Greek Roasted Potatoes with Peppers & Feta
A delightful Mediterranean dish featuring golden, crispy potatoes paired with sweet roasted peppers and creamy feta cheese.
Servings: 6 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved These tender gems become perfectly golden and crispy in the oven.
- 1 whole red bell pepper, sliced Sweet and crunchy, these peppers bring a pop of color.
- 1 whole yellow bell pepper, sliced Offers a mild sweetness that balances the dish.
- 1 whole red onion, sliced Adds depth and a mild yet rich flavor when roasted.
- 4 tablespoons olive oil Rich in flavor and helps to achieve a golden crust.
- 2 teaspoons dried oregano A key herb that adds an unmistakably Mediterranean essence.
- to taste salt and black pepper For seasoning, bringing all the flavors together.
- 1 cup crumbled feta cheese Creamy and tangy, elevating the dish from good to unforgettable.
- to taste fresh parsley, chopped (for garnish) A fresh touch that enhances both taste and presentation.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Preheating is crucial for ensuring the potatoes become crispy.
- In a large mixing bowl, toss the halved potatoes, sliced bell peppers, and red onion with olive oil, oregano, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on a large baking sheet.
Cooking
- Roast for 30-35 minutes, stirring once halfway through, until the potatoes are golden brown and fork-tender.
- Sprinkle the crumbled feta cheese over the roasted vegetables and return to the oven for 5 minutes, just until the feta warms and softens slightly.
Serving
- Remove from the oven and garnish with fresh parsley. Serve warm and enjoy!
Notes
For an extra layer of flavor, consider adding a sprinkle of lemon zest before serving or toss in some garlic cloves with the vegetables. Using a larger baking sheet can ensure even cooking and browning.