Description

These Greek roasted potatoes are crispy on the outside, soft on the inside, and packed with flavor from bell peppers, garlic, lemon, and herbs. Crumbled feta on top adds a salty, creamy finish that makes this dish perfect as a side or a light vegetarian main.

Ingredients

2 lbs Yukon gold potatoes, cut into wedges
2 bell peppers (red and yellow), sliced
3 tablespoons olive oil
4 cloves garlic, minced
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss the potato wedges and bell pepper slices with olive oil, garlic, lemon juice, oregano, thyme, paprika, salt, and pepper.
Spread the mixture out on a large baking sheet in a single layer.
Roast for 35–40 minutes, flipping halfway through, until the potatoes are golden and crispy and the peppers are soft and slightly charred.
Remove from the oven and sprinkle crumbled feta over the top.
Garnish with fresh parsley if desired. Serve hot.

Notes

You can use red potatoes or russet potatoes if you don’t have Yukon gold.
Add kalamata olives or red onion for more Mediterranean flavor.
Great as a side with grilled chicken or lamb.

Nutrition

Serving Size: 1 portion (about 1/4 of recipe)
Calories: 265
Sugar: 3g
Sodium: 390mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 15mg