Crispy Lemon-Feta Roasted Potatoes with Fresh Dill (Print version)
Crispy roasted potatoes with lemon, feta, and fresh dill. A Greek-inspired side dish with golden edges, creamy centers, and bright herbs.
# Ingredients:
For the potatoes
01 -
2 lbs (900 g) baby Yukon gold potatoes, halved lengthwise
02 -
1/4 cup (60 ml) extra-virgin olive oil
03 -
4 garlic cloves, minced
04 -
Zest of 1 lemon
05 -
1 teaspoon dried oregano
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
To finish
08 -
6 oz (170 g) block feta, crumbled by hand
09 -
1/4 cup fresh dill, chopped
10 -
Juice of 1 lemon
# Instructions:
01 -
Place a large rimmed baking sheet on the middle oven rack and preheat the oven to 425°F (220°C).
02 -
Halve the potatoes lengthwise. In a large bowl, toss them with olive oil, garlic, lemon zest, oregano, salt, and pepper until evenly coated.
03 -
Carefully remove the hot baking sheet. Arrange the potatoes cut-side down in a single layer. Roast for 25 to 30 minutes without moving them, until the cut sides are deeply golden and crisp.
04 -
Flip the potatoes with a thin spatula. Roast for another 5 to 10 minutes until the rounded sides are spotty brown and tender when pierced with a fork.
05 -
Scatter the crumbled feta over the hot potatoes and return to the oven for 2 minutes to warm the cheese. Transfer to a serving platter, top with fresh dill, and squeeze lemon juice over everything.
# Good to know:
01 -
Best served immediately while the edges are still crisp.