Description
Crispy, golden roasted potatoes seasoned with lemon, garlic, and oregano, finished with crumbled feta for a bright Mediterranean side dish.
Ingredients
Scale
- 2 pounds (900 g) Yukon Gold or baby potatoes, quartered
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces (115 g) crumbled feta
- Chopped parsley for garnish
- Lemon zest strips for garnish
Instructions
- Preheat the oven to 425°F (220°C) and place a rimmed baking sheet inside to heat up.
- In a large bowl, toss the quartered potatoes with olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
- Carefully spread the potatoes on the hot baking sheet in a single layer.
- Roast for 35-45 minutes, turning once, until the edges are deeply golden and crispy.
- In the last 5 minutes of roasting, add the crumbled feta and lemon zest strips.
- Once finished, remove from the oven and garnish with chopped parsley and another squeeze of lemon before serving.
Notes
For extra-crispy edges, parboil the potatoes for 6-8 minutes before roasting. Use a hot baking sheet to jump-start browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg