Print

Roasted Greek Skillet Potatoes

Roasted Greek Skillet Potatoes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy yet pillowy baby potatoes are drenched in a bright squeeze of lemon juice and topped with melted feta and fresh dill. 

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Category: Side Dish
  • Method: Roast
  • Cuisine: Greek

Ingredients

Scale
  • 1 1/2 pounds baby potatoes, halved
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 1 tablespoon baking soda
  • 2 tablespoons olive oil
  • 1/2 tsp dried oregano, crushed
  • 1/4 teaspoon sumac, optional
  • Freshly cracked black pepper, to taste
  • 1 lemon
  • 1/3 cup block feta, crumbled
  • 1/8 cup fresh dill, finely chopped

Instructions

  1. Bring a pot of water to a boil. Add the salt and baking soda and let dissolve.
  2. Gently add the potatoes into the boiling water and cover. Allow them to boil for 3-5 minutes until they are just fork tender.
  3. Drain potatoes and let them thoroughly dry.
  4. Preheat grill to 400 degrees.
  5. Add your spices to a small bowl and mix together.
  6. Add your potatoes, olive oil, and spice mixture to a bowl or plastic bag and mix to combine. Pour the potatoes into a cast iron skillet, positioning as many potatoes cut side down as possible.
  7. Place the skillet in your preheated grill and close the lid. Allow them to roast for 15 minutes or until they are bronzed and crispy.
  8. Toss the potatoes and squeeze fresh lemon juice over the top. Allow them to grill for another 10 minutes.
  9. Top with feta and fresh dill. Let the potatoes cook until the feta is just melted.
  10. Serve with additional lemon and dill if desired. 

Notes

This same recipe can be made in the oven. Preheat the oven to 400 degrees and then follow the same steps. 

Find it online: https://beachgirlgrills.com/roasted-greek-skillet-potatoes/