Baked Feta Potatoes Lemon (Print Page)

Golden potatoes combined with tangy feta, fresh herbs, and zesty lemon for a vibrant Mediterranean dish.

# What You 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 plus more for garnish
09 - 1/2 tsp black pepper
10 - 1/4 tsp chili flakes optional
11 - Salt, to taste

# Directions:

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 if using, and salt.
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 Tips:

01 -
  • The feta becomes creamy and golden in the oven, creating salty pockets throughout the potatoes
  • Everything cooks on one sheet pan with minimal hands on time
  • Lemon and oregano make your whole kitchen smell like a Greek island taverna
02 -
  • Do not skip stirring halfway through or the bottom potatoes will stick to your pan
  • The feta will brown more than you expect, and that is exactly what you want for the best flavor
  • Let the dish rest for 5 minutes before serving so the flavors settle
03 -
  • Cut your feta into larger cubes than you think you need, they shrink as they bake
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Season generously with salt, but remember the feta is already salty

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