Greek Roast Potatoes with Lemon and Feta for Savory Flavors (Print version)
Golden Greek roast potatoes with lemon, garlic, oregano, and feta, baked until tender inside and crisp at the edges.
# Ingredients:
For the potatoes
01 -
2 1/2 lb (1.1 kg) Yukon Gold potatoes, cut into thick wedges
02 -
1/3 cup (80 ml) extra-virgin olive oil
03 -
1/3 cup (80 ml) fresh lemon juice
04 -
1/2 cup (120 ml) vegetable broth or water
05 -
4 garlic cloves, minced
06 -
2 teaspoons dried oregano
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
For finishing
09 -
3/4 cup (110 g) crumbled feta cheese
10 -
1 teaspoon finely grated lemon zest
11 -
2 tablespoons chopped fresh parsley or dill
12 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 425°F. Use a large rimmed sheet pan or a shallow roasting pan big enough to hold the potatoes in one layer.
02 -
Add the potato wedges to the pan with olive oil, lemon juice, broth, garlic, oregano, salt, and pepper. Toss until the potatoes are evenly coated, then spread them cut side down.
03 -
Roast for 30 minutes, until the potatoes are starting to soften and the pan liquid has reduced. The wedges should release easily from the pan when nudged with a spatula.
04 -
Turn the potatoes and roast for 18-25 minutes more, until golden at the edges and tender in the center. If the pan looks very dry before they are tender, add 2 tablespoons of water.
05 -
Transfer the hot potatoes to a serving dish or leave them on the pan. Scatter with feta, lemon zest, and parsley or dill.
06 -
Taste and add a little more salt only if needed. Serve with lemon wedges while the potatoes are hot and the feta is slightly softened.
# Good to know:
01 -
Best served hot, right after the feta and herbs are added.
02 -
Cut wedges about the same size so they roast evenly.
03 -
Use fresh lemon juice for the cleanest flavor.