Description
Golden, crispy on the outside and fluffy on the inside, these Lemon Feta Roasted Potatoes are tossed in a tangy lemon-garlic dressing, finished with creamy feta and fresh herbs. Perfect as a side for lunch, dinner, or even summer meals, they’re easy to make and irresistible!
Ingredients
2 pounds Yukon Gold or red potatoes, washed and cut into 1–2 inch cubes
3 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and black pepper, to taste
½ cup crumbled feta cheese
Fresh parsley for garnish
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prep Potatoes: Wash and cut potatoes into uniform cubes. Optional: peel if desired.
Parboil (Optional): Boil potatoes in salted water for 5–7 minutes until slightly tender. Drain and shake to roughen edges.
Make Dressing: In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Toss Potatoes: Coat potatoes evenly in the dressing.
Roast: Spread potatoes on a baking sheet in a single layer. Roast for 20 minutes, toss, then sprinkle crumbled feta over the potatoes. Continue roasting for another 15–20 minutes until golden and crispy.
Garnish & Serve: Remove from oven, garnish with fresh parsley, and add a squeeze of lemon if desired. Serve immediately.
Notes
Crispy edges: Make sure the potatoes are in a single layer on the baking sheet; overcrowding causes steaming instead of roasting.
Feta timing: Add feta halfway through roasting to avoid burning and get creamy pockets of cheese.
Extra flavor: Let potatoes marinate in the lemon-garlic dressing for 10–15 minutes before roasting.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Vegetable swap: Substitute cauliflower or sweet potatoes for a low-carb or different flavor version.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
Nutrition
- Serving Size: 4–6