18 Delicious Greek Potato Recipes Amazing

Venture into the heart of Greek cuisine with these 18 delicious potato recipes that promise to transform your meals into a Mediterranean feast! Whether you’re craving crispy roasted potatoes, creamy garlic mashed, or something uniquely Greek like lemon-infused delights, we’ve got you covered. Perfect for weeknight dinners or special occasions, these recipes are sure to impress. Keep reading to discover your next favorite dish!

Greek Lemon Roasted Potatoes

Finally, let’s talk about a dish that’s been a game-changer in my kitchen: Greek Lemon Roasted Potatoes. There’s something magical about the way the lemon and oregano infuse the potatoes, creating a flavor that’s both vibrant and comforting. I remember the first time I made these; the aroma filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• Potatoes – 2 lbs, peeled and quartered
• Olive oil – ½ cup
• Lemon juice – ¼ cup
• Dried oregano – 1 tbsp
• Salt – 1 tsp
• Water – 1 cup

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the potatoes, olive oil, lemon juice, oregano, and salt. Toss until the potatoes are evenly coated. Tip: For extra flavor, let the potatoes marinate in this mixture for 30 minutes before roasting.
3. Transfer the potatoes to a baking dish and pour the water around them. This creates steam, helping the potatoes to become tender inside while getting crispy outside.
4. Roast in the preheated oven for 40 minutes, then flip the potatoes to ensure even browning. Tip: If you like them extra crispy, broil for the last 5 minutes.
5. Continue roasting for another 20 minutes or until the potatoes are golden and crispy. Tip: Check for doneness by piercing a potato with a fork; it should slide in easily.

Best enjoyed straight out of the oven, these potatoes have a perfect balance of crispy edges and fluffy insides, with a tangy lemon flavor that’s irresistible. Try serving them alongside grilled chicken or as part of a Mediterranean mezze platter for a delightful contrast of textures and flavors.

Greek Garlic Potato Wedges

Greek Garlic Potato Wedges are my go-to side dish when I’m craving something crispy, garlicky, and utterly comforting. Growing up, my aunt would make these for family gatherings, and the aroma alone would have everyone hovering around the kitchen. Now, I love whipping them up for a quick weeknight dinner or as a crowd-pleaser at potlucks.

Ingredients

• Potatoes – 4 large
• Olive oil – ¼ cup
• Garlic – 4 cloves, minced
• Dried oregano – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy wedges.
2. Cut each potato into 8 wedges, keeping the skin on for extra texture and nutrients.
3. In a large bowl, toss the potato wedges with olive oil, minced garlic, dried oregano, and salt until evenly coated. Tip: Letting them sit for 5 minutes helps the flavors meld.
4. Arrange the wedges in a single layer on a baking sheet, ensuring they’re not touching for maximum crispiness.
5. Bake for 35-40 minutes, flipping halfway through, until golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes.
6. Serve immediately, garnished with a sprinkle of fresh oregano if desired. Tip: Pair with a creamy tzatziki sauce for an authentic Greek experience.

Here’s how these wedges turn out: irresistibly crispy on the outside, fluffy on the inside, with a punch of garlic and oregano in every bite. I love serving them alongside grilled meats or as a standalone snack with a side of that tzatziki I mentioned—trust me, it’s a game-changer.

Greek Style Scalloped Potatoes

Every time I think about comfort food, my mind instantly goes to potatoes. There’s something so satisfying about their creamy texture and how they soak up flavors like a sponge. Today, I’m sharing my take on Greek Style Scalloped Potatoes, a dish that’s become a staple in my home, especially during the colder months.

Ingredients

• Potatoes – 4 large, thinly sliced
• Olive oil – ¼ cup
• Garlic – 3 cloves, minced
• Dried oregano – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Feta cheese – 1 cup, crumbled

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly crispy top layer.
2. In a large bowl, toss the thinly sliced potatoes with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated. Tip: Use a mandoline for uniformly thin slices that cook evenly.
3. Layer the potato slices in a greased baking dish, overlapping slightly for that classic scalloped look.
4. Sprinkle the crumbled feta cheese evenly over the top layer of potatoes. Tip: For an extra crispy top, place the dish under the broiler for the last 2 minutes of baking.
5. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is golden brown. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Now, these Greek Style Scalloped Potatoes are a game-changer. The feta adds a salty tang that contrasts perfectly with the creamy potatoes, and the oregano gives it that unmistakable Greek flair. Serve it alongside a simple salad for a light meal, or as a side to your favorite protein for something more substantial.

Greek Potato Salad with Olive Oil and Lemon

Every summer, I find myself craving dishes that are both refreshing and satisfying, and this Greek Potato Salad with Olive Oil and Lemon is my go-to. It’s a simple, vibrant dish that brings back memories of sunny afternoons and family gatherings.

Ingredients

• Potatoes – 2 lbs
• Olive oil – ½ cup
• Lemon juice – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash and peel the potatoes, then cut them into 1-inch cubes.
2. Place the potato cubes in a large pot and cover with cold water. Add ½ tsp of salt to the water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are tender but not mushy.
4. Drain the potatoes and let them cool to room temperature, about 15 minutes. Tip: Spreading them on a baking sheet speeds up cooling.
5. In a large bowl, whisk together the olive oil, lemon juice, remaining ½ tsp of salt, and black pepper.
6. Add the cooled potatoes to the bowl and gently toss to coat them evenly with the dressing. Tip: Use a rubber spatula to avoid breaking the potatoes.
7. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover and refrigerate if waiting longer than an hour.

Delightfully tangy and light, this potato salad is perfect alongside grilled meats or as part of a picnic spread. The olive oil and lemon dressing keeps it moist and flavorful, making it a standout dish that’s as easy to make as it is delicious.

Greek Herb Roasted Potatoes

My love for Greek cuisine started on a sunny afternoon in a small taverna in Athens, where I first tasted these incredibly flavorful roasted potatoes. The combination of herbs and lemon juice was a game-changer for me, and I’ve been making them at home ever since.

Ingredients

• Potatoes – 2 lbs
• Olive oil – ¼ cup
• Lemon juice – 2 tbsp
• Dried oregano – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the potatoes.
2. Cut the potatoes into wedges, about 1-inch thick, for even cooking.
3. In a large bowl, mix the olive oil, lemon juice, dried oregano, salt, black pepper, and garlic powder. Tip: Fresh lemon juice makes a difference, but bottled works in a pinch.
4. Toss the potato wedges in the mixture until they’re fully coated. Tip: Don’t skip this step; the coating is key to the flavor.
5. Spread the potatoes in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
6. Roast in the preheated oven for 45 minutes, flipping halfway through, until golden and crispy.

Golden and crispy on the outside, tender on the inside, these potatoes are a testament to the magic of simple ingredients. Serve them alongside grilled meats or as part of a mezze platter for a taste of Greece at your table.

Greek Potato Stew with Tomatoes

Last weekend, I found myself craving something hearty yet simple, a dish that reminded me of my grandmother’s kitchen. That’s when I decided to whip up this Greek Potato Stew with Tomatoes, a comforting meal that’s as easy to make as it is delicious.

Ingredients

• Potatoes – 4 cups, cubed
• Tomatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Water – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant, stirring constantly to prevent burning.
3. Add cubed potatoes to the pot, stirring to coat them in the oil and garlic. Cook for 5 minutes, stirring occasionally.
4. Stir in diced tomatoes, water, salt, and black pepper. Bring the mixture to a boil.
5. Reduce heat to low (200°F), cover the pot, and simmer for 20 minutes, or until potatoes are tender when pierced with a fork.
6. Remove the lid and simmer for an additional 5 minutes to slightly thicken the stew, if desired.

Great for those chilly evenings, this stew boasts a velvety texture with the potatoes perfectly tender and the tomatoes lending a slight acidity. Serve it with a sprinkle of feta cheese on top for an extra layer of flavor.

Greek Fried Potatoes with Feta Cheese

Last weekend, I stumbled upon the most delightful way to upgrade my potato game during a lazy Sunday brunch. Greek Fried Potatoes with Feta Cheese quickly became my go-to for a crispy, savory side that’s effortlessly elegant.

Ingredients

• Potatoes – 2 lbs, peeled and cut into wedges
• Olive oil – ¼ cup
• Dried oregano – 1 tbsp
• Salt – 1 tsp
• Feta cheese – ½ cup, crumbled

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy potatoes.
2. Toss the potato wedges with olive oil, dried oregano, and salt in a large bowl until evenly coated. Tip: For extra flavor, let them marinate for 10 minutes before baking.
3. Spread the potatoes in a single layer on a baking sheet. This prevents steaming and promotes even crisping.
4. Bake for 40 minutes, flipping halfway through, until golden and crispy. Tip: Keep an eye on them after 30 minutes to avoid over-browning.
5. Remove from the oven and immediately sprinkle with crumbled feta cheese. The residual heat will slightly melt the cheese, enhancing its creaminess.

Out of the oven, these potatoes are a textural dream—crispy on the outside, tender inside, with bursts of salty feta. Try serving them alongside a dollop of tzatziki for a cool contrast or as a hearty base for a fried egg breakfast bowl.

Greek Potato and Egg Bake

This morning, as I was rummaging through my fridge for breakfast inspiration, I stumbled upon some potatoes and eggs, and instantly, my mind wandered to the sunny flavors of Greece. That’s how this Greek Potato and Egg Bake came to life—a dish that’s as comforting as it is vibrant, perfect for a lazy weekend brunch or a hearty dinner.

Ingredients

• Potatoes – 2 large, peeled and sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Eggs – 4
• Feta cheese – ½ cup, crumbled
• Dried oregano – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the sliced potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. Tip: For extra crispiness, make sure the slices aren’t overlapping.
4. Bake for 25 minutes, then flip the potatoes and bake for another 20 minutes until golden and crispy.
5. Crack the eggs over the baked potatoes, spacing them evenly. Tip: For runny yolks, bake for 8-10 minutes; for firmer yolks, go for 12-15 minutes.
6. Sprinkle the feta cheese and dried oregano over the top during the last 2 minutes of baking. Tip: Fresh oregano can be used if you have it, just double the amount.

The bake comes out with crispy potatoes, creamy eggs, and tangy feta—a delightful contrast in every bite. Serve it straight from the oven with a side of Greek salad or some crusty bread to soak up the runny yolks.

Greek Spicy Potato Skillet

Nothing beats the comfort of a hearty skillet dish, especially when it’s packed with the bold flavors of Greece. I remember stumbling upon this recipe during a cozy dinner at a friend’s place, and it’s been a staple in my kitchen ever since. The combination of crispy potatoes and a spicy kick is simply irresistible.

Ingredients

• Potatoes – 2 lbs, cubed
• Olive oil – 3 tbsp
• Garlic – 3 cloves, minced
• Red pepper flakes – 1 tsp
• Salt – 1 tsp
• Lemon juice – 2 tbsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for baking the potatoes to perfection.
2. In a large skillet, heat olive oil over medium heat. Add the cubed potatoes, spreading them out in a single layer for even cooking.
3. Sprinkle the minced garlic, red pepper flakes, and salt over the potatoes. Stir well to coat every piece with the flavorful mixture.
4. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the potatoes are golden and crispy on the edges.
5. Remove the skillet from the oven and drizzle lemon juice over the potatoes, tossing gently to combine. Tip: The lemon juice adds a bright acidity that balances the heat from the pepper flakes.
6. Serve immediately while hot. Tip: For an extra touch, garnish with chopped parsley or a sprinkle of feta cheese. Tip: If you prefer a smokier flavor, try adding a pinch of smoked paprika with the red pepper flakes.

Unbelievably crispy on the outside and tender on the inside, these Greek spicy potatoes are a flavor explosion. They’re perfect as a side dish or even as a main when paired with a fresh Greek salad. The spicy, tangy, and garlicky notes make every bite unforgettable.

Greek Potato Moussaka

Whenever I think of comfort food that’s both hearty and flavorful, Greek Potato Moussaka instantly comes to mind. It’s a dish that reminds me of my first trip to Greece, where I learned the importance of layering flavors as beautifully as the layers of potatoes and meat.

Ingredients

• Potatoes – 2 lbs, sliced ¼ inch thick
• Ground beef – 1 lb
• Tomato paste – 2 tbsp
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Egg – 1
• Milk – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat, add the ground beef, and cook until no longer pink, about 5 minutes.
3. Stir in tomato paste, salt, and black pepper, cooking for another 2 minutes to blend the flavors. Tip: Browning the beef well adds depth to the dish.
4. Layer the sliced potatoes in a greased baking dish, followed by the beef mixture, repeating until all ingredients are used.
5. Whisk together the egg and milk, then pour over the layered potatoes and beef. Tip: Letting the mixture sit for a minute ensures the egg permeates through.
6. Bake for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. Tip: Cover with foil if the top browns too quickly.

The top gets beautifully crispy, while the inside stays moist and flavorful. Serve it with a simple Greek salad to complement the richness of the moussaka.

Greek Potato and Chicken Casserole

Many evenings, I find myself craving something hearty yet simple to whip up after a long day. That’s when this Greek Potato and Chicken Casserole comes to the rescue, blending comforting flavors with minimal fuss.

Ingredients

• Chicken thighs – 4
• Potatoes – 2 large, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic – 2 cloves, minced
• Oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for even cooking.
2. In a large bowl, mix the chicken thighs with olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Tip: Let the chicken marinate for at least 15 minutes for deeper flavor.
3. Arrange the sliced potatoes at the bottom of a baking dish.
4. Place the marinated chicken thighs on top of the potatoes.
5. Cover the dish with aluminum foil and bake for 40 minutes. Tip: Covering the dish keeps the chicken moist.
6. Remove the foil and bake for an additional 20 minutes or until the chicken is golden brown and the potatoes are tender.

Kindly note how the chicken turns out juicy, with the potatoes soaking up all the delicious juices. Serve it with a side of Greek salad for a complete meal that’s bursting with Mediterranean flavors.

Greek Potato Pie with Phyllo Dough

Whenever I think of comfort food, my mind immediately goes to the rich, savory flavors of Greek cuisine. This Greek Potato Pie with Phyllo Dough is a dish that holds a special place in my heart, reminding me of cozy family dinners and the irresistible aroma of baked potatoes and herbs filling the kitchen.

Ingredients

• Phyllo dough – 1 package
• Potatoes – 4 large, peeled and thinly sliced
• Olive oil – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried oregano – 1 tbsp
• Feta cheese – 1 cup, crumbled

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush a 9×13 inch baking dish with olive oil.
3. Layer half of the phyllo dough sheets in the dish, brushing each sheet with olive oil before adding the next.
4. Spread the sliced potatoes evenly over the phyllo dough.
5. Sprinkle the potatoes with salt, black pepper, dried oregano, and crumbled feta cheese.
6. Cover the potatoes with the remaining phyllo dough sheets, brushing each sheet with olive oil as before.
7. Using a sharp knife, score the top layer of phyllo dough into squares or diamonds.
8. Bake in the preheated oven for 45 minutes, or until the phyllo is golden brown and crispy.
9. Let the pie cool for 10 minutes before serving.

Absolutely delightful, this Greek Potato Pie with Phyllo Dough offers a crispy exterior with a soft, flavorful interior. Serve it with a side of Greek salad or tzatziki sauce for an extra touch of authenticity.

Greek Mashed Potatoes with Garlic and Olive Oil

Venturing into the world of Greek cuisine has always been a delightful journey for me, especially when it comes to their simple yet flavor-packed dishes. Today, I’m sharing my take on Greek Mashed Potatoes, a dish that’s become a staple in my kitchen for its creamy texture and the bold flavors of garlic and olive oil. It’s the perfect side that pairs wonderfully with almost anything, from grilled meats to a simple salad.

Ingredients

• Potatoes – 2 lbs
• Garlic – 4 cloves
• Olive oil – ½ cup
• Salt – 1 tsp
• Water – as needed

Instructions

1. Peel the potatoes and cut them into 1-inch cubes to ensure they cook evenly.
2. Place the potato cubes in a large pot and cover them with cold water, adding a pinch of salt to the water for flavor.
3. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. While the potatoes are cooking, mince the garlic cloves finely to release their full flavor.
5. Drain the potatoes well and return them to the pot. Tip: Letting them sit in the colander for a minute helps remove excess moisture.
6. Add the minced garlic, olive oil, and salt to the potatoes. Mash everything together until smooth and creamy. Tip: For extra creaminess, warm the olive oil slightly before adding it.
7. If the mashed potatoes seem too thick, add a tablespoon of warm water at a time until you reach the desired consistency. Tip: The key is to add water gradually to avoid making the potatoes too runny.

These Greek Mashed Potatoes are irresistibly creamy with a punch of garlic that’s mellowed by the richness of olive oil. Try serving them with a drizzle of extra olive oil and a sprinkle of fresh herbs for an extra touch of flavor. They’re also fantastic as a base for a more substantial meal, topped with sautéed vegetables or your favorite protein.

Greek Potato and Lamb Stew

Back when I first stumbled upon this Greek Potato and Lamb Stew at a tiny family-run restaurant in Chicago, I knew I had to recreate it at home. There’s something about the tender lamb and perfectly seasoned potatoes that just speaks to the soul, especially on a chilly evening.

Ingredients

• Lamb shoulder – 2 lbs, cubed
• Potatoes – 4 cups, cubed
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Oregano – 1 tbsp
• Salt – 1 tsp
• Water – 4 cups

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add lamb cubes and brown on all sides, approximately 5 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in minced garlic and oregano, cooking for 1 minute until fragrant.
4. Add cubed potatoes and salt, stirring to combine with the lamb and spices.
5. Pour in water, bringing the mixture to a boil before reducing to a simmer. Tip: Skim off any foam that rises to the top for a clearer stew.
6. Cover and simmer for 45 minutes, or until the lamb is tender and the potatoes are soft. Tip: Check the stew halfway through, adding more water if necessary to prevent sticking.
7. Remove from heat and let stand for 5 minutes before serving.

Unbelievably comforting, this stew boasts a rich flavor with melt-in-your-mouth lamb and hearty potatoes. Serve it with a slice of crusty bread to soak up every last bit of the savory broth, or over a bed of rice for an extra filling meal.

Greek Stuffed Potatoes with Herbs and Cheese

My love for Greek cuisine started on a sunny afternoon in a small Athens taverna, where I first tasted the magic of herbs and cheese stuffed into a humble potato. It was a revelation, and I’ve been recreating that dish at home ever since, tweaking it to perfection.

Ingredients

• Potatoes – 4 large
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Dried oregano – 1 tsp
• Feta cheese – 1 cup, crumbled
• Fresh parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pat them dry. Poke each potato several times with a fork to allow steam to escape during baking.
3. Rub the potatoes with 1 tbsp of olive oil and place them on a baking sheet. Bake for 45-50 minutes, or until they’re tender when pierced with a fork.
4. While the potatoes bake, mix the minced garlic, oregano, feta cheese, parsley, salt, and black pepper in a bowl. Tip: Letting this mixture sit for a few minutes helps the flavors meld together beautifully.
5. Once the potatoes are done, let them cool for 5 minutes. Then, cut a slit in the top of each potato and gently squeeze the ends to open them up.
6. Stuff each potato with the cheese and herb mixture, dividing it evenly among them. Drizzle the remaining 1 tbsp of olive oil over the top.
7. Return the stuffed potatoes to the oven and bake for another 10 minutes, or until the cheese is slightly melted and the tops are golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Serve immediately. Tip: A dollop of Greek yogurt on the side adds a creamy contrast to the crispy potatoes.

Delightfully crispy on the outside and fluffy on the inside, these stuffed potatoes are a testament to the simplicity of Greek flavors. Serve them with a fresh salad for a light yet satisfying meal, or as a hearty side to grilled meats.

Greek Potato and Spinach Gratin

Having just returned from a delightful trip to Greece, I was inspired to recreate one of the dishes that stole my heart – a comforting, creamy gratin that perfectly balances the earthiness of spinach with the hearty texture of potatoes. It’s a dish that reminds me of the sunny afternoons spent in a small taverna by the sea, where every bite felt like a hug from the Mediterranean.

Ingredients

• Potatoes – 2 lbs, thinly sliced
• Spinach – 10 oz, fresh
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Nutmeg – ¼ tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the thinly sliced potatoes with 1 tbsp of olive oil, salt, and black pepper until evenly coated.
3. Layer half of the potato slices at the bottom of the prepared baking dish, ensuring they overlap slightly.
4. Spread the fresh spinach evenly over the potato layer, then sprinkle minced garlic and nutmeg on top.
5. Pour half of the heavy cream over the spinach, then repeat the layering with the remaining potatoes and cream.
6. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This allows the potatoes to cook through without drying out.
7. Remove the foil, sprinkle grated Parmesan cheese on top, and bake uncovered for another 15 minutes or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
8. Let the gratin rest for 10 minutes before serving. Tip: This helps the layers set, making it easier to slice.

Rich and creamy with a slight crunch from the golden top, this gratin is a testament to the simplicity and elegance of Greek cuisine. Serve it alongside a crisp salad or as a hearty main for a vegetarian feast that’s sure to impress.

Greek Potato Soup with Lemon and Dill

Perfect for those chilly evenings when you’re craving something comforting yet light, this Greek Potato Soup with Lemon and Dill has become my go-to. I remember the first time I tried it at a small taverna in Athens; the bright flavors instantly won me over, and I’ve been making it at home ever since.

Ingredients

• Potatoes – 4 cups, peeled and diced
• Vegetable broth – 6 cups
• Lemon – 1, juiced
• Dill – 2 tbsp, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced potatoes and sauté for 5 minutes, stirring occasionally to prevent sticking. Tip: Cutting potatoes into uniform sizes ensures even cooking.
3. Pour in vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
4. Remove pot from heat. Using a potato masher, lightly mash the potatoes to thicken the soup, leaving some chunks for texture. Tip: For a smoother soup, blend half of it and mix back in.
5. Stir in lemon juice, chopped dill, and salt. Tip: Add the lemon juice gradually and taste as you go to balance the acidity to your liking.
6. Let the soup sit for 5 minutes before serving to allow flavors to meld.

Lusciously creamy with a vibrant tang from the lemon and a fresh herby note from the dill, this soup is a delight. Serve it with a drizzle of olive oil and extra dill on top for an extra touch of Greek flair.

Greek Potato and Beef Skillet

Nothing beats the comfort of a hearty skillet meal after a long day, and this Greek Potato and Beef Skillet is my go-to for a quick yet satisfying dinner. Inspired by my grandmother’s love for simple, flavorful dishes, this recipe brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• Ground beef – 1 lb
• Potatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Oregano – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Lemon juice – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced potatoes to the skillet, spreading them out in a single layer for even browning. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Push potatoes to one side of the skillet and add ground beef to the other side. Break it apart with a spatula and cook until no longer pink, about 5 minutes.
4. Mix the beef and potatoes together, then add minced garlic, oregano, salt, and pepper. Stir well to combine and cook for another 2 minutes to let the flavors meld.
5. Drizzle lemon juice over the skillet and give it a final stir. Remove from heat and let it sit for 2 minutes before serving.

Combining the crispy potatoes with the savory beef and a hint of lemon creates a dish that’s both comforting and refreshing. Serve it with a side of tzatziki or over a bed of greens for a lighter option.

Conclusion

Savory, simple, and utterly satisfying, these 18 Greek potato recipes are a treasure trove of flavors waiting to elevate your meals. Whether you’re craving something crispy, creamy, or herby, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos