Description
These Greek Roast Potatoes with Lemon and Feta are a delicious and easy side dish featuring crispy, golden Yukon gold potatoes roasted to perfection with fresh lemon juice, garlic, and oregano, then topped with tangy crumbled feta and fresh parsley for an irresistible Mediterranean flavor.
Ingredients
Scale
Potatoes
- 900 g Yukon gold potatoes (halved)
Seasoning and Marinade
- 60 ml extra-virgin olive oil
- Juice of 1 large lemon
- 4 garlic cloves (finely minced)
- 1 tsp dried oregano
- Salt (to taste)
- Ground black pepper (to taste)
Toppings
- 75 g feta cheese (crumbled)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) so it’s hot and ready for the potatoes to roast beautifully.
- Prepare the potatoes: In a large bowl, combine halved Yukon gold potatoes, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss until every potato is evenly coated and glistening.
- Arrange for roasting: Lay the potatoes cut side down on a lined baking tray, ensuring they’re spread out in a single layer for even roasting.
- Roast the potatoes: Bake in the preheated oven for 35-40 minutes. Turn the potatoes halfway through until they’re golden brown and tender, with crispy edges.
- Add toppings and serve: Once cooked, take them out of the oven and immediately sprinkle crumbled feta and fresh parsley on top. Serve hot for that irresistible Mediterranean flair!
Notes
- Ensure potatoes are spread out in a single layer to achieve maximum crispiness.
- Turning the potatoes halfway through roasting helps them brown evenly.
- Using Yukon gold potatoes offers a creamy texture that holds well during roasting.
- Fresh parsley is optional but adds a nice fresh finish and color contrast.
- Adjust salt to taste, keeping in mind the saltiness of the feta cheese.
