Crispy Lemon Feta Roasted Potatoes
Description
Golden, crispy potato chunks roasted with spices, finished with fresh lemon, crumbled feta, and herbs. Crunchy outside, soft inside, bright and savory.
Ingredients
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1 kg baby potatoes, halved or quartered
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3 tbsp olive oil
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1 tsp paprika
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½ tsp chili flakes (optional)
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½ tsp garlic powder (or 2 cloves fresh garlic, minced)
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Salt and black pepper, to taste
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Zest of 1 lemon
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Juice of ½–1 lemon (to taste)
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â…“ cup feta cheese, crumbled
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2 tbsp fresh parsley, finely chopped
Instructions
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Preheat oven to 200°C (400°F). Line a baking tray.
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Season potatoes: In a bowl, toss potatoes with olive oil, paprika, chili flakes, garlic, salt, and pepper.
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Roast: Spread in a single layer. Roast 35–45 minutes, turning once, until deeply golden and crispy.
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Finish: Remove from oven. While hot, add lemon zest and lemon juice. Toss gently.
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Garnish: Sprinkle with feta and parsley. Serve immediately.
Tips
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For extra crispiness, soak cut potatoes in cold water 20 minutes, then dry well before roasting.
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Add a final drizzle of olive oil just before serving.
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Works well as a side or a vegetarian main with salad.
Q & A
Can I make this in an air fryer?
Yes. Cook at 190°C (375°F) for 18–22 minutes, shaking halfway.
Can I use another cheese?
Goat cheese or ricotta salata are good substitutes.
Are these spicy?
Only mildly. Omit chili flakes for no heat.
Best potatoes to use?
Baby potatoes, Yukon Gold, or red potatoes work best.
