Description
Golden, crispy roasted potatoes tossed with crumbled feta, fresh herbs, and a hint of lemon. This Mediterranean-inspired side dish is bursting with flavor and texture — creamy, zesty, and perfectly savory with crispy edges and tender insides.
Ingredients
Units
Scale
- 4 medium Yukon Gold potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced potatoes with olive oil, oregano, garlic powder, salt, and pepper.
- Spread the potatoes evenly on the prepared baking sheet.
- Roast for 30–35 minutes, flipping once halfway, until golden and crispy.
- Remove from oven and immediately toss with crumbled feta and lemon juice.
- Garnish with chopped fresh herbs and serve warm.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- You can substitute feta with goat cheese or omit for a dairy-free version.
- Best served fresh but can be reheated in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
