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Greek Feta Roast Potatoes

Greek Feta Roast Potatoes

Crispy, golden potato wedges roasted in a bright lemon-herb broth and finished with melting feta cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes Peeled and cut into wedges
  • 0.33 cup extra virgin olive oil
  • 0.25 cup lemon juice Freshly squeezed
  • 0.5 cup vegetable broth Low-sodium
  • 3 cloves garlic Minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper Freshly ground
  • 6 oz feta cheese Block form, crumbled
  • 2 tbsp fresh parsley Chopped, for garnish

Equipment

  • Large baking dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Whisk the olive oil, lemon juice, vegetable broth, minced garlic, dried oregano, salt, and pepper in a large bowl.
  3. Toss the potato wedges in the liquid mixture until fully coated.
  4. Arrange the potatoes and all the liquid in a single layer inside a large metal baking dish.
  5. Bake for 45 to 50 minutes, flipping the potatoes carefully halfway through, until fork-tender and the liquid has absorbed.
  6. Garnish immediately out of the oven with the crumbled feta cheese and fresh chopped parsley. Serve warm.

Notes

  • If the pan dries out too quickly during baking, add a splash of warm water to prevent burning.