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Greek Roast Potatoes With Lemon And Feta

Crispy roast potatoes with bright lemon, salty feta, and fragrant herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • Baking Sheet Large enough to hold potatoes in a single layer
  • Mixing bowl

Ingredients
  

Potatoes & Aromatics

  • 2 lbs baby potatoes halved
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 lemon juice of 1 large

Seasoning & Cheese

  • 1 lemon zest of 1
  • 1 teaspoon dried oregano
  • 0.5 cup feta cheese crumbled
  • 2 tablespoons parsley fresh, chopped
  • 1 lemon wedges, for serving

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Halve the baby potatoes and toss them in a large bowl with olive oil, minced garlic, lemon juice, and lemon zest.
  • Season generously with salt, pepper, and dried oregano.
  • Spread the potatoes in a single layer on a baking sheet.
  • Roast for 35-45 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
  • Remove from oven and sprinkle with crumbled feta cheese and chopped parsley.
  • Serve immediately with lemon wedges.

Notes

For extra crispy potatoes, parboil them for 5-7 minutes before roasting.