Greek Roast Potatoes with Feta and Lemon

• μερίδες: 4

Υλικά

2 lbs baby potatoes

3 tablespoons olive oil

Juice of 1 lemon (about 2 tablespoons )

Zest of 1 lemon

3 cloves garlic , minced

1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped )

Salt and freshly ground black pepper , to taste

1/2 cup crumbled feta cheese

2 tablespoons fresh parsley , chopped (for garnish )

Οδηγίες

Preheat oven to 400

Lightly grease a large baking sheet or roasting pan with olive oil or line it with parchment paper for easy cleanup.

Prepare the Potatoes

In a large mixing bowl, toss the halved potatoes with olive oil , lemon juice , lemon zest , minced garlic , dried oregano , salt , and pepper until the potatoes are evenly coated.

Tip : Use your hands to ensure every piece is well-seasoned.

Roast the Potatoes

Spread the potatoes in a single layer on the prepared baking sheet, cut-side down for maximum crispiness.

Roast in the preheated oven for 40–45 minutes , flipping halfway through, until the potatoes are golden brown, crispy on the edges, and tender when pierced with a fork.

Add the Feta

Remove the potatoes from the oven and sprinkle the crumbled feta cheese evenly over the top. Return the pan to the oven for 2–3 minutes , just until the feta softens slightly but doesn’t melt completely.

Garnish and Serve

Transfer the potatoes to a serving dish and garnish with fresh parsley .

Serve warm as a side dish or enjoy them on their own for a vegetarian meal.

Σημειώσεις

Tips for Success

Use Baby Potatoes : Baby potatoes have thin skins and creamy interiors, making them ideal for roasting. If unavailable, use Yukon Gold or red potatoes.

Flip for Crispiness : Flipping the potatoes halfway through ensures they roast evenly and develop crispy edges.

Boost Flavor : Add Kalamata olives, sun-dried tomatoes, or capers for an extra burst of Mediterranean flavor.

Storage : Store leftovers in an airtight container in the fridge for up to 3 days . Reheat in the oven or air fryer to maintain crispiness.

Make Ahead : Prep the potatoes and marinade up to a day in advance. Store in the fridge and roast just before serving.

Clockwise.shop