Greek Roasted Potato Salad

Greek Roasted Potato Salad

Alexia Roasted & Ready™ baby potatoes are combined with a light and zesty lemon dressing, and tossed with fresh Mediterranean ingredients in this Greek inspired dish.

20min. Prep Time
24min. Total Time
4 SERVINGS

Ingredients

Directions

  • 1 Bag Alexia Roasted & Ready™ Baby Golden Potatoes with Himalayan Sea Salt
  • Juice and Zest of ½ Lemon
  • 2 T Olive Oil
  • 1 Shallot, minced
  • 1 T Fresh Oregano
  • Pinch of Salt
  • Pinch of Black Pepper
  • 1 C Cherry Tomatoes, halved
  • ½ C Kalamata Olives, pitted
  • ½ C Roasted Bell Pepper, sliced
  • 1 C Arugula, loosely packed
  • 2 oz Feta, crumbled

  1. OVEN: Preheat oven to 425 °F. Spread entire bag of frozen potatoes evenly across an 11” x 17” baking sheet lined with parchment paper. Bake for 22 minutes; turning potatoes over halfway through the baking time.

    AIR FRYER: Preheat air fryer to 390 °F. Fill air fryer basket no more than half full of frozen potatoes. Cook full bag for 15 minutes; slide out basket and shake halfway through cooking time.

    MICROWAVE: Cook only one bag at a time. Place unopened bag in microwave seam side up. Bag self-vents do not puncture. Microwave on high 7 ½ - 8 minutes. Let stand 1 minute in microwave. Check that potatoes are cooked thoroughly. Handle carefully, it will be hot! Since microwave ovens vary in power, adjust your cooking time as needed.

  2. In a small bowl, make the dressing by whisking together the lemon juice, lemon zest, olive oil, shallot, oregano, salt and pepper. Set aside.

  3. Add potatoes, cherry tomatoes, kalamata olives, roasted bell peppers and arugula to a large bowl. Add dressing and toss gently to combine. Add the feta and toss once more.