Description
Indulge in the delightful flavors of Greek Roast Potatoes with Lemon and Feta, a side dish that elevates any meal. These crispy Yukon gold potatoes are infused with zesty lemon, aromatic garlic, and fragrant herbs, making them a perfect accompaniment for gatherings or cozy family dinners. The creamy feta adds a salty richness that beautifully contrasts the crispiness of the potatoes, ensuring every bite is a taste sensation. Easy to prepare and bursting with Mediterranean flair, this dish is not only delicious but also a healthier option packed with fresh ingredients.
Ingredients
Scale
- 2 pounds Yukon gold potatoes (quartered)
- 5 tablespoons olive oil (divided)
- 2 lemons (1 whole cut into slices, one zested and juiced)
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- ½ cup chopped fresh herbs (Greek basil, oregano, parsley & thyme)
- ¼ cup feta (crumbled)
Instructions
- Preheat your oven to 400ºF.
- Quarter the Yukon gold potatoes. In a mixing bowl, whisk together 5 tablespoons of olive oil, lemon zest, lemon juice, and dried oregano. Toss the quartered potatoes in this mixture until evenly coated. Season generously with salt and pepper.
- Add lemon slices to the potato mixture without squeezing them.
- Place the seasoned potatoes on a roasting pan along with minced garlic and roast for about 30-40 minutes until golden brown.
- While roasting, mix fresh herbs with 2 tablespoons of olive oil and add crumbled feta to marinate.
- Once roasted, transfer potatoes to a serving dish, drizzle with herbed olive oil, and add more feta if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg