Ingredients
- 2 pounds of baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crumbled Greek feta cheese
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Optional: 1 teaspoon red pepper flakes for a spicy kick
If you can’t find baby potatoes, feel free to use Yukon Golds or red potatoes. And while Greek feta is my personal favorite for this dish, you can substitute it with another crumbly cheese like goat cheese for a different but equally delicious flavor.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Make sure each potato is well coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for about 25-30 minutes, or until they are golden brown and crispy on the outside.
- Remove the baking sheet from the oven and sprinkle the crumbled feta cheese over the hot potatoes. The heat will soften the cheese slightly, enhancing its flavor.
- Drizzle the lemon juice over the potatoes and cheese, then sprinkle with freshly chopped parsley. If you like a bit of spice, this is the perfect time to add some red pepper flakes.
- Give everything a gentle toss to combine and serve hot.
One of the things I learned from my abuela is the importance of tasting as you cook. Feel free to adjust the seasoning at the end to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International