Greek Roast Potatoes with Lemon, Feta, and Oregano
Flavorful Greek roast potatoes with a crispy exterior and tender interior, infused with lemon, garlic, and oregano, then topped with crumbled feta cheese.
Equipment
- Large bowl
- Clean kitchen towel or paper towels
- Baking sheet
- Whisk
- Spatula
Ingredients
Main Ingredients
- 2 lbs Yukon Gold, Russet, or Red Bliss potatoes (around 1 kg)
- 2 large lemons (for juice and zest)
- 1/2 cup good quality extra virgin olive oil
- 4-5 cloves garlic minced
- 2 teaspoons dried oregano (preferably Greek oregano)
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 4 oz crumbled feta cheese (about 115g, from a block packed in brine)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Wash and peel the potatoes, then cut them into even 1-inch wedges or chunks.
- Soak the cut potatoes in very hot tap water for 10-15 minutes, then drain and pat them thoroughly dry.
- Preheat the oven to 425°F (220°C) and place a baking sheet with 2 tablespoons of olive oil in the oven to heat up.
Cooking
- In a large bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
- Add the dried potatoes to the lemon-garlic mixture and toss until all pieces are evenly coated.
- Carefully spread the seasoned potatoes in a single layer on the hot baking sheet, ensuring they do not overlap.
- Roast for 20 minutes, then flip the potatoes and continue roasting for another 20-30 minutes until golden brown and crispy.
- Remove the potatoes from the oven and immediately sprinkle with crumbled feta cheese and garnish with fresh parsley if desired. Serve hot.
Notes
Soaking the potatoes in hot water and patting them dry helps achieve a super crispy exterior. For best results, use good quality olive oil and fresh lemons.