Description
Crispy roasted potatoes with a golden feta crust, infused with lemon zest, garlic, and oregano. A harmony of tangy, earthy, and herby flavors inspired by Aegean Hillside traditions.
Ingredients
2 lbs baby potatoes, halved
1/3 cup extra virgin olive oil
Zest of 3 lemons
3 garlic cloves, minced
1 tbsp dried Greek oregano
1 cup crumbled feta cheese, halved
Kosher salt to taste
1/4 cup chopped fresh parsley (optional herb slaw)
1 tbsp red wine vinegar (optional herb slaw)
Instructions
Preheat oven to 425°F (220°C) and place a cast iron skillet inside to preheat
Toss potatoes with olive oil, lemon zest, garlic, oregano, and 1 tsp salt until evenly coated
Spread in a single layer on the preheated skillet and roast 30 minutes, flipping once
Sprinkle feta shards over the potatoes and return to oven for 5 minutes until golden and bubbly
Remove and top with a slaw of chopped parsley and red wine vinegar
Notes
For best crust, use parchment-lined cast iron pan for even browning
Grate lemon zest directly over hot potatoes after removing from oven for intensified aroma
Store leftovers in airtight container for up to 3 days (best reheated in oven)
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Aegean
Nutrition
- Serving Size: 1 portion (1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg