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Lemon feta roasted potatoes served in a rustic dish, garnished with herbs.

Lemon-Feta Roasted Potatoes

A delicious and comforting dish of roasted baby potatoes, brightened with lemon and enhanced with crumbled feta for a perfect side dish or main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes (Yukon Gold or fingerlings), halved or quartered depending on size
  • 3 tablespoons olive oil Buy decent quality olive oil for the best flavor.
  • 1 whole lemon (zest and juice) Use both zest and juice for maximum flavor.
  • 4 ounces block feta, crumbled Feta should be crumbled halfway through roasting.
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or a small handful fresh)
  • to taste Salt and freshly cracked black pepper Adjust based on preference.
  • a pinch red pepper flakes (optional) For a spicy kick.
  • to garnish Fresh parsley, chopped

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the baby potatoes thoroughly to prevent them from becoming soggy while roasting.
  3. In a large bowl, toss the potatoes with olive oil, lemon juice, garlic, oregano, salt, pepper, and red pepper flakes.
Roasting
  1. Spread the seasoned potatoes on a baking sheet in a single layer.
  2. Roast in the preheated oven for 20 minutes.
  3. After 20 minutes, remove the potatoes from the oven and sprinkle crumbled feta over the top. Return to the oven for an additional 10-15 minutes or until the potatoes are golden brown and crispy.
  4. Remove from the oven and add lemon zest before serving.

Notes

For best results, ensure the potatoes are not overcrowded on the baking sheet. Can be made ahead and reheated at 425°F for 10-12 minutes to restore crispiness.