Mediterranean Lemon Feta Roasted Potatoes
These Mediterranean Lemon Feta Roasted Potatoes are a delightful side dish, featuring tender potatoes seasoned with lemon, garlic, and herbs, then finished with crumbled feta cheese.
Equipment
- Oven
- Large bowl
- Baking sheet
Ingredients
Main Ingredients
- 2 lbs Yukon Gold or Russet potatoes (about 4-5 medium), scrubbed and cut into 1-inch wedges or chunks
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 2 cloves garlic minced
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 4 oz crumbled feta cheese (about 1 cup)
Garnish (Optional)
- Fresh parsley or dill chopped
- Lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Mixing and Roasting
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper; whisk until well combined.
- Add the potato wedges to the bowl and toss until they are evenly coated with the lemon-herb mixture.
- Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd them to promote even roasting.
- Roast for 30-40 minutes, flipping halfway through, until the potatoes are tender and golden brown.
Finishing and Serving
- Remove the baking sheet from the oven and immediately sprinkle crumbled feta cheese over the hot potatoes, allowing the residual heat to soften it.
- Transfer the potatoes to a serving dish, garnish with fresh parsley or dill if desired, and serve with extra lemon wedges.
Notes
For crispier potatoes, ensure they are spread in a single layer without overcrowding the baking sheet. If needed, use two baking sheets.