Greek potatoes

Author: Les Cultures de chez nous
Pommes de terre grecques
Preparation 15
Baking 45
Portions 6
Freezing No


  • 6 large unpeeled red potatoes, brush and cut lengthwise into 4 wedges
  • 45 ml (3 tablespoons) of canola oil
  • Salt and pepper
  • 5 ml (1 teaspoon) of garlic powder
  • 10 ml (2 teaspoons) of dried oregano
  • 125 ml (1/2 cup) of greek yogurt
  • Juice of half a lemon
  • 30 ml (2 tablespoons) of fresh parsley
  • 125 ml (1/2 cup) of feta, cut into small cubes
  • 125 ml (1/2 cup) of cherry tomatoes
  • 30 ml (2 tablespoons) of butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
LeeksFind our bag in yourlocal grocery store

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  • Position the rack in the middle of the over. Preheat oven to 375°F (190°C).
  • On a baking sheet, mix the red potatoes, garlic powder, oregano, and canola oil. Season with salt and pepper.
  • Cover with aluminum foil and bake for 30 minutes.
  • Uncover and continue baking, occasionally stirring, for about 45 minutes or until the potatoes are tender and well-roasted.
  • In a pan, melt the butter and brown the leeks for about 5 minutes. Reserve.
  • Remove the baking sheet from the oven and add garnish to the potatoes.

Chef's notes

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