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Loaded Greek Potatoes

Loaded Greek Potatoes
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Loaded Greek Potatoes are golden, lemony, and topped with feta, olives, and an easy garlicky yogurt sauce

Somewhere between a side dish and a meal in itself, we are excited to share this new recipe for Loaded Greek Potatoes. Salty, tangy, herb-laced and bubbling with olive oil and chicken stock, they’re everything we crave in a roast potato, and then some!

Commissioned to develop a recipe for a Mediterranean-themed backyard BBQ,  we were up to the challenge.   We took our favourite Greek Lemon Roasted Potatoes and turned them into a full on masterpiece.   Once the yogurt drizzle hits the hot potatoes and the feta starts to soften just slightly… let’s just say these don’t make it to leftovers very often.   

Our Loaded Greek Potatoes are slow-roasted with lemon juice, chicken stock, oregano, and olive oil, which means they soak up acidity, richness, and herbiness in every bite.   It may seem really saucy at first, but after about 45-60 minutes, the potatoes are crisp & golden.

And then you load them. Feta, kalamata olives, capers, loads of dill, and a cool, garlicky yogurt drizzle to balance the whole thing out.

We love these Loaded Greek Potatoes as a side, sure. But they’re also the kind of side dish that steals the show.

Ingredients

Scale
  • 6 large yellow-fleshed potatoes, peeled and cut into wedges
  • Zest & juice of 1 large lemon
  • 1/3 cup good Greek olive oil
  • 1 1/2 cup homemade chicken stock
  • 1 tsp dried oregano
  • Kosher salt, to taste

For the Garnishes:

  • 1/2 cup crumbled feta cheese
  • 1/2 cup kalamata olives, pitted and roughly chopped
  • 1/4 cup capers (optional, but highly recommended)
  • A handful each of chopped fresh dill and parsley

For the Yogurt Drizzle:

  • 1/2 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 clove garlic, finely minced and mashed into a paste with salt

Instructions

  1. Preheat your oven to 400°F. (Or fire up the BBQ—you’ll want high, indirect heat with the lid closed.

  2. Peel and cut potatoes into even-sized wedges and place them in a baking dish (we love this one!)  Season well with kosher salt.

  3. In a small bowl or measuring cup whisk together lemon zest and juice, olive oil, chicken stock, and dried oregano. Pour over the potatoes.

  4. Place the dish in the oven (or BBQ) and roast, uncovered, until the potatoes are fork-tender, golden, and the liquid is reduced, about 45–50 minutes.

  5. While they roast, mix together the yogurt, mayo, and garlic paste. Keep chilled until serving.

  6. When the potatoes are ready, top with feta, olives, capers, and herbs.

  7. Drizzle with the garlic yogurt sauce.

  8. These Loaded Greek Potatoes are delicious hot, warm or room temperature, perfect for your next potluck!

Notes

Why This Recipe Works (Chef Tips)

Use yellow potatoes

They hold their shape but go fluffy in the center. That’s what you want—crispy edges, creamy insides.

Chicken Stock + oil = magic

This is the classic Greek potato roasting method. The stock infuses flavour and the oil crisps the edges as the liquid reduces. No dry wedges here.

Load ’em while hot, but serve them however you like!

Top the potatoes while they’re fresh from the oven. The feta gets a little melty, the yogurt sauce spreads just enough, and the herbs release their aroma.   Serve hot, warm or room temperature!

 Substitutions

  • No chicken stock? Use veggie broth or even water with a splash of white wine.

  • Feta alternatives: Try goat cheese or ricotta salata.

  • No fresh dill? Use mint or parsley, or both.

  • Vegan version: Use vegan mayo and yogurt, and swap in a rich veggie stock.

What to Know / Avoid for Loaded Greek Potaotes

  • Avoid overloading the pan. You want the wedges to roast, not steam. Use two pans if needed.

  • Don’t skip the zest. It adds bright citrus oils that really elevate the flavour.

  • Be generous with salt. Potatoes need it. You’ll be glad you did.

  • Don’t rush the roast. You want that golden colour and slight caramelization.

Join the Class!

Our Loaded Greek Potatoes recipe was developed after the success of our Greek BBQ Cooking Class, featuring Lemon Roasted Potatoes, Marinated Pork Skewers, Tzatziki Sauce and the best Grilled Calamari to start it all off!

Find it online: https://blog.theculinarystudio.ca/recipes/loaded-greek-potatoes/