Description
Golden and crispy, Greek Feta Roast Potatoes are a delightful addition to any meal, combining the creamy richness of feta with zesty lemon and fragrant oregano.
Ingredients
Scale
- 2 pounds baby potatoes (halved or quartered)
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- Zest and juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss halved or quartered baby potatoes with olive oil, oregano, garlic powder, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking tray.
- Roast for 30-35 minutes until golden brown, turning halfway through.
- Remove from the oven and sprinkle crumbled feta cheese on top.
- Return to the oven for an additional 5-10 minutes until the feta is slightly melted.
- Drizzle with lemon juice and sprinkle with lemon zest before garnishing with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg