Baked Feta Potatoes Lemon (Print View)
Tender golden potatoes baked with tangy feta, fresh herbs, and bright lemon for a Mediterranean side.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
02 - 1 medium red onion, cut into wedges
→ Dairy
03 - 7 oz feta cheese, cut into large cubes
→ Citrus & Aromatics
04 - 1 large lemon, zest and juice
05 - 3 garlic cloves, minced
→ Herbs & Seasoning
06 - 3 tbsp olive oil
07 - 2 tsp dried oregano
08 - 1 tbsp fresh parsley, chopped
09 - 1/2 tsp black pepper
10 - 1/4 tsp chili flakes
11 - Salt, to taste
# How to Make:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan.
02 - In a large bowl, toss the halved potatoes and red onion with olive oil, lemon zest and juice, garlic, oregano, black pepper, chili flakes, and salt until evenly coated.
03 - Spread the potato mixture evenly in the prepared baking dish.
04 - Scatter the feta cubes over the potatoes.
05 - Bake for 35-40 minutes, stirring once halfway through, until the potatoes are tender and golden brown and the feta is slightly browned.
06 - Remove from the oven, sprinkle with fresh parsley, and serve warm.
# Expert Suggestions:
01 -
- The way the feta transforms in the oven creating creamy pockets and golden edges is unlike any other cheese experience
- It comes together in one pan with minimal hands on time but tastes like something from a proper Greek taverna
02 -
- Stirring halfway through is non negotiable if you want evenly golden potatoes instead of pale bottoms and burnt tops
- The feta will soften and spread slightly but some cubes should hold their shape giving you varied textures in every bite
03 -
- Use a microplane or fine grater for the lemon zest so it incorporates evenly without any bitter white pith
- Pat the potatoes dry after halving them if they seem especially wet to help them roast instead of steam