Description
This Greek roast potatoes recipe features tender Yukon gold potatoes roasted to crispy perfection with lemon, garlic, and a blend of aromatic herbs. Finished with a flavorful drizzle of feta-infused herbed olive oil, these potatoes offer a bright, fresh, and savory side dish bursting with authentic Mediterranean flavors.
Ingredients
Units
Scale
Potatoes and Marinade
- 2 pounds Yukon gold potatoes, quartered
- 3 Tablespoons olive oil
- Zest and juice of 1 lemon
- 1 Tablespoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- 1 lemon, cut into slices or halves (for roasting, do not squeeze)
- 3 cloves garlic, minced
Herb and Feta Drizzle
- 2 Tablespoons olive oil
- 1/2 cup chopped fresh herbs (Greek basil, oregano, parsley, and thyme)
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare it for roasting the potatoes.
- Prepare Potatoes and Marinade: Quarter the Yukon gold potatoes. In a small bowl, combine 3 tablespoons olive oil, lemon zest, juice from one lemon, and dried oregano. Toss the potatoes in this mixture, ensuring they are evenly coated. Season generously with sea salt and black pepper to taste.
- Add Roasting Lemon and Garlic: Place the second lemon cut into halves or slices directly with the potatoes; do not squeeze it yet. Add minced garlic to the potatoes as well, allowing these to roast together for maximum flavor infusion.
- Roast Potatoes: Spread the potatoes, garlic, and lemon evenly on a baking sheet. Roast in the preheated oven for approximately 30-40 minutes, or until the potatoes are golden and crispy on the outside and tender inside. The potatoes will emit a fragrant aroma of lemon and herbs when done.
- Prepare Herb and Feta Drizzle: While roasting, chop the fresh herbs finely and mix them with 2 tablespoons of olive oil. Add crumbled feta to this mixture and let it marinate until the potatoes finish roasting.
- Serve: Remove the roasted lemon from the baking sheet and gently squeeze over the potatoes to add zest and juiciness. Transfer the hot potatoes to a serving plate or bowl. Drizzle the herbed feta olive oil over the top and garnish with extra fresh herbs if desired for an added fresh touch.
Notes
- Only use one lemon for the lemon zest and juice in the potato marinade. The second lemon is roasted whole with the potatoes and squeezed after cooking to contribute sweetness and depth of flavor.
- You can use any combination of the listed fresh herbs, but for best flavor, include at least two varieties such as Greek basil and oregano.
- Ensure the potatoes are roasted long enough to achieve crisp edges and a tender interior for the perfect texture contrast.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
