Ingredients
2 pounds Yukon gold potatoes (quartered)
5 tablespoons olive oil (divided)
2 lemons (1 whole cut into slices, 1 zested and juiced)
3 cloves garlic (minced)
1 tablespoon dried oregano
½ cup chopped fresh herbs (Greek basil, oregano, parsley, thyme)
¼ cup crumbled feta cheese
Sea salt and black pepper for seasoning
Feta cheese for vegan diets to maintain creaminess
Olive oil to reduce fat for low-calorie versions
Instructions
1-Preheat oven to 400°F.
2-Quarter the potatoes.
3-In a small bowl, mix together 3 tablespoons olive oil, the zest from one lemon, the juice from that same lemon, and the dried oregano.
4-Toss the potato quarters in the lemon-olive oil mixture and season generously with sea salt and black pepper.
5-Cut the second lemon in half and toss the lemon halves with the potatoes.
6-Add the minced garlic to the potatoes and toss everything together.
7-Roast the potatoes for 30-40 minutes, turning halfway through, until they’re tender inside and golden outside.
8-While the potatoes roast, finely chop the fresh herbs and mix them with the remaining 2 tablespoons olive oil.
9-Add the crumbled feta cheese to the herbed olive oil mixture and let it sit until the potatoes are ready.
10-Once done, transfer the potatoes to a serving plate.
11-Drizzle with the herb olive oil and feta mixture.
12-Garnish with extra fresh herbs if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Arrange potatoes in a single layer with space for crispiness.
✂️ Cut potatoes uniformly for even cooking.
🌿 Use at least two fresh herbs for layered flavor complexity.
- Prep Time: 10 minutes
- Roasting Time: 30-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 333
- Sugar: 1 g
- Sodium: 129 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 8 mg