Description
Indulge in the vibrant flavors of Greek Roast Potatoes with Lemon and Feta. These crispy, golden potatoes are coated in zesty lemon juice, rich olive oil, and topped with crumbled feta cheese for a delightful burst of tanginess. Perfect as a side dish or light main course, this recipe transports you to the sunlit shores of the Aegean Sea with every bite. Simple to prepare and irresistibly delicious, they’re sure to impress family and friends alike.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 cup crumbled feta cheese
- 2 tbsp fresh oregano (or 1 tbsp dried oregano)
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Parboil the potato chunks in salted water for 10 minutes; drain well.
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Toss the parboiled potatoes in the mixture until evenly coated.
- Spread the potatoes on a baking sheet lined with parchment paper, ensuring they are spaced apart for even roasting.
- Roast for 30-35 minutes or until golden brown and crispy; toss halfway through cooking.
- Remove from oven and sprinkle crumbled feta over the hot potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For extra flavor, add a squeeze of fresh lemon juice right before serving. Feel free to substitute feta with goat cheese or mix in herbs like rosemary for variety. Store leftovers in an airtight container in the refrigerator for up to three days.