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Baked Feta Potatoes with Lemon

Crispy golden roasted potatoes tossed with creamy feta cheese, zesty lemon, and fresh Mediterranean herbs for the ultimate flavorful side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold potatoes cubed into 1-inch pieces
  • 0.33 cup extra virgin olive oil
  • 3-4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp paprika
Finishing
  • 7-8 oz feta cheese block, crumbled
  • 1 large lemon zested and juiced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme

Equipment

  • Large baking dish or baking sheet
  • Large mixing bowl
  • Chef's Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub potatoes. Cut into uniform 1-inch cubes (peeling is optional).
  3. In a large bowl, toss potatoes with olive oil, minced garlic, oregano, salt, pepper, paprika, and half the lemon zest until well coated.
  4. Spread potatoes in a single layer on a baking sheet or dish. Bake for 30-35 minutes, tossing halfway, until tender and golden.
  5. Remove from oven, crumble feta cheese over the top, and bake for an additional 10-15 minutes until feta is soft.
  6. Remove from oven. Drizzle with fresh lemon juice, remaining lemon zest, and garnish with fresh parsley and thyme before serving.

Notes

For best results, use block feta in brine rather than pre-crumbled feta, as it melts better.