Greek Feta Roasted Potatoes with Lemon Oregano
Crispy roasted little potatoes tossed with extra virgin olive oil, crumbled feta cheese, fresh oregano, lemon zest, and chili flakes. The potatoes are baked in two stages to ensure even cooking and allow the cheese to soften into creamy pockets.
Ingredients
Instructions
- 1
Preheat oven to 400°F.
- 2
Pat potatoes dry, then toss with olive oil, salt, and pepper until evenly coated.
- 3
Spread on parchment-lined baking sheet and bake for 20 minutes.
- 4
Remove from oven, scatter half the feta over potatoes, and bake for 10 minutes more.
- 5
Remove from oven and add remaining feta, oregano, lemon zest, and chili flakes. Toss gently and serve.
Tips
Pat potatoes completely dry before tossing with oil to achieve crispier exteriors.
Add feta in two stages so the first portion softens slightly while the second remains creamy.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Reheat gently at 300°F to avoid curdling feta.
Prep potatoes (wash, halve if large) and measure dry ingredients up to 1 day ahead. Do not coat potatoes until ready to roast.
Serve warm or at room temperature as a side dish.
Common Mistakes
Don't skip patting potatoes dry to avoid soggy exteriors.
Don't stir vigorously after adding final feta to prevent breaking apart.
Don't use low-fat feta as it will dry out rather than soften.
Substitutions
Dairy-Free Swaps
General Alternatives
similar warmth, fruity undertone