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Greek Roast Potatoes With Lemon And Feta

Greek Roast Potatoes With Lemon And Feta

These crispy Greek roast potatoes are tossed with olive oil, garlic, and lemon, topped with feta, making them a perfect side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Greek
Servings 4 servings
Calories 333 kcal

Equipment

  • oven

Ingredients
  

Potatoes

  • 2 pounds Yukon gold potatoes, quartered

Oil and Seasoning

  • 5 Tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 Tablespoon dried oregano

Lemon

  • 2 lemons, one whole cut into slices, one zested and juiced Only use one lemon for juice and zest.

Herbs and Feta

  • ½ cup chopped fresh herbs, Greek basil, oregano, parsley & thyme
  • ¼ cup feta, crumbled

Instructions
 

Cooking Instructions

  • Preheat the oven to 400ºF.
  • Cut the potatoes into quarters. Mix the olive oil, lemon zest, juice from ONE lemon, and dried oregano in a small bowl. Toss the mixture with the potatoes and season with sea salt and pepper.
  • Cut the second lemon in half and toss it with the potatoes without squeezing the juice. Let the lemon roast with the potatoes.
  • Roast in the oven with garlic until the potatoes are tender and crispy, about 30-40 minutes.
  • Meanwhile, chop the fresh herbs and mix with another 2 tablespoons of olive oil. Add the chopped feta to the herbed oil and marinate until the potatoes are ready.
  • Once the potatoes are done, place them on a serving plate and drizzle with the fresh herb olive oil and the feta cheese. Add extra fresh herbs if desired.

Notes

You can use all the herbs listed or a combination, but at least two are recommended for best flavor.

Nutrition

Serving: 1servingCalories: 333kcalCarbohydrates: 35gProtein: 8gFat: 19gSaturated Fat: 3gCholesterol: 8mgSodium: 129mgPotassium: 1035mg
Keyword Crispy Potatoes, Feta, Greek Roast Potatoes, Lemon, Side Dish, Vegetarian
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