Baked Feta Potatoes Lemon (Printable Version)

Golden potatoes with tangy feta, herbs, and lemon, baked for a vibrant Mediterranean side dish.

# 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

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with cooking spray or a small amount of olive oil.
02 - In a large mixing bowl, combine the halved baby potatoes and red onion wedges. Pour in the olive oil, then add the lemon zest, lemon juice, minced garlic, dried oregano, black pepper, chili flakes if using, and salt to taste. Toss everything together until the potatoes and onions are evenly coated with the seasoning mixture.
03 - Spread the seasoned potato and onion mixture evenly across the prepared baking dish, ensuring the vegetables are in a single layer for even roasting.
04 - Scatter the cubed feta cheese over the top of the potato mixture, distributing the pieces evenly throughout the dish.
05 - Place the baking dish in the preheated oven and bake for 35 to 40 minutes. About halfway through the cooking time, stir the mixture gently to promote even browning. Continue baking until the potatoes are fork-tender and golden brown, and the feta has softened and developed light golden edges.
06 - Remove the dish from the oven and immediately sprinkle with fresh chopped parsley. Allow to cool for a few minutes before serving warm as a vibrant Mediterranean-inspired side dish.

# Expert Tips:

01 -
  • The salty feta melts into creamy pockets while potatoes turn impossibly golden and crisp
  • Everything happens on one pan with almost zero active work
  • Leftovers somehow taste even better the next day
02 -
  • Dont crowd the pan or the potatoes will steam instead of roast
  • Stirring halfway through ensures even browning on all sides
  • The feta will soften but keep its texture which is exactly what you want
03 -
  • Use a Microplane or fine grater for the lemon zest to avoid bitter white pith
  • Let the pan sit for 5 minutes after baking so the feta sets slightly

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