Description
Indulge in the vibrant flavors of these Greek Roast Potatoes with Lemon and Feta, a perfect side dish for any meal. The combination of crispy Yukon gold potatoes, zesty lemon, and creamy feta creates a delightful contrast that will leave your taste buds craving more. This recipe is simple to prepare, making it an excellent choice for both weeknight dinners and special gatherings. The aromatic blend of fresh herbs enhances the overall experience, ensuring that every bite bursts with flavor. Whether you’re serving them alongside grilled chicken or enjoying them as a vegetarian option, these roast potatoes are sure to impress.
Ingredients
Scale
- 2 pounds Yukon gold potatoes (quartered)
- 5 tablespoons olive oil (divided)
- 2 lemons (one zested and juiced, one sliced)
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- ½ cup chopped fresh herbs (Greek basil, oregano, parsley & thyme)
- ¼ cup feta cheese (crumbled)
Instructions
- Preheat your oven to 400ºF.
- Quarter the Yukon gold potatoes and place them in a mixing bowl. Add 5 tablespoons of olive oil, lemon zest, lemon juice, and dried oregano. Toss until well coated.
- Add the lemon slices to the seasoned potatoes without squeezing out the juice.
- Spread the mixture on a baking sheet with the minced garlic and roast for 30-40 minutes until golden brown and tender.
- While roasting, chop fresh herbs and mix with 2 tablespoons of olive oil and crumbled feta cheese in a separate bowl.
- Once cooked, transfer the potatoes to a serving dish and drizzle with the herbed olive oil mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 8mg