Description
A bright, tangy side that lifts any meal with crispy edges and a warm lemon finish.
Ingredients
Scale
- 2 pounds baby potatoes or Yukon Gold, halved or quartered if large
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 cloves garlic, finely minced
- Zest and juice of 1 medium lemon (about 2 tablespoons juice)
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (or dill)
- Optional: pinch of red pepper flakes for heat
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare potatoes: wash and dry them well, cutting larger pieces evenly.
- Toss potatoes in a bowl with olive oil, oregano, salt, and pepper.
- Roast in a single layer on a baking sheet for 30–40 minutes, turning once at 20 minutes.
- Add garlic in the last 8 minutes of roasting.
- Finish with lemon zest and juice, tossing warm potatoes with feta and parsley.
- Serve immediately or return to the oven for 3–5 minutes for slightly melted feta.
Notes
Use room temperature lemon for more juice. Choose firm potatoes for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg