Description
A bright and tangy Mediterranean-inspired potato dish featuring crispy roasted potatoes tossed with zesty lemon juice, crumbled feta, garlic, and fresh herbs — perfect as a side or light vegetarian main.
Ingredients
- 2 lbs baby potatoes, halved (or Yukon gold potatoes, cubed)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and black pepper to taste
- Juice and zest of 1 lemon
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or dill
- 1 tbsp butter (optional, for richness)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss potatoes with olive oil, garlic, oregano, paprika, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, turning halfway through, until golden brown and crispy on the edges.
- Remove from oven and immediately toss with lemon juice, lemon zest, and butter (if using) while still hot.
- Transfer to a serving dish and sprinkle with crumbled feta and fresh herbs.
- Serve warm as a side or over greens for a light meal.
Notes
- For extra crispiness, parboil the potatoes for 5 minutes before roasting.
- Add kalamata olives or cherry tomatoes for a Greek-style variation.
- Use vegan feta to make this dish plant-based.
- This dish pairs wonderfully with grilled chicken, fish, or lamb.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean