Crispy Greek Lemon Potatoes with Feta Crumble!

Crispy Greek Lemon Potatoes with Feta Crumble 🍋🥔🧀

A Mediterranean-inspired side dish packed with flavor—crispy baby potatoes roasted in lemon, garlic, and oregano, then topped with creamy crumbled feta.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)

• 3 tablespoons olive oil

• Juice of 1 lemon (about 2 tablespoons)

• Zest of 1 lemon

• 3 cloves garlic, minced

• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)

• Salt and freshly ground black pepper, to taste

• Feta cheese, crumbled (for topping)

Instructions

STEP 1: PREPARE THE POTATOES

1. Preheat Oven:
   Preheat your oven to 400°F (200°C).

2. Season the Potatoes:
   In a large bowl, toss the halved baby potatoes with olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Mix well until evenly coated.

STEP 2: ROAST THE POTATOES

1. Arrange on Baking Sheet:
   Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.

2. Roast:
   Roast in the preheated oven for 30–35 minutes, tossing halfway through, until the potatoes are golden and crispy on the outside and fork-tender inside.

STEP 3: ADD FETA AND SERVE

1. Add the Feta:
   Remove the potatoes from the oven and sprinkle crumbled feta cheese over the hot potatoes.

2. Serve:
   Serve warm, garnished with extra lemon zest, a drizzle of olive oil, or fresh herbs like parsley or dill if desired.

🕒 Quick Info

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

• Servings: 4–6

💡 Serving Suggestions

Pair with grilled meats, roasted fish, or enjoy as part of a Mediterranean mezze spread with tzatziki, olives, and warm pita bread.