Description
Golden, herb-scented potatoes roasted with creamy feta, creating a satisfying contrast of crunchy edges and silky texture.
Ingredients
- 2 pounds (900 g) small Yukon Gold or baby potatoes, halved or quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 8-ounce (225 g) block of feta
- 1 tablespoon olive oil (for drizzling over feta)
- 2 cloves garlic, chopped
- Lemon juice (to finish)
- Chopped parsley (for garnish)
Instructions
- Parboil the halved or quartered potatoes in salted water for 8 minutes, then drain and shake in the colander to roughen edges.
- Toss the potatoes with 3 tablespoons olive oil, salt, pepper, oregano, and lemon zest.
- Spread potatoes on a large rimmed baking sheet and place the block of feta in the center; drizzle with 1 tablespoon olive oil and sprinkle chopped garlic around.
- Roast at 425°F (220°C) for 30–40 minutes until potatoes are deep golden and feta is bubbling; optionally, broil for an additional 2–3 minutes for browning.
- Finish with lemon juice and chopped parsley before serving.
Notes
For extra crispiness, parboil and shake the potatoes well before roasting. Ensure not to overcrowd the pan for optimal browning.
- Prep Time: 15
- Cook Time: 40
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean