Crispy Lemon-Feta Roasted Potatoes

4.86 from 7 votes

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings:

1.5 lbs. baby yellow potatoes (or petite gold)
1/4 cup + 3 Tbsp. extra-virgin olive oil, divided
2 tsp. dried oregano
1 1/2 tsp. granulated garlic
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 medium lemon, sliced crosswise into 1/4-inch thick rounds (seeds removed)
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. Slice into halves.
Preheat oven to 450ºF.
In a small bowl, combine 1/4 cup olive oil, oregano, garlic powder, salt, and black pepper; mix well.
Transfer potatoes to a large rimmed baking sheet coated with parchment paper. Drizzle with half of the oil mixture and toss to coat. Arrange potatoes, cut side down, about 2 inches apart on prepared baking sheet.
Using the bottom of a jar or glass, gently press down on the potatoes until they’re ~1/2 inch in thickness. 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 transfer to a cutting board. Use a sharp chef’s knife to very finely mince the lemon, and add to a small bowl. Combine with remaining 3 Tbsp. extra-virgin olive oil and a good pinch of salt; mix well.
Pour lemon dressing over potatoes and add feta; toss well. (I like to toss on the baking sheet so the feta can pick up any residual spices.) Transfer to a bowl, add fresh dill, and give it one more toss before serving warm. 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.