Description
Greek Roast Potatoes With Lemon And Feta is a delightful side dish bursting with Mediterranean flavors, perfect for any meal.
Ingredients
Scale
- 2 lbs (900g) Yukon gold or baby potatoes, halved
- ¼ cup olive oil
- Juice of 1 large lemon
- 4 cloves garlic, minced
- ½ cup crumbled feta cheese
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, combine the halved potatoes with olive oil, lemon juice, minced garlic, and oregano. Season with salt and black pepper. Mix well.
- Arrange the potatoes cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes, flipping halfway through.
- After roasting, sprinkle feta cheese over the hot potatoes and garnish with chopped parsley if desired. Serve warm.
Notes
Adjust the amount of lemon juice based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side
Nutrition
- Calories: 250 kcal
- Sodium: 320 mg
- Protein: 5 g