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Greek Lemon Roasted Potatoes with Feta and Rosemary

Ultra-crispy roasted baby potatoes tossed in a zesty lemon-herb olive oil dressing, finished with creamy cubed feta and fresh rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potatoes & Marinade
  • 2 lbs baby potatoes halved
  • 0.5 cup extra virgin olive oil
  • 0.33 cup fresh lemon juice
  • 4 cloves garlic minced
  • 2 tbsp dried oregano
  • 1 tsp kosher salt plus more for boiling water
  • 0.5 tsp black pepper
Toppings
  • 6 oz feta cheese block feta, cubed
  • 3-4 sprigs fresh rosemary
  • 1 tsp lemon zest optional garnish

Equipment

  • Large Pot (for boiling)
  • Colander
  • Large Metal Baking Sheet
  • Mixing Bowl

Method
 

  1. Preheat oven to 425°F (220°C). Par-boil potatoes in salted water for 8-10 minutes until exterior is softened.
  2. Drain potatoes and shake vigorously in the colander to roughen up the edges.
  3. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.
  4. Toss the potatoes in the dressing until well coated. Spread in a single layer on a metal baking sheet.
  5. Roast for 30 minutes. Flip potatoes and add rosemary sprigs. Roast for another 15-20 minutes until crispy.
  6. Remove pan, scatter feta cubes over potatoes, and return to oven for 3-5 minutes to warm the cheese.
  7. Serve hot, garnished with lemon zest if desired.

Notes

For the best flavor and texture, use a block of feta in brine rather than pre-crumbled feta. Ensure the oven is very hot to achieve crispiness.