Crispy Lemon-Feta Roasted Potatoes
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free
Servings: 6
- 1.5 lbs. baby yellow potatoes (or petite gold)
- 6 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 small lemon (or 1/2 large), thinly sliced into 1/4-inch thick rounds
- 4 to 5 oz. feta cheese, cut or crumbled into chunks
- 1/4 cup roughly chopped fresh dill
Boil potatoes in a pot of generously salted water until fork-tender, about 10 to 15 minutes. Drain, and let cool slightly. Preheat oven to 450ºF.
In a small bowl, combine 3 Tbsp. extra-virgin olive oil, oregano, garlic powder, 1/2 tsp. salt, and 1/2 tsp. black pepper; mix well.Transfer potatoes to a large rimmed baking sheet covered with parchment paper. Drizzle with half of the oil mixture and toss to coat. Using the bottom of a jar or glass, smash the potatoes until they’re crushed. Nestle lemon slices in among the potatoes, and brush remaining oil mixture over lemons and potatoes. Roast for 30 minutes, until golden and crisp. Remove lemon slices from the pan, and let cool on a cutting board for just a few minutes. Use a sharp chef’s knife to very finely mince the lemon, and add to a small bowl. Drizzle with 3 Tbsp. extra-virgin olive oil and a pinch of salt; mix well.
Pour lemon dressing over potatoes and add feta; toss well. Transfer to a bowl, add fresh dill, and give it one more toss before serving warm. (I also like to garnish with extra cracked black pepper.)
- To Store. Store leftover potatoes in an airtight storage container for up to 4 days in the refrigerator.
- To Reheat. Rewarm potatoes on a baking sheet in the oven at 350ºF.
- To Freeze. Do not freeze roasted potatoes, as they will become mealy once thawed.
Serving: 0.75cup | Calories: 243kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 15g | Saturated Fat: 2.5g | Sodium: 546mg | Fiber: 2g | Sugar: 2g