Crispy Roasted Potatoes with Feta, Herbs, and Olives
50 minutes
1052 reads
About Crispy Roasted Potatoes with Feta, Herbs, and Olives
Craving crispy potatoes with incredible flavor? These Mediterranean Roasted Potatoes are the answer! Imagine fluffy insides, shatteringly crisp outsides, and a vibrant herb blend that will tantalize your taste buds.Parboiling guarantees that perfect texture, while garlic, chili flakes, and Mediterranean herbs create an irresistible aroma. The finishing touch? Crumbled feta, lemon juice, and Kalamata olives for a salty, tangy burst.Serve these beauties with grilled meats, roasted veggies, or as the star of your next Mediterranean feast. Prepare to be obsessed!
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Potatoes
- 1.1 lb Yukon Gold Potatoes peeled and quartered
Flavor Base
- 4 clove Garlic crushed
- 1/2 tsp Garlic Powder
- 1 tsp Oregano dried
- 1 tsp Thyme dried
- 1 tsp Peppercorns black, crushed
- 1 tsp Salt or to taste
- 3 1/2 tbsp Olive Oil
- 1/2 tsp Pepper Flakes crushed, red
Garnish
- 1 1/2 tbsp Lemon Juice
- 1/4 cup Crumbled Feta Cheese
- 1/4 cup Kalamata Olives halved
- 2 tbsp Parsley Or Cilantro chopped, fresh
Instructions
- Parboil the quartered potatoes in salted water for 10 minutes. This helps achieve a fluffy interior and reduces overall roasting time.
- Drain the parboiled potatoes and spread them out on a clean kitchen towel or paper towels to dry completely. Excess moisture will prevent them from crisping up in the oven.
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the olive oil, crushed garlic, garlic powder, dried oregano, dried thyme, crushed black peppercorns, red pepper flakes, and salt.
- Add the dried potatoes to the bowl and toss gently to coat them evenly with the herb and spice mixture.
- Spread the potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, flipping halfway through, until golden brown and crispy.
- Remove the potatoes from the oven. Let them cool slightly before adding the feta cheese, lemon juice, and additional crushed black pepper.
- Garnish with chopped fresh parsley or cilantro and halved Kalamata olives.
- Serve immediately as a side dish with your favorite grilled meats or roasted vegetables.
Recipe Notes
Good To Know
- For an extra layer of flavor, toss the parboiled potatoes with a tablespoon of olive oil infused with minced fresh garlic before roasting. This will deepen the garlic aroma and help the herbs adhere better.
- If you like a bit of heat, sprinkle a pinch of Aleppo pepper or red pepper flakes over the potatoes just before adding the feta for a subtle Mediterranean kick.
- Try substituting some or all of the feta with crumbled goat cheese or marinated sheep’s milk cheese for a creamier texture and tangier flavor profile.
- Leftover roasted potatoes can be quickly crisped up in a hot skillet the next day. Top with a fried egg for a satisfying breakfast or brunch upgrade.
Expert Tips
- Ensure your potatoes are cut into roughly uniform sizes so they cook evenly.
- Don’t overcrowd the pan when roasting. Give the potatoes space to crisp up properly.
- For maximum flavor, use high-quality feta cheese and fresh herbs.
Storage Instructions
- Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 206kcalCarbohydrates: 22gProtein: 3gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 570mgFiber: 3gSugar: 1g
Neha Pahilwani
Articles: 20
3 Comments
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Yum! This recipe is a must-try.
Absolutely mouthwatering! Thanks for sharing.
This looks incredible! Thank you.