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Grilled Greek Potatoes In Foil – quick and very easy to make, these potatoes are tender, flavorful and delicious. Seasoned with oregano, garlic, lemon juice and topped with crumbled feta.
A family favorite!
It is time for some Greek potatoes In Foil With Feta And Oregano.
If you had asked me a few years back, what I think about foil packets, I’d probably have told you that I’m not into them.
I just love cooking my meals from scratch. But things have changed a lot around here lately. Last summer, I was obsessed with this Grilled Chicken And Potatoes In Foil and this Grilled Sablefish In Foil With Mushrooms And Olives.
If I want to keep my sanity, I need to take shortcuts, especially in cooking.
And I hope you don’t mind me sharing these shortcuts with you.
These Grilled Greek Potatoes In Foil are perfect for a busy weekday dinner to a summer weekend grilling gathering.
I know this in not an authentic Greek recipe, but it is Greek inspired, with simple flavors, that you can easily recreate.
The combination of oregano, lemon, garlic and feta is a winner!
These Grilled Greek Potatoes In Foil, or Mediterranean potatoes make a great appetizer with a glass of wine (or beer), but they also make the perfect side dish for some grilled meat.
I think these lemon potatoes make the perfect summer party (or tailgating) food, because you can keep them warm in the foil, and open it up, when ready to consume.
I’ve made Greek style potatoes in the oven, and they taste amazing.
The thing is that they require between 40-60 minutes to make.
When I make potatoes in foil and cook them on my Webber Grill, they cook in around 30 minutes, which is pretty good, considering the fact that I love potatoes and I’m impatient to eat them right off the pan/foil packet.
The preparation for these Grilled Greek Potatoes In Foil is minimal.
You need to cut your potatoes, season with oil, salt, pepper, garlic powder (fresh garlic is ok) and oregano.
Wrap in foil and cook on the grill for 30-35 minutes, over medium-high heat.
When ready to serve, open the packets, drizzle some lemon juice, top with feta and parsley (optional).
These taste so good!
An important step (the most important one) in this recipe, is that you need to cut the potatoes into small pieces – 1/2 x 1/2 inch preferably.
This way they cook quickly and evenly and you don’t need to parboil them, like many other recipes suggest.
I like using small new potatoes and I usually quarter them.
I love The Little Potato Company’s small potatoes (not s sponsored post, I just love their products!), but any other brand will work.
You can even use large yellow potatoes, or red potatoes, just make sure you cut them into small bite sized pieces.
Hope you get to try this simple and effortless meal.
It is perfect for potato lovers, who also happen to like grilling.
Grilled Greek Potatoes In Foil
- 2 lb small potatoes, cut onto 1 1/2x1 1/2 -inch pieces
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp oregano, dried
- 3 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 1/4 cup feta cheese, crumbled
- 1 tbsp fresh parsley, (optional)
- Preheat gas grill to medium-high heat (450-500 F).
- Cut 2 large pieces of foil (10x15-inches approximately).
- Wash and cut potatoes, pat dry with paper towel. Place in a bowl and add salt, pepper, oregano, garlic powder and oil. Toss to evenly coat potatoes in the seasoning.
- Divide between both sheets. Wrap tightly.
- Grill for 30-35 minutes. Check for doneness, if potatoes appear undercooked, cook for additional 5-10 minutes.
- Remove from the grill and meat them cool for 5 minutes. Open the packets and drizzle lemon juice. Top with feta and parsley. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.