Description
These Greek Feta Roast Potatoes are crispy on the outside, tender on the inside, and bursting with Mediterranean flavors. Coated in olive oil, seasoned with oregano and black pepper, then topped with salty crumbled feta and fresh parsley, this dish makes a perfect side or a satisfying snack.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, diced
Seasoning and Oil
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Toppings
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the potatoes.
- Combine Ingredients: In a large bowl, add the diced potatoes, olive oil, salt, black pepper, and dried oregano to create a well-seasoned base.
- Toss Potatoes: Toss the potatoes thoroughly to coat each piece evenly with the oil and seasoning for consistent flavor and browning.
- Arrange on Baking Sheet: Spread the coated potatoes in a single layer on a baking sheet to promote even roasting and crispiness.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 30-35 minutes, turning occasionally, until they are golden brown and crispy on the outside.
- Add Toppings: Remove the roasted potatoes from the oven and immediately sprinkle the crumbled feta cheese and chopped fresh parsley on top for a burst of flavor and freshness.
- Serve: Serve the Greek Feta Roast Potatoes hot as a delicious side dish or snack.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before cooking, then pat dry.
- Feel free to add a squeeze of lemon juice or a sprinkle of red pepper flakes for additional zest and heat.
- Use fresh oregano if available for a more vibrant flavor instead of dried.
- These potatoes pair well with grilled meats or a fresh Greek salad.
- Leftovers can be reheated in the oven to maintain crispness.
