This straightforward yet elegant variation on roasted potatoes has a Greek-like, lemony flavor.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Greek seasoning
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
- 4 large russet potatoes, peeled and diced into 1-inch cubes
- 3 ounces crumbled feta cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
- Place into a baking dish that’s large enough to accommodate potatoes in a single, snug layer.
- Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.
- You can use 6 medium red potatoes instead of russet, if preferred.
- Play around with different flavored feta cheeses, such as lemon and oregano.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 9 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 1577 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this will make it again
These were just ok in my opinion. It took 52 minutes for the potatoes to be fork tender. I don’t understand why the potatoes need to be baked after they are topped with the feta cheese . Feta cheese does not melt. An unnecessary step. Thanks for sharing your recipe but I don’t think I will be making these again.