Greek Roast Potatoes With Lemon And Feta
Transform ordinary Yukon gold potatoes into a flavorful side dish infused with zesty lemon and tangy feta cheese, complemented by fresh herbs for a delightful taste.
Ingredients
Potatoes and Base
- 2 pounds Yukon gold potatoes (quartered)
- 5 tablespoons olive oil (divided)
- 2 lemons (1 zested and juiced, 1 cut into slices)
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- ½ cup chopped fresh herbs (Greek basil, parsley, thyme)
- ¼ cup feta cheese (crumbled)
Instructions
Preparation
- Gather all your ingredients. Quarter the Yukon gold potatoes and set them aside.
Cooking
- Preheat your oven to 400°F. In a mixing bowl, combine 4 tablespoons of olive oil, lemon zest, lemon juice, and dried oregano. Mix well and toss in the quartered potatoes to coat. Season with sea salt and pepper.
- Gently mix in the lemon slices without squeezing them.
- Spread the potato mixture onto a baking sheet in a single layer.
- Roast in the oven for 30-40 minutes, checking during the last 10 minutes for golden brown and tender potatoes.
- Mix chopped fresh herbs with the remaining tablespoon of olive oil and crumbled feta cheese.
- Once the potatoes are done, transfer them to a serving plate and drizzle with the herbed olive oil mixture.
Serving
- Garnish with extra herbs if desired and serve warm.
Notes
To store leftovers, let them cool and store in an airtight container in the fridge for up to 3 days. For reheating, bake at 350°F for 10-15 minutes until warm.