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Greek Roast Potatoes with Lemon and Feta Magic

These crispy roasted Yukon gold potatoes with zesty lemon and creamy feta bring Mediterranean flavors to your table, making them a delightful side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 900 g Yukon gold potatoes (halved)
  • 60 ml extra-virgin olive oil
  • 1 large lemon (juice of 1)
  • 4 cloves garlic (finely minced)
  • 1 tsp dried oregano
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 75 g feta cheese (crumbled)
  • 2 tbsp chopped fresh parsley (optional) For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine halved Yukon gold potatoes, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss until every potato is evenly coated.
  3. Lay the potatoes cut side down on a lined baking tray in a single layer.
Cooking
  1. Bake in the preheated oven for 35-40 minutes, turning the potatoes halfway through, until golden brown and tender.
  2. Once cooked, remove from oven and sprinkle crumbled feta and fresh parsley on top.

Notes

These potatoes pair well with grilled meats, salads, or as part of a mezze platter. Serve warm from the oven with a wedge of lemon for extra zest. Leftovers can be stored in an airtight container in the fridge for up to 3 days.