Easy Greek Roast Potatoes With Lemon And Feta
These crispy Greek roast potatoes are tossed with olive oil, lemon, garlic, and herbs, then finished with feta for a flavorful and comforting side dish.
Equipment
- 1 Baking sheet large
Ingredients
Main Ingredients
- 2 pounds Yukon gold potatoes quartered
- 5 tablespoons olive oil divided
- 2 lemons 1 sliced, 1 zested and juiced
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 0.5 cup fresh herbs chopped Greek basil, oregano, parsley, thyme
- 0.25 cup feta crumbled
- Salt and pepper to taste
Instructions
Instructions
- Preheat the oven to 425°F.
- Toss quartered potatoes with 3 tablespoons of olive oil, garlic, oregano, lemon zest and juice, salt, and pepper.
- Arrange potatoes and lemon slices on a sheet in a single layer and roast for 25–30 minutes, flipping halfway.
- Once golden and tender, drizzle with remaining 2 tablespoons olive oil and sprinkle with chopped herbs and feta.
- Return to the oven for 5 minutes to warm the cheese and crisp further.
- Serve hot, garnish with extra herbs if desired.
- Enjoy as a comforting side dish or light meal.
Notes
Leftovers keep well in the refrigerator for up to 4 days. Reheat gently in oven or pressure cooker with broth. Use fresh herbs and good olive oil to maximize flavor.