Description
These Crispy Lemon-Feta Roasted Potatoes are a delightful side dish that combines the tangy flavors of lemon and feta with perfectly crispy smashed baby yellow potatoes. A refreshing dish that pairs well with any meal!
Ingredients
Units
Scale
Potatoes:
- 1.5 lbs. baby yellow potatoes (or petite gold)
Oil Mixture:
- 6 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Additional Ingredients:
- 1 small lemon (or 1/2 large), thinly sliced into 1/4-inch thick rounds
- 4 to 5 oz. feta cheese, cut or crumbled into chunks
- 1/4 cup roughly chopped fresh dill
Instructions
- Boil Potatoes: Boil potatoes in salted water until fork-tender, about 10 to 15 minutes. Drain and cool. Preheat oven to 450ºF.
- Prepare Oil Mixture: Combine 3 Tbsp. olive oil, oregano, garlic powder, 1/2 tsp. salt, and black pepper.
- Coat Potatoes: Transfer potatoes to a baking sheet, drizzle with oil mixture, smash, add lemon slices, and roast for 30 minutes.
- Make Lemon Dressing: Mince roasted lemon, mix with olive oil and salt.
- Combine and Serve: Toss potatoes with lemon dressing, feta, and dill. Garnish with black pepper before serving.
Notes
- Store leftover potatoes in the refrigerator for up to 4 days.
- Rewarm in the oven at 350ºF.
- Do not freeze roasted potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
