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My review
Herbed Greek Roasted Potatoes with Feta Cheese
220
Cat Lady Cyndi
"These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese."
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Ingredients
1 h 40 m servings 379Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 162220 Ratings
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Most helpful positive review
6/28/2009
Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this ...
Most helpful critical review
7/12/2009
Followed the recipes exactly with ok results but no wow factor. May or may not make again.These are just average.
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6/28/2009
Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this ...
8/17/2009
WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat ...
6/21/2009
Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(unco...
6/25/2009
5 stars from each and every one of us! I made this as written except that I cut the potatoes smaller, substituted chicken broth for the water and marinaded the potatoes to include the herbs. The...
7/5/2010
Oooh. SOOOO yummy!!! Made these to accompany the marinated Greek chicken kabobs (katplusgoll) I made for dinner tonight. I was thinking of taking the easy route and just opening a pouch of Uncle...
8/16/2009
HOLY SMOKES! these potatoes are fabulous -- perhaps the best i have ever made. i put these in a cast iron skillet on the grill, covered with foil, and let them bake for 40 minutes. the feta a...
6/28/2009
Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No bigg...
6/22/2009
These are good. I made half the recipe to feed 4 and should have made all 10 servings. I did increase the mint to 1 tablespoon because we do like mint and a teaspoon just seemed puny. This is...
4/30/2010
WOW! These potatoes are amazing! The only change I made was I didn't add any water. They came out slightly more crunchy which is fine by us! I will definitely be making these again. Thank you...