Print

Greek Roast Potatoes Lemon Feta

Print Recipe

Crispy potatoes roasted with lemon, garlic, oregano, then finished with crumbled feta and parsley.

Ingredients

Scale
  • 900 grams Yukon gold or baby potatoes, halved
  • 60 milliliters extra-virgin olive oil
  • Juice of 1 large lemon
  • 4 garlic cloves, finely minced
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Ground black pepper, to taste
  • 75 grams feta cheese, crumbled
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with parchment paper.
  2. In a spacious bowl, toss halved potatoes with olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until evenly coated.
  3. Arrange potatoes cut side down on prepared baking tray, ensuring a single, even layer.
  4. Roast in the preheated oven for 35 to 40 minutes, turning potatoes halfway through, until golden and tender.
  5. Remove tray from oven and immediately garnish potatoes with crumbled feta and fresh parsley. Serve hot.

Notes

Tossing potatoes with lemon juice before roasting imparts a signature tang and ensures crisp, caramelised edges.

Nutrition

Find it online: https://www.delicetreats.com/greek-roast-potatoes-lemon-feta/