Lemon-Oregano Roasted Potatoes with Feta Crumble
Golden roasted potatoes tossed with fresh lemon juice, oregano, and topped with tangy feta cheese for a bright Greek side dish. This greek-inspired vegetarian (vegetarian) ready in about 50 minutes pairs halved baby potatoes, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, halved baby potatoes
- 4 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tsp dried oregano
- 3, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 4 tbsp olive oil, 3 tbsp fresh lemon juice, 2 tsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the potatoes cut-side down on a baking sheet in a single layer. Roast for 35-40 minutes, turning once halfway through, until golden and crispy on the outside and tender inside.
- Step 3: Remove from oven and immediately sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the hot potatoes. Toss gently and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Oregano Roasted Potatoes with Feta Crumble take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Oregano Roasted Potatoes with Feta Crumble?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in Lemon-Oregano Roasted Potatoes with Feta Crumble?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Oregano Roasted Potatoes with Feta Crumble for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Oregano Roasted Potatoes with Feta Crumble vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
