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Greek Roast Potatoes with Lemon, Feta, and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 124 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-50 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Greek

Description

Greek Roast Potatoes with Lemon and Feta is a vibrant and flavorful side dish featuring tender Yukon gold potatoes roasted to golden perfection with zesty lemon, garlic, and aromatic herbs. Finished with a fresh herbed olive oil and creamy crumbled feta, this easy oven-roasted recipe captures the essence of Mediterranean cuisine and offers a delightful balance of citrus brightness and savory richness.

Ingredients

Units Scale

Potatoes and Marinade

  • 2 pounds Yukon gold potatoes, quartered
  • 3 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon dried oregano
  • Sea salt and freshly ground black pepper, to taste
  • 1 lemon, cut into slices
  • 3 cloves garlic, minced

Herb and Feta Topping

  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh herbs: Greek basil, oregano, parsley & thyme
  • 1/4 cup feta cheese, crumbled

Instructions

  1. Preheat the oven: Set your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
  2. Prepare the potatoes and marinade: Quarter the Yukon gold potatoes. In a small bowl, combine 3 tablespoons of olive oil, lemon zest and juice from one lemon, and dried oregano. Toss the potatoes in this lemon-olive oil mixture, then season generously with sea salt and black pepper.
  3. Add lemon slices for roasting: Cut the second lemon in half and toss the halves with the potatoes, making sure not to squeeze the juice. The lemon halves will roast alongside the potatoes to impart a subtle citrus aroma.
  4. Roast the potatoes: Spread the potatoes and lemon halves on a baking sheet. Add the minced garlic evenly over the potatoes. Roast in the oven for 30-40 minutes, or until the potatoes are tender inside and golden and crispy outside, filling your kitchen with bright lemon and herb fragrance.
  5. Prepare the herb and feta topping: While the potatoes roast, chop the fresh herbs and combine them with 2 tablespoons of olive oil in a small bowl. Add the crumbled feta to this herbed olive oil and let it marinate, allowing flavors to meld.
  6. Serve: Once the potatoes are cooked, transfer them to a serving plate or bowl. Drizzle the marinated herb and feta olive oil over the hot potatoes. Garnish with extra fresh herbs if desired, and serve immediately for a flavorful Greek-inspired side dish.

Notes

  • Use only one lemon for juice and zest to keep the lemon flavor bright and balanced. The second lemon halves roast with the potatoes and should not be squeezed until after roasting to preserve their natural sweetness and aroma.
  • You can use all the listed fresh herbs or a combination. For the best flavor, include at least two varieties from Greek basil, oregano, parsley, and thyme to complement the potatoes.
  • Yukon gold potatoes are preferred for their creamy texture and ability to crisp up well during roasting.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 250g)
  • Calories: 280 kcal
  • Sugar: 3g
  • Sodium: 370mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 10mg

Find it online: https://comfortplates.com/greek-roast-potatoes-with-lemon-feta-and-fresh-herbs-recipe/