Description

These Greek roasted potatoes with peppers and feta are crispy on the outside, soft on the inside, and tossed with lemon, garlic, and herbs for bold flavor. Roasted bell peppers add sweetness, while crumbled feta gives a salty, creamy finish. It’s the perfect side dish for grilled meats or a Mediterranean-inspired meal.

Ingredients

2 lbs Yukon gold or red potatoes, cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese

Optional: fresh parsley or dill for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
In a large bowl, toss the potato chunks and sliced bell peppers with olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper.
Spread the mixture evenly on the baking sheet in a single layer.
Roast for 35–40 minutes, flipping halfway, until potatoes are golden and crispy and peppers are tender.
Remove from the oven and immediately sprinkle with crumbled feta.
Garnish with fresh parsley or dill, if using. Serve warm.

Notes

Add kalamata olives or red onion for more Greek flavor.
Great as a side with grilled chicken, lamb, or falafel.
Leftovers are delicious the next day—try them in a breakfast hash!