Description
Golden wedges roast to crisp perfection, infused with zesty lemon, garlic and oregano, then topped with creamy feta that melts into each crevice. A sprinkle of fresh parsley adds a burst of color and freshness.
Ingredients
- 1.5 pounds potatoes cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Add potato wedges to the bowl and toss until evenly coated with the lemon mixture.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 35 to 40 minutes, turning once halfway through, until potatoes are golden and crispy.
- Remove from oven and sprinkle crumbled feta cheese over the hot potatoes.
- Return to oven for 5 minutes to warm the feta slightly.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Use baby potatoes or Yukon Gold for best texture
- Lemon zest enhances citrus flavor without adding extra juice
- Feel free to swap dried oregano for fresh if available
- Leftovers keep well refrigerated for up to 3 days