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Greek Feta Roast Potatoes

Mouthwatering Greek Feta Roast Potatoes with Lemon Zest

Delight in Greek Feta Roast Potatoes with creamy feta and zesty lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Potatoes Yukon Gold or Russets work too.
  • 1/4 cup Olive Oil Try avocado oil for a flavor twist.
  • 2 teaspoons Dried Oregano Italian seasoning can be swapped.
  • 1 teaspoon Garlic Powder Use fresh garlic for a bolder taste.
  • to taste Salt & Pepper Important for seasoning.
For the Topping
  • 1 cup Feta Cheese Goat cheese makes a great alternative.
  • 2 tablespoons Fresh Lemon Juice & Zest Lime juice is a perfect substitute.
  • 1/4 cup Chopped Fresh Parsley Beautiful garnish.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine washed and halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Toss to coat.
  3. Spread the seasoned potatoes in a single layer on a baking sheet.
  4. Roast the potatoes for 30–35 minutes, turning halfway through until golden and crispy.
  5. Sprinkle crumbled feta over the potatoes and return to the oven for an additional 5–8 minutes.
  6. Drizzle with fresh lemon juice and zest, then toss gently.
  7. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 520mgPotassium: 750mgFiber: 4gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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