Ingredients
Scale
- 2 pounds of baby potatoes, halved
- 3 tablespoons olive oil
- Juice and zest of 1 large lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Feel free to substitute the baby potatoes with Yukon Golds or even sweet potatoes if you’re feeling adventurous. The feta can be swapped with goat cheese for a creamier texture, and if you’re out of fresh parsley, dried will do just fine in a pinch.
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved potatoes with olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Ensure each potato is well-coated with the mixture.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until they are golden and tender when pierced with a fork. The key here is to let the edges crisp up beautifully.
- Remove from the oven and let cool slightly before tossing with the crumbled feta cheese. The feta should gently melt over the warm potatoes.
- Transfer to a serving dish and sprinkle with fresh parsley for a pop of color and freshness.
I always say that cooking should be about intuition too. Trust your senses; if the potatoes smell fragrant and look golden, they’re probably ready to be savored.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
