Easy Greek Feta Roast Potatoes
These crispy roasted potatoes with salty feta and bright lemon juice make for an easy, healthy, and comforting weeknight side dish.
Ingredients
Main Ingredients
- 4 large potatoes (Yukon Gold or russets) Yukon Gold gives a buttery interior; russets go ultra-fluffy.
- 2 tablespoons olive oil Extra virgin is preferred.
- 1 teaspoon dried oregano The Greek backbone of this dish.
- 1 teaspoon garlic powder Easier than mincing garlic.
- 1/2 teaspoon salt Adjust to taste; remember feta adds salt too.
- 1/4 teaspoon black pepper Freshly cracked if possible.
- 1/2 cup feta cheese, crumbled Use a firm block feta.
- 1 tablespoon fresh lemon juice Don’t skip it for brightness.
- 2 tablespoons fresh parsley, chopped For color and freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel the potatoes and cut them into evenly sized chunks, about 1 to 1.5 inches each.
Seasoning and Roasting
- Place potato chunks in a large bowl, drizzle with olive oil, and sprinkle with oregano, garlic powder, salt, and black pepper.
- Toss the potatoes until they are well coated.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper.
- Roast the potatoes in the preheated oven for 35 to 40 minutes, flipping them halfway through until golden brown and crispy.
Finishing Touches
- While potatoes are roasting, crumble the feta cheese and chop the parsley.
- Once the potatoes are done, drizzle with lemon juice and sprinkle the crumbled feta over the hot potatoes.
- Gently toss to combine and finish with chopped parsley.
Serving
- Serve the Greek feta roast potatoes hot and enjoy!
Notes
Great as a side dish for roasted chicken or with a Greek salad. Leftovers reheat well and can be enjoyed the next day.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 9gSaturated Fat: 3gSodium: 300mgFiber: 4gSugar: 1g
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