Description
These Crispy Golden Potatoes with Feta deliver crunchy, golden edges and a tangy, creamy finish, transforming simple roasted potatoes into something special.
Ingredients
Scale
- 1½–2 pounds (about 700–900 g) Yukon Gold or small red potatoes
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh cracked pepper
- 3–4 ounces crumbled feta
- Squeeze of lemon
- Chopped parsley
- Optional chili flakes
Instructions
- Cut potatoes into even 1–1½ inch pieces.
- Parboil in salted water for 8–10 minutes until the edges just begin to soften.
- Drain and shake the potatoes to rough up the surfaces.
- Toss with olive oil, salt, and pepper.
- Spread on a preheated baking sheet and roast at 425°F (218°C) for 35–45 minutes until deeply golden, flipping once.
- Finish by tossing with crumbled feta, lemon, parsley, and optional chili flakes before serving.
Notes
For best results, parboil the potatoes for precise texture and avoid overcrowding the pan for even browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg