Description
Crispy Greek lemon feta roast potatoes with golden edges and soft centers, infused with garlic, herbs, and bright lemon juice, then finished with creamy melted feta and fresh parsley.
Ingredients
- 1 kg potatoes (about 2.2 lb), peeled and cut into wedges
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable or chicken broth
- 150 g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 200°C (400°F).
- Place the potato wedges in a large baking dish and spread them out evenly.
- In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
- Pour the mixture over the potatoes and toss well to coat evenly.
- Add the broth to the baking dish to help keep the potatoes tender during roasting.
- Roast for about 40 minutes, turning halfway through, until the potatoes are golden and slightly crispy.
- Remove from the oven and sprinkle crumbled feta cheese over the potatoes.
- Return to the oven and bake for another 5–10 minutes until the feta softens slightly.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Do not overcrowd the pan to ensure crispy potatoes.
- Baby potatoes can be used; simply halve or quarter them.
- Leaving the skin on adds extra texture and nutrients.
- Add lemon zest for a stronger citrus flavor.
- Include olives or extra olive oil for a richer variation.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
