I wasn’t sure what to call this recipe so I settled on Greek salad potatoes. The potatoes are Greek style, the salad is Greek, the quinoa is decidedly not Greek. I mean no offence with the title and I don’t claim this to be an authentic Greek recipe. It is purely and simply Greek salad + potatoes.
The recipe begins with Greek style lemon roasted potatoes with added olives for a salty Greek addition. The roasted potatoes are then topped with a jazzed up Greek salad for a gorgeous and simple side dish. Add some fluffy cooked quinoa and you’ve got yourself a delicious weeknight meal.
Greek salad potatoes
This recipe is naturally gluten free, vegetarian, nut free and easily made low FODMAP. It can easily be made dairy free (and thus vegan) with the use of a good quality vegan feta.
The potatoes of your choosing are cooked with water, lemons, oil, olives and herbs. Once the potatoes have absorbed all that delicious liquid and become golden brown, we top them with a Greek salad. You can play around with the salad component as you see fit, of course, but I like to use cucumber, tomato, feta, dill and pickled red onion. Yes, pickled red onion does have a FODMAP threshold!
You don’t have to, but I love to serve this dish with some fluffy, well seasoned quinoa. The quinoa bulks out the dish and adds a good hit of vegetarian protein. A perfect weeknight dish that makes plenty of serves for leftovers.
Recipe notes for your Greek salad potatoes
Personally, I think an all rounder potato variety works best here but Kipflers also work well. For larger potatoes, I recommend cutting them into bite sized pieces. Because the potatoes cook in a lemony salty liquid, I recommend leaving the skins on.
When I use baby potatoes (or any potatoes, to be honest) I like to prick the potatoes with a skewer to allow more of the liquid to permeate the potato. This results in flavour from the inside out.
You can play around with any herbs you like in the potato liquid. I personally found that 2 teaspoons of dried oregano wasn’t enough for my tastes, but it might be enough for yours. Some fennel seeds would also be delicious in the mixture, but use what you prefer.
You can also experiment with adding some honey or maple syrup, pickled garlic (which is low FODMAP in serves of up to 29g per person) or any other flavours to your potatoes. It really is an endlessly flexible recipe.
I recommend keeping the salad and potatoes separate if you are meal prepping. That way you can heat the potatoes (and quinoa, if you are using it) and add the salad cold at the end.
FODMAP notes
If you don’t need this dish to be low FODMAP, please ignore this section. In fact, you could absolutely add some garlic to the roasting potatoes for a non FODMAP version.
The following FODMAP thresholds are current as of September 2025. They will be periodically reviewed and updated to ensure they remain current.
This recipe serves 4-6 as a full meal (when you use the quinoa).
Lebanese cucumber is low FODMAP in serves of up to 96g per person. In 97g, it contains moderate fructose. Continental cucumber is low FODMAP in serves of up to 131g per person. In 132g, it contains moderate fructose. Continental cucumber is a slightly lower FODMAP choice.
Common tomatoes are low FODMAP in serves of up to 74g per person. In 75g serves, they contain moderate fructose.
Large varieties of onion (Spanish, yellow etc) that have been pickled are low FODMAP in serves of up to 84g. In 85g serves, they contain moderate fructans. Pickled garlic is low FODMAP in serves of up to 29g per person, so it can be a great way to add in some garlic flavour.
Potatoes, oregano, dill and feta are low FODMAP foods (yes, feta is low FODMAP in serves of up to 500g per person).
So the only things you need to pay attention to are the cucumbers and tomatoes. If you have fructose issues, don’t use the pickled garlic as well as tomato and cucumber.
More potato recipes
- Low FODMAP garlic mashed potatoes
- Parmesan and herb crusted kipfler potatoes
- Gluten free potato Varenyky
- Low FODMAP leek and potato soup
- Gluten free potato gnocchi
Greek salad potatoes
Equipment
- 28cm (1.6 litre) baking dish (the dimensions of my Le Creuset in the images are 30cm L x 20cm W x 6cm H) or a larger dish
Ingredients
For the potatoes:
- 250 ml (1 cup)* water
- 80 ml (1/3 cup)* olive oil
- Fresh or dried oregano or herb of choice (2-4 teaspoons of dried herbs is a good place to start)
- 100 g pitted olives in brine I used a mix of Sicilian and Kalamata
- Seasoning to your tastes (keep in mind we’re adding salt in other areas)
- 2 lemons (washed) juice and skins
- 3-4 pickled garlic cloves (optional, see notes)
- 1 kg all rounder or Kipfler potatoes skin on but cut into large bite sized pieces if needed
For the quinoa:
- 200g (1 cup)* white quinoa
- 500 ml (2 cups)* water
- Salt and pepper to season well
For the Greek salad:
- 2 medium Lebanese cucumbers sliced and chopped into quarters (see notes in body of post for FODMAP)
- 2 medium tomatoes chopped (see notes in body of post for FODMAP)
- 100 g+ pickled red onion see notes
- 100-200 g Greek feta crumbled
- Handful of fresh dill to your tastes, chopped finely
- Salt and pepper to your tastes
- Extra olives if desired to your tastes
- Extra dried oregano optional to your tastes
- Dash of red wine vinegar or extra lemon juice to your tastes
Instructions
- Preheat the oven to 200C/400F.
- Mix the water, oil, oregano, olives and seasoning in a large baking tin with sides. I used a 1.6 litre 30cm length x 20cm width x 6cm height Le Creuset baking dish. Halve the lemons, remove any obvious pips and squeeze the lemon juice into the mixture. Arrange the 4 lemon halves in the corners of the tin.
- Add the potatoes and use your hands to coat them all evenly in the mixture. Place the tin onto a tray if needed (to catch any drips) and into the oven for 40 minutes.
- Meanwhile, soak the quinoa for 10 minutes. Once soaked, drain the water and add 500ml (2 cups)* fresh water to the quinoa in a medium saucepan. Season well.
- Cook the quinoa, stirring intermittently, until it has absorbed all the water. It should have unfurled nicely. Once it has, cover the quinoa with a lid and allow to steam for 10 or so minutes. Fluff it up with a fork and taste for seasoning (but we will have a built in sauce from the potatoes, so don’t go too crazy).
- At the 40 minute mark, flip any browning potatoes and the shuffle the potatoes at the bottom to the top (if needed). This will depend on the size of your tray – they might all be getting heat simultaneously if your tray has enough room (see notes).
- Once turned, return your potatoes to the oven for 20-40 minutes. Most of the liquid should be gone and the potatoes should be golden brown. Check on them to ensure they don’t brown too much.
- While you’re waiting for the potatoes, combine the ingredients for the Greek salad in a medium bowl. Taste and adjust for herbs and seasoning then set aside.
- Once the potatoes are cooked, remove them from the oven. I like to drain off the cooking liquid (aka sauce) straight onto the cooked quinoa. Stir the quinoa to combine. I also like to squeeze the cooked lemon flesh into the quinoa because it is absolutely delicious.
- Personally, I like to spoon the Greek salad right over the potatoes and then serve the quinoa as the grain base of the dish.
- Leftovers keep well in the fridge for a number of days.
Notes
- Pickled garlic and pickled onions both have quite generous low FODMAP thresholds. See notes in the body of the post.
- If your tin is larger than the one I used, your potatoes may cook more quickly. Keep an eye on them at around the 40 minute mark.
- I know that quinoa is not Greek! The Greek inspired element of this dish is the Greek salad and the Greek style lemon potatoes. It is the most succinct name I could come up with – I am not claiming this recipe is an authentic Greek recipe.
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