Description
Crispy, golden-edged and bursting with Mediterranean flavor, Lemon Greek Potatoes are the ultimate comfort food with a tangy twist. This easy recipe combines the zesty brightness of lemon, the earthy warmth of oregano, and the richness of olive oil to elevate simple roasted potatoes into a crave-worthy dish. Whether you’re looking for a quick breakfast side, healthy snack, or easy dinner idea, these potatoes fit the bill. Topped with creamy feta and fresh herbs, they offer a satisfying blend of textures and flavors that feel both nourishing and indulgent. Perfect for busy weeknights, elegant gatherings, or wholesome food ideas, this is one recipe you’ll want to make on repeat.
Ingredients
2 lbs baby gold potatoes, halved or quartered
3 tablespoons olive oil
Juice of 1 large lemon (plus wedges for garnish)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/2 cup feta cheese, cubed
1 tablespoon chopped fresh parsley or basil
Optional: 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Wash and dry the baby gold potatoes, then cut into halves or quarters.
- In a large bowl, toss the potatoes with olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment or foil.
- Roast for 35–40 minutes, flipping once halfway through, until golden and crispy on the edges.
- Transfer to a serving dish and gently mix in the cubed feta.
- Garnish with chopped herbs, extra lemon juice, and lemon wedges. Optionally, sprinkle with red pepper flakes.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Side Dish