Greek Roast Potatoes Lemon Feta (Print Version)
Crispy potatoes roasted with lemon, garlic, oregano, then finished with crumbled feta and parsley.
# Ingredients:
→ Main Ingredients
01 -
900 grams Yukon gold or baby potatoes, halved
02 -
60 milliliters extra-virgin olive oil
03 -
Juice of 1 large lemon
04 -
4 garlic cloves, finely minced
05 -
1 teaspoon dried oregano
06 -
Salt, to taste
07 -
Ground black pepper, to taste
→ Finishing Touches
08 -
75 grams feta cheese, crumbled
09 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Preheat oven to 200°C. Line a large baking tray with parchment paper.
02 -
In a spacious bowl, toss halved potatoes with olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until evenly coated.
03 -
Arrange potatoes cut side down on prepared baking tray, ensuring a single, even layer.
04 -
Roast in the preheated oven for 35 to 40 minutes, turning potatoes halfway through, until golden and tender.
05 -
Remove tray from oven and immediately garnish potatoes with crumbled feta and fresh parsley. Serve hot.
# Notes:
01 -
Tossing potatoes with lemon juice before roasting imparts a signature tang and ensures crisp, caramelised edges.