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Greek Roast Potatoes with Lemon and Feta

Crispy on the outside with a fluffy interior, these roast potatoes are infused with zesty lemon and creamy feta, making them the perfect side dish for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby potatoes, halved Can substitute with Yukon Gold or red potatoes.
  • 3 tbsp olive oil
  • 3 tbsp lemon juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano Fresh can be used for a more vibrant flavor.
  • 1/2 tsp paprika
  • Salt & pepper, to taste
  • 1/3 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, mix together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
  3. Add the halved baby potatoes to the bowl and toss to coat them evenly.
Cooking
  1. Spread the potatoes in a single layer on the prepared baking sheet.
  2. Roast the potatoes for 35–40 minutes, flipping them halfway through until they are golden brown and crispy.
  3. Transfer the potatoes to a serving dish and sprinkle crumbled feta and chopped parsley over the top.
  4. Serve immediately while hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes for best texture.