Golden and crispy on the outside, these delicious Greek roasted potatoes are a perfect side or stand alone dish and can be on your table in around about an hour.
If you’re still looking for a side dish to grace your Christmas table these holidays consider these Greek roasted potatoes.
The crispy potatoes and smooth and creamy vegan feta in this recipe provide a texture combination that’s hard to beat. The addition of the fresh herbs, olives and veggies provides so much flavor that one helping won’t be enough!
If you can’t get any shop bought vegan feta then you can always try making your own. Check out our roundup of 20 Vegan Cheese recipes, which includes a recipe for vegan feta you can make at home.
I’ve suggested veggies to go with this dish that are in line with Greek inspired cuisine, but feel free to mix and match with any additions you’ve got to hand. Some suggestions include toasted pine nuts or marinated artichokes.
Love potatoes? Want more potato recipes?
Baked Potato, Green Beans and Shiitake Mushrooms with Curry Miso Sauce
Vegan Potato Salad with Radishes, Fennel, and a Whole Lot of Green Veggies
If you make these Greek roasted potatoes remember to come back and leave me a comment to let me know what you thought of the recipe.
You can also tag us on @One_Bite_Vegan on Instagram. We love to see what you’ve got cooking in the kitchen!
Greek Roasted Potatoes
Ingredients
Potatoes
- 2 pounds Yukon gold or new potatoes quartered
- 2 tbsp olive oil
- salt & pepper to taste
Greek Salad
- 2 garlic cloves minced
- zest and juice of one lemon
- 2 tbsp extra virgin olive oil
- ¼ cup fresh oregano chopped
- ¼ cup kalamata olives pitted
- ¼ cup roasted red peppers julienned
- ¼ cup red onion diced
- ½ cup tomatoes chopped
- 8 whole pepperoncini peppers
- ½ cup vegan feta cheese crumbled
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F
- Quarter the potatoes (or cut into bite size pieces if using a larger potato) and place in a large mixing bowl.
- Add the olive oil, salt, and pepper to the bowl. Toss well to evenly coat the potatoes.
- Dump the potatoes on a parchment lined sheet pan and roast in the oven for 40 minutes to 1 hour or until tender on the inside and crispy on the outside.
- Mix all the ingredients for the Greek salad in a large bowl. Transfer the roasted potatoes to the bowl and toss with the Greek salad. Serve immediately.
