Greek Roast Potatoes with Lemon & Feta

Greek Roast Potatoes with Lemon & Feta

Prep Time: 10 mins

Cook Time: 50–60 mins

Serves: 4–6

Ingredients:

1.5 kg (about 3.3 lbs) potatoes (Yukon Gold r Maris Piper work well)

4 tbsp olive oil

Juice of 1 large lemon (plus zest if desired)

3 garlic cloves, minced or finely grated

1 tsp dried oregano

1 tsp sea salt (more to taste)

½ tsp black pepper

250 ml (1 cup) vegetable or chicken stock

150 g (about 5 oz) feta cheese, crumbled

Fresh parsley or dill (optional, for garnish)

Instructions:

Preheat oven to 200°C (390°F).

Prepare the potatoes:

Peel and cut into wedges or chunks. Try to keep them evenly sized for uniform cooking.

Mix the marinade:

In a bowl or directly in a roasting tray, combine:

Olive oil

Lmon juice

Garlic

Oregano

Salt and pepper

Stock

Coat and roast:

Toss the potatoes well in the mixture so they’re fully coated.

Spread them in a single layer in a large roasting tray (use two if needed).

Roast for 40 minutes, turning once halfway through.

Crisp them up:

After 40 minutes, most of the liquid should be absorbed.

Increase oven temperature to 220°C (430°F). Roast for another 15–20 minutes until golden and crispy on the edges.

Top and serve:

Crumble feta over the hot potatoes.

Garnish with chopped fresh parsley or dill if desired.

Optional: drizzle with a little extra lemon juice or olive oil before serving.

Serving Suggestions:

Serve alongside:

Grilled lamb or chicken souvlaki

A fresh Greek salad

Tzatziki or yogurt dip