Greek Potato Casserole

All the flavors you love come together in one Greek potato casserole. Perfect side for a simple roasted chicken or an all out Greek-fest.

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Yesterday morning I arrived at the lab per my usual, but upon attempting to log into my computer I was greeted with the message “The trust relationship between this workstation and the primary domain failed”. Did I hurt my computer’s feelings? Did it find out I was cheating on it with a laptop at home? Is this error message a joke? I even double checked the calendar to make sure it wasn’t April 1st. But no matter what I did I could not bypass this error message. Even IT seemed confused when I read off the error message over the phone, which both made me feel better and worse at the same time.

To shorten the story, turns out there was no way anyone could log into the computer. And of course when IT asked if I had backed up all my files my answer was a hesitant “some of it”. You would think I would learn after the last time I had a scare over non-backed up files, but no. I will find out sometime this morning when they return my computer to me. I may have only been working in this lab for a little over 2 months but there’s still information that I would prefer not to lose. And of course this was just one of many unfortunate occurrences in lab this week that drove me and my other non-student lab mates to happy hour last night (the youngsters are all on spring break, oh how I miss those days). But I digress.

But speaking of repeat offenders how about another incident with Greek potato casserole? After making the blow-your-mind Greek lemon potatoes along with my slow cooker gyros, I dove right back in and made this alongside my double decker Greek burger. Because when you buy the ingredients for one recipe and have some leftover, the obvious choice is sing the same song, but the second verse. Unfortunately, this Greek potato casserole takes almost as long to cook as the lemon ones but both are still very much so worth it.

GREEK POTATO CASSEROLE

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Yield: 4-6 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. small red or yellow potatoes, cleaned and scrubbed; cut in quarters
• 2 Tbsp olive oil
• 1/2 lemon, juiced
• 1-1/2 tsp fresh oregano, minced (or 1/2 tsp dried)
• 1/4 tsp salt and pepper
• 1/2 small yellow onion, chopped
• 1/4 cup chopped pitted kalamata olives
• 1/2 pint grape tomatoes, halved
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 375°F.
2. Toss the potatoes, olive oil, lemon juice, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
   Add the onion, olives, tomatoes, and feta to the bowl and gently toss to combine.
3. Transfer the mixture to a 9x9-inch baking dish. Cover with foil and bake for 40 minutes.
   Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
4. Remove from oven and serve.

Source: Adapted slightly from Potato Goodness.

Post updated 8/19/2025, photo above is the original.