Crispy roasted potatoes tossed with lemon, garlic, oregano, and melty feta—a bold Mediterranean twist on a comfort classic.

Scale

2 lbs potatoes (Yukon Gold or red), cut into chunks

3 tbsp olive oil

3 cloves garlic, minced

1 tsp dried oregano

1 lemon (zest + juice)

Salt and pepper, to taste

1/2 cup crumbled feta

Optional: fresh parsley or dill for garnish

Preheat oven to 425°F. Toss potatoes with oil, garlic, oregano, lemon zest, salt & pepper.

Roast for 35–40 minutes, flipping halfway, until golden and crisp.

Drizzle with lemon juice and toss gently.

Top with crumbled feta and fresh herbs. Serve hot!