Description
These Greek Roast Potatoes combine crispy Yukon gold potatoes roasted to golden perfection with a bright, fresh lemon flavor and savory feta cheese. Infused with garlic, dried oregano, and a blend of fresh herbs, this dish brings a vibrant Mediterranean flair to a classic side that’s perfect for any meal.
Ingredients
Units
Scale
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 Tablespoons olive oil (for potatoes)
- Zest and juice of 1 lemon
- 2 lemons (1 sliced for roasting, 1 zested and juiced as above)
- 1 Tablespoon dried oregano
- 3 cloves garlic, minced
- Sea salt and freshly ground black pepper, to taste
Herb and Feta Topping
- 2 Tablespoons olive oil (for herbs)
- 1/2 cup chopped fresh herbs (Greek basil, oregano, parsley, and thyme)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
- Prepare Potatoes: Quarter the Yukon gold potatoes evenly. In a small bowl, combine 3 tablespoons of olive oil, lemon zest, juice from one lemon, and dried oregano. Toss the potatoes in this lemon-olive oil mixture until well coated. Season generously with sea salt and pepper.
- Add Lemons and Garlic for Roasting: Cut the second lemon in half and add it along with the minced garlic to the potatoes. Do not squeeze the lemon juice before roasting. This allows the lemon flavor to infuse slowly while roasting.
- Roast Potatoes: Spread the seasoned potatoes, garlic, and lemon halves evenly on a roasting pan or baking sheet. Place in the oven and roast for about 30-40 minutes, until potatoes are tender inside and golden and crispy outside, releasing a fragrant lemon and herb aroma.
- Prepare Herb and Feta Mixture: While the potatoes roast, chop the fresh herbs finely. Mix the herbs with 2 tablespoons of olive oil and add the crumbled feta cheese. Let this mixture marinate to meld flavors.
- Finish and Serve: Once the potatoes are roasted, remove from oven and transfer to a serving dish. Drizzle generously with the marinated herb and feta olive oil, tossing lightly. Add extra fresh herbs on top if desired for garnish.
Notes
- Only use one lemon for zesting and juicing into the potato marinade. The other lemon is used whole, cut in half, and roasted with the potatoes for a more complex flavor.
- You can choose any combination of the fresh herbs listed (Greek basil, oregano, parsley, thyme), but using at least two types will maximize the dish’s freshness and depth.
- Using Yukon gold potatoes is recommended for their creamy texture and ability to crisp up nicely.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
