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Greek Feta Roast Potatoes

Crispy, golden potatoes topped with creamy feta and Mediterranean herbs, perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 lbs Yukon Gold or Red Potatoes Choose for a creamy texture.
Oiling and Seasoning
  • 1/4 cup olive oil Can substitute with avocado oil for a lighter version.
  • 4 cloves garlic, minced
  • 1 tablespoon fresh oregano Or 1 tsp dried.
  • 1 tablespoon fresh thyme Or 1 tsp dried.
  • 1 tablespoon salt To taste.
  • 1 tablespoon pepper To taste.
  • 1 juice of 1 lemon Can substitute with lime for a tangy twist.
Cheese
  • 1 cup feta cheese, crumbled For a lighter version, reduce amount.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). A hot oven ensures crispy, golden potatoes.
  2. Wash the potatoes thoroughly and cut them into bite-sized chunks. Place them in a large bowl.
Seasoning
  1. Drizzle the olive oil over the potatoes, add the minced garlic, oregano, thyme, salt, and pepper. Toss well until every potato is coated.
Roasting
  1. Spread the seasoned potatoes evenly on a baking sheet. Make sure they’re not overcrowded for optimal browning.
  2. Roast in the oven for 20 minutes.
Finishing Touch
  1. Remove the potatoes, sprinkle the crumbled feta over the top, and return to the oven for an additional 5 minutes until the feta is slightly caramelized.
Serving
  1. Drizzle with lemon juice before serving for that refreshing zing.

Notes

For leftovers, allow the potatoes to cool completely, then store in an airtight container in the fridge for up to 3 days. Can also freeze for long-term storage.