Greek Roast Potatoes with Lemon and Feta
Deliciously crispy roasted Yukon Gold potatoes enhanced with zesty lemon and creamy feta, perfect for any Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 each lemon, juiced and zested
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the Yukon Gold potatoes and cut them into wedges.
- Whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper in a large bowl.
- Add the potato wedges to the bowl and toss until well coated.
- Spread the coated wedges in a single layer on a baking sheet lined with parchment paper.
- Roast for about 30-35 minutes, or until golden brown and tender.
- Sprinkle crumbled feta over the hot potatoes and garnish with chopped parsley.
- Serve hot and enjoy!
Notes
For extra crunch, flip the potatoes halfway through roasting. Feel free to add herbs like thyme or rosemary for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg