Description
These Crispy Lemon-Feta Roasted Potatoes are a delightful twist on classic roasted potatoes, featuring a zesty lemon dressing and creamy feta cheese. The potatoes are smashed and roasted until golden and crisp, then tossed with the flavorful lemon dressing, feta, and fresh dill.
Ingredients
Units
Scale
Potatoes:
- 1.5 lbs. baby yellow potatoes (or petite gold)
Oil Mixture:
- 6 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Additional Ingredients:
- 1 small lemon (or 1/2 large), thinly sliced into 1/4-inch thick rounds
- 4 to 5 oz. feta cheese, cut or crumbled into chunks
- 1/4 cup roughly chopped fresh dill
Instructions
- Boil Potatoes: Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool.
- Preheat Oven: Preheat oven to 450ºF.
- Prepare Oil Mixture: Combine 3 Tbsp. olive oil, oregano, garlic powder, salt, and pepper in a bowl.
- Coat Potatoes: Transfer potatoes to a baking sheet, drizzle with half of the oil mixture, and smash them.
- Add Lemons: Nestle lemon slices among the potatoes and brush with remaining oil mixture.
- Roast: Roast for 30 minutes until golden and crisp.
- Make Lemon Dressing: Finely mince roasted lemon, mix with olive oil and salt.
- Toss: Toss potatoes with lemon dressing, feta, and dill.
- Serve: Garnish with black pepper and serve warm.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Rewarm in the oven at 350ºF.
- Do not freeze roasted potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
