Greek Roasted Potatoes Recipe With Lemon & Feta Has So Much Flavor (9 Ingredients) by Elisa Schmitz
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If you like the taste of Greek food, then I've got a great potato recipe for you. This Greek roasted potatoes recipe with lemon and feta cheese has so much flavor! These crispy Mediterranean-inspired roasted potatoes are made with nine ingredients including garlic, oregano and fresh rosemary, so they smell incredible as they bake.
Rosemary is a powerful herb that grows along the Mediterranean Sea, and it's frequently used in Mediterranean Diet recipes. Rosemary has been used for everything from boosting the immune system to curing things like headaches, sleep issues and depression. Research on rosemary's health benefits has found that it has anti-inflammatory and antioxidant properties, and studies on the health benefits of rosemary have shown clinical effects on mood, memory and more.
This savory recipe for Greek roasted fingerling potatoes is impressive enough for company yet easy enough to make any time you crave them. Plus, check out the health benefits of lemon and the health benefits of honey. To make these flavorful potatoes, you'll need these gluten-free ingredients: fingerling potatoes, extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, oregano, fresh rosemary and feta cheese. You coat the potatoes in the lemon mixture then roast them until they're tender and golden. You top them with feta cheese and optional lemon slices before serving.
Serve these mouth-watering potatoes as a Mediterranean side dish with your favorite proteins and vegetables. I served them with some Greek chicken and tasty broccoli for a memorable meal.
Cuisine: Greek / Mediterranean
Prep Time: 10 minutes
Cook Time: 60 minutes (ovens vary)
Total Time: 70 minutes
Servings: 14
Ingredients
- 3 pounds fingerling potatoes, sliced in half, soaked in water then dried
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 teaspoons minced garlic
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons dried oregano
- 3 tablespoons fresh rosemary
- 4 ounces feta cheese, crumbled
- lemon slices for serving (optional)
Here's how to make it:
- I used two bags of colorful fingerling potatoes, but you could use small Yukon gold, marble or red potatoes, too. Slice the potatoes in half then soak them in a large bowl of cold water (while you prepare the marinade) if you'd like to remove some of the starch. Be sure to dry them before using.
- In a small mixing bowl or a large measuring cup, add the olive oil, lemon juice (I prefer to squeeze my own fresh lemon juice, but you can use bottled in a pinch), garlic, mustard, honey, oregano and rosemary. Season with sea salt and black pepper, to taste, if desired. Whisk to blend.
- Evenly spread the potatoes into a 13x9-inch baking pan or casserole dish. Pour the lemon mixture over the potatoes and toss until potatoes are coated in the mixture.
- Bake in a preheated 400-degree F oven for about 60 minutes (ovens vary), stirring twice during baking to ensure even roasting, until tender, crispy and golden.
- Remove from oven. Sprinkle the feta cheese evenly over the top of potatoes. Serve with optional lemon slices, if desired. Store leftovers in a container in the refrigerator and reheat in the oven for maximum crispiness.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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