Description
Savory roasted Yukon Gold potatoes baked with crumbled feta cheese, fresh herbs, garlic, and lemon. A simple and flavorful dish perfect as a side or light meal.
Ingredients
Scale
- 1.5 lbs small Yukon Gold potatoes, halved or quartered if large
- 4 oz block of feta cheese
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh oregano leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional garnishes: extra fresh herbs, a drizzle of honey, a sprinkle of sesame seeds
Instructions
- Preheat oven to 400°F (200°C).
- Wash and halve (or quarter) potatoes. Toss with 2 tablespoons olive oil, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
- In a small bowl, crumble feta cheese. Add minced garlic, lemon zest, oregano, parsley, dill, and red pepper flakes (if using). Drizzle with remaining 2 tablespoons olive oil and lemon juice. Mix gently.
- Remove potatoes from oven. Arrange feta mixture evenly over the potatoes.
- Return to oven and bake for 8-10 minutes, until feta is softened and slightly melted.
- For extra browning, broil for the last 1-2 minutes, watching carefully.
- Remove from oven, let cool slightly. Garnish with extra herbs, honey, and sesame seeds (optional). Serve immediately.
Notes
- Yukon Gold potatoes are recommended, but red potatoes or fingerling potatoes can be substituted. Adjust cooking time accordingly.
- Use a good quality block of feta cheese.
- Experiment with different herbs like thyme, rosemary, or chives.
- Adjust red pepper flakes to your spice preference.
- For a vegan option, substitute with vegan feta.
- Add other vegetables like cherry tomatoes, bell peppers, or zucchini.
- Don’t skip the lemon zest and juice.
- Freshly minced garlic is essential.
- A drizzle of honey adds a touch of sweetness.
- Potatoes and feta mixture can be prepared ahead of time and stored separately in the refrigerator.
- Leftovers can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 33 minutes