Greek Roasted Potatoes
These Greek Roasted Potatoes are golden, flavorful, and packed with Mediterranean flair. Roasted with red peppers, lemon juice, and warm spices, then topped with feta and fresh parsley—this is an easy, crave-worthy side for any meal.
Ingredients
- 2 lbs potatoes cubed
- 1 red bell pepper diced
- 3 Tbsp olive oil divided
- 1 tsp salt
- Juice of ½ lemon divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp cinnamon
- ½ tsp ground black pepper
- 2 oz feta cheese crumbled
- 2 Tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F.
- Toss potatoes and peppers with 2 Tbsp oil, salt, and juice of ¼ lemon.
- Spread on a sheet pan; roast 25 minutes.
- Mix remaining oil, spices, and pepper; sprinkle over veggies, stir, and roast 10–15 more minutes.
- Drizzle with remaining lemon juice, top with feta and parsley. Serve immediately.
- See full steps with tips & photos → https://p4pd.org/greek-roasted-potatoes/
Notes
- Potato Tip: Yukon Golds hold their shape well and get beautifully crisp on the edges.
- Extra Flavor: Add Kalamata olives or a pinch of chili flakes for a punchier bite.
- Meal Pairing: Excellent with grilled chicken, lamb, or roasted veggies.
- Leftovers: Store in the fridge up to 3 days—reheat in a skillet or air fryer for best texture.