Mediterranean Potatoes with Lemon, Herbs & Feta

Mediterranean Potatoes roasted up perfectly in the oven then topped with a super flavorful mixture of feta cheese, fresh herbs and plenty of lemon.

These Mediterranean Potatoes combine two of my favorite things: potatoes and feta cheese! Oh, and lemons! Plus lemon and fresh herbs for loads of delicious flavor. The best part is that these are easy enough to make any night of the week yet and are tasty/impressive enough to serve guests for a fun night in. They go especially well with other Mediterranean-style dishes like couscous tabbouleh. Let’s make them!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients

Mediterranean potatoes

• Gold potatoes
• Olive oil
• Garlic
• Salt & pepper
• Feta cheese
• Fresh oregano
• Fresh parsley
• Fresh mint – all of these herbs can easily be grown in an AeroGarden on your counter. See how I use my AeroGarden here.
• Lemons

How to make mediterranean potatoes

After you’ve washed and scrubbed the potatoes, dry thoroughly. I like to lay the potatoes out on a clean dish towel and pat them all dry. Cut the potatoes into 1 inch chunks.

Line a large baking sheet with parchment paper and add the potatoes. Drizzle with olive oil, sprinkle with salt + pepper, minced garlic and mix to coat evenly.

Roast the potatoes in a 400F oven for 30-40 minutes, until tender and golden brown.

While the potatoes roast, make the lemon, herby feta topping. In a small bowl add the chopped fresh oregano, parsley, mint and lemon zest. Mix to combine, then crumble in the feta and mix again.

Once the potatoes come out of the oven, squeeze lemon juice over evenly. Then top with the feta and herb mixture. I like to top with some freshly cracked black pepper for extra flavor/zing.

Serve immediately.

What to eat with Mediterranean Potatoes

• Easy Greek Grilled Chicken Salad
• Couscous Tabbouleh
• Pita bread with tzatziki sauce
• Hummus or baba ghanoush

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Mediterranean potatoes with herbs & feta

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• Author: Becky Schmieg

Ingredients

Units USM Scale 1x2x3x

• 1 lb gold potatoes
• 3/4 tsp salt
• 1 tbsp olive oil
• 2 cloves minced garlic
• pinch of pepper
• 3 oz feta
• 1/4 cup parsley, measured then chopped
• 1 tbsp chopped mint
• 1 tbsp chopped oregano
• 1/4 cup lemon juice
• zest of one lemon

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Instructions

1. Preheat oven to 400F.
2. After you’ve washed + scrubbed potatoes clean, dry thoroughly and cut into 1 inch chunks. 
3. Line a baking sheet with parchment and add the potatoes, minced garlic, drizzle with the olive oil, sprinkle with salt and pepper. Mix to thoroughly coat with olive oil and seasonings. Roast for 30-40 minutes, until tender + golden.
4. In a small bowl, add the herbs and lemon zest. Mix, then add the feta and mix again. 
5. Immediately upon removing the potatoes from the oven transfer to whatever you plan to serve them on, then add the lemon juice and toss. Then top with feta/herb mixture and serve immediately.
6. Enjoy!