Greek Roasted Potatoes & Feta

This Greek-inspired roasted potato dish transforms simple ingredients into a flavor-packed side that pairs beautifully with nearly any protein. The combination of crispy potatoes, sweet roasted peppers, and tangy feta creates a Mediterranean vacation on your plate without requiring specialty ingredients or complicated techniques.

I discovered this recipe during a particularly hectic holiday season when I needed something impressive yet simple. The vibrant colors and bold flavors made it an instant family favorite that now appears regularly on our Sunday dinner table.

Ingredients

• Potatoes: Choose starchy varieties like Russets or Yukon Golds that become fluffy inside while crisping beautifully outside
• Red bell pepper: Adds natural sweetness as it caramelizes in the oven
• Olive oil: Use a good quality extra virgin for authentic Mediterranean flavor
• Garlic powder and onion powder: Provide aromatic depth without the risk of burning like fresh versions
• Paprika: Brings color and mild smoky notes to complement the other spices
• Oregano: Essential for authentic Greek flavor profile
• Cinnamon: Just a touch adds unexpected warmth and complexity
• Feta cheese: Traditional Greek feta provides the perfect salty tang to finish the dish
• Fresh parsley: Brightens everything with color and fresh herbaceous notes
• Lemon juice: The acid cuts through the richness and enhances all other flavors

Step-by-Step Instructions

Prepare Your Oven:

Preheat to 400°F or 200°C to ensure proper crisp texture. Position your rack in the middle of the oven for even heat distribution.

Season The Vegetables:

Combine potato cubes and red pepper pieces in a large bowl. Toss thoroughly with salt, olive oil and lemon juice until every piece is lightly coated. This initial seasoning layer creates the foundation for flavor development.

Arrange For Roasting:

Spread the seasoned vegetables on a greased baking sheet in a single layer without overcrowding. Giving each piece space allows hot air to circulate and promotes even browning rather than steaming.

First Roasting Phase:

Roast for 25 minutes until potatoes begin to soften but aren’t yet fully cooked. This initial roasting allows the vegetables to release moisture and begin developing flavor.

Apply Spice Blend:

Remove the tray and sprinkle your spice mixture evenly across all vegetables. Use a spatula to gently turn and coat each piece with spices. This midpoint seasoning prevents spices from burning while still infusing deep flavor.

Final Roasting:

Return to the oven for 10-15 minutes until potatoes develop golden crispy edges while maintaining tender interiors. Look for slight charring on pepper edges which indicates perfect caramelization.

Finishing Touches:

Remove from oven and immediately add final lemon juice which will sizzle slightly as it hits the hot pan. Crumble feta over the top while still warm so it slightly softens without fully melting. Scatter fresh parsley just before serving.

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The touch of cinnamon in this recipe is my secret weapon. It's unexpected in savory dishes for many people, but it's actually quite traditional in Greek cooking. My grandmother taught me that a small pinch brings warmth without being identifiable as cinnamon specifically. The first time I served these potatoes to my husband, he couldn't stop trying to identify that "mysterious something" that made them so addictive.

Make Ahead Options

These roasted potatoes maintain their texture surprisingly well when made in advance. Prepare through the final roasting step, then cool completely before refrigerating. When ready to serve, reheat in a 350°F oven for about 15 minutes until warmed through, then add the fresh finishing touches of lemon, feta and parsley. The potatoes will crisp up again nicely without overcooking.

Perfect Pairings

The bright Mediterranean flavors in these potatoes complement Greek-style grilled chicken or lamb beautifully. For a complete vegetarian meal, serve alongside a simple Greek salad and warm pita bread. The potatoes also make an excellent base for a Greek-inspired breakfast bowl topped with a fried egg and extra feta. The tangy, herbal notes cut through rich proteins while the starchy potatoes provide satisfying substance.

Variations To Try

While this recipe shines in its simplicity, you can easily adapt it to what you have on hand. Try swapping the red bell pepper for multicolored peppers or adding zucchini in the last 15 minutes of roasting. For a spicier version, add a pinch of red pepper flakes to the spice blend. Sweet potato can replace up to half the regular potatoes for additional nutrition and color contrast. Regardless of your adaptations, maintain the core technique of two-stage roasting for optimal texture.

Frequently Asked Questions

→ What makes this a Greek-inspired dish?

This dish combines classic Greek flavors like olive oil, oregano, lemon, and feta cheese, embracing the essence of Mediterranean cuisine.

→ Can I use another type of cheese instead of feta?

Yes, you can substitute feta with goat cheese or ricotta salata, but feta's tanginess pairs particularly well with the recipe.

→ What kind of potatoes work best for this dish?

Waxy or all-purpose potatoes like Yukon Golds or baby potatoes are ideal because they hold their shape while roasting.

→ How can I make this dish ahead of time?

You can roast the potatoes and peppers in advance, then reheat them and add the crumbled feta and parsley just before serving for freshness.

→ What should I serve with these roasted potatoes?

These potatoes pair well with grilled meats, roasted veggies, or a light salad for a complete meal.