Description
Creamy roasted potatoes tossed with herbed olive oil and melty feta cheese for a rich, Mediterranean-inspired side dish.
Ingredients
2 lbs baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
1/2 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, oregano, salt, pepper, and smoked paprika.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 35–40 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges.
- Remove from the oven and immediately toss with crumbled feta and lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
You can mix up the dried herbs. Try thyme or rosemary for a different flavor profile.
If feta isn’t your favorite, goat cheese works beautifully in this recipe as well.
For extra flavor, toss in some roasted garlic cloves or sun-dried tomatoes with the feta for an extra Mediterranean kick.
If you like it spicy, add a pinch of red pepper flakes to the seasoning mix.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes for crispiness.
To make this vegan, skip the feta or use a plant-based feta alternative.
You can prepare the potatoes in advance by tossing them in olive oil and seasonings, then refrigerating them. Add the feta and lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
