Description
A cozy and crispy dish featuring golden roasted potatoes paired with creamy feta and a garlicky olive oil infusion, perfect for a weeknight meal or special occasion.
Ingredients
Main Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes (Use baby potatoes for even cooking; Yukon Gold for a buttery texture.)
- 1 block feta cheese (A block is best for creaminess, crumbled works in a pinch.)
- 1/4 cup olive oil (Don’t skimp; it helps everything to crisp.)
- 4 cloves garlic (Fresh minced is ideal, but jarred is also acceptable.)
- 1 teaspoon dried oregano (Or Italian seasoning.)
- 1 medium lemon (Use zest and juice for flavor.)
- to taste salt (Adjust based on feta’s saltiness.)
- to taste black pepper (Freshly ground is preferred.)
- optional red pepper flakes (For added spiciness.)
- optional fresh parsley (For garnish.)
- optional honey (A drizzle at the end is a perfect contrast.)
Instructions
Preparation
- Preheat your oven to 400°F.
- Drizzle olive oil on a sheet pan or baking dish.
- If using baby potatoes, boil them for about 10 minutes until fork tender. Drain and let steam dry for a minute.
- Add the potatoes to the pan and gently smash them with the bottom of a glass or potato masher.
- Toss the smashed potatoes with olive oil, minced garlic, oregano, black pepper, and a little salt if needed.
- Nestle a block of feta in the center and drizzle a bit more olive oil over the feta.
Cooking
- Roast in the oven for about 35 to 45 minutes until the potatoes are crisp and golden and the feta is soft and lightly browned.
- Finish with lemon zest and lemon juice. Optionally, add fresh parsley for garnish.
- Scoop and swirl everything together so the feta melts into the potatoes.
Notes
Let the potatoes steam dry after boiling to achieve maximum crispiness. Use enough oil to coat the potatoes and avoid overcrowding the pan. Flip potatoes halfway through roasting for even crisping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Vegetarian
- Cuisine: Mediterranean