These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.
Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foil that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time.
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Followed the recipes exactly with ok results but no wow factor. May or may not make again.These are just average.
Read More Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foil that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time.
WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat advisory again and I was using the grill outside, no 400 degree oven for me tonight. I did cut back on the water since they were partially cooked, but followed everything else to the T. I did have a few fresh picked green beans that needed to be used so I added that to the potatoes in my grill pan. Really wonderful and yes I will make them again!
Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(uncovered) for 35 min until the potatoes were tender and browned. I did not have fresh mint but it tasted fantastic without it. Thanks Cyndi, great recipe
5 stars from each and every one of us! I made this as written except that I cut the potatoes smaller, substituted chicken broth for the water and marinaded the potatoes to include the herbs. These were done in about an hour at 410. Delicious and a big hit with the whole family. I served with my "Mediterranean" style turkey meatloaf and it made for the perfect dinner! Thank you, Cyndi, for sharing an outstanding side dish!
Oooh. SOOOO yummy!!! Made these to accompany the marinated Greek chicken kabobs (katplusgoll) I made for dinner tonight. I was thinking of taking the easy route and just opening a pouch of Uncle Ben's rice pilaf to serve on the side, but I am SOOO glad I didn't. :) I pretty much followed Cat Lady's directions to the letter except for a few minor changes. First, I halved everything since this was a side dish for two people. Second, I used the full amount of herbs called for (we like herbs!). And finally, I subbed chicken broth for water and used more of it (my potatoes seemed dry half way thru the first 40 minutes, so I added a 1/2 c. more at that point and another 1/2 c. when I added my herbs). Oh, and I also used herbed instead of plain feta (yummy!). THREE TIPS: a) if you want to prep ahead of time, simply cut your potatoes and add to a large pot of water; then add a bit of lemon juice to prevent browning, b) if you rinse / drain your potatoes and then dry (with a kitchen towel) REALLY well, you'll end up with perfectly crisp potatoes (this process removes excess starch which prevents potatoes from crisping up) and c) spread your potatoes on a WELL-GREASED, wide rimmed baking sheet and roast on the top rack of your oven (you'll also find that this helps crisp everything up, again, if you like your potatoes slightly crisp...). Thanks for sharing, Cyndi! This one's going in my "keeper" file for sure. :-)
HOLY SMOKES! these potatoes are fabulous -- perhaps the best i have ever made. i put these in a cast iron skillet on the grill, covered with foil, and let them bake for 40 minutes. the feta adds such a nice subtle flavor to these. this will be my go to potato recipe from now on. thanks so much cyndi.
Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No biggie, I probably had them in a smaller pan than what is required. The cooking time was perfect for me (the water keeps them from burning). I added my oregano at the specified time, but left my mint until just before serving. I wanted it to look really bright and fresh. Thanks for a great recipe! I'm already planning to make it again.
These are good. I made half the recipe to feed 4 and should have made all 10 servings. I did increase the mint to 1 tablespoon because we do like mint and a teaspoon just seemed puny. This is a keeper! Thanks for sharing.
WOW! These potatoes are amazing! The only change I made was I didn't add any water. They came out slightly more crunchy which is fine by us! I will definitely be making these again. Thank you Cat Lady Cyndi. MMmmmmm
Simply Awesome! This is a fabulous Mediterranean take on regular 'ol roasted potatoes. I LOVE feta cheese, so I had to give this a try and I'm so glad I did. I cut the recipe in half, used red potatoes that I quarted and opted out of using the water. I also seasoned with the oregano from the start. I cooked these at 425 vs. 450 turning them a few times during cooking. The feta cheese really makes the dish and the presentation is very nice. This is a definite keeper. Thanks for a great recipe, Cat Lady Cyndi!
These were quite tasty. I actually (inadvertently, mind you) put the oregano & mint on before it went in the oven and it still came out great. This pairs very well with the "Northwest Steakhouse Steak Marinade" (also on allrecipes.com) as it has a bit of Greek flair to it as well.
Absolutely wonderful! I will definitely make these again and again! Thanks for a great recipe!
I infused the EVOO with the oregano and mint,added salt/pepper,garlic.( I heated the oil,then let it stand).I made this just like it was written except for the water, I didn't think it needed it and my taters weren't dry at all! Fabulous! Thank You Cyndi!! Will make again for sure!! Patty
Followed the recipes exactly with ok results but no wow factor. May or may not make again.These are just average.
excellent! i sliced some sweet taters and onions added the oregano and forgot the mint. i had to add about 2 talbespoons melted butter. i am a southerner! this was terrific! my wife wanted hotdogs and i wanted some taters with 'em. ya try this!
This recipe turned out perfectly. I omitted the mint and added 4 strips of crumbled apple wood smoked, thick cut bacon at the end with the feta. My guests scraped the bowl clean. The only thing I would change would be to maybe substitute some of the bacon drippings for the olive oil.
I've made these potatoes about 400 times since I found this recipe! I have used all kinds of potatoes and they've all been amazing. We think the more lemon and oregano you use, the better! Also, we like to cut them in thin, potato chip-like slices to get them crispy. I had a coworker ask to try them when i brought in leftovers and I told her to heat them up. She tried them cold and said they were amazing just like that. About 4 of us ate the rest cold with our fingers! I bet you could make a potato salad with the leftovers that would be great with burgers! Thank so much for recreating my favorite greek restaurant potatoes!!
These are awesome! They did however stick to my pan. Next time I will try using parchment paper.
I made many Greek dishes tonight (for a large party), yet this was the one that I heard more comments about. I followed the recipe exactly, but added a little more fresh mint with the feta at the end. Before I made this, I was skeptical about the water and lemon juice. I was afraid of soggy potatoes. But, I really trust many of the reviewers that have reviewed this recipe, (as well as the submitter) so I went with it. I have never been more pleased with a pan of potatoes! They were all cooked appropriately (even though my cutting is not even), and they were crispy without being burned! The herbs were absolutely wonderful. The feta on top was so tasty - I was afraid it would melt and not sit well on the buffet, but it didn't and was GREAT! Thanks Cyndi!!!
This was good, but did not blow us away. I reduced the oil, as many recommended - adding just enough to coat. We found the lemon flavor to be a bit overpowering.
Thanks for the wonderful recipe, Cyndi! Followed the recipe to a tee with the exception of the mint which I didn't have on hand. So I added basil instead. Yummy! A definite recipe box keeper.
These are hands down some of the BEST potatoes out there. I used greek seasoning (from the site) because I was making another recipe using it. It had both the oregeno and mint in it as well as few other spices so I thought it would be excellent and it was. I'd give this recipe 10 stars if I could! Fabulous Cyndi! Thank you so much for sharing!!
This was amazing. I added minced onions to give it a little extra flavor and cut the wedges thinner so it would cook faster. Mine was done in 50 mins, I just flipped them over after forty.I served it with steamed cabbage and cubed steak. My mom and sister were scraping the bowl LONG after the potatoes themselves had disappeared.
we loved this! the only change i made was adding a little rosemary with the other seasoning and cutting the potato into smaller cubes to cook faster. will make again and again!
Delicious. I made it exactly as written and brought it to a dinner party - everyone loved it and asked for the recipe. I love feta cheese and the flavor with the potatoes was wonderful.
These were good. I would make them again. I'm still searching for Greek potatoes I once had at a Greek Festival. This recipe is not that, but still tasty. The mint really adds to the flavor.
Yum! Didn't change a thing except to cut it down to four servings - Delicious! I served with Easy Mediterranean Fish from this site and it was a match made in heaven! Delicious! (Yes, I know I'm repeating myself, but they are...) Thanks, Cyndi!
Decent flavor, but it sticks like crazy to the baking pan, and the potatoes burnt and never really got crispy. too many problems to try and salvage the recipe. will be using a different recipe next time.
I scaled this down to serve two people - so definitely not 5 pounds of potatoes :) I loved it and was able to use fresh herbs from the garden. A friend who doesn't like feta even enjoyed it.
This makes a ton of potatoes if you go with the original servings, but that's okay because I had a lot of potatoes to use up! I'd like a bit more mint because I really didn't taste it, but otherwise this is a good recipe. If you decide to make the entire recipe, use your biggest bowl to mix and use at least a 9x13 roasting pan. Thanks for the recipe!
I wanted a alternative to baked potato with steak, this was a hit. Great recipe Cyndi-thanks. Everyone still loaded them up with sour cream, chives and bacon bits, delicious!
These are wonderful as written! I made these along with the Feta Cheese Turkey Burgers on here and a very small Greek salad, OMG - PERFECT meal.
Very good ~ a nice change from my Greek potatoes (which I make to duplicate the taste I had while in Greece & the way Greek chefs taught me). I made it as written, even though I knew the olive oil could be reduced. We were so hungry when the potatoes were ready that at first I forgot to top it with feta. We enjoyed it without feta very much, and so I can say the feta is optional. We then tried it with feta, & thought the cheese detracted from the flavorful potatoes. I do recommend this version of Greek potatoes, knowing that the oil can be reduced & the feta can be left out, if one wishes.
Simply delish! Kept going back to the refrigerated leftovers... for just one more taste!
sooooo yummy! I love it! I made this with gyros and put some of the tzatiki sauce on it
These potatoes were delicious! They were even excellent for the next couple of days of leftovers. Definately recommend for potlucks or barbeques!
This was so good, there wasn't a single potato left! I followed the recipe exactly and will be making this again and again :) Thank you Cyndi for sharing this fabulous recipe with us.
Another winner. I follow the recipe (will wonders never cease!) but they don't take anywhere nearly as long as that to cook, maybe 45 minutes or so.
Before I write this I just want to clarify something being Greek and all. Greek Potatoes are usually marinated for a long while with lemon juice and oregano- that's pretty much it. They aren't really supposed to be crispy like a regular roasted potato. Rather soft on the inside with slightly crispy edges kind of soggy. It's all about flavor with them. That being said- this recipe was fantastic- despite not being traditional. I followed the recipe exactly- had plenty of liquid and cooked for the specified time. The Feta makes it as well. I will most definitely make this again. Thanks!
These were perfect with the fish dish I baked. Really liked the flavor. Definitely a keeper!
Thought these were just okay. I cut the recipe in half and found it to be very bland. If I were to make these again I would only half the amount of potatoes as 2 1/2 lbs were plenty for our household of 5 adults. Just needed more flavor for us.
These were easy and delicious! I served with Creamy Coriander Chicken and it made an impressive presentation. My family is big into feta cheese and this filled the bill. Thank you!
This side dish is a keeper! Next time I'll omit the garlic, because I prefer a sweeter, milder taste. I used more lemon juice than the original recipe called for (eyeballed it, probably doubled it).
YUM! At the suggestion of another reviewer, I lined my baking sheet with aluminum foil which made for very easy clean up. Flavor was excellent- thanks!
I was running shy on time and wasn't able to bake these for as long as the recipe says. I did enjoy the tang of lemon these had, which was surprising because I don't like lemon in foods. My potatoes were still soggy at 60 minutes of cooking, but I may try again, making sure they are all single file and not bunched up in the pan.
Great potatoes!!! I didn't want to heat up the oven though so I did them in a foil pouch on the grill. Just used a couple of ice cubes instead of the water.
Holy Cazoly, these were fabulous! Followed the recipe exactly (with the exception of mint - which I forgot at the grocery store). The subtle lemon and garlic flavors are so beautiful... next time I might add a dash more of both! Also, the recipe does not say this, but I stirred it at the half-way point.. I think it was a good idea. Yum!
Followed recipe exactly and it turned out perfect. Family loves it and guests are very impressed when I serve this with lamb or rosemary and herb rubbed sirloin tip. If there are any leftovers I warm in a skillet and serve with eggs and bacon.
YUM ~ oh my goodness these are so delicious. This recipe really is a keeper. I followed the recipe but did not add the water, the taste was just perfect. Loved the taste combinations of the lemon and feta, so good. Thank you for sharing Cyndi!
Taste was great but needed a little bit more flavor...next time I will add more garlic and some crushed red pepper for perfection.
These potatoes are wonderful. A friend of mine made them for me and I nagged him until I got the recipe. They are crazy delicious.
I made this as a side dish for Christmas dinner with Venison. It was amazingly good. I will roast all my potatoes this way from now on!
These were very tasty! I cut the feta cheese in half though - as I thought that was a HUGE amount to begin with. Though these were good, the pan was a pain to clean! The potatoes stuck horribly! Maybe I'll try using that nonstick foil next time?
excellent!! hint of lemon and the feta is wonderful!!! even better the next day as leftovers!
Loved the flavor of these potatoes! I cut the recipe in half, diced the potatoes, then cooked for about 10 minutes in the microwave as others suggested. Poured the liquid over them & put them in a pan on the grill while I cooked my chicken. Just before serving, I added the feta cheese, & stuck under the broiler for a few minutes - turned out great!
This was great! I made a couple minor changes-I scaled it down and I omited the mint(I just don't like it). I also added the oregano into the oil mixture, simply because I didn't read the directions close enough! I will definetly make this again.
My most favorite recipe that I've found on this site. So delicious. They take a long time to cook, but are worth it. I've made this recipe several times and just microwave the potatoes for a little bit when I am short on time.
I think I'm in love. These are awesome, even if you leave off the mint and the feta (I WOULDN'T leave off the feta by choice, but they are still good without it). I cut the recipe back and found that the potatoes cooked much, much faster than the original recipe recommended, so keep that in mind if you reduce the recipe. I think it only took about 50-60 minutes total with 2 potatoes. Excellent recipe!
These potatoes were fantastic! They went very well with a Greek Lamb Burger I made. Thanks for a great recipe.
Probably three and a half stars. I couldn't seem to get the potatoes crispy; the flavor was pretty good though.
These were excellent! I only used like 5 large potatoes because their were only 3 for dinner that night. I forgot the oregano & feta because the potatoes were cooked in the first 40 minutes. I have to say that they garlic & lemon flavors were delicious and will be making these again soon~ planning on using ALL ingreds next time!
Excellent. I followed this recipe exactly as written (even though I was a little nervous about adding the water to it), except I used dried mint and oregano in the oven and topped with a little more fresh mint when they were finished roasting. Perfectly done and perfectly flavored. Thanks for the recipe!
I love potatoes. Actually, not just me but the entire family loves potatoes. So you can say we know our potatoes well ;). This recipe is awesome! I didn't change a single thing. The potatoes were delicious, and bursting with flavour. I can just foresee that this is one of those dishes that's going to be an integral of my family for years and years to come! Thank you for this with us Cyndi! My mouth's already watering for more! :P
Yum yum yum! These were awesome! I made them as directed, except I cut the recipe down to 2 servings instead of 10. I was concerned at first about adding the mint because I have not had that with potatoes before, but it turned out great and I am happy I kept true to the recipe.
I love lemon potatoes! These were great. I'd use less oil and more lemon next time, for my tastes. Tip: If you use golden (yellow) potatoes, they're done in about half the time. Thanks for the recipe!
WOW, these were FANTASTIC! I scaled the recipe down, but probably used almost the whole amount of feta, lol, we LOVE it. Hubby already called the leftovers for his lunch too! These had such a wonderful flavor. I loved the lemon in these, they remind me of a fried potato that my mom makes that has lemon on them. These will be a constant staple in our house! Cindy, Thanks so much for sharing this AWESOME recipe! :)
One word: FABULOUS!! The fresh mint is the key ingredient (okay, combined with the lemon juice, garlic, and feta, but still....). Cannot overemphasize enough: fresh mint.
I have made these three times now and they are a sure-fire hit. You can leave them until they get nice and browned and dryer or you can leave them with a little more moisture. Either way, this is a keeper as a basic easy potatoes recipe. I leave out the feta and use artificial lemon juice. Still great.
Wow.....they smelled so amazing while cooking made me hungry for the last 2 hours! Had to skip the mint because hubby doesn't like it...also had no feta on hand but it would be so good with it, will get some for next time!! YUM!
I needed a simple recipe and made this one for my 4 siblings. They loved it! I stuck to the recipe and WILL be making them again. Thanks.
these were very tasty but still a bit hard after the alloted time - would definately good longer next time - paired well with my roast!
These were so delicious! I used a bag of Yukon Gold type potatoes. I reduced the recipe to 6 servings so used 3lbs of potatoes and cut each one into 8 wedges. I normally cook my potatoes on a baking sheet, but I always like to follow recipes when I first try them so I used an 11x17 pyrex baking dish (but I wonder how big your dish would need to be with 5lbs of potatoes - mine was really full). I was worried that they wouldn't get brown but they turned out perfectly! I did cook them for the full time - 40 minutes, then added herbs and stirred, then another 40 minutes. I did not add additional water after the first 40 minutes as there was still liquid in the dish. Everyone loved them and I will definitely make again!
I loved this recipe. I followed it exactly, just scaled it down. I'll definitely make again. Thanks!
TANGY AND YUMMY! finally, a potato with total zip! I didn't add the mint, cuz I didn't have any, and I also threw in a little "greek" seasoning mix. Will for sure make again!
These potatoes were excellent! I scaled the recipe down to four servings and it was awesome. I did not have mint on hand so I left it out and added some basil. I will be making these again for sure!
Apart from cutting back on the amount of oil, I pretty much made these as written. Really good! Thanks!
Wow. Wow. Wow. Allow me to preface my review by explaining that potatoes just aren't my thing. I prefer them preserved and deep fried. Or mashed. Chunks of potatoes? No, thanks! Yet, I LOVED, yes, you read that correctly, LOVED these. I made these for Mr. LTH's band for dinner tonight and they are out of this world! I used baby red potatoes (3 lbs, skin on) which I had chopped 2 days ago and kept in the frig in a bowl covered w/water. I followed the recipe pretty closely (though I kept all of the "other" measurements the same---except the EVOO, I reduced that to 1/4 C to reduce calories--- for my 3 lbs of potatoes as opposed to 5 lbs). Upon the advice of a reviewer, I elected not to use the water, as I knew I'd prefer a crunchier potato. I forgot to pick up fresh mint, so I used dried instead. These were done at about an hour for me, but I'd cut my potatoes into fairly small cubes, as opposed to wedges (again, hoping for a bit more of a crisp). Cyndi, THANK YOU so much for submitting this wonderful recipe; I'm glad I FINALLY got around to trying it!
My husband loved these! I did find them too oily...next time I'll reduce the amount of oil used.
great recipe!!!!!!!!!!!!!!!! i made this for my family of seven, with 5 kids age 3 to 14, and everyone loved it! my mum was begging me to let her make them with some plain old hamburgers because she loved them so much. i stayed generous with the lemon and oregano, and put them in dishes big oven dishes rather then pans so the potatoes basically were in a marinade when they went in and soaked up the juices before they came out. feta is a great partner. i served it with greek style marinated chicken, because i could basically use the same recipe. 4 and a half stars!!!
Yup, these are super yummy. Followed other's advice and used chicken broth instead of water but otherwise followed the recipe. Came out great, everyone raved.
This is my family's new favorite potato recipe! I followed the recipe but omitted the mint since I didn't have any. They were so good without the feta I didn't bother to add it.
We really enjoyed these! I halved the recipe since it was just hubs and me. Wanted something new to go with our burgers and these really fit the bill. Only addition was a pinch of red pepper flake. Loved the lemon/garlic combo!!
Made these 3 or 4 times now and they are always a hit, feta cheese adds a real yummy taste to it.
I used chicken broth instead of water, decreased oil to 1/2 cup, and didn't have fresh mint on hand so omitted this. I also chose to not use feta because I served it with greek salad and thought it would be too much. But they were still fabulous potatoes, some of the best I've had! I will add rosemary and basil next time, and probably add more lemon.
Yummy. Made this tonight with yukon gold potatoes - the lemon did not exactly come thru, nor did the mint, but they were delicious nevertheless. Next time I might bump those two flavors up a bit. I was a little pressed for time, so I cut my potatoes into small chunks and cooked on 425 in my cast iron skillet in my convection oven - took about 45 minutes. Little crispy bits on the outside and creamy on the inside. I used less feta to save a few calories - would also be great with goat cheese or with no cheese at all. Will make again and maybe try to cut the olive oil a touch just to save a few calories.
Very flavorful, we loved this recipe! Also, I didn't find the recipe difficult to follow at all, it was pretty simple & explicit. Great way to change up family potatoes!
This recipe didn't come out right for me. Thought the potatoes would be more roasted and crispy. Not a big hit with the fellas at home.
This Texas girl found a new way to do potatoes. It was so easy and so very tasty. I hardly do my potatoes any other way now. I wouldn't change a thing in this recipe!!!
