Description
Golden potatoes roast to perfection, with tangy feta melting into every crevice. Lemon zest and oregano add fresh, aromatic flavor, finished with vibrant parsley for a Mediterranean-inspired dish.
Ingredients
- 2 pounds of baby potatoes, halved or quartered (depending on size)
- 4 tablespoons of olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped (for garnish)
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine potatoes with olive oil, oregano, garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread potatoes on a baking tray in a single layer.
- Roast for 30–35 minutes, turning halfway through, until golden and crispy.
- Remove from oven and scatter crumbled feta over potatoes.
- Return to oven for 5–10 minutes until feta slightly melts and turns golden.
- Drizzle with lemon juice and sprinkle lemon zest over the top.
- Garnish with fresh parsley and serve.
Notes
- Add chopped olives or sun-dried tomatoes for extra flavor.
- Pairs well with grilled meats or fresh salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean