Description
Golden, crispy roasted baby potatoes tossed with herbs and finished with tangy feta cheese. A simple yet flavorful Mediterranean-inspired side dish that complements grilled meats or stands alone as a savory snack.
Ingredients
Units
Scale
- 2 lbs baby gold potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/3 cup crumbled or cubed feta cheese
- 2 tablespoons fresh parsley or basil, chopped
- Optional: squeeze of fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, garlic powder, oregano, salt, and pepper until well coated.
- Spread potatoes cut side down in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, flipping halfway through, until golden and crispy.
- Transfer hot potatoes to a serving bowl and immediately top with crumbled or cubed feta and chopped herbs.
- Optionally, drizzle with a bit of olive oil or squeeze fresh lemon juice over the top before serving.
- Serve warm as a side dish or mezze-style snack.
Notes
- Use baby red potatoes if gold potatoes are unavailable.
- Don’t overcrowd the pan to ensure crispiness.
- Fresh lemon juice brightens the dish and enhances the flavors.
- Best served immediately while the potatoes are crispy.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
