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Golden Roasted Potatoes with Feta, Capers & Fresh Herbs

Crispy Mediterranean-style roasted potatoes topped with tangy feta cheese, briny capers, and aromatic rosemary for the perfect side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes Yukon Gold or red potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp fresh rosemary chopped
  • 1 large red onion sliced into wedges
For the Topping
  • 0.5 cup feta cheese crumbled
  • 3 tbsp capers drained
  • 2 tbsp fresh rosemary sprigs
  • 1 lemon cut into wedges
  • 2 tbsp fresh parsley chopped, optional
  • extra virgin olive oil for drizzling

Equipment

  • Large baking sheet or roasting pan
  • Large Pot (for boiling)
  • Colander
  • Kitchen towels

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
  2. Cut larger potatoes in half or quarters for uniform pieces. Baby potatoes can be halved or left whole if very small.
  3. Place potatoes in a large pot of salted water and bring to a boil. Parboil for 8-10 minutes until just tender. Drain thoroughly and let steam dry.
  4. Return potatoes to the pot and shake vigorously to roughen the edges for better crisping.
  5. Transfer potatoes to prepared baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly.
  6. Spread potatoes in a single layer, cut side down. Scatter red onion wedges around potatoes and sprinkle chopped rosemary over everything.
  7. Roast for 35-40 minutes, flipping halfway through, until deeply golden and crispy. Onions should be caramelized.
  8. Remove from oven and immediately scatter crumbled feta and capers over hot potatoes.
  9. Garnish with fresh rosemary sprigs and parsley. Drizzle with extra olive oil.
  10. Serve hot with lemon wedges on the side for squeezing over potatoes.

Notes

For extra crispy potatoes, ensure they're completely dry after parboiling. Don't overcrowd the pan. Can be made ahead by parboiling potatoes up to 24 hours in advance. Store leftovers in airtight container for up to 3 days.