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Greek Feta Roast Potatoes

Greek Feta Roast Potatoes

A simple, vibrant side dish featuring crispy roasted potato wedges coated in lemon, garlic, and oregano, topped with creamy feta cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into wedges
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup water or vegetable broth
  • 6 oz feta cheese crumbled
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Metal Roasting Pan
  • Mixing bowl
  • Chef's Knife

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit. In a large bowl, whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  2. Toss the potato wedges in the mixture until well coated. Transfer them to a large metal roasting pan in a single layer.
  3. Pour the water or broth into the corner of the pan carefully so you do not wash the seasoning off the potatoes.
  4. Bake for 45 to 55 minutes, tossing halfway through, until the liquid is evaporated and the potatoes are golden and crispy.
  5. Top immediately with crumbled feta cheese and fresh parsley while the potatoes are still hot.

Notes

  • Use a metal roasting pan rather than glass for the crispiest texture.
  • Reheat leftovers in the oven, not the microwave.