Description
These Greek Roast Potatoes feature tender Yukon Gold potatoes perfectly roasted with zesty lemon, garlic, and oregano, then topped with savory feta cheese and fresh parsley. This flavorful Mediterranean side dish combines crispy edges with a soft interior, making it a delightful accompaniment to any meal.
Ingredients
Scale
Potatoes
- 900 g Yukon Gold potatoes (halved)
Seasoning
- 60 ml extra-virgin olive oil
- Juice of 1 large lemon
- 4 garlic cloves (finely minced)
- 1 tsp dried oregano
- Salt to taste
- Ground black pepper to taste
Topping
- 75 g feta cheese (crumbled)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) so it’s hot and ready for the potatoes to roast beautifully.
- Mix Ingredients: In a large bowl, combine halved Yukon Gold potatoes, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss until every potato is evenly coated and glistening.
- Prepare for Roasting: Lay the potatoes cut side down on a lined baking tray, ensuring they’re spread out in a single layer for even roasting.
- Roast Potatoes: Bake in the preheated oven for 35-40 minutes. Turn the potatoes halfway through until they’re golden brown and tender, with crispy edges.
- Add Toppings and Serve: Once cooked, take them out of the oven and immediately sprinkle crumbled feta and fresh parsley on top. Serve hot for that irresistible Mediterranean flair!
Notes
- Use Yukon Gold potatoes for the best texture and flavor.
- Turning the potatoes halfway through roasting ensures even crisping.
- Fresh parsley is optional but adds a nice fresh contrast.
- Adjust salt according to the saltiness of the feta cheese.
- Serve alongside grilled meats or a fresh Greek salad for a complete meal.
