Description
Crispy-edged, tender-centered Greek roast potatoes tossed with bright lemon, oregano, and olive oil, then finished with creamy feta and fresh parsley.
Ingredients
Scale
- 2 pounds potatoes, peeled and cut into wedges
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium vegetable broth
- 3/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine potatoes, olive oil, lemon juice, garlic, oregano, salt, and pepper until evenly coated.
- Spread potatoes on the prepared baking sheet in a single layer, leaving space between pieces.
- Pour the vegetable broth evenly around the potatoes on the sheet.
- Roast for 45 to 50 minutes, flipping the potatoes halfway, until edges are deeply golden and centers are tender.
- Remove from the oven and immediately sprinkle with crumbled feta and chopped parsley.
- Serve hot with extra lemon wedges if desired.
Notes
- For ultra-crisp edges, preheat the empty baking sheet in the oven while it warms.
- Cut potatoes into equal-sized wedges so they cook evenly.
- Add a fresh squeeze of lemon right before serving for extra brightness.
- Reheat leftovers on a baking sheet at 375°F until hot and crisp.
- Use fresh lemon juice rather than bottled for the best flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: Greek roast potatoes, patates lemonates, lemon potatoes, feta potatoes, Mediterranean side dish, roasted potatoes with lemon and feta