Description
This Greek Roast Potatoes recipe features Yukon gold potatoes roasted to golden perfection with a vibrant lemon and garlic marinade, infused with dried oregano and fresh herbs. Finished with crumbled feta cheese and a herbed olive oil drizzle, these potatoes are crispy on the outside, tender inside, and bursting with bright Mediterranean flavors – perfect as a side dish for any meal.
Ingredients
Units
Scale
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- 1 lemon, cut into slices (for roasting, do not squeeze)
- 3 cloves garlic, minced
Herbed Feta Topping
- 2 tablespoons olive oil
- 1/2 cup chopped fresh herbs (Greek basil, oregano, parsley, and thyme)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the potatoes.
- Prepare Potatoes and Marinade: Cut the Yukon gold potatoes into quarters. In a small bowl, combine 3 tablespoons of olive oil, the lemon zest, juice from one lemon, and dried oregano. Toss this lemon-olive oil mixture with the potatoes until they are thoroughly coated. Season generously with sea salt and freshly ground black pepper.
- Add Lemon Slices and Garlic: Take the second lemon, cut it in half or into slices, and add it to the potatoes without squeezing the juice. Add the minced garlic as well. This allows the lemon to roast alongside the potatoes, contributing a subtle sweetness and deep lemon flavor.
- Roast the Potatoes: Spread the potatoes, lemon slices, and garlic in an even layer on a baking tray. Roast in the preheated oven for 30-40 minutes, or until potatoes are tender inside and golden, crispy outside. The aroma will be fragrant with lemon and herbs.
- Prepare Herbed Feta Drizzle: While the potatoes roast, finely chop the fresh herbs (Greek basil, oregano, parsley, and thyme). Mix these herbs with 2 tablespoons of olive oil and the crumbled feta cheese in a small bowl. Let this mixture marinate until the potatoes have finished roasting.
- Finish and Serve: Once the potatoes are cooked, transfer them to a serving dish. Drizzle the herbed olive oil and feta mixture over the warm potatoes. Garnish with additional fresh herbs if desired, and serve immediately.
Notes
- Use only one lemon for zesting and juicing to mix with the potatoes. The second lemon is roasted with the potatoes whole or sliced before squeezing later to add a different, sweeter lemon essence.
- You can choose any combination of the fresh herbs listed, but using at least two of the fresh herbs (basil, oregano, parsley, thyme) elevates the flavor and makes a humble potato dish really shine.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 280
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
