Description
Crispy Greek-style roast potatoes tossed with olive oil, lemon, garlic, oregano, and finished with salty feta cheese for a flavorful Mediterranean side dish.
Ingredients
- 2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup crumbled feta cheese
- Fresh parsley or dill, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place halved potatoes on a large baking sheet.
- Drizzle with olive oil and add garlic, oregano, paprika, salt, and black pepper.
- Toss well to coat potatoes evenly.
- Spread potatoes in a single layer, cut side down.
- Roast for 35–40 minutes, flipping halfway, until golden and crispy.
- Remove from oven and immediately drizzle with lemon juice and sprinkle with lemon zest.
- Top with crumbled feta cheese.
- Garnish with fresh herbs if desired and serve hot.
Notes
- Use waxy potatoes for best texture.
- Add feta while potatoes are hot so it softens slightly.
- Serve alongside grilled meats or as part of a mezze platter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek