Crispy Lemon-Feta Roasted Potatoes Recipe

If you crave potatoes that are perfectly golden and satisfyingly crisp, bursting with zesty, tangy flavor, you’re in for a treat with these Crispy Lemon-Feta Roasted Potatoes! Roasted until crunchy on the outside and tender on the inside, tossed with sunny lemon, crumbly feta, and a shower of fresh dill – this is an unforgettable side that steals the scene wherever it goes.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, vibrant ingredients come together to create something so exciting! Each one has a purpose here, from the petite potatoes that crisp up perfectly to lemon and dill that add those signature sunny notes.

• Baby yellow potatoes: Their small size means more crispy edges, and they stay wonderfully creamy inside.
• Extra-virgin olive oil: Don’t skimp – this is key for flavor and ensuring every craggy surface gets crunchy in the oven.
• Dried oregano: Adds earthy Mediterranean depth that pairs beautifully with lemon and feta.
• Garlic powder: For subtle savoriness that melds right into every bite without overpowering.
• Kosher salt & black pepper: Just the right amount to balance the tang and bring out all the flavors.
• Lemon: Roasted slices give a caramelized tartness, then get turned into a bright, punchy dressing.
• Feta cheese: Creamy, tangy, and slightly salty – the ultimate flavor finisher!
• Fresh dill: This is the magical herby touch that makes the whole dish taste garden-fresh.

Variations

Crispy Lemon-Feta Roasted Potatoes are fabulous as written, but don’t be afraid to riff and personalize! It’s so simple to adapt this dish for dietary needs, what’s on hand, or your own flavor cravings.

• Try another cheese: If feta’s not your thing, crumbled goat cheese or ricotta salata would be delicious swaps.
• Make it vegan: Omit the feta, and add chopped olives or capers for a briny finish instead.
• Add more herbs: Swap or mix in parsley, chives, or fresh mint to give each batch a unique twist.
• Spicy kick: Sprinkle with a pinch of red pepper flakes or smoked paprika before roasting for a little heat.

How to Make Crispy Lemon-Feta Roasted Potatoes

Step 1: Boil and Prep the Potatoes

Start by boiling the baby potatoes in a generously salted pot of water until they’re just fork-tender – about 10 to 15 minutes. Don’t overcook! You want them to hold their shape so they smash perfectly and don’t fall apart. Once cooked, drain and let them steam dry and cool slightly while you prep the other ingredients.

Step 2: Toss and Smash

Get your oven roaring hot to 450ºF for the crispiest result. On a parchment-lined baking sheet, toss potatoes with half the olive oil-herb mixture so they’re glistening and seasoned all over. Now, use the bottom of a sturdy glass or jar to gently smash each potato – don’t be shy, flatter potatoes mean more roast-y surface area!

Step 3: Roast with Lemons

Nestle those brilliant lemon slices right in among the smashed potatoes, then brush everything with the remaining herby oil. Let the oven work its magic for 30 minutes, until the potatoes are golden and shatteringly crisp and the lemon slices have caramelized edges that you can smell from across the room.

Step 4: Make the Lemon Dressing

Once the lemons are cool enough to handle, mince them up finely – rind and all – and stir in more olive oil and a sprinkle of salt. This turns those tart slices into a bright, complex dressing that ties the whole side dish together!

Step 5: Toss and Serve

While the potatoes are still warm, pour the dressing over, add the crumbly feta, and give everything a big toss right on the pan or in a serving bowl. Finish with fresh dill and plenty of cracked black pepper. Crispy Lemon-Feta Roasted Potatoes are at their absolute best served warm from the oven, tossed with love.

How to Serve Crispy Lemon-Feta Roasted Potatoes

Garnishes

I love piling these potatoes high and finishing with a shower of extra dill, a few more lemon zest curls, and an extra sprinkle of feta. A little extra drizzle of olive oil and a crack of black pepper never hurt, either! The fresh, herby garnish makes the whole platter look gorgeously inviting.

Side Dishes

Crispy Lemon-Feta Roasted Potatoes are incredibly versatile: try them as the star with simply grilled chicken or salmon, a herby Greek salad, or alongside roasted vegetables. They’re also right at home at brunch next to eggs or as a hearty addition to any mezze spread.

Creative Ways to Present

Want to wow your guests? Serve in a big rustic bowl, on a platter lined with lemon slices, or pile high in individual ramekins for a dinner party. For a playful twist, skewer the smashed potatoes before roasting and serve as fun, portable potato “lollipops” at your next picnic.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Lemon-Feta Roasted Potatoes are total gold for meal prep! Store them in an airtight container in the fridge, and they’ll keep their flavor for up to 4 days. The feta will marinate the potatoes even more, so every bite stays zippy and satisfying.

Freezing

As tempting as it might be to stash an extra batch in the freezer, unfortunately, roasted potatoes don’t freeze well – they turn mealy when thawed. Enjoy them fresh, or keep in the fridge for a few days instead.

Reheating

To bring back the glorious crisp, rewarm leftovers on a baking sheet in a 350ºF oven until heated through. Microwaving works in a pinch, but will soften the edges – the oven is definitely worth the extra couple of minutes!

FAQs

Final Thoughts

I can’t wait for you to taste just how much flavor and fun these Crispy Lemon-Feta Roasted Potatoes pack into every bite. They’re a celebration of crunch, tang, and creamy cheese – perfect for sharing with friends or brightening up any meal. You’ll want to make them again and again!

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