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Greek Feta Roast Potatoes

Crispy Greek Feta Roast Potatoes Your New Favorite Side Dish

Delight in crispy Greek Feta Roast Potatoes bursting with lemon and oregano flavors, perfect as a side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes Halve or quarter them for even cooking.
  • 4 tablespoons olive oil Can substitute with avocado oil.
  • 1 teaspoon dried oregano Fresh oregano can be a great substitute.
  • 1 teaspoon garlic powder Use 2-3 minced garlic cloves instead if preferred.
  • 1/2 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper Increase for more heat if desired.
For the Toppings
  • 1 cup feta cheese Crumbled.
  • 1/4 cup fresh parsley Chopped for garnishing.
  • 1 lemon zest
  • 1 lemon juice

Equipment

  • Oven
  • Baking tray
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss together halved or quartered baby potatoes with olive oil, oregano, garlic powder, salt, and black pepper.
  3. Spread seasoned potatoes in a single layer on a baking tray.
  4. Roast for 30–35 minutes, turning halfway, until golden brown and tender.
  5. Sprinkle crumbled feta over the potatoes and return to oven for 5–10 minutes until slightly golden.
  6. Drizzle with lemon juice and add lemon zest.
  7. Garnish with chopped fresh parsley and serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Potatoes can store well in the fridge for up to 3 days or freeze for up to 2 months.

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