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.
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.
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!
If you like this recipe, then try one of these favourites:
- Shrimp Saganaki – Greek Shrimp with Tomatoes and Feta
- Fried Potatoes and Eggs
- Easy White Beans in Tomato Sauce
- Oven-Baked Gnocchi with Tomatoes and Feta
Greek Skillet Potatoes
- 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
In a large ovenproof non-stick frying pan or cast-iron skillet, heat the oil over medium-high heat.
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.
Add the onion, garlic and oregano. Reduce heat to medium and cook, stirring occasionally, for a further 3-4 minutes.
Meanwhile, preheat the oven to 450°F / 230° C.
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.