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Roasted Greek Potatoes & Tomato

1 hr. Serves 4-6

  • Side Dish
  • Vegetarian
  • Beefsteak Tomatoes
Image of potatoes and tomatoes recipe
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  2. / Roasted Greek Potatoes & Tomato


3 lb. russet potatoes, scrubbed and cut into wedges
2 beefsteak tomatoes, cut into large chunks
1/2 cup pitted Kalamata olives
1/4 cup extra virgin olive oil
1 Tbsp. Greek seasoning
Kosher salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, for garnish
1 lemon, halved and sliced, for garnish
2 Tbsp. fresh parsley, finely chopped, for garnish


Step 1:

Heat the oven to 400°F.

Step 2:

In a large bowl, cover the potato wedges with cold water and soak for 30 minutes. Drain and add the wedges to a large baking dish. Dry the wedges with a paper towel.

Step 3:

Add the tomatoes and olives. Drizzle with olive oil, greek seasoning, salt, and black pepper. Toss to combine and rearrange wedges into a single layer.

Step 4:

Bake until golden and crispy, about 25-30 minutes. Garnish with feta, lemon wedges, and parsley.