Lemon Roasted Feta Potatoes
Lemon roasted feta potatoes are an easy and flavorful weeknight dinner side dish. Serve these zesty, bold potatoes alongside roasted salmon, grilled chicken or meal prep for the week to have an easy carb on hand.
Cooking time
30 minutes
INGREDIENTS
| 1 lb | baby golden yukon potatoes, halved |
| 2 tbsp | olive oil |
| 1 | lemon juiced, seeds strained |
| 4 | cloves garlic, minced |
| 1 tbsp | dried oregano |
| 1/2 tbsp | kosher salt |
| for topping | cracked black pepper |
| 1/4 cup | chicken broth |
| 3-4 oz | Athenos Feta Cheese Crumbles |
Method
-
- Preheat oven to 400 F.
- Scrub and dry the potatoes if needed. Cut the potatoes in half and place into a small casserole dish or on a sheet pan with a raised edge.
- Drizzle the potatoes evenly with olive oil, lemon juice, minced garlic, dried oregano, kosher salt, cracked black pepper and chicken broth. Toss together so the ingredients are evenly distributed.
- Bake the potatoes for 20 minutes, remove from the oven and toss the ingredients together. Continue to cook for an additional 20-25 minutes or until most of the liquid has evaporated from the bottom of the dish and the potatoes are golden and tender.
- Remove from the oven and sprinkle on feta cheese crumbles. Lightly toss together once more and serve warm.
