Description
Crispy, golden roasted Yukon gold potatoes with bright lemon and creamy feta, perfect as a side or a simple vegetarian main.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice, more to taste
- 3 cloves garlic, minced
- 1 teaspoon dried oregano, or 1 tablespoon fresh chopped oregano
- 4 ounces feta cheese, crumbled
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the Yukon gold potatoes into bite-sized pieces.
- Toss the potatoes with olive oil, lemon juice, garlic, and oregano until evenly coated.
- Spread the potatoes on a baking sheet in a single layer.
- Bake for about 30-35 minutes, or until golden and crispy, stirring halfway through.
- Remove from the oven, and fold in crumbled feta cheese just before serving.
Notes
For extra crispiness, parboil potatoes before roasting. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg