Description
Crispy, caramelized potatoes meet briny feta and aromatic herbs in this Mediterranean-inspired dish. Golden potatoes, roasted to perfection, are finished with a tangy lemon-olive oil emulsion and a herb crust of rosemary, thyme, and smoked paprika. A textural and flavor-packed side or vegan meal companion.
Ingredients
2 lbs (900g) russet potatoes, peeled and cubed
1/2 cup extra virgin olive oil
1 cup crumbled Greek feta cheese
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp smoked paprika
Zest of 2 lemons
2 tbsp fresh lemon juice
Salt and black pepper to taste
2 tsp balsamic glaze (optional, for finishing)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss potato cubes with olive oil, garlic, rosemary, thyme, smoked paprika, half the lemon zest, and salt and pepper.
Spread in a single layer and roast for 35 minutes, flipping halfway through, until golden and crispy.
Add feta cheese on top during the last 5 minutes of roasting.
In a small bowl, whisk lemon juice with remaining lemon zest. Brush over hot potatoes after roasting.
Sprinkle with additional herbs and drizzle balsamic glaze (if using).
Notes
For extra flavor, add 1/2 tsp dried oregano or a splash of white balsamic vinegar. Serve warm or at room temperature.
Use a heavy-duty roasting pan for even heat distribution.
Pair with grilled zucchini, crusty bread, or a fresh arugula salad.
- Prep Time: 20
- Cook Time: 45
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approx. 2 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 500mg