Description
Lemon Feta Potato Dish – Get ready for tangy, crispy Greek roasted potatoes! A simple side dish with bright lemon and salty feta, perfect for any meal.
Ingredients
Scale
- Main Ingredients:
- 2 lbs (about 4–5 medium) Yukon Gold potatoes, washed and cut into 1-inch wedges or cubes
- 1/4 cup extra virgin olive oil
- 2 fresh lemons (juice and zest of 1, juice of 1 more for finishing)
- Flavor Boosters:
- 4 oz (about 1 cup) feta cheese, crumbled (preferably from a block)
- 4–5 cloves fresh garlic, minced (or more, honestly!)
- 1.5 tsp dried oregano
- Seasonings:
- 1 tsp kosher salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- Garnish:
- 2 tbsp fresh parsley, chopped (for serving)
Instructions
- Prepping Your Potatoes for the Lemon Feta Potato Dish:: First things first, wash your potatoes really well. Then, cut them into even 1-inch wedges or cubes. This is where I always get a little messy, potato bits everywhere! Make sure they’re as dry as possible after washing; soggy potatoes won’t crisp up, and that’s just a tragedy, right? I usually spread them on a clean tea towel to air dry a bit while I get everything else ready. This step is crucial for crispy Greek Feta Roasted Potatoes, so don’t rush it!
- Mixing Up the Flavor for Your Greek Feta Roasted Potatoes:: In a big bowl, whisk together the olive oil, the juice and zest from one lemon (don’t skip the zest, it’s a flavor bomb!), minced garlic, dried oregano, a good pinch of kosher salt, and a generous crack of freshly ground black pepper. Honestly, the smell of this mixture alone gets my mouth watering! It’s that vibrant, fresh Mediterranean aroma that just screams “delicious Lemon Feta Potato Dish.” This is where all the good stuff comes together.
- Tossing the Potatoes for Even Coating:: Add your dried potato pieces to the bowl with the lemon-garlic-oregano mix. Get in there with your clean hands and toss them really well, making sure every single potato piece is coated in that fragrant oil. I usually end up with a little oil on my shirt here, but it’s totally worth it for the flavor! This ensures every bite of your Lemon Feta Potato Dish will be bursting with that tangy, herby goodness. Don’t be shy!
- First Roast: Getting Those Potatoes Tender:: Spread the coated potatoes in a single layer on a large baking sheet. Don’t overcrowd the pan, or they’ll steam instead of roast – a mistake I’ve made too many times! Pop them into a preheated oven at 400°F (200°C) for about 20 minutes. You’ll start to smell that amazing roasted garlic and lemon filling your kitchen; it’s truly wonderful and makes me so happy every time. This step is about getting them soft and starting to brown.
- Adding the Feta to Your Lemon Feta Potato Dish:: After 20 minutes, pull the baking sheet out. Give the potatoes a good stir with a spatula, then sprinkle about half of your crumbled feta cheese over them. Squeeze the juice from your second lemon over everything. This is where the magic really starts to happen, adding that salty tang and a creamy texture to your Greek Feta Roasted Potatoes. It feels like a little secret step, honestly.
- Final Roast for Crispy Perfection:: Return the pan to the oven for another 15-20 minutes, or until the potatoes are beautifully golden brown and crispy on the edges, and the feta is slightly softened and warm. You really want those crunchy bits! Once done, pull them out, sprinkle with the remaining feta and fresh parsley. Serve immediately and watch them disappear! This Lemon Feta Potato Dish is just irresistible and looks so inviting.