Greek Roast Potatoes With Lemon And Feta
Ingredients:
2 lbs baby potatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 large lemon
Zest of 1 lemon
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss halved potatoes with olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper until evenly coated.
Spread potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway through, until golden and crispy on the edges.
Once roasted, transfer potatoes to a serving dish. Sprinkle generously with crumbled feta and chopped fresh parsley.
Serve hot with extra lemon wedges on the side for a bright, zesty finish.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: 300 per serving
Servings: 4 servings