Description
These Greek roast potatoes are golden and crispy on the outside, tender inside, and bursting with bright lemon, garlic, and herb flavors. Tossed in olive oil and fragrant oregano, then roasted to perfection and finished with creamy crumbled feta, this easy side dish captures the essence of Mediterranean cooking and makes a perfect accompaniment for any meal.
Ingredients
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon dried oregano
- Sea salt and black pepper, to taste
Additional Ingredients
- 1 whole lemon, cut into slices (for roasting)
- 3 cloves garlic, minced
- 2 tablespoons olive oil (for herbs and feta mixture)
- ½ cup chopped fresh herbs (Greek basil, oregano, parsley & thyme)
- ¼ cup crumbled feta cheese
Instructions
- Preheat Oven: Set your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
- Prepare Potatoes and Marinade: Quarter the Yukon gold potatoes. In a small bowl, combine 3 tablespoons olive oil, zest of one lemon, juice of one lemon, and dried oregano. Toss the potatoes in this lemon-olive oil mixture until fully coated. Season generously with sea salt and freshly ground black pepper.
- Add Lemon Slices: Cut the second lemon into slices and toss them gently with the potatoes, being careful not to squeeze out the juice. This allows the lemon slices to roast alongside the potatoes for extra flavor.
- Roast Potatoes: Spread the potatoes and lemon slices in a single layer on a baking sheet. Scatter the minced garlic over the top. Roast in the preheated oven for 30-40 minutes until potatoes are golden brown, crispy on the outside, tender inside, and fragrant with lemon and herbs.
- Prepare Herb and Feta Mixture: While potatoes roast, chop the fresh herbs finely. Mix the herbs with 2 tablespoons olive oil and crumble in the feta cheese. Let this mixture marinate to meld the flavors while potatoes finish cooking.
- Serve: Once the potatoes are done roasting, transfer them to a serving plate or bowl. Drizzle the herbed olive oil and feta mixture over the top. Garnish with additional fresh herbs if desired and serve immediately.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to crisp up nicely.
- Do not squeeze the second lemon when roasting; the slices will infuse the potatoes with subtle lemon flavor as they cook.
- Feel free to substitute the fresh herbs with whatever Mediterranean herbs you have on hand.
- Adjust salt to taste, as the feta adds some saltiness.
- For extra crispiness, spread potatoes out well on the baking sheet to avoid overcrowding.
