Garlic Roasted Potatoes with Feta Delight

image of a top down mise en place shot showing red skinned potatoes feta cheese olive oil garlic oregano lemon salt black pepper parsley fresh mint fresh basil arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Garlic Roasted Potatoes with Feta Delight

Tender, crispy roasted potatoes infused with garlic, oregano, and topped with tangy feta cheese, capturing the essence of Mediterranean flavors in this easy side dish.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

3 lbs Potatoes Yukon Gold or baby potatoes, scrubbed and quartered or cut into 1-inch pieces
1/2 cup Extra Virgin Olive Oil high-quality
6-8 cloves Garlic roughly minced
2 tbsp Dried Oregano
1 tsp Dried Thyme optional
1 tsp Coarse Sea Salt
1/2 tsp Freshly Ground Black Pepper or to taste
1 small Lemon zested and juiced (zest of one, juice of half)
6 oz Feta Cheese block feta, preferably Greek or French style, crumbled
1 handful Fresh Parsley or Mint chopped, for garnish

Equipment

Rimmed baking sheet
- Spatula
Small bowl

Method

Preheat and Prep the Potatoes

The Magic Toss (The First Layer)

Initial Roast

The Garlic & Herb Infusion (The Second Layer)

Flip and Coat

The Feta Finale

Garnish and Serve

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 8gFat: 16g

Notes

For extra crispiness, soak cut potatoes in cold water for 15-20 minutes, then drain and dry well before roasting. Store leftovers in an airtight container in the fridge for 3-4 days; reheat in a 375°F oven or air fryer to restore crispness. This recipe is adaptable - add sun-dried tomatoes, olives, or red pepper flakes for variations. Omit lemon if preferred, but it adds essential brightness.

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