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- 1.5 kg baby potatoes, halved - 200 g feta cheese, crumbled - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon dried oregano - 1 teaspoon lemon zest - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When measuring ingredients, be precise for the best taste. Use a kitchen scale for the potatoes and cheese. A tablespoon works great for olive oil and dried herbs. For the garlic, one clove equals about one teaspoon when minced. You can also use a zester for the lemon zest. Always choose fresh ingredients for the best flavor. Look for firm, smooth baby potatoes without blemishes. The feta cheese should be creamy and crumbly, not dry. Use high-quality olive oil for richness. Fresh garlic will give a stronger taste than pre-minced options. When selecting oregano, dried is fine, but fresh will add a lovely touch. For the lemon, pick one that feels heavy for its size; it will be juicier and more flavorful. By using quality ingredients, you ensure your Greek Feta Roast Potatoes are a hit. For the complete recipe, check out the Full Recipe section. To start, you need to gather your ingredients. Here’s what you will need: - 1.5 kg baby potatoes, halved - 200 g feta cheese, crumbled - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon dried oregano - 1 teaspoon lemon zest - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) First, preheat your oven to 220°C (430°F). In a large bowl, mix the halved potatoes with olive oil, minced garlic, dried oregano, lemon zest, smoked paprika, salt, and pepper. Toss everything until the potatoes are evenly coated. This step is key for flavor! Next, spread the potatoes on a large baking tray lined with parchment paper. Make sure they’re in one layer. This helps them roast evenly. Place the tray in the oven and roast for about 30-35 minutes. They should turn golden and crispy. Remember to toss them halfway through cooking for the best results. After the initial roasting, take the tray out of the oven. Sprinkle the crumbled feta cheese over the hot potatoes. Return the tray to the oven and bake for another 5 minutes. This will slightly soften the feta without letting it melt completely. Once the potatoes are done, remove the tray from the oven. Garnish the dish with fresh parsley before serving. This adds a pop of color and freshness. For a beautiful presentation, serve the potatoes hot on a rustic wooden board. Drizzle a bit of olive oil on top and finish with a sprinkle of parsley. Enjoy your Greek Feta Roast Potatoes! For the complete method, check out the Full Recipe. To get crispy potatoes, start with small baby potatoes. Halving them helps create more surface area. Use enough olive oil. I recommend three tablespoons. This oil coats the potatoes and helps them crisp. Make sure your oven is hot, too. Set it to 220°C (430°F) before cooking. Toss the potatoes halfway through roasting. This way, they brown evenly on all sides. To boost flavor, add garlic and herbs. I use four cloves of minced garlic and one tablespoon of dried oregano. These ingredients add depth to the dish. A teaspoon of lemon zest brightens the taste. Smoked paprika gives a nice smoky flavor, too. Don't skip the feta cheese! Crumble it over the hot potatoes for a salty kick. Fresh parsley adds color and freshness. Avoid overcrowding the baking tray. If the potatoes are too close, they will steam instead of roast. This will make them soft, not crispy. Always use parchment paper; it helps with cleanup and prevents sticking. Don't forget to toss the potatoes while they cook. This ensures they brown nicely on all sides. Lastly, check your feta. It should soften but not melt completely. Follow the Full Recipe for best results. {{image_2}} You can change this dish by adding more flavors. Here are some fun ideas: - Cherry tomatoes: Add halved tomatoes for sweetness. - Olives: Toss in some olives for a salty kick. - Red onion: Use slices for a sweet and savory touch. - Spinach: Fold in fresh spinach for a pop of color and nutrition. - Chili flakes: Add heat with some chili flakes. Each of these ingredients brings a unique taste. Feel free to mix and match based on what you like. This dish can fit many diets. For a vegan version, skip the feta cheese. You can use a vegan cheese alternative. For gluten-free, this recipe is already safe. Just ensure your ingredients are gluten-free. These changes keep the dish tasty while meeting diet needs. Serve Greek feta roast potatoes in fun ways. Here are some ideas: - As a side: Pair with grilled chicken or fish for a complete meal. - In a salad: Toss warm potatoes in a fresh salad for a hearty addition. - On a platter: Serve on a large plate for sharing at parties. - With dips: Offer yogurt or tzatziki on the side for extra flavor. These ideas help you enjoy the dish in different styles. Check out the Full Recipe for more details! After cooking Greek Feta Roast Potatoes, let them cool to room temperature. Store leftovers in an airtight container. Keep them in the fridge if you plan to eat them again within a few days. They taste best within three days. If you want to keep them longer, freezing is a great option. To reheat, you can use an oven or a microwave. For the oven, preheat it to 180°C (350°F). Spread the potatoes on a baking sheet and heat for about 10-15 minutes. This keeps them crispy. If using a microwave, place them in a bowl and heat for one to two minutes. However, they may lose some crispness. To freeze, make sure the potatoes are completely cool. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to eat them, thaw them in the fridge overnight. Reheat them in the oven for the best taste. For the full recipe, check out the earlier section. To make Greek Feta Roast Potatoes, first, gather your ingredients. You need baby potatoes, feta cheese, olive oil, garlic, oregano, lemon zest, smoked paprika, salt, and pepper. 1. Preheat your oven to 220°C (430°F). 2. In a bowl, mix halved baby potatoes with olive oil, minced garlic, oregano, lemon zest, smoked paprika, salt, and pepper. 3. Toss the mix well until the potatoes are coated. 4. Spread the potatoes on a baking tray lined with parchment paper. 5. Roast them for 30-35 minutes until they turn golden and crispy. 6. Halfway through, toss the potatoes for even cooking. 7. After roasting, sprinkle crumbled feta over the hot potatoes. 8. Bake for another 5 minutes. Remove when the feta softens but doesn’t melt. 9. Garnish with fresh parsley before serving. This process creates crispy, flavorful potatoes that shine with the creamy feta. Yes, you can use other cheeses. Feta brings a unique taste, but you could try goat cheese or ricotta. Both choices will change the flavor slightly. Goat cheese adds tanginess, while ricotta offers creaminess. Just remember, the cheese should be crumbled and placed on the potatoes during the last few minutes of baking. This way, it warms up without fully melting. These potatoes pair well with many dishes. You can serve them alongside grilled chicken or lamb. Their flavors match perfectly. You might also enjoy them with a fresh Greek salad. The crunchy veggies balance the creamy feta. For a lighter meal, serve with tzatziki sauce or a yogurt dip. Each option enhances the overall meal experience. For the complete recipe, check the Full Recipe link! In this post, I shared how to make Greek Feta Roast Potatoes. I covered ingredients, preparation steps, and cooking details. I also shared tips for crispy potatoes and flavor boosts. You learned about variations and storage advice, ensuring your dish stays fresh. In conclusion, cooking these potatoes is fun and rewarding. Explore your own twists and enjoy every bite!

Greek Feta Roast Potatoes

Discover the deliciousness of Greek Feta Roast Potatoes! This simple recipe features crispy baby potatoes coated in fragrant garlic and herbs, topped with creamy feta for an irresistible twist. Perfect as a side dish or a main delight, these roasted potatoes are sure to impress your family and friends. Ready in just 45 minutes, click through to explore the full recipe and elevate your meal today!
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Ingredients
  

1.5 kg baby potatoes, halved

200 g feta cheese, crumbled

3 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon lemon zest

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 220°C (430°F).

    In a large mixing bowl, combine the halved baby potatoes, olive oil, minced garlic, dried oregano, lemon zest, smoked paprika, salt, and pepper. Toss until the potatoes are well coated.

      Spread the potatoes evenly on a large baking tray lined with parchment paper.

        Roast in the preheated oven for about 30-35 minutes or until the potatoes are golden and crispy, tossing halfway through for even cooking.

          Remove the tray from the oven and sprinkle the crumbled feta cheese over the hot potatoes.

            Return the tray to the oven and bake for an additional 5 minutes, allowing the feta to soften slightly but not melt completely.

              Once done, remove from the oven and garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 10 mins | 45 mins | 4 servings

                  - Presentation Tips: Serve the potatoes hot on a rustic wooden board, drizzled with a little extra olive oil and a sprinkle of fresh parsley for a vibrant touch.