Description
Crispy roasted potatoes with creamy feta, lemon, and fresh herbs, perfect as a vegetarian main or a shareable appetizer.
Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (optional)
- 1 pinch garlic powder
- 4–6 oz crumbled feta cheese
- Juice of 1 lemon
- Chopped fresh oregano
- Chopped fresh parsley
- Extra-virgin olive oil for drizzling
Instructions
- Preheat the oven to 425°F (218°C).
- Wash and cut the potatoes into halves or quarters, about ½–¾ inch thick.
- Toss the potatoes in a bowl with olive oil, salt, pepper, cornstarch, and garlic powder until well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, flipping once, until edges are golden brown.
- In the last 5 minutes of cooking, sprinkle crumbled feta on top of the potatoes.
- Remove from the oven and finish with lemon juice, fresh oregano, parsley, and a drizzle of olive oil before serving.
Notes
For extra crispness, let cut potatoes air-dry for 15–20 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg