Description
Crispy Greek roasted potatoes tossed with peppers and feta create a bright and savory side dish, perfect for any meal.
Ingredients
Scale
- 1.5–2 lb (700–900 g) potatoes, cut into 1-inch pieces
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 sliced bell peppers (red and yellow)
- 6 oz (170 g) crumbled feta
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic, lemon juice, oregano, salt, and pepper.
- Spread the potatoes and bell peppers in a single layer on a rimmed baking sheet.
- Roast for 35–40 minutes, stirring once at 20 minutes.
- In the last 5 minutes, sprinkle feta over the potatoes.
- Finish with parsley and a drizzle of lemon juice before serving.
Notes
For best results, ensure potato pieces are uniform in size to achieve even roasting. Use Yukon Gold or baby potatoes for optimal creaminess and crispiness. Try serving these potatoes with grilled meats or as part of a one-pan meal.
- Prep Time: 15
- Cook Time: 40
- Category: Side Dish
- Method: Oven-roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg