Baked Feta Potatoes Lemon (Printable version)
Golden potatoes paired with tangy feta, fresh herbs, and zesty lemon for a vibrant 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 Prepare:
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 advice:
01 -
- The feta transforms into creamy, tangy bites that perfectly complement the crisp potatoes
- One pan, minimal effort, and it looks impressive enough for dinner guests
- The lemon and oregano combination makes everything taste bright and summery
02 -
- The feta will soften and create creamy pockets rather than melting completely like other cheeses
- Stirring halfway through is crucial so the potatoes brown evenly on all sides
- Lemon juice can make the feta slightly more crumbly, but that's part of the rustic charm
03 -
- Cut your potatoes into uniform sizes so they cook at the same rate
- Don't crowd the pan too much or the potatoes will steam instead of roast