy potatoes in one pan. The blend of Greek herbs, garlic, and olives infuses the dish with a rich, Mediterranean taste that makes every bite enjoyable. This recipe is perfect for busy weeknights or relaxed weekend dinners, offering a hearty and satisfying meal with minimal effort and cleanup.

Greek Potato and Artichoke Salad

Greek Potato and Artichoke Salad is a refreshing and light dish that combines tender potatoes with marinated artichokes, olives, and a tangy vinaigrette. This salad is perfect for a summer meal or as a side for grilled dishes. It captures the essence of Greek cuisine with its vibrant flavors and fresh ingredients.

Ingredients:

  • 2 pounds baby potatoes, halved
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup Kalamata olives, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese

For the Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 10-15 minutes. Drain and let cool slightly.
  2. In a large bowl, combine the cooked potatoes, chopped artichokes, olives, red onion, parsley, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, salt, and pepper to make the vinaigrette.
  4. Pour the vinaigrette over the potato mixture and toss gently to combine.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving.

Greek Potato and Artichoke Salad is a delightful and vibrant addition to any meal. The combination of tender potatoes with marinated artichokes, olives, and feta creates a refreshing and satisfying salad that’s perfect for warm-weather dining. The tangy vinaigrette ties everything together, enhancing the flavors of the Greek ingredients. This salad is not only a great side dish but also a light and tasty option for lunch or a casual dinner.

Greek Potato Moussaka

Greek Potato Moussaka is a comforting, layered casserole that brings together the rich flavors of Greek cuisine. This version features tender potatoes layered with a savory ground beef mixture, topped with a creamy béchamel sauce. It’s a hearty and satisfying dish that’s perfect for family gatherings or special occasions.

Ingredients:

  • 4 large potatoes, peeled and sliced into 1/4-inch rounds
  • 1 pound ground beef or lamb
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

For the Béchamel Sauce:

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Place the potato slices in a pot of salted water and bring to a boil. Cook until slightly tender, about 5 minutes. Drain and set aside.
  3. In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
  4. Add the ground beef and cook until browned. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes until the mixture thickens.
  5. For the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce thickens. Stir in the nutmeg, Parmesan cheese, and beaten egg. Remove from heat.
  6. In the prepared baking dish, layer half of the potato slices, followed by the beef mixture, and then the remaining potato slices.
  7. Pour the béchamel sauce over the top and sprinkle with extra Parmesan cheese.
  8. Bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
  9. Let it cool for a few minutes before serving.

Greek Potato Moussaka is a classic Greek comfort dish that layers rich flavors and creamy textures in every bite. The tender potatoes, savory beef mixture, and velvety béchamel sauce come together to create a satisfying and hearty casserole. This dish is ideal for special occasions or family dinners, providing a taste of Greek tradition with every mouthful. Its layered complexity and comforting nature make it a true crowd-pleaser.

Greek Potatoes with Feta and Olives

Greek Potatoes with Feta and Olives is a simple yet flavorful side dish that combines roasted potatoes with tangy feta cheese and briny olives. This dish is perfect for adding a Greek twist to any meal and is especially great for summer barbecues or as a complement to Mediterranean-style dinners.

Ingredients:

  • 2 pounds baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, toss the halved baby potatoes with olive oil, oregano, garlic powder, salt, and pepper.
  3. Spread the potatoes in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy.
  5. Remove from the oven and toss with the Kalamata olives and crumbled feta cheese.
  6. Garnish with fresh basil or parsley before serving.

Greek Potatoes with Feta and Olives is a delightful and easy-to-make side dish that brings together the classic flavors of Greece in a simple and satisfying way. The crispy roasted potatoes are enhanced by the tangy feta cheese and the savory olives, creating a dish that’s both flavorful and visually appealing. This recipe is perfect for a variety of occasions, adding a Mediterranean flair to your table with minimal effort.

Greek Stuffed Potatoes

Greek Stuffed Potatoes are a delicious and versatile dish where tender potato skins are filled with a savory mixture of ground meat, tomatoes, and Greek spices. Topped with a sprinkle of cheese and fresh herbs, these stuffed potatoes are perfect for a hearty meal or as a flavorful appetizer.

Ingredients:

  • 4 large russet potatoes
  • 1 pound ground lamb or beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or dill, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for 45-60 minutes, or until tender. Let cool slightly.
  2. While the potatoes are baking, heat a skillet over medium heat and cook the ground meat with the chopped onion until browned. Add the minced garlic and cook for another minute.
  3. Stir in the diced tomatoes, oregano, cumin, salt, and pepper. Simmer for 10 minutes, until the mixture thickens.
  4. Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving a small border of potato around the edges.
  5. Mix the scooped potato flesh into the meat mixture. Spoon the filling back into the potato skins.
  6. Top with crumbled feta cheese and bake for an additional 10-15 minutes, until the tops are golden and the filling is heated through.
  7. Garnish with fresh parsley or dill before serving.

Greek Stuffed Potatoes offer a flavorful twist on a classic dish, combining hearty potato skins with a savory, spiced meat filling. The addition of feta cheese and fresh herbs adds a touch of Greek authenticity, making each bite deliciously satisfying. These stuffed potatoes are perfect as a main course or a flavorful appetizer, providing a taste of Greek cuisine that’s both comforting and enticing.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.