Print

Greek Roast Potatoes with Feta, Oregano, and Olive Oil

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy roasted potatoes seasoned with garlic, lemon, and feta, embodying the flavors of Greek cuisine.

Ingredients

Scale
  • 1.5 kg potatoes, peeled and cut into wedges
  • 80 ml olive oil (1/3 cup)
  • Juice of 1 lemon (about 3 tablespoons / 45 ml)
  • 3 garlic cloves, minced (9 g)
  • 2 teaspoons dried oregano (4 g)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 200 g feta cheese, crumbled (about 1 1/2 cups)
  • Fresh oregano leaves, for garnish

Instructions

  1. Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
  2. In a large bowl, toss potato wedges with olive oil, lemon juice, garlic, dried oregano, salt, and pepper until well coated.
  3. Spread potatoes in a single layer on the tray.
  4. Roast for 45–50 minutes, turning once, until golden brown and crispy on the edges.
  5. Remove from oven, transfer to a serving dish, and sprinkle with crumbled feta.
  6. Garnish with fresh oregano leaves and serve hot as a side dish.

Notes

Cut the potatoes into even-sized wedges for uniform cooking. Use high-quality extra virgin olive oil for the best flavor.

Nutrition

Find it online: https://recipesunfolded.com/greek-roast-potatoes-feta-oregano-olive-oil/

×