Greek Feta Roast Potatoes
Experience the delightful crunch of crispy, golden Greek Feta Roast Potatoes that combine the tangy creaminess of feta with the freshness of Mediterranean ingredients.
Ingredients
Main ingredients
- 4 medium Potatoes Russet potatoes work best for texture.
- 1 cup Feta cheese, crumbled Use crumbled feta for a creamy texture.
- 2 tablespoons Olive oil Enhances flavor and aids roasting.
- 2 cloves Garlic, minced Adds aromatic depth.
- 1 teaspoon Oregano, dried Provides fragrant herbal notes.
- 2 tablespoons Lemon juice Brightens up the dish.
- 1 teaspoon Salt Essential for seasoning.
- 1/2 teaspoon Pepper Adds a hint of spice.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and peel the potatoes, then cut them into evenly-sized chunks for uniform cooking.
- In a large bowl, combine the chopped potatoes with olive oil, minced garlic, oregano, lemon juice, salt, and pepper. Toss well to coat the potatoes evenly.
Cooking
- Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy, flipping halfway through for even cooking.
- In the last 5-10 minutes of baking, crumble feta cheese over the potatoes and return to the oven to allow the cheese to slightly melt.
Serving
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- Transfer to a serving dish, sprinkle with additional oregano and freshly cracked pepper if desired.
- Serve warm and enjoy the delicious flavors of Greek feta roast potatoes!
Notes
Choose high-starch potatoes for best texture. For extra crispiness, soak cut potatoes in cold water for 30 minutes before roasting. Store leftovers in an airtight container for up to 3 days.