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Greek Feta Roast Potatoes

Deliciously crispy roasted potatoes topped with tangy feta cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 2 pounds Potatoes (Yukon Gold preferred) Cut into 1 to 2 inch chunks for best results
  • 4 tablespoons Olive oil (extra virgin) Generously drizzle for crispy texture
  • 2 cloves Garlic (fresh, minced) Enhances flavor
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black pepper Adjust to taste
  • 2 tablespoons Fresh herbs (oregano or thyme) Herbs can be adjusted or substituted
For the topping
  • 1 cup Feta cheese (crumbled) To be sprinkled on top before final baking

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the potatoes into chunks.
  3. In a large bowl, toss the potato chunks with olive oil, minced garlic, salt, pepper, and fresh herbs.
  4. Spread the seasoned potatoes out on a baking sheet.
Roasting
  1. Roast for 30-40 minutes or until they are golden brown and crispy, turning halfway through.
  2. Remove the baking sheet from the oven and sprinkle the crumbled feta cheese across the top.
  3. Return the sheet to the oven for an additional 5 minutes just to warm the feta through.
Serving
  1. Serve hot and enjoy the warmth of home cooking.

Notes

Let leftovers cool before transferring to an airtight container. They’ll stay fresh in the fridge for about three to four days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.