Greek Potatoes with Lemon & Feta Cheese

Here’s a  recipe for Greek Potatoes with Lemon & Feta Cheese — a classic and delicious Mediterranean dish that’s tangy, savory, and comforting.

Greek Potatoes with Lemon & Feta Cheese

Ingredients:

• 2.5 lbs (about 1.2 kg) potatoes (Yukon Gold or red potatoes work well)

• 1/3 cup (80 ml) extra virgin olive oil

• 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)

• 4 cloves garlic, minced

• 1 tbsp dried oregano (Greek oregano preferred)

• 1 tsp dried thyme (optional)

• Salt and freshly ground black pepper, to taste

• 1 cup (150 g) crumbled feta cheese

• 2 tbsp fresh parsley, chopped (for garnish)

• 1 cup (240 ml) vegetable or chicken broth (optional, for extra moisture)

Instructions:

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

2. Prepare the potatoes:

   • Wash and peel the potatoes (peeling is optional; some prefer skins on).

   • Cut the potatoes into large wedges or thick chunks — roughly uniform so they cook evenly.

3. Make the marinade:

   • In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

   • Taste the marinade and adjust salt/lemon if needed — it should be bright and tangy.

4. Coat the potatoes:

   • Toss the potato wedges in the marinade, making sure each piece is well-coated.

   • Let them marinate for 15–30 minutes if you have time (optional but recommended for flavor).

5. Roast the potatoes:

   • Arrange the potatoes in a single layer in a large baking dish or roasting pan.

   • Pour the remaining marinade over the potatoes.

   • If you want extra moisture and tenderness, pour the broth around the potatoes (not directly on top so they don’t get soggy).

6. Bake:

   • Roast in the oven for about 45–55 minutes, turning the potatoes halfway through, until golden, crispy on the edges, and tender inside.

   • If they start to brown too fast, cover loosely with foil.

7. Add feta cheese:

   • Once the potatoes are cooked, sprinkle crumbled feta cheese over the top.

   • Return to the oven for another 5–7 minutes until the feta softens and warms but doesn’t fully melt.

8. Garnish and serve:

   • Remove from oven and sprinkle with fresh chopped parsley.

   • Serve warm as a side dish or even a light main with some crusty bread.

Tips:

• For an authentic touch, you can add a handful of Kalamata olives or sliced red onions to the baking dish.

• You can also add a splash of white wine to the broth for extra depth.

• Leftovers taste great cold or reheated — feta and lemon keep the flavor bright.