Greek-Style Boiled Potatoes Recipe

Ingredients

• 907 g (2 pounds)new potatoes, halved
• 2 tsp (10 ml)salt
• 75 g (½ cup)crumbled feta cheese
• 1–2garlic cloves, minced
• 1 tbsp (15 ml)chopped parsley
• 1lemon, zested and juiced
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Cover the potatoes

   Put the halved potatoes in a large saucepan and pour in enough cold water to cover them by about 2.5 cm (1 inch).

2. 2

   Simmer until tender

   Bring the water to the boil over a medium-high heat, then add 2 tsp (10 ml) salt. Reduce the heat and simmer until the potatoes are tender, about 5–8 minutes depending on their size.

3. 3

   Mix the dressing

   Meanwhile, combine the feta, minced garlic, parsley, lemon zest, 30 ml (2 tbsp) lemon juice and olive oil in a large bowl.

4. 4

   Toss and serve

   Drain the potatoes and add them to the bowl. Toss to coat, adjust the seasoning to taste and serve.

What are Greek-style boiled potatoes?

This is a simple Mediterranean-inspired side of tender boiled potatoes finished with feta, lemon, garlic, parsley and olive oil. It takes cues from Greek flavours, bringing salty cheese and fresh citrus together with everyday potatoes.

New potatoes cook quickly and have a delicate, waxy texture that holds up when tossed with the dressing. Mixing the dressing in a bowl before adding the hot potatoes helps the flavours cling to them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 7g protein, 43g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Feta also supplies some protein, with a smaller amount coming from the potatoes. Pair a serving with a protein-rich main and extra vegetables to round out the plate.

Choosing the ingredients

New potatoes: Halving them helps them cook evenly and gives the dressing more surface to coat. If the potatoes vary in size, cut the larger ones to match the smaller pieces.

Feta and lemon: Feta contributes saltiness and a creamy, crumbly texture, while lemon zest and juice bring freshness. Taste before adding extra salt, since feta is already salty.

Getting the potatoes tender

Cold water: Start with the potatoes covered by about 2.5 cm (1 inch) of cold water so they heat through steadily.

Simmer: Once the water boils, reduce the heat rather than keeping it at a hard boil. Begin checking after 5 minutes; the potatoes should be easy to pierce but still hold their shape.

Making the feta dressing

Garlic: Mince it finely so its flavour distributes through the olive oil and lemon. Use one clove for a milder result or two for a more pronounced garlic flavour.

Lemon: Add both the zest and the specified 30 ml (2 tbsp) juice to bring fragrant citrus notes to the dressing. Using a large bowl leaves room to toss the potatoes without crushing them.

Tossing while warm

Hot potatoes: Drain them well, then add them to the dressing while still warm. Their warmth helps the oil and lemon coat the surfaces and lets the feta soften slightly.

Gentle mixing: Fold or toss carefully so the potatoes stay intact. Taste at the end and adjust the seasoning before serving.

What to serve alongside

These potatoes work well alongside grilled fish, roast chicken or vegetables, and can sit among other shared side dishes. Their lemon and herbs also complement grilled or roasted main courses.

For a balanced plate, add a protein-rich main and another vegetable dish. Serve the potatoes warm for the clearest contrast between tender potatoes and crumbly feta.

Recipe notes & tips

• Cut the potatoes into similar-sized halves so they finish cooking at roughly the same time.
• Start checking tenderness at the 5-minute mark, as small new potatoes can cook quickly.
• Drain the potatoes thoroughly so excess water does not dilute the lemon and olive oil dressing.
• Taste the feta mixture before adding any extra salt.
• Toss gently to keep the cooked potatoes from breaking apart.

Variations

• More herbs: Add extra parsley for a greener, more herbaceous finish.
• Peppery finish: Grind black pepper over the potatoes just before serving.
• Extra lemon: Add a little more lemon juice to taste for a sharper dressing.
• Milder garlic: Use one minced clove for a subtler garlic flavour.
• Herb swap: Replace some of the parsley with chopped dill for a different fresh note.

Common mistakes to avoid

• Uneven pieces: Potatoes of different sizes cook at different rates; halve or cut them to similar sizes.
• Hard boiling: Vigorous boiling can break the potatoes apart; lower the heat to a gentle simmer.
• Overcooking: Very soft potatoes can crumble when tossed; check them from 5 minutes onwards.
• Watery dressing: Leaving water on the potatoes can thin the mixture; drain them thoroughly.
• Too much salt: Feta is already salty; taste the finished mixture before seasoning further.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until warm; the potatoes are also good served cold or at room temperature.

Frequently asked questions