Description
Indulge in the vibrant flavors of Greek Roast Potatoes with Lemon and Feta, a delightful side dish that elevates any meal. Perfectly roasted Yukon gold potatoes boast a crispy exterior while remaining fluffy inside. The zesty infusion of lemon and aromatic herbs creates a tantalizing taste experience, topped off with creamy feta for an added layer of flavor. These versatile potatoes pair beautifully with grilled chicken, fresh salads, or even as part of a mezze platter. Whether you’re hosting a festive gathering or enjoying a cozy weeknight dinner, this dish is sure to impress everyone at the table.
Ingredients
Scale
- 2 pounds Yukon gold potatoes (quartered)
- 5 tablespoons olive oil (divided)
- 2 lemons (1 whole cut into slices, one zested and juiced)
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- ½ cup chopped fresh herbs (Greek basil, oregano, parsley & thyme)
- ¼ cup feta (crumbled)
Instructions
- Preheat your oven to 400ºF.
- In a mixing bowl, combine olive oil, lemon zest, lemon juice, and dried oregano. Toss the quartered potatoes in this mixture until well-coated; season with sea salt and pepper.
- Add sliced lemon halves to the potatoes without squeezing them.
- Spread the seasoned potatoes on a baking sheet and sprinkle minced garlic on top. Roast for 30-40 minutes until golden brown and tender.
- While roasting, mix fresh herbs with olive oil in a small bowl and marinate crumbled feta in this mixture.
- Once roasted, transfer potatoes to a serving plate, drizzle with herbed oil, and top with feta before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg