Description
Greek feta roast potatoes are crispy, golden wedges tossed with lemon juice, garlic, herbs, and finished with creamy, salty feta for a delicious Mediterranean-inspired side dish.
Ingredients
- 2 lbs Yukon Gold or russet potatoes, cut into wedges or chunks
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- 1/2 cup feta cheese, crumbled
- Fresh parsley or dill, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, toss potato wedges with olive oil, garlic, lemon juice, oregano, salt, and pepper until well coated.
- Spread potatoes in a single layer on the prepared baking sheet without crowding.
- Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Transfer roasted potatoes to a serving dish and sprinkle with crumbled feta cheese.
- Garnish with chopped fresh herbs if desired and serve hot so the feta softens slightly.
Notes
- Add a pinch of paprika or red pepper flakes for extra heat.
- Toss in roasted red peppers or olives with the feta for a Greek-inspired twist.
- Zest the lemon before juicing and add it for extra brightness.
- Use block feta for better texture and flavor over pre-crumbled versions.
- Reheat leftovers in the oven at 375°F to restore crispiness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
