Description
Bright and rustic roasted potatoes tossed with lemon, oregano, and feta for a delicious side dish.
Ingredients
- 2 pounds (900 g) potatoes, cut into 1–1½ inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon, juiced
- 4 oz (115 g) feta, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Parboil the cut potatoes in salted water for 8–10 minutes until the edges start to soften.
- Drain the potatoes and let them steam-dry for a minute.
- Toss the potatoes with olive oil, garlic, oregano, salt, and pepper.
- Spread the potatoes in a single layer on a rimmed baking sheet.
- Roast at 425°F (220°C) for 35–45 minutes, turning once, until golden and crisp.
- Remove from the oven and squeeze lemon juice over the potatoes.
- Add crumbled feta and parsley; return to the oven for an additional 3–5 minutes if you prefer warmed feta.
Notes
Parboiling can help create a fluffier interior. For extra crispiness, you can toss potatoes with 1 tablespoon cornstarch before oiling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean