Greek Roast Potatoes with Lemon and Feta are a delightful side dish that brings a taste of the Mediterranean to your table. These potatoes are crispy on the outside and tender on the inside, tossed in a zesty lemon and garlic mix, and topped with creamy feta cheese. They are perfect for any meal, whether it’s a cozy family dinner or a gathering with friends.
Why Make This Recipe
This recipe is worth making for several reasons. First, it is incredibly simple and requires minimal ingredients. Second, the flavors of lemon, garlic, and feta create a bright and satisfying dish. Finally, these roast potatoes are versatile; they can accompany grilled meats, work as a vegetarian main dish, or serve as a tasty snack. You’ll impress your guests and delight your taste buds with these flavorful Greek-inspired potatoes.
How to Make Greek Roast Potatoes with Lemon and Feta
Ingredients
- 2 lbs (900g) baby or Yukon gold potatoes, halved
- 1/4 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
Directions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved potatoes with olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Make sure the potatoes are evenly coated.
- Spread the potatoes out in a single layer on the prepared baking sheet.
- Roast in the oven for 35–40 minutes, flipping them halfway through, until they are golden and crispy on the edges.
- Once done, transfer the roasted potatoes to a serving dish.
- Top with crumbled feta cheese and chopped parsley if desired.
- Serve hot, with extra lemon wedges on the side for an added citrusy kick.
How to Serve Greek Roast Potatoes with Lemon and Feta
These potatoes are best served hot right out of the oven. Pair them with grilled meats like chicken, lamb, or fish for a complete meal. You can also enjoy them vegetarian-style, alongside a fresh salad. Don’t forget to offer lemon wedges, as a squeeze of lemon adds an extra burst of flavor.
How to Store Greek Roast Potatoes with Lemon and Feta
Store any leftovers in an airtight container in the fridge. They will stay fresh for about 3-4 days. To reheat, simply place them in the oven or air fryer for a few minutes to regain their crispiness.
Tips to Make Greek Roast Potatoes with Lemon and Feta
- Try using different types of potatoes, like red potatoes or sweet potatoes, for a unique flavor.
- Adjust the amount of lemon juice to suit your taste—more lemon will give a tangier flavor.
- Make sure to cut the potatoes into even sizes so they cook uniformly.
Variation
For a spicy kick, add a pinch of red pepper flakes to the olive oil mix. You can also substitute the feta cheese with goat cheese for a different flavor profile.
FAQs
1. Can I make these potatoes ahead of time?
Yes, you can prep the potatoes in advance by tossing them with the olive oil and seasoning. Store them in the fridge until you’re ready to cook.
2. What other herbs can I use instead of oregano?
You can use thyme, rosemary, or even dill for a different flavor twist.
3. Can I use regular potatoes instead of baby or Yukon gold potatoes?
Absolutely! Just cut regular potatoes into smaller chunks to ensure they cook evenly.
Enjoy making and sharing these delicious Greek Roast Potatoes with Lemon and Feta!
