What is the Greek seasoning, and how much? Oregano?

Greek seasoning is a premixed blend of spices in one bottle (salt, pepper, lemon peel, garlic, oregano, basil, dill, thyme, etc.). The exact herbs are variable. You can make your own or just buy it for convenience.

I use light olive oil and whatever herbs and spices take my fancy at any one moment. Potatoes go with just about anything.

It's not a recipe that is salty or bland, but rather your taste buds' (and brain receptors') expectation of a certain amount of salt. That's why so many recipes call for "seasoning to taste". The perception of saltiness dulls as you eat larger amounts of salt, so what tastes very salty to me might taste bland to you. There's a certain point of "deliciously seasoned" where there's just the right amount of salt that it doesn't taste salty, but enough to make your tongue tingle with delight, but others might think that point for you is too salty or too bland for themselves.

Experiment! Err on the side of less salt because you can always add a touch of finishing salt at the end, and use a little more next time. Write down how much you used and the quantity of ingredients (like a half pound potato in twelve pieces) so you can really refine your preferences and repeat when you get it just so.

Keep in mind that some potatoes taste blander than others, even of the same variety, so there's no real precision called for here. Just a general idea so you won't have to measure, once you know. For instance, I know a certain number of shakes, or grinds, or poured into the palm of my hand. It's also important to taste. While tasting raw potatoes won't tell you about the seasoning, if you lick a bit of the oil+seasoning off your finger or spoon you'll get a sense of what it tastes like from stirring, and compare with the cooked version. It should taste salty because the salt isn't dispersed or dissolved.

I put the potatoes in an oven safe dish, put a couple of pats of butter in the bottom of the dish, drizzle olive oil over everything and use 2 spatulas to toss so every potato is coated in oil/and/or butter.
Then I sprinkle on a little salt, some garlic powder, a few grinds of pepper, I add some mild chili powder and toss again....
Put them into a 350 to 375 oven and toss every 15 minutes.....for about an hour....they shou;ld be crisp on the outside....not just cooked.
Near the end of the cooking time I will add a dried herb.....depending on the rest of the meal....parsley....dill....oregano or oregano and rosemary....I most often use rosemary!

Spike 'Vegit' is wonderful on roasted potatoes.

We love Cavendar's Greek Seasoning but I only have used it on meat. Will have to try a dusting of it on potatoes.

I can buy Cavendar's at Wal-Mart but have to order Spike Vegit from Amazon. Funny thing is that I live in Wisconsin. Cavendar's is made in Arkansas and I can buy it locally. Spike seasonings are made in Wisconsin and I have to resort to Amazon for my supply.

Also, instead of evoo, use some duck fat. Duck fat on roasted or fried potatoes is quite exceptional. I normally throw kosher salt, pepper, garlic, and an herb or two and thats it. You might want more flavor, but I like to keep it simple.

It depends what you're going to eat them with. Think about complementary flavours. Greek would be great with fish or lamb. With veal, sprinkle with gremolata when they come out of the oven etc. With grilled chicken, i like to make a dip with yogurt, chilli and a little tomato powder or sundried tomato paste.

Just to mention, sweet potatoes and butternut squash are also great done like this.

I second cavenders Greek seasoning. It's fantastic on meat, potatoes and even eggs.

Thanks for all of the ideas and advice, everyone. I am going to experiment again soon based on your suggestions.

Here is the spice I highly recommend.

https://greekseasoning.com/shop/home/

Experiment. Spices are a bit of a passion/obsession of mine. I make all my own blends with whole spice. A greek blend is a good place to start. Just look out for spice blends that have salt as their first ingredient. Salt and pepper are cheap so it is used as a filler. Some also use corn starch and msg. Also cheap.

Corn starch is great as it adds crisping-while-baking-texture especially for sweet potato fries. I prefer to add that on my own. Too much and it adds an odd flavor same with msg. I don't have issues really but don't use msg at all.

I really like taking a 1/4 cup or less of avocado oil in a small bowl, as it does not mind high heat cooking, and add rosemary, dried or fresh, garlic, dried or fresh, and a pinch of sea salt. Overnight if possible or just a few hours to 'bloom' the flavor of the dried spice. Soak your potato wedges in cold water to remove starch for an hour, then dry and into the fridge, uncovered, for a hour or more. Easy to do if a protein or other parts of the meal need prepping. Skip it if you need to move on and bake right away. Toss in the seasoned oil and bake.

The Greek blend as Ann_t mentioned has just about the whole kitchen sink. One recipe....

2 tspsalt

2 tspbasil

2 tsporegano

1/2 tspthyme

2 tspgarlic powder

1 tspdill

1 tspmarjoram

1 tspcornstarch

1 tspblack pepper

1 tspparsley flakes

1 tsprosemary

1/2 tspground cinnamon

1/2 tspnutmeg

Cavenders mentioned above...

Salt, Black Pepper, Corn Starch, Garlic, Monosodium Glutamate, Oregano, Flavor Base Seasoning (Hydrolyzed Corn Soy Protein, Sugar, Onion Powder, Spice Extracts), Parsley And Five Other Spices.

Use chicken or duck fat to fry them. Add sea salt and rosemary. Fabulous!

I'm not a fan of commercial spice blends. So for Greek I use fresh garlic and oregano, salt and pepper. And depending on what I am cooking, lemon and lemon zest.

The only commercial blend that I actually have in the pantry is one that a friend sent me. It is her favourite and is from a Greek restaurant , Symeon's in Yorkville, NY. Apparently they went to this restaurant for years. She is now retired and living in Florida but she keeps their Seasoning on hand. She knows how much I love Greek so she sent me a container. It is actually quite good. It isn't loaded with a lot of unnecessary ingredients. Just Salt, Pepper, Oregano, Paprika and Garlic.

Ilovecomputers, fresh garlic and fresh or dried rosemary is another favourite seasoning for roasted potatoes.

Cavendar's, VegIt, chili seasoning and Montreal Steak Seasoning are the only blends that I buy. I don't even buy garlic salt. There are a few more herb blends in the house that DS has purchased and that he uses.

I've had several different trial sizes of Penzey's blends and didn't like any of them.

Here is the homemade recipe I posted above. LINK

(could not find it last night)

I was just surprised it has so many ingredients. I don't use marjoram much or cinnamon. Always forget how good fresh nutmeg is. Need to try that next batch.

Roasted some garbanzos, pepitas, and sesame seed last night. With imminent storm today I may not have oven power. I used turmeric, garlic, coriander, smoked paprika, habanero, s&p. Pinch of tomato powder. Also good on potato/sweet potato fries.

These are good, I would parboil them first.

https://www.lynnskitchenadventures.com/2013/04/homemade-baked-jo-jo-potatoes.html

I like my peeled wedges, drizzled with some oil, some oregano sprinkled on them then topped with bacon and you can even add some onions into the mix.

Sue