Herbed Greek Roasted Potatoes with Feta Cheese132 Reviews
- Prep: 20 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 40 min
“These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.” - by Cat Lady Cyndi
Original recipe yields 10 servings
- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Amount Per Serving (10 total)
- 379 cal
- 21.3 g
- 41 g
Based on a 2,000 calorie diet
Reviews (132)Rate This Recipe
"WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat adviso..." See morery again and I was using the grill outside, no 400 degree oven for me tonight. I did cut back on the water since they were partially cooked, but followed everything else to the T. I did have a few fresh picked green beans that needed to be used so I added that to the potatoes in my grill pan. Really wonderful and yes I will make them again!"
"Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foi..." See morel that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time."
"Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(uncovered)..." See more for 35 min until the potatoes were tender and browned. I did not have fresh mint but it tasted fantastic without it. Thanks Cyndi, great recipe"
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