Description

These crispy baked feta potatoes are roasted to golden perfection and finished with crumbled feta, fresh lemon juice, and herbs. A Mediterranean-inspired side dish that’s vibrant, savory, and surprisingly easy.

Ingredients

2 lbs baby or Yukon gold potatoes, halved

3 tbsp olive oil

1 tsp dried oregano

1/2 tsp garlic powder

Salt and black pepper, to taste

1/2 cup crumbled feta cheese

Juice of 1 lemon

1 tbsp chopped fresh parsley (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

2. In a large bowl, toss halved potatoes with olive oil, oregano, garlic powder, salt, and pepper.

3. Spread potatoes cut-side down on the baking sheet.

4. Roast for 30–35 minutes, flipping once halfway through, until golden and crispy.

5. Remove from oven and immediately toss with crumbled feta and lemon juice.

6. Sprinkle with chopped parsley if desired.

7. Serve hot as a side or enjoy on their own.

Notes

For extra crispiness, soak cut potatoes in cold water for 30 minutes and pat dry before roasting.

Use good-quality feta for bold flavor.

Pairs well with grilled meats, Greek salad, or as part of a mezze platter.