Description
Crispy, golden-brown Greek roast potatoes baked in a tangy blend of olive oil, lemon juice, herbs, and crumbled feta. A perfect side with a balance of crispy and creamy textures.
Ingredients
Yukon Gold Potatoes (2.5 lbs)
Extra Virgin Olive Oil (1/2 cup)
Fresh Lemon Juice (1/2 cup)
Dried Oregano (2 tablespoons)
Garlic Cloves (4 cloves)
Vegetable Broth (1 cup)
Feta Cheese (1 cup, crumbled)
Sea Salt (to taste)
Instructions
Preheat oven to 400°F ensuring the racks are centered.
Peel the potatoes and slice them into large, uniform wedges about one inch thick.
Whisk the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and vegetable broth in a small mixing bowl.
Place the potato wedges into a large roasting pan in a single layer to prevent steaming.
Pour the liquid mixture over the potatoes and toss thoroughly so every wedge is coated.
Roast in the preheated oven for 40 minutes.
Add the crumbled feta cheese on top and bake for an additional 10 to 15 minutes, or until the cheese is melted and the potatoes are golden brown and crisp.
Remove from the oven and serve immediately.
Notes
Use a high-quality cold-pressed olive oil for best flavor.
Greek oregano is preferred for authentic taste.
Add feta in the final 10-15 minutes to prevent burning.
For extra starch, substitute Yukon Gold with Russet potatoes.
- Prep Time: 15
- Cook Time: 60
- Category: Healthy Lunch Ideas for Work & School
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 12g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 80mg