Greek Roast Potatoes with feta in a bowl
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Greek Roast Potatoes With Lemon And Feta

These easy Greek roast potatoes are filled with tangy lemon, fragrant oregano and a hint of roasted garlic. It's all topped off with some herb and olive oil marinated feta. These are THE perfect side dish for any BBQ or potluck you've got coming up this summer.
Course Side Dish
Cuisine Greek
Keyword Bbq Side dish, Greek Food, Potato sides
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 333kcal
Author Debs

Ingredients

  • 2 pounds assorted potatoes
  • 5 Tablespoons olive oil divided
  • 2 lemons 1 whole cut into slices, one zested and juiced *See Notes
  • 3 cloves garlic
  • 1 Tablespoon dried oregano
  • 1/2 cup chopped fresh herbs Greek basil, oregano, parsley & thyme *See Notes
  • 1/4 cup chopped feta

Instructions

  • Preheat the oven to 200c or 390f.
  • Cut the larger potatoes into wedges and some slices to give lots of different edges and texture. In a small bowl mix the olive oil, lemon zest and juice from ONE lemon and the oregano. Toss this lemon olive oil mixture with the potatoes. Season generously with sea salt and pepper.
  • Cut the second lemon in half and toss with the potatoes. Don’t squeeze the juice. Let the lemon roast with the potatoes before squeezing.
  • Roast in the oven with the garlic until the potatoes are tender on the inside and golden and crispy on the outside. This should take about 30 minutes and the potatoes will smell fragrant with lemon and herbs.
  • Meanwhile, chop the fresh herbs and mix with another 2 tablespoons of olive oil. Add the chopped feta to the herbed olive oil and let marinate until the potatoes are cooked.
  • Once the potatoes are done, place them on a serving plate or bowl and drizzle with the fresh herb olive oil and the feta cheese. Add extra fresh herbs if desired.

Notes

Cook's Notes- Only use one lemon for the juice and zest for the potatoes. The other lemon gets cut in half and roasted with the potatoes before it gets squeezed. The juices from the lemon and oils from the zest go sweet and a little sticky. This gives the potatoes a bright fresh lemon flavour, and an added depth due to the sweetness.
Cook's Notes- For the herbs, you can either use all the herbs listed, or you can use a combination, but to get this humble potato dish to really shine, I advise you to use at least 2 of the herbs I’ve listed.