Easy Greek Roast Potatoes With Lemon And Feta
These crispy Greek roast potatoes are tossed with peppery olive oil, punchy garlic and lemon, topped with creamy salty feta, making a perfect side dish recipe.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, quartered
- 5 Tablespoons olive oil, divided
- 2 lemons 1 whole cut into slices, one zested and juiced *See Notes
- 3 cloves garlic, minced
- 1 Tablespoon dried oregano
- ½ cup chopped fresh herbs (Greek basil, oregano, parsley & thyme) *See Notes
- ¼ cup feta, crumbled
Instructions
Cooking Instructions
- Preheat the oven to 400ºF.
- Cut the potatoes into quarters. Mix the olive oil, lemon zest, juice from ONE lemon, and dried oregano in a small bowl. Toss this lemon-olive oil mixture with the potatoes. Season generously with sea salt and pepper.
- Cut the second lemon in half and toss with the potatoes. Don’t squeeze the juice. Let the lemon roast with the potatoes before squeezing.
- Roast in the oven with the garlic until the potatoes are tender on the inside and golden and crispy on the outside. This should take about 30-40 minutes and the potatoes will smell fragrant with lemon and herbs.
- Meanwhile, chop the fresh herbs and mix with another 2 tablespoons of olive oil. Add the chopped feta to the herbed olive oil and let marinate until the potatoes are cooked.
- Once the potatoes are done, place them on a serving plate or bowl and drizzle with the fresh herb olive oil and the feta cheese. Add extra fresh herbs if desired.
Notes
Only use one lemon for the juice and zest of the potatoes. The other lemon is cut in half and roasted with the potatoes before it is squeezed. You can use all the herbs listed or a combination, but at least two are recommended.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 35gProtein: 8gFat: 19gSaturated Fat: 3gCholesterol: 8mgSodium: 129mgPotassium: 1035mgFiber: 7gSugar: 1gVitamin A: 60IUVitamin C: 55.2mgCalcium: 152mgIron: 8.3mg
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