Description
Deliciously crispy roasted baby potatoes infused with garlic, zesty lemon, and tangy Kalamata olives, topped with creamy feta cheese.
Ingredients
Scale
- 3 pounds baby potatoes (red, yellow, or purple)
- 6 garlic cloves, peeled and minced
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 lemon, sliced
- 3/4 cup Kalamata olives, pitted
- 1/3 cup feta cheese, crumbled
Instructions
- Cut the potatoes in half, making sure all the pieces are about the same size.
- Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil or parchment paper.
- Place the potatoes in a bowl, add minced garlic, drizzle with olive oil and lemon juice, sprinkle on oregano, salt, and pepper. Toss to coat.
- Add lemon slices and toss gently for even flavor distribution.
- Transfer the potatoes to the sheet pan, spreading them into an even layer.
- Bake for 25 minutes, then flip the potatoes and add Kalamata olives. Bake for an additional 15 minutes or until tender and golden brown.
- Remove from the oven and toss in half of the crumbled feta cheese. Mix gently.
- Garnish with the remaining feta cheese and serve warm. Enjoy!
Notes
For extra crispiness, consider parboiling the potatoes for 5-7 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg