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Greek Roast Potatoes with Lemon and Feta: A Mediterranean Delight

  • Author: Hannah

Ingredients

Scale

  • 2 ½ lbs (about 1.2 kg) Yukon gold or russet potatoes, peeled and cut into wedges

  • 1/3 cup olive oil

  • 1/4 cup fresh lemon juice

  • 1 tablespoon lemon zest

  • 4 cloves garlic, minced

  • 1 tablespoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup chicken or vegetable broth

  • 1/2 cup crumbled feta cheese

  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

Preheat Oven:
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

Prepare Potatoes:
Place the potato wedges in a large mixing bowl. Add olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper. Toss until well coated.

Roast:
Spread potatoes in a single layer in the prepared baking dish. Pour broth around the potatoes (not over them).

Bake:
Roast uncovered for 45–50 minutes, turning occasionally, until potatoes are golden and crispy on the edges and tender inside.

Add Feta:
Sprinkle crumbled feta over hot potatoes right after baking. Let sit for 2–3 minutes so the cheese softens slightly.

 

Serve:
Garnish with chopped parsley if desired. Serve warm as a side or main dish.

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Find it online: https://momycooks.com/greek-roast-potatoes-with-lemon-and-feta-a-mediterranean-delight/