Griechische Kartoffelpfanne

Greek skillet potatoes are about one of the easiest things to make. It’s made with simple pantry ingredients — potatoes, red onion, dried oregano, cherry tomatoes, feta cheese and fresh herbs. Simple ingredients that are satisfyingly delicious.

I like to make my Greek skillet potatoes with new potatoes as they are terrific with the skin, meaning no extra peeling! The potatoes are simply cut into small bite-sized pieces and then fried in olive oil, until crispy on the outside, and tender on the inside. Dried oregano gives this dish that classic Greek taste, as does feta cheese. However, I also like to add cherry tomatoes or mini roma tomatoes to the mix, as roasting them brings out their natural sweetness. Yes, roasting.

Zutaten für Kartofelpfanne

Greek skillet potatoes stove-to-oven recipe

This dish is roasted in the oven for the last few minutes to bring out those delicious Mediterranean flavours that you only get once the tomatoes have softened and begin to release their juices and the feta has softened. Then fresh herbs — parsley and dill — are added to the mix for added freshness and a squeeze of lemon for a little bit bit sunshiny tartness. Making this a delicious meal for two or a tasty side for four.

Griechische Kartoffelpfanne mit ELAG Pfanne

Choosing the right skillet

Since this dish is roasted in the oven for the last few minutes, you will need an oven-proof skillet. A cast-iron skillet is good choice or a heavy-bottomed skillet that is also suitable for the oven. I like to use my ELAG skillet which has a removable handle, making it great choice for stove-to-oven cooking. Plus with its square shape, it’s perfect for cooking on induction, since it make full use of the cooking elements. And since we are only using one pan, it’s easy clean-up!

Greek Skillet Potatoes

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Griechische Kartoffelpfanne
4 from 2 votes

Greek Skillet Potatoes

These Greek skillet potatoes are made with fried new potatoes and seasoned with oregano, then topped with tomatoes and feta and baked in the oven. A delicious and easy main for two or light side for 4.
Course Main Course, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 523 kcal
Autor Elle


  • 600 g new potatoes, scrubbed well and cut 2-2,5 cm pieces
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 small red onion, finely diced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper, to taste
  • 2 handfuls cherry tomatoes (100-150 g)
  • 100 g feta cheese, crumbled
  • handful of flat leaf parsley, roughly chopped
  • handful fresh dill, chopped
  • lemon slices or wedges, to serve


  1. In a large ovenproof non-stick frying pan or cast-iron skillet, heat the oil over medium-high heat.

  2. Add carefully add the potatoes (oil may spit a little); season with salt and pepper. Cook, stirring occasionally, for 20-25 minutes, or until the potatoes are tender and golden brown.
  3. Add the onion, garlic and oregano. Reduce heat to medium and cook, stirring occasionally, for a further 3-4 minutes.
  4. Meanwhile, preheat the oven to 450°F / 230° C.
  5. Turn the heat off, add the tomatoes, and crumble the feta cheese over the top. Transfer to the oven, and cook until the tomatoes start to soften and wilt; about 5-6 minutes. Remove from the oven, garnish with parsley, dill and lemon slices or wedges and serve. Enjoy!


For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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Many thanks to ELAG Products GmbH for sponsoring this recipe.


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